This post may contain affiliate links. Please read my disclosure policy.
No mixer Pineapple Upside Down Cake recipe!
A Pineapple Upside-Down Cake recipe that’s easy to make and loaded with flavor!
With plenty of pineapple flavor in both the topping and batter, it’s easy to see why this Pineapple Upside Down Cake Recipe has stood the test of time.
Easy skillet cakes with fruit on the bottom have been around for ages. Back in the early 1900’s Dole invented a way to slice and can fresh pineapple, thus creating an easy and convenient way to incorporate more pineapple into our recipes. Check out this interesting article on the history of Pineapple Upside-down Cake.
For this Pineapple Upside-Down Cake recipe we use canned pineapple packed in 100% juice.
Canned pineapple is one of those convenience foods I really enjoy using when cooking and baking. It’s easy to pop open a can of sliced pineapple and add some to both sweet and savory recipes like our Grilled Hawaiian Chicken Sandwich and this easy Orange Barbecue Grilled Chicken recipe.
We use the delicious 100% juice to enhance the pineapple flavor throughout the entire recipe. For our cake we use one 20-ounce can of Dole brand pineapple rings. Dole canned pineapple is sugar free, all-natural and rich in Vitamin C. Any brand will do but make sure you buy pineapple rings packed in juice, not syrup.
Ingredients needed to make Pineapple Upside Down Cake
For the pineapple topping:
- light brown sugar
- unsalted butter
- pineapple juice from the canned pineapple
- canned pineapple slices in juice
- maraschino cherries
For the pineapple cake:
- all-purpose flour
- salt
- baking powder
- baking soda
- granulated sugar
- eggs, room temperature
- buttermilk, well shaken
- reserved pineapple juice
- unsalted butter
- vanilla extract
How to make Pineapple Upside Down Cake
First, prepare the pineapple fruit layer:
- Combine brown sugar, butter and pineapple juice in a small saucepan. Heat until the butter and sugar are melted. Pour into a prepared 9-inch can pan.
- Place seven pineapple rings in the pan with one in the middle. Cut the remaining six rings run half and place around the center pineapple ring. Add a cherry to the center of each ring and set aside.
Next prepare the pineapple cake:
- Preheat oven to 350 degrees F.
- Melt butter and set aside.
- Whisk together the dry ingredients in a large bowl. Make a well in the center and set aside.
- Whisk the egg with the buttermilk, pineapple juice, vanilla and melted, cooled butter.
- Pour the buttermilk mixture into the flour mixture and gently fold together until blended. The batter will be thick and lumpy but this is okay.
- Gently dollop scoops of batter over the pineapple rings. Gently smooth the top of the batter. Bake until a toothpick inserted in the center comes out with no wet batter.
- Allow the cake to cool for 15 to 20 minutes, then invert onto a platter.
- Serve slightly warm or at room temperature.
I’ll never forget the first time I tried this iconic American classic.
While in middle school I spent many nights at my best friends house. Her father was a neurosurgeon, a classical pianist and an accomplished baker. He made the best Pineapple Upside-Down Cake recipe and served it to us slightly warm, topped with whipped cream.
I never knew that working dads could bake or cook, so it really stuck with me. And, I couldn’t believe my mom had been holding out on us! I can’t imagine why this luscious cake wasn’t on her list of must-makes.
This Pineapple Upside-Down Cake recipe is easy to make and has nice visual appeal. We love the naturally sweet, moist pineapple rings arranged in a circle with bright red cherries over a classic yellow cake.
Serve Pineapple Upside-Down Cake slightly warm topped with lightly sweet whipped cream.
That first taste of warm Pineapple Upside-Down Cake sets the bar pretty high. While this cake is very good served at room temperature, it’s that slightly warm, moist cake that thrills me. A topping of lightly sweetened whipped cream is a must for my slice!
One of my favorite things about our Pineapple Upside-Down Cake recipe is that it’s not overly sweet. While it’s not dripping in a brown sugar butter mixture, it has plenty of flavor and great texture. I hope you’ll give it a try!
Thanks for PINNING!
Let’s be baking friends! If you make our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too. If you’re on Pinterest feel free to leave a comment and photo there if you have one!
If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates.
