Go Back
+ servings
A whole pineapple upside down cake on a plate with a jar of cherries in the background.
Print Pin
4.92 from 24 votes

Pineapple Upside-Down Cake

This homemade Pineapple Upside-Down Cake features a caramelized pineapple topping and an incredibly buttery, moist cake.
Course Dessert
Cuisine American
Keyword cake, pineapple upside-down cake
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 8 slices
Author Danielle


For the topping:

  • ¼ cup (60 grams) unsalted butter melted
  • ½ cup (100 grams) light brown sugar packed
  • 1 20-ounce can pineapple slices reserve juice for the cake
  • 20 maraschino cherries

For the cake:

  • 1 and ½ cups 190 grams all-purpose flour, spooned & leveled
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115 grams) unsalted butter softened to room temperature
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) brown sugar
  • 2 large eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 cup (60 grams) sour cream at room temperature
  • 1/4 cup (60 ml) whole milk at room temperature
  • 1/4 cup (60 ml) pineapple juice


  • Preheat the oven to 350°F (177°C). Spray a 9-inch cake pan with nonstick cooking spray and set aside.

To make the topping:

  • In a small mixing bowl, whisk together the melted butter and brown sugar until fully combined. Pour into the prepared cake pan and spread it around into one even layer. Arrange the pineapple slices on top, cut any extra slices in half and place along the sides of the pan, then place the maraschino cherries in and around the pineapple slices. Set aside.

To make the cake:

  • In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream the butter, granulated sugar, and brown sugar together until light and fluffy (about 4-5 minutes). Mix in the eggs, one at a time, until fully combined. Then, mix in the vanilla extract and sour cream until well combined, making sure to stop and scrape down the sides of the bowl as needed.
  • Whisk together the pineapple juice and milk.
  • With the mixer on low speed, mix in the dry ingredients in three additions, alternating with the milk and pineapple juice.
  • Pour the batter into the cake pan on top of the pineapple slices and cherries and spread it around into one even layer.
  • Bake for 45 to 55 minutes or until a wooden toothpick inserted into the center of the cake comes out clean. If needed, tent with aluminum foil for the last 10 to 15 minutes of baking to prevent excess browning.
  • Remove the cake from the oven and allow to cool for about 10 minutes in the pan, then invert onto a wire rack and remove from the pan to finish cooling.



Store cake in an airtight container at room temperature for 2 to 3 days. While it's not necessary to refrigerate this cake, I do recommend storing it in the refrigerator if you need to store it 1 to 2 days longer.
Freezing Instructions: Wrap individual slices or the whole cake tightly with plastic wrap, store it in a freezer bag or container, and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Milk: I prefer to use whole milk for a richer taste and texture. However, you may replace it with 2%, 1%, skim, or almond milk.
Sour Cream: Full-fat sour cream is best, but low-fat is okay too. You may also replace the sour cream with an equal amount of plain Greek yogurt.
Pineapple Juice: If you don't have any pineapple juice on hand, you can replace it with an equal amount of milk.