Pineapple Upside Down Cake
There is something about a pineapple upside down cake that just feels like summer, and this from-scratch version is my absolute favorite dessert to make. The brown sugar caramelizes on the bottom, becoming the most incredible topping.
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In college, I worked at a steakhouse on campus where I picked up more than a few baking techniques from our head pastry chef. One of the recipes she shared with me was her pineapple upside down cake, and it has been a favorite ever since (her apple spice cake is another one we still make all the time!).
I've since adapted it into this family-friendly version, and it is the easy cake recipe I come back to every summer.
Most pineapple upside down cake recipes you'll find online are made with a box mix and baked in a cast iron skillet. This one is fully from scratch, which honestly isn't much more work, and the difference in flavor is noticeable.
Why You'll Love this Recipe
This is a from-scratch cake that comes together with simple pantry ingredients and one 8x8 baking pan. No special equipment is needed.
The brown sugar and butter on the bottom of the pan do something really special in the oven. They melt together into a caramelized topping that coats every slice. It is the thing that makes this cake so recognizable and so delicious.
It also travels really well, which makes it a great meal train idea to take to a friend, or to bring to a summer get-together.
Ingredients
The one thing to note is that you'll need a can of pineapple slices, not chunks, and you'll want to reserve a couple tablespoons of the juice for the cake batter.
The rest of the ingredients in this recipe are just pantry staples, so nothing should be hard to find!
How to Make Pineapple Upside Down Cake
Scroll down to the recipe card for the full step by step instructions! ⬇️
Jump to Recipe
- Start by pouring your melted butter into the bottom of your baking pan, then sprinkle the brown sugar evenly over it and smooth it out. This is the base of your topping, so take a second to make sure it's spread all the way to the edges.
- Next, arrange your pineapple slices in a single layer over the brown sugar. You'll need to cut a few of the slices in half to fit them along the edges of the pan.
- For the cake batter, start by whisking your dry ingredients together in a large bowl. In a separate bowl, beat the butter and sugar until fluffy. Beat in the egg yolks once that's done.
- Add the flour mixture to the wet ingredients in batches, alternating with the milk. Pour in the reserved pineapple juice and stir to combine.
- Pour the batter over the pineapple layer and smooth out the top.
- Bake until golden brown and a toothpick inserted in the center comes out clean. Invert the cake to slice and serve!
Madison's Tips for Success:
I've tested this recipe and have successfully made it many times. Use these tips to ensure that it turns out perfectly for you, too!
- Line your baking pan with parchment paper. It makes removing the cake so much easier!
- Don't overmix the batter once you add the pineapple juice. This is the step where it's easiest to overdo it, and overmixing will result in a dense, tough cake.
- Don't rush cooling the cake. Let it cool fully in the pan before cutting. If you slice into it too soon, the topping won't have set and it can get messy.
Serving Tip
To serve, cut individual slices and flip each one upside down onto the plate so the pineapple topping is facing up. You can also use the parchment paper to carefully flip the whole cake over onto a platter. This makes a gorgeous centerpiece before you slice it.
Pineapple Upside Down Cake FAQs
Yes! This cake actually gets better as it sits, so it's a great make-ahead dessert. You can bake it a day in advance and store it covered at room temperature until you're ready to serve.
Store any leftovers covered at room temperature for up to two days, or in the refrigerator for up to five days. Individual slices can also be wrapped and frozen for up to three months.
Make It A Meal Train
When someone you know is going through a major life event, you may want to bring a meal to them or organize a meal train to show your support.
Here's why this pineapple upside down cake works perfectly for a meal train.
- This cake serves 8, so it's plenty for a family.
- It travels well at room temperature, so there's no need to worry about keeping it warm or cold on the way over.
- You can bake it in a disposable 8x8 pan so they don't have to worry about returning anything to you.
Be sure to ask about allergies and best drop off times before bringing food over.
If you make and love this recipe, please leave a 
review below!
It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave comments and questions below!
Pineapple Upside Down Cake
Ingredients
Topping
- 4 tablespoons melted butter
- ¼ cup packed brown sugar
- 15 ounces canned pineapple slices (9 slices), *reserve 2 tablespoons juice
Cake
- 4 tablespoons butter softened
- ¾ cup sugar
- 2 large egg yolks
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon coarse salt
- ½ cup milk
- 2 tablespoons pineapple juice reserved from can
Instructions
- Preheat oven to 350ºF.
- Pour 4 tablespoons melted butter into an 8-inch baking pan.
- Add ¼ cup packed brown sugar and smooth it in bottom of the pan.
- Line 9 slices from 15 ounces canned pineapple slices in a single layer over the brown sugar. *Cut some of the slices in half to place along the edges of pan.
- In a large mixing bowl, whisk together 1 cup all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, and ½ teaspoon coarse salt.
- In a separate bowl, use an electric mixer on medium speed to beat 4 tablespoons butter and ¾ cup sugar until pale and fluffy, 3 to 5 minutes. Beat in 2 large egg yolks.
- Add flour mixture to wet ingredients in 3 batches, alternating with ½ cup milk; beating on medium-low speed until combined.
- Pour in 2 tablespoons pineapple juice and combine. Don't over mix.
- Transfer batter to the prepared pan; smooth the top.
- Bake cake in preheated 350℉ oven for 30-33 minutes, until golden brown and a cake tester or toothpick inserted into the center comes out clean.
- Let cake cool in the pan, then cut slices and flip them upside down to serve.
Notes
Nutrition
Other Easy Cake Recipes
I'll teach you how to make simple from-scratch recipes, like seasonings, sauces, dinners and even desserts, that make cooking from home less overwhelming and more enjoyable.
My recipes have been featured on publications like South Your Mouth, Fun.com, Her Campus, Mental Floss, and the TastingTable.
I have arthritis, so I always have trouble inverting my cast iron skillet. This recipe is exactly what I needed! Thank you so much.
I'm so glad this recipe worked well for you, Brian!
This recipe is wonderful! I used a double batch because my skillet is large. One thing I noticed, when doubling my batch, the x2 is applied to the ingredients, but not the instructions. I was left with 1/2 stick butter from my batter and ended up having to add that last. I should have paid more attention and hopefully I didn't screw it up too badly, lol. Thank you!
What happened to the ingredient list? How much baking soda,baking powder,sugar,milk ect.??? Just a wondering.
Hi Sarah! Thank you for pointing that out. There was a glitch with the recipe card. The ingredients have been updated!
This looks super duper delicious! A must-try!
Yes! Definitely try it out 🙂
I don't use my iron skillet enough (and I guess I mean like actually never!) That needs to change!
I've really learned you can use it for so many things!!
This looks so yummy! I want a slice with a cup of coffee!
Yes, yes! Perfect with coffee 🙂
You're so right... the brown sugar on the bottom is what makes it so iconic!
I hadn't ever thought of it before I made it and then I was like oh yes, that's exactly what this should taste like!
Pineapple upside down cake is seriously one of my absolute fave cakes ever!!!
I love pineapple, and this looks delicious. Can't wait to try out the recipe.
Pineapple is one of my favorites, too!
This sounds really yummy and simple to make!
Yes! It really is 🙂 You can even sub out a cake mix if you wanted to!
This looks so delicious!
Thanks Chelsea!
I would have never thought of making this in a skillet! Jacob loves pineapple upside down cake, so I will have to give this version a try!
I have been using a cast iron skillet SO much because my mom has one! I'm definitely going to need one when we move into our own place again! Jacob would love it 🙂