Pineapple Upside-Down Cake Recipe
Ingredients
For the pineapple topping:
- ¾ cup light brown sugar packed
- ¼ cup unsalted butter
- 2 tablespoons pineapple juice from the canned pineapple
- 20 ounce can pineapple slices in juice drained, reserving juice
- 7-11 maraschino cherries
For the cake:
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ cup granulated sugar
- 2 large eggs
- ¾ cup buttermilk
- ¼ cup reserved pineapple juice
- ½ cup unsalted butter melted and cooled
- 1 teaspoon vanilla extract
Instructions
To prepare the pineapple layer:
- Preheat oven to 350°F. Lightly spray a 9-inch cake pan (must be at least 2-inches deep) with vegetable cooking spray. Set aside.
- In a small saucepan combine the brown sugar, butter and 2 tablespoons of pineapple juice. Warm over medium heat until the butter is melted and the sugar is dissolved. Pour the warm sauce into the prepared pan.
- Place pineapple rings in the pan starting by centering one in the middle. Add the remaining six rings around the center pineapple ring. Or cut 5 or 6 rings in half and arrange as seen in the photos. Place a cherry in the center of each ring. Set aside while preparing the cake batter.
To prepare the cake batter:
- In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and granulated sugar. Make a well in the center and set aside.
- In a small mixing bowl lightly whisk the eggs. Add the buttermilk, ¼ cup reserved pineapple juice, the melted cooled butter and vanilla. Whisk until blended.
- Pour the buttermilk mixture into the flour mixture and gently fold together with a spatula until the flour is incorporated. The batter will be thick and lumpy, this is okay. Gently scoop dollops of batter into the prepared pan taking care not to move the pineapple rings. Gently smooth the top.
- Place the cake pan on a foil lined baking sheet and bake at 350°F until a toothpick comes out with no wet batter, about 45-50 minutes. Tent the cake with foil if over-browning. Allow the cake to cool in the pan for 15-20 minutes.
- Invert a serving platter over the cake pan. Invert the cake pan and platter together, then lift off the cake pan. Cool to room temperature, slice and serve.
Recipe Notes
- It may seem like there is too much cake batter but if you use a deep or high-sided cake pan, you will be fine. Also, it may appear as if the cake will overflow while baking, but it shouldn’t spill over the edges. You can use a deep springform pan for this cake if you prefer. Make sure you have a good locking springform pan and wrap the bottom in foil just to make sure. It would be very messy if the brown sugar pineapple mixture leaked into your oven.
- If you prefer more pineapple goodness and less cake, cut the recipe in half but be sure to adjust the baking time.
Nutrition
Kitchen Essentials – SRFD’s favorite deep 9-inch cake pan
For our Pineapple Upside-Down Cake recipe we use a 9-inch round, deep dish cake pan. This pan is 3-inches deep but you can use one that is at least 2-inches deep for this recipe. If you only have a regular cake pan on hand (about 1 1/2 inches) pour any extra batter into a separate small pan and bake it along with the cake.
Or, if you prefer less cake and more pineapple goodness, cut the cake batter recipe in half but be sure to reduce the baking time too. It’s all good!
Saving Room for Dessert is a participant in the Amazon Services LLC Associates Program ~ I earn a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.
Here are a few more recipes you might also enjoy:
Pineapple Pound Cake ~ with plenty of crushed pineapple baked inside, this Pineapple Pound Cake is a moist, tender tropical treat! Finished with a drizzle of simple icing made from pineapple juice and powdered sugar for pure pineapple perfection.
Try our easy-to-make Orange Olive Oil Cake with a light, fine textured, luscious crumb and a crackly sugar topping for added sweetness.
Beverley
I’m confused how you can fit all these pineapples in a 9 inch round cake pan? You say: Place 7 pineapple rings in the pan with 1 in the middle. Cut the remaining 6 rings in half and place around the center pineapple ring. Looking at the picture of the cake there’s not room for all those pineapples on top of the cake. Please explain how you get all those pineapples in a 9 inch round cake pan? Thank you!
Tricia Buice
Thanks for catching that Beverly. The word “seven” needed to be deleted and I updated the recipe. Thank you!
Gul
Hi, what can I use in place of buttermilk?
Tricia Buice
Hi Gul. You can use regular milk mixed with a tablespoon of white vinegar. Or just use regular whole milk. Enjoy!
