Easy homemade pineapple upside-down cake recipe! This one-bowl homemade pineapple upside-down cake can be made from scratch and in the oven in 10 minutes.
This easy Pineapple-Upside Down Cake was one of my favorite desserts while I was growing up.
It’s so easy to make! This classic recipe is made in just one bowl, and it only takes about 10 minutes of prep to put together.
It’s such simple but satisfying dessert, and it’s perfect for throwing together whenever the urge for some cake strikes.
How to make pineapple upside-down cake
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe is given below.
Step 1: Add melted butter to the cake pan.
Step 2: Top the melted butter with brown sugar.
Step 3: Place the pineapple slices in the pan.
Top tip >> I add one to the center, and then I fit the other rings around the center piece. It takes 7 pineapple rings total.
Step 4: To make the cake, add the ingredients to a mixing bowl, and mix just until combined.
Top tip >> Don’t overbeat the cake batter! The batter will end up rubbery if you overmix it.
Step 5: Pour the batter over the pineapple in the cake pan.
The pan will be pretty full (about 3/4).
Top tip >> I haven’t had the batter overflow, but if you are concerned, you can bake the cake on top of a cookie sheet to catch any overflow.
Step 6: Let the cake cool in the pan, and then invert to serve.
Recipe Tips!
- Be careful not to over-mix the cake as this batter will become rubbery.
- The pan will be fairly full going into the oven. However, I’ve never had this cake overflow. If you’re worried about overflow, you can always put a baking sheet underneath the cake.
- The topping shouldn’t stick to the pan. If it does, simply replace the topping on the cake.
Recipe FAQs
You can! Simply place a pitted, destemmed cherry in the center of each pineapple ring. Continue with the recipe as written.
The cake is best eaten the day it’s made. The cake will keep for up to 3 days, loosely covered, at room temperature.
Storage
Store any leftover pineapple upside-down cake in an airtight container at room temperature. The cake will keep for 2-3 days when properly stored.
More classic homemade cake recipes!
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Pineapple Upside-Down Cake
Equipment
- 9 inch round cake pan
Ingredients
Topping
- 1/4 cup butter
- 1/2 cup brown sugar packed
- 20 ounce can sliced pineapple
Cake
- 1 ¼ cups all-purpose flour
- 1/2 cup granulated sugar
- 1 ½ teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
- Preheat oven to 350 F.
- Melt butter in bottom of 9-inch round cake pan.
- Sprinkle brown sugar over butter.
- Add pineapple slices over brown sugar. Set aside.
- Add cake ingredients to a large bowl.
- Mix on low for 30 seconds.
- Turn speed to high, and beat on high for 1 minute.
- Pour batter over pineapple slices, smoothing as needed.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.³
- Run a thin knife around the edge of the pan.
- Let cool to room temperature, and invert to serve.
Notes
- Milk: Anything from skim to whole milk will work. Dairy-free milks like almond milk will also work.
- Butter: An equal amount of shortening can be substituted for the butter.
- Baking: The cake will bake up to the top of the pan. If you’re concerned that the topping may bubble over, set the cake pan on a cookie sheet to bake it.
- Nutrition values are estimates.
Nutrition
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Originally published 3/22/16.
Reader Interactions
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Comments & Reviews
Jo says
Hi Kate, This sounds delicious, but
I would like to cut back on the sugar, about 1/4 cup for batter and 1/4 cup for topping, instead of 1/2 cup for each . So would that work out ok and would l have to change anything else in recipe ?
Also if l use crushed canned pineapple do l still use a 20 ounce can and do l drain the pineapple?
Thank you in advance. 😊
Kate says
Thanks!
I haven’t tried cutting the sugar back by that much to say for certain. The sugar in the cake helps to provide some of the structure, so I usually recommend cutting it by a little (say to 1/3 cup) first and then, if that works well, cutting it further.
For the topping, you should be ok to cut it to 1/4 cup. You’ll just have less of the topping that way.
If you’re using crushed pineapple, you will want to drain it as crushed pineapple has a lot of liquid in it. I haven’t used crushed pineapple to say for certain, but I don’t think you would need a 20 ounce can for the topping.
Caryn says
Can I use almond flour or whole wheat flour?
Kate says
I haven’t tried using either of those flours in this recipe to say for certain how it would turn out.
Aracelis says
Can l use Buttermilk instead of regular milk.I understand that using buttermilk would make the cake moist.
Kate says
Buttermilk should work fine.
Charlie says
The cake is perfect. Most pineapple upside down cake recipes call for a lot more sugar, this one is just right.
Kate says
Thank you! I’m glad you liked it!
Maricar says
Thank You for your recipe! This also brings me back memories when I was a child! My mama would bake a Pineapple Upside Down Cake & the smell did fill up the rooms! This is so lovely! Thank You
Kate says
Thank you so much! I love the way that food can bring back memories!
Sarah says
Great recipe! Easy and tastes good. lol
Kate says
Thank you! So glad that you liked it! Thanks for taking the time to come back and comment.
Beth says
One of my childhood favorites as well! Don’t have any round cake pans but I do have a 9 inch springform one. Could that work?
Kate says
Yes, a 9-inch springform pan should work in place of the cake pan.
Carole from Carole's Chatter says
Hi Kate, this would be a great contribution to Food on Friday: Birthday Food over at Carole’s Chatter. Please do bring it over to join in the Birthday fun. Cheers
Kate says
Thanks for the invite!
Rahul @samosastreet.com says
The sunny face of this upside-down cake says it all.
Kate says
Thanks! =)
John Storeys says
Great idea! Pineapples are always a score!
Kate says
Thank you! Agreed! It’s hard to beat pineapple. =)