Best Pineapple Upside Down Cake {Easy}

The best, classic, quick and easy pineapple upside down cake recipe, homemade with simple ingredients from scratch. It's soft and moist with a golden caramelized layer and hints of orange and vanilla flavor.

While browsing through my Mom's old recipe book, I found this recipe. I grew up eating this. It was my Mom's favorite cake to make for parties. Honestly, I think if I wasn't such a chocoholic, I would be making this cake all the time. The most awesome thing about this dessert is that there is no need to decorate it at the end. The pineapple and cherry topping are beautiful enough. By the way, please note that this is different than my recipe for Pineapple Cake (With Cake Mix) but still just as good as my Cranberry Upside Down Cake (With Cake Mix).

Jump to:

• Key ingredients
• Variations
• How to make easy pineapple upside down cake recipe from scratch?
• Tips and techniques
• Recipe FAQs
• Storage
• More fruit-based cake recipes
• Recipe

Key ingredients

• Butter- Be sure it is unsalted for best results.
• Flour- All-purpose works great for this recipe.
• Brown sugar- I recommend using dark as opposed to light.
• Granulated sugar- Just your classic table sugar is all it takes.
• Pineapples- These can be canned or fresh.
• Cherries- I used maraschino cherries, but if you don't like those regular cherries can also be used.
• Buttermilk- You can buy it from the store or make your own at home.
• Yogurt- Makes the cake nice and moist.
• Eggs- Be sure they are large and at room temperature.
• Oil- I used olive oil, but you can use any neutral kind.
• Leavening agents- Both, baking powder and baking soda, are used in this recipe.
• Salt- A little bit goes a long way.
• Vanilla extract- Use the highest quality you can find! Vanilla bean paste is another good option.
• Orange zest- You can use orange extract instead.

Variations

• Cake mix version- Prepare the caramelized layer as per my instructions in the recipe card. Arrange the pineapples and cherries. Then, instead of making the cake batter from scratch, use a yellow or vanilla cake mix and box instructions to prepare the batter. Spread that on top of the fruits. Bake for 40-45 minutes or until an inserted toothpick in the center comes out clean. Flip the cake onto a serving dish and enjoy.
• Try other extracts- Including pineapple, orange, maple, or almond.
• Add in zests- Like lime, lemon, or orange for added flavor and color.
• Use this recipe for cupcakes- But you would have to use a cupcake pan with no liners and generously spray the it with oil. You would also have to slice the pineapple rings into smaller pieces and arrange them in each cupcake cavity.
• Double or triple this recipe- To make 2 or 3 cakes and you can stack them with frosting in the middle to create a stunning layer cake like this Easy Ginger Cake (With Ginger Frosting) or my Easy Pink Champagne Cake (With Strawberry).
• You can use this recipe for cast iron skillet- But please note that the baking time will be shorter.
• Not a big fan of maraschino cherries?- Then use fresh cherries. Just be sure wash them and pat them dry and remove the pits.
• Serve with a side- Such as vanilla ice cream, my Homemade Vanilla Pudding, Homemade Caramel Sauce, Homemade Whipped Cream (Stabilized), Homemade Chantilly Cream (Creme Chantilly), or even Homemade Vanilla Custard.

How to make easy pineapple upside down cake recipe from scratch?

Tips and techniques

• This is not a bundt pan recipe- You can only make this cake in a round pan or a springform pan.
• The buttermilk and yogurt- Are two key ingredients that make this cake super moist. Don't omit them or replace them with other ingredients.
• Make sure not to omit the eggs- I tried making an eggless version but it was awful and had a very weird texture.
• Chill the cake in the fridge after baking- For at least an hour, because this will make it easier to slice.
• Fresh or canned- Pineapples can be used for this recipe.
• Make sure to pat the pineapples and cherries dry- Because this helps get rid of any excess liquid.
• Do not over-mix the cake batter- Because that will lead to a very dense, gummy texture.
• You must prepare the pans- Grease the sides very well with oil and line the bottom with parchment paper to prevent the cake from sticking to the pan.
• I don't recommend using corn syrup- Some people use corn syrup instead of brown sugar and butter for the caramelized layer but I don't recommend it since that makes the cake very soggy.
• I recommend using dark brown sugar- Over the light one since it makes a more flavorful caramelized top layer.
• I used light olive oil in this recipe- But you can use any other neutral flavored oil.

Recipe FAQs

Storage

• Make ahead- This can be made 1-2 days in advance.
• Room temperature- This can easily stay out for 3-5 hours.
• Refrigerate- In a sealed container for up to 3 days.
• Freeze- In a sealed container for up to 1 month. Thaw and enjoy.

More fruit-based cake recipes

• Mango Cake
• Best Banana Chocolate Chip Cake
• Fresh Pear Cake (Pear Upside Down Cake)
• No Bake Peach Cheesecake
• Banana Upside Down Cake (With Cake Mix)

Recipe