Pineapple Upside Down Cake is a sweet treat where caramelized pineapple meets a soft, fluffy cake. Perfect for any occasion, this recipe brings a burst of fruity flavor to your dessert lineup. It’s simple to make and delivers a satisfying mix of textures and tastes that pineapple lovers will adore. You’ll enjoy the tropical taste with every bite!
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This pineapple upside down cake recipe has won me over with its perfect balance of sweet pineapple and rich, tender cake. Whether I serve it at a sunny brunch or as a cozy evening treat, it’s a hit in any season. I think you’ll love how the tangy pineapple complements the sweet, dense cake. It’s a total crowd-pleaser that’s as fun to make as it is to eat!
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make The BEST Pineapple Upside Down Cake Recipe
I’ve always found this cake to be a winner, and here’s how you can make it shine at your table.
Preparing the Pineapple Base
Start by preheating your oven to a cozy 350°F (180°C). Next, in a cast iron skillet or saucepan, melt unsalted butter over medium heat, and mix in dark brown sugar until it bubbles into a creamy syrup. A dash of lemon juice stirred in will add just the right zing. Then, take it off the heat.
Now, line your cake pan with parchment paper for an easy lift later, and neatly arrange the canned pineapple slices on the bottom. Drizzle the glossy brown sugar mixture over the pineapple, setting the stage for a gorgeous upside-down reveal.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Mixing the Cake Batter
In a large bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract for a wet mixture that promises a moist cake.
In another bowl, sift together all-purpose flour, sugar, baking powder, salt, baking soda, and a hint of nutmeg for a little spice. Pour the dry ingredients into the wet mix and whisk them gently. You want to mix until just combined—overmixing is the enemy of fluffy cakes!
Adding Coconut
Fold in some shredded coconut to give your batter an extra tropical touch. This little tip brings texture and a whisper of coconut flavor that pairs wonderfully with pineapple. Kind of like a Piña Colada cake!
Baking Your Cake
Pour the batter over the pineapple slices carefully, to keep everything in place. Pop it in the oven and bake for 30 to 35 minutes. You’ll know it’s done when a toothpick comes out clean from the center. Let it cool in the pan for about 30 minutes—patience is key here!
The Big Flip
Once cooled, place a serving platter over the cake pan. Here comes the fun part: a quick, confident flip will unveil the beautifully caramelized top, now on display. Add some raspberries around the edges for a pop of color and a hint of tartness that complements the sweet pineapple perfectly.
Serve this cake warm, or let it chill—it’s delicious either way!
Pineapple Upside Down Cake Recipe
Add Preferred SourceIngredients
For the cake:
- ⅓ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ½ cup sweetened shredded coconut
- ¾ cup buttermilk
For the base:
- ¼ cup unsalted butter
- ⅔ cup packed dark brown sugar
- 2 teaspoons lemon juice
- 5-6 slices tinned pineapple rings
For decoration:
- Raspberries
Instructions
- Preheat the oven to 180ºC (350°F).
- In a skillet, melt the butter and brown sugar, stirring until the mixture is creamy and bubbling. Stir in the lemon juice, then remove the pan from the heat.¼ cup unsalted butter, ⅔ cup packed dark brown sugar, 2 teaspoons lemon juice
- Line an 8 inch round cake pan with parchment paper and arrange the pineapple slices. Top with the brown sugar syrup.5-6 slices tinned pineapple rings
- In a large bowl, whisk together the buttermilk, oil, eggs, and vanilla. In a separate bowl, sift the flour, sugar, baking powder, salt, baking soda, and nutmeg.⅓ cup vegetable oil, 3 large eggs, 1 teaspoon vanilla extract, 1 ½ cups all-purpose flour, ¾ cup sugar, 1 teaspoon baking powder, ½ teaspoon salt, ¼ teaspoon baking soda, ¾ cup buttermilk, ¼ teaspoon ground nutmeg
- Add the dry ingredients to the buttermilk mixture and whisk until just combined. Gently fold in the coconut.½ cup sweetened shredded coconut
- Pour the batter slowly over the pineapple to avoid shifting the fruit. Bake the cake for 30 to 35 minutes, or until a tester inserted into the center comes out clean.
- Allow the cake to cool in the pan for 30 minutes. Then, place a serving plate over the cake and carefully invert the pan to reveal the pineapple on top. Decorate with raspberries.Raspberries
- Serve warm or at room temperature.
Notes
- Drain the Pineapple: Make sure to drain your pineapple slices well. Too much pineapple juice can make the bottom soggy instead of beautifully caramelized.
- Spice it Up: A little extra nutmeg or even a pinch of cinnamon can add a warm spice that’s lovely with pineapple.
- Fresh Pineapple: If you prefer, fresh pineapple works great! Just make sure it’s thinly sliced and patted dry to prevent extra moisture.
- Test Doneness: Different ovens might need slight adjustments in baking time. Start checking your cake with a toothpick at around 25 minutes to prevent overbaking.
- Cool Before Flipping: Letting the cake cool for 30 minutes helps the pineapple layer set and minimizes breaking during the flip.
Storage Instructions
- Room Temp: Once the cake has completely cooled, slip it into an airtight container or wrap it tightly with plastic wrap. You can keep it at room temperature for a day or two, which is perfect if you think it’ll be gobbled up quickly.
- Fridge: For longer storage, pop it in the refrigerator where it can stay fresh and tasty for up to five days. Just remember, the cooler environment might make the sugar syrup a bit sticky, but a quick zap in the microwave will bring it back to life!
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Recipe Notes and Tips
I’ve baked this cake more times than I can count, and here are some key tips to help you get it just right:
- Drain the Pineapple: Make sure to drain your pineapple slices well. Too much pineapple juice can make the bottom soggy instead of beautifully caramelized.
- Spice it Up: A little extra nutmeg or even a pinch of cinnamon can add a warm spice that’s lovely with pineapple.
- Fresh Pineapple: If you prefer, fresh pineapple works great! Just make sure it’s thinly sliced and patted dry to prevent extra moisture.
- Test Doneness: Different ovens might need slight adjustments in baking time. Start checking your cake with a toothpick at around 25 minutes to prevent overbaking.
- Cool Before Flipping: Letting the cake cool for 30 minutes helps the pineapple layer set and minimizes breaking during the flip.
How to Store Leftover Pineapple Upside Down Cake
Once the cake has completely cooled, slip it into an airtight container or wrap it tightly with plastic wrap. You can keep it at room temperature for a day or two, which is perfect if you think it’ll be gobbled up quickly. For longer storage, pop it in the refrigerator where it can stay fresh and tasty for up to five days. Just remember, the cooler environment might make the sugar syrup a bit sticky, but a quick zap in the microwave will bring it back to life!
What to Serve With Pineapple Upside Down Cake
A scoop of vanilla ice cream is a classic choice—its creamy sweetness melds perfectly with the warm, caramelized pineapple. For something a bit lighter, a dollop of whipped cream could do the trick, adding a soft, airy texture that dances well with the dense cake. If you’re serving this at a brunch, a sharp, tangy lemon sorbet can cleanse the palate beautifully between bites.
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- Glazed Lemon Cookies
- Banana Bread
- Cinnamon Sugar Biscuit Bites
- Copycat Starbucks Red Velvet Loaf
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