Pineapple upside-down cake
Pineapple upside-down cake is a soft butter cake baked over a layer of caramelised brown sugar, butter, pineapple rings, and cherries, then flipped to reveal a glossy topping. It’s simple to make and known for its rich caramel flavour and moist texture.
Ingredients
For the topping
- Cooking spray optional
- 4 tbsp (57g) unsalted butter
- ½ cup (100g) light brown sugar
- 567 g canned pineapple rings in 100% juice
- 8-12 cherries
For the cake
- 1 ½ cup (180g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 8 tbsp (115g) unsalted, softened butter
- ¾ cup (160g) sugar, *see notes
- 2 large eggs
- ½ tsp vanilla extract
- ½ cup pineapple juice from the can or milk
Instructions
- Preheat oven to 180°C.
- Lightly coat a 9-inch (23 cm) round or square cake pan with cooking spray.Cooking spray
- Note: Do not use a springform pan because the caramel and juice can leak out during baking. Use a regular cake pan or skillet to keep everything contained and ensure the cake turns out properly.
Make the topping
- Melt the butter on the stovetop.4 tbsp (57g) unsalted butter
- Add the brown sugar and stir until fully combined into a smooth mixture.½ cup (100g) light brown sugar
- Transfer this mixture to the cake pan and spread it out evenly.
- Arrange the pineapple rings over the sugar mixture.567 g canned pineapple rings in 100% juice
- Place cherries in the centre of each ring and in any gaps.8-12 cherries
- Very important: If you are using canned pineapple, make sure to dry it completely before placing it in the pan. Excess moisture can prevent proper caramelisation and make the topping runny.
Prepare the cake batter
- In a bowl, whisk together the flour, baking powder and salt.1 ½ cup (180g) all-purpose flour, 1 tsp baking powder, ¼ tsp salt
- In another bowl, beat the softened butter and sugar until light and fluffy.8 tbsp (115g) unsalted, softened butter, ¾ cup (160g) sugar, *see notes
- Add eggs one at a time, mixing well after each addition.2 large eggs
- Stir in the vanilla extract.½ tsp vanilla extract
- Sift and add the dry ingredients in 2–3 additions, alternating with the pineapple juice, beginning and ending with the dry ingredients.½ cup pineapple juice
- Mix just until combined.
Assemble
- Gently spread the batter over the arranged pineapple layer.
- Smooth the top evenly.
Bake
- Bake for 40–45 minutes, or until a toothpick inserted in the centre comes out clean.
- Let the cake cool in the pan for 5–10 minutes.
- Run a knife around the edges.
- Place a plate over the pan and invert carefully.
- Let it sit briefly, then lift off the pan.
- If the cake doesn’t release, it’s likely because the butter/sugar layer has solidified. Simply place the pan back in the oven for a few minutes to warm it up, then try inverting again.
- Serve warm or at room temperature.
Notes
*This cake is moderately sweet as written. If you prefer a sweeter cake, you can increase the sugar in the batter up to 200g.
Tips
Don’t skip drying the fruit—this prevents a soggy topping.
Don’t wait too long to flip the cake, as the caramel can harden.
Use a heavier pan, if possible, for better caramelisation.
Pat your pineapple rings dry—extra moisture can dilute that caramel layer.
If you use maraschino cherries, dry those too so the colour doesn’t bleed.
Canned rings are classic and consistent, but fresh pineapple gives a brighter flavour—just slice evenly so it cooks at the same rate.
A heavy skillet (especially cast iron) can be used instead of a regular cake pan. It retains heat better and helps create a deeper, more even caramel crust compared to a thin pan.
Bake until the centre springs back lightly, and a toothpick comes out clean—overbaking dries it out.
If the top browns too quickly, loosely tent with foil.
Let it rest 5–10 minutes after baking—too soon, and it falls apart, too late and the caramel sticks.
Run a knife around the edge, place your plate, then flip confidently in one motion.