Pineapple Upside-Down Cake

Gooey, buttery, brown sugar pineapple tops tender white cake in this classic Pineapple Upside-Down Cake recipe. Plus just one bowl and 10 minutes of prep!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 331kcal
Author I Heart Eating



  • 1/4 cup butter
  • 1 cup brown sugar packed
  • 20 ounce can sliced pineapple


  • 1 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk¹
  • 1/4 cup butter²
  • 1 teaspoon vanilla extract
  • 1 large egg


  • 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.


  1. Anything from skim to whole milk will work. Dairy-free milks like almond milk will also work.
  2. An equal amount of shortening can be substituted for the butter. 
  3. 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. 


Serving: 1g | Calories: 331kcal | Carbohydrates: 58g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 195mg | Potassium: 252mg | Fiber: 1g | Sugar: 41g | Vitamin A: 200IU | Vitamin C: 6.7mg | Calcium: 93mg | Iron: 1.4mg