Pineapple Upside Down Cake

This pineapple upside down cake is a classic recipe that never goes out of style.  This cake starts with a slightly-pineapple flavoured cake, which is topped with slices of pineapple, maraschino cherries and a brown sugar and butter syrup.

This cake is baked upside down, then flipped once baked to reveal the fruit and syrup topping.  It’s great served warm with a scoop of vanilla ice cream, but equally as good served cooled room temperature.

Birds eye view of pineapple upside down cake on white serving plate.

More cake recipes

Loving this pineapple upside down cake? You might like to also try our banana cake, white chocolate mud cake, orange cake and hummingbird cake.

Ingredients and substitutions

Birds eye view of ingredients for making pineapple upside down cake.
  • Brown sugar – It’s best to use brown sugar in the topping for this cake.  However, the brown sugar in the cake batter can be substituted for white sugar, or a mixture of 1/2 cup brown sugar and 1/2 cup white sugar.
  • Butter – Unsalted butter was used in the topping and cake batter, however this can be substituted with salted butter.  If using salted butter, you may like to reduce or omit the added salt in the cake batter.
  • Pineapple slices – Use canned pineapple slices, preferably in juice rather than syrup, as the juice is used in the cake batter.
  • Maraschino cherries – The maraschino cherries can be substituted with glace cherries.
  • Eggs – 2 large sized eggs were used in this cake.
  • Vanilla extract – The vanilla extract can be substituted with vanilla essence.
  • Plain flour
  • Baking powder – Not to be confused with baking soda.
  • Salt – The salt content in the cake can be increased or decreased depending on personal taste.


Store this cake in an airtight container at room temperature for up to 3 days.

This cake is suitable for freezing.  Freeze in an airtight container for up to 3 months.  Thaw at room temperature before enjoying, either at room temperature or warmed up in the oven or microwave.

Pineapple upside down cake on white serving plate with slice being removed.

Pineapple Upside Down Cake

Yield: Serves 10
Prep Time: 15 minutes
Cook Time: 50 minutes
Additional Time: 20 minutes
Total Time: 1 hour 25 minutes

This pineapple upside down cake is a classic recipe that never goes out of style.  This cake starts with a slightly-pineapple flavoured cake, which is topped with slices of pineapple, maraschino cherries and a brown sugar and butter syrup.



  • 1/2 cup brown sugar, lightly packed
  • 80g melted butter
  • 4-6 sliced canned pineapple, juice reserved
  • 1/2 cup maraschino cherries, drained


  • 125g butter, softened
  • 1 cup brown sugar, lightly packed
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups plain flour
  • 1/2 cup reserved pineapple juice
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt


  1. Preheat oven to 325°F/160°c.  Line with parchment paper or spray with non-stick cooking spray an 20cm springform cake pan.
  2. To make the topping, add the brown sugar and melted butter to a small mixing bowl.  Mix until well combined.  Spread the mixture over the base of the cake pan.
  3. Place the pineapple slices in a single layer over the brown sugar mixture, trimming the pineapple to fit as necessary.  Arrange the cherries in the gaps between the pineapple slices.  Set aside.
  4. To make the cake batter, place the softened butter and brown sugar in the bowl of a stand mixer.  Beat with a flat beater attachment until pale and creamy.
  5. Add the eggs and vanilla extract to the butter mixture, and beat until well combined, scraping the sides of the bowl as necessary.
  6. Add the flour, reserved pineapple juice, baking powder and salt to the bowl.  Mix until just combined.
  7. Spoon the cake batter into the cake pan over the pineapple slices, gently smoothing the surface.  Bake for 50 minutes, or until cooked through.
  8. Allow the cake to cool in the pan for 20 minutes, before turning upside down onto a serving plate.  Serve warm or cool further before serving.


  • If you don’t have access to a stand mixer, you can make the cake batter in a large mixing bowl with a hand held electric mixer.
  • The cake is cooked through if it bounces back when lightly touched in the center.  Alternatively, insert a skewer or toothpick into the centre of the cake.  If the skewer or toothpick comes out clean, the cake is cooked through.
  • Serve this cake warm (especially good with a scoop of vanilla ice cream), or cooled to room temperature.
  • If the cake is colouring too quickly before it has cooked through, cover loosely with foil
  • Nutrition Information:
    Yield: 10 Serving Size: 1
    Amount Per Serving: Calories: 457Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 81mgSodium: 325mgCarbohydrates: 73gFiber: 2gSugar: 56gProtein: 4g

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