Last updated: October 9, 2026
Pineapple upside down cake is a buttery skillet cake baked under a layer of brown sugar caramel and juicy pineapple rings, then flipped so the glossy fruit ends up on top.
This version uses pantry staples and one skillet, and the recipe card below has every measurement you need.
How to Make Pineapple Upside Down Cake From Start to Finish
You can make pineapple upside down cake in about an hour and ten minutes, including a short rest before flipping. The process starts with a quick stovetop caramel, then moves to a simple creamed batter that bakes right over the fruit.
Everything happens in one oven-safe skillet, which keeps cleanup easy and gives the caramel a heavy surface to melt into. A 10-inch cast iron skillet is the best choice because it holds heat evenly and browns the sugar beautifully.
Ingredients for the Topping
The topping uses 4 tablespoons of unsalted butter, 2/3 cup of packed light brown sugar, and one 20-ounce can of pineapple rings packed in juice. You will arrange 8 rings in the pan, and you can tuck a maraschino cherry into the center of each one if you like the classic look.
Drain the can over a measuring cup and save the juice, because the batter needs it. Pat the rings dry with paper towels so extra moisture does not thin out the caramel.
Ingredients for the Cake
The batter uses 1 1/2 cups (190 grams) of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt. You will also need 1/2 cup (1 stick) of softened unsalted butter, 3/4 cup of granulated sugar, 2 large eggs at room temperature, 1 teaspoon of vanilla extract, and 1/2 cup of the reserved pineapple juice.
Spoon your flour into the measuring cup and level it off, or weigh it, since packed flour makes a dry cake. Letting the eggs and juice sit on the counter while you make the topping helps the batter come together smoothly.
Equipment You Need
Besides the 10-inch oven-safe skillet, you need a mixing bowl, a hand mixer or stand mixer, a rubber spatula, and a serving plate larger than the skillet. A 9-inch round cake pan that is at least 2 inches deep also works if you melt the butter and sugar in a saucepan and pour the caramel into the pan.
Step by Step Pineapple Upside Down Cake Method
Heat the oven to 350°F before you start so it is ready when the batter is. The caramel takes only a couple of minutes, so mix the batter while the oven preheats.
Make the Caramel Topping
Melt the 4 tablespoons of butter in the skillet over medium-low heat. Stir in the brown sugar and cook for about 2 minutes, until the sugar dissolves into a bubbling syrup, then take the pan off the heat.
Keep the heat gentle and stay close, because brown sugar can scorch quickly. If the syrup looks grainy, keep stirring for another 30 seconds and it will smooth out.
Arrange the Fruit
Lay the 8 pineapple rings over the warm caramel, with one in the center and the rest in a ring around it. Place a cherry in the middle of each ring if you are using them, then leave the pan on the counter.
Press the fruit gently into the syrup so it sits flat. Flat fruit means an even top once the cake is flipped.
Mix the Batter
Whisk the flour, baking powder, and salt together in a bowl. In a separate bowl, beat the softened butter and the granulated sugar for 2 to 3 minutes, until the mixture looks pale and fluffy.
Add the eggs one at a time, beating well after each, then mix in the vanilla.
Add the flour mixture in three parts, alternating with the 1/2 cup of pineapple juice, and begin and end with flour. Stir just until no dry streaks remain.
Bake the Cake
Spoon the batter over the pineapple in dollops and spread it gently to the edge of the pan with a spatula. Try not to drag the fruit out of place as you spread.
Bake at 350°F for 35 to 40 minutes, until the top is golden and a toothpick in the center comes out clean. The edges will pull slightly away from the pan.
Rest and Flip the Cake
Let the cake rest in the skillet for 10 minutes. Run a thin knife around the edge, set a plate over the skillet, and flip it in one confident motion while wearing oven mitts.
Wait a few seconds before lifting the skillet so the caramel can drip down onto the cake. If a ring sticks, lift it off the pan and press it back into place on top.
Tips for the Best Pineapple Upside Down Cake
The biggest secret to great pineapple upside down cake is timing the flip. Ten minutes is the sweet spot because the caramel is still loose enough to release, but the cake has set enough to hold together.