Julie
l need to make a 13×9 size, should I 1-1/2 the recipe or a double recipe to fit that size pan?
Tricia Buice
Hi Julie. I would do 1 and 1/2 times the recipe to put in a 9×13-inch baking pan. Should be perfect! Enjoy 🙂
Lauren
This was my first attempt at pineapple upside down cake for my husband, for Father’s Day. It came out perfect and so delicious!! It was a big hit. I will definitely make it again. Thanks for a great recipe.
Tricia Buice
Thank you Lauren! So glad your husband enjoyed it. Have a wonderful weekend and thanks again for the feedback.
Carmen
Thanks for the great-sounding recipe! Would you make any recommendations for high altitude?
Tricia Buice
Hi Carmen. Since that’s not always an easy question, I’m going to refer you to this great High-Altitude Baking Guide. Good luck! I know you’ll love this cake.
Carmen
Thanks. I’ll check it out!
Jennie
My husband asked me to make an upside down pineapple cake. As I looked through my old recipes, I remembered that the last time I made this dessert it was good, but that the cake layer was not as thick as I thought it should be. In checking several of my dessert recipes, I noticed that yours had more flour in it than my other recipes. Of course, when I compare recipes now, I tend to always choose yours…..so glad I did with this delicious cake. The cake was just enough to balance out the pineapple and cherry fruit. My family said it was the best one I’ve made! No need to look for another recipe for pineapple upside down cake. I’ve found the “best”. Thank you!
Tricia Buice
Oh WOW Jennie! This beautiful comment gave me goosebumps 😉 Thank you so much for using our recipe and for taking the time to comment. I adore this cake and love that it’s not crazy sweet but still loaded with pineapple flavor. Bravo!
Gina
I just noticed that my cake pans are 8in and 1 1/2 in deep. So it’s possible to half the recipe and make a double layer cake perhaps one with pineapples and one without?
Tricia Buice
Hi Gina. I haven’t tried making this as a double layer cake so I’m not sure. It may be best to try and fit as much as you can in one pan and bake any remaining batter in a smaller casserole type dish. If you have a cast iron skillet of the right size, this cake is perfect for that. I hope this turns out good for you. Be sure and reduce the baking time if you have a thinner cake. Good luck!
Mary
Hi I have a question I just took your pineapple upside down cake out of the oven and noticed it semi – collapsed in the middle Do you have any idea why? Thanks
Tricia Buice
Hi Mary. So sorry you had trouble with this cake. Is it possible that it was under-baked? You might also check to make sure your baking powder and baking soda are still active and fresh. I hope it turned out okay for you.
Leah Shannon
My husband loves pineapple upside down cake so I threw this in the oven tonight using gluten free flour. I baked it in a 10 inch cake pan and it turned out amazing. Absolute perfection! Thank you for this wonderful recipe!
Tricia Buice
Thank you for the feedback Leah! So glad you tried this recipe – it’s a keeper 😉
Candace
Try using a 12 inch cast iron skillet, makes this type cake the very best!!!!! I’ve made this for many years and this is the only pan I’ve ever used!!
Candace
Tricia Buice
Thanks Candance! Will do 🙂
Dulce
Can I sub milk if I don’t have butternilk
Tricia Buice
Hi Dulce – yes you can. Just add 2 teaspoons lemon juice or white vinegar to regular milk. Stir and allow it to rest for 5 minutes – then you’re good to go! Enjoy
2 Sisters Recipes
We love Pineapple upside down cakes and this one tops them all! Hope you are doing great! We need to catch up soon! Have a great weekend!
Tricia Buice
Thank you Anna! Hope you are all doing well too 🙂
Liz
A pineapple upside down cake always reminds me of my dad. It was one of his favorites and I remember making one for him when I was in high school. Bill doesn’t like pineapple, but I’m going to find an excuse to bake your recipe for my girlfriends 🙂 It looks marvelous!
Tricia Buice
Thank you so much Liz! There’s something about pineapple upside-down cake that really hits all the marks. So good 🙂
Jennifer @ Seasons and Suppers
This is upside down cake perfection! It has been years since I have enjoyed this classic cake. Thanks for reminding me that I need to make one soon. Can’t wait to try this one 🙂
Tricia Buice
Thank you so much Jennifer! Hope you get to make one soon 🙂