Easy Pineapple Upside Down Cake Recipe: A Classic Dessert Made Simple

Have you ever craved a dessert that combines caramelized sweetness with moist, buttery cake perfection? The easy pineapple upside down cake recipe delivers exactly that—a stunning retro treat that looks impressive but requires minimal effort. Making this iconic cake at home allows you to control ingredients, customize sweetness, and serve a warm, fresh dessert that store-bought versions simply can't match. This best easy pineapple upside down cake recipe transforms simple pantry staples into a golden, caramelized masterpiece that will have everyone asking for seconds.

Ingredients List

    • 1½ cups all-purpose flour
    • 1 cup granulated sugar
    • ½ cup unsalted butter, softened
    • 2 large eggs, room temperature
    • 1 teaspoon vanilla extract
    • 1½ teaspoons baking powder
    • ¼ teaspoon salt
    • ½ cup whole milk

For the Topping:

    • ¼ cup unsalted butter, melted
    • ⅔ cup packed light brown sugar
    • 1 can (20 oz) pineapple slices, drained
    • 8-10 maraschino cherries
    • Optional: ¼ cup chopped pecans or walnuts

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 45 minutes

Total time: 60 minutes

This recipe is perfect for weeknight desserts or weekend gatherings, requiring about an hour from start to finish with minimal active cooking time.

Step-by-Step Instructions

Step 1: Prepare the Pan and Topping Preheat your oven to 350°F (175°C). Pour the melted butter into a 9-inch round cake pan, ensuring even coverage. Sprinkle brown sugar evenly over the butter—this creates the signature caramelized layer. Arrange pineapple slices in a decorative pattern, placing a cherry in the center of each ring. For the best easy pineapple upside down cake recipe results, press the fruit gently into the sugar mixture.

Step 2: Mix the Dry Ingredients In a medium bowl, whisk together flour, baking powder, and salt. This ensures even distribution of leavening agents, preventing dense spots in your finished cake. Sift if you prefer an extra-light texture.

Step 3: Cream Butter and Sugar Using an electric mixer, beat softened butter and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy. This incorporates air, creating a tender crumb. Scrape down the bowl sides periodically for thorough mixing.

Step 4: Add Eggs and Vanilla Beat in eggs one at a time, mixing well after each addition. Add vanilla extract. The mixture should appear smooth and slightly pale—this indicates proper emulsification for a moist cake.

Step 5: Combine Wet and Dry Alternate adding flour mixture and milk in three additions, beginning and ending with flour. Mix on low speed just until combined—overmixing develops gluten, resulting in a tough texture. The batter should be thick yet pourable.

Step 6: Assemble and Bake Carefully spread batter over the pineapple topping, smoothing the top with a spatula. Bake for 40-45 minutes until a toothpick inserted in the center comes out clean and the cake pulls slightly from pan edges. The top should spring back when lightly touched.

Step 7: Cool and Invert Let the cake cool in the pan for exactly 5 minutes—no longer, or the topping may stick. Run a knife around edges, place a serving plate over the pan, and quickly invert. Leave the pan on for 1 minute to allow the topping to release completely before lifting.

Nutritional Information

Per serving (serves 8):

    • Calories: 385
    • Protein: 4g
    • Carbohydrates: 58g
    • Fat: 16g
    • Fiber: 1g
    • Vitamin C: 12% DV
    • Iron: 8% DV

Tips, Variations, or Cooking Advice

Dietary Swaps: For gluten-free versions, substitute 1:1 gluten-free flour blend. Use coconut oil and plant-based milk for dairy-free options. Reduce sugar by ¼ cup if you prefer less sweetness.

Flavor Variations: Try fresh pineapple for a more intense fruit flavor. Add ½ teaspoon cinnamon or nutmeg to the batter for warmth. Replace cherries with fresh raspberries or blueberries for a unique twist.

Pan Options: This recipe works in 9x9-inch square pans or cast-iron skillets. Adjust baking time slightly—cast iron may cook 5 minutes faster due to superior heat retention.

Make-Ahead Tip: Prepare the topping layer the night before and refrigerate. Bring to room temperature before adding batter and baking.

Common Mistakes to Avoid

Mistake 1: Using Cold Ingredients Cold eggs and butter don't emulsify properly, creating a dense cake. Always bring dairy and eggs to room temperature for 30 minutes before mixing.

Mistake 2: Overmixing the Batter Excessive mixing develops gluten, resulting in a tough, chewy texture. Mix just until ingredients combine—a few small lumps are acceptable.

Mistake 3: Waiting Too Long to Invert If the cake cools completely in the pan, the caramelized topping hardens and sticks. Invert after exactly 5 minutes of cooling for perfect release.

Mistake 4: Not Draining Pineapple Excess liquid creates a soggy cake. Pat pineapple slices thoroughly with paper towels before arranging in the pan.

Mistake 5: Incorrect Oven Temperature An oven that's too hot burns the topping before the cake cooks through. Use an oven thermometer to verify accuracy—most ovens run 25°F off calibration.

Storage / Leftovers Tips

Store your easy pineapple upside down cake recipe covered at room temperature for up to 2 days or refrigerated for 5 days in an airtight container. The caramelized topping may soften slightly when refrigerated, but flavor remains excellent. For best texture, bring to room temperature before serving or warm individual slices in the microwave for 15-20 seconds.

Freezing works well for up to 3 months—wrap slices individually in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator. The cake maintains moisture beautifully when frozen properly. Avoid freezing the entire cake, as the topping may become watery upon thawing. This best easy pineapple upside down cake recipe tastes just as delicious reheated, making it perfect for meal prep or advance party planning.