Dry the Pineapple Well
Wet fruit releases extra liquid into the caramel and can leave the topping thin or the cake soggy underneath. Pat each ring with a paper towel before it goes in the pan.
Use Room Temperature Ingredients
Cold eggs and cold juice can make creamed butter look curdled and produce a denser cake. Setting them out for about 30 minutes while you make the topping gives you a smoother batter and a softer crumb.
Do Not Overmix
Once the flour goes in, mix only until the streaks disappear. Overmixing builds gluten and turns a tender cake into a chewy one.
Pick the Right Pan
A heavy oven-safe skillet or a deep cake pan keeps the caramel from burning and leaves room for the batter to rise. A shallow pan can overflow, so check the depth before you commit.
Variations and Substitutions for Pineapple Upside Down Cake
You can change the flavor of this cake without changing the method. Small swaps like a different sugar or a splash of rum keep the batter balanced as long as you keep the liquid amount the same.
Swap the Sugar or Spice
Dark brown sugar gives a deeper molasses flavor in the topping, and a pinch of cinnamon in the flour adds warmth for fall. The card below leaves the cinnamon out, so treat it as an optional extra.
Change the Fruit
Fresh pineapple works if you slice it into thin rings and pat it very dry, though canned rings give the most reliable result. Skip the cherries for a cleaner look, or use pecan halves in the gaps for crunch.
Add a Flavor Boost
Replace 1 tablespoon of the pineapple juice with dark rum for a grown-up version, or add a teaspoon of lemon zest to the batter for brightness. Coconut lovers can sprinkle a handful of shredded coconut over the caramel before adding the fruit.
Storing and Making Pineapple Upside Down Cake Ahead
Pineapple upside down cake tastes best the day it is made, while the caramel is still soft and glossy. Cover leftovers loosely and keep them at room temperature for up to 1 day.
For longer storage, cover the cake and refrigerate it for up to 4 days. You can warm a slice in the microwave for 15 seconds to soften the caramel again.
To freeze, wrap individual slices tightly and store them for up to 2 months. Thaw overnight in the refrigerator before warming.
You can bake the cake a day ahead if you are serving a crowd. Flip it, cool it completely, cover it, and refrigerate it overnight so you are not rushing on the day.
Serving Suggestions
Serve a warm slice with a scoop of vanilla ice cream or a spoonful of softly whipped cream. The cold cream melts into the caramel and balances the sweetness of the fruit.
A cup of hot coffee or black tea pairs nicely with the buttery crumb. For a summer dessert, add a few fresh raspberries or a squeeze of lime over the plate.
This cake also travels well to potlucks and picnics if you leave it in the skillet and flip it at the party. Bring a plate and a knife, and everyone gets the fun of the big reveal.
The Story Behind Pineapple Upside Down Cake
Cooks have been baking cakes upside down in cast iron skillets for generations, long before canned pineapple was common. Fruit went into the bottom of the pan with butter and sugar, and the batter went on top.
The pineapple version took off in the early 1900s when canned pineapple rings became widely available in American grocery stores. Food historians often point to a 1925 recipe contest run by the Hawaiian Pineapple Company, later known as Dole, that drew thousands of upside down cake entries.
The cake became a fixture of mid-century church suppers and family dinners, and its cherry-topped look still says retro comfort. We love it because it feels nostalgic while still being easy enough for a weeknight.
You can follow the card below for exact amounts and steps.
Pineapple Upside Down Cake
A buttery skillet cake baked under sticky brown sugar caramel and juicy pineapple rings, then flipped to reveal a glossy golden top. It uses pantry staples and one 10-inch skillet.
Ingredients
- 4 tablespoons unsalted butter
- 2/3 cup packed light brown sugar
- 1 can (20 ounces) pineapple rings in juice, drained, juice reserved
- 8 maraschino cherries (optional)
- 1 1/2 cups (190 grams) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup reserved pineapple juice, room temperature
Instructions
- Heat the oven to 350°F.
- Melt 4 tablespoons butter in a 10-inch oven-safe skillet over medium-low heat. Stir in the brown sugar and cook for about 2 minutes, until bubbling and smooth, then remove from the heat.
- Pat the pineapple rings dry. Arrange 8 rings over the caramel and place a cherry in the center of each ring if using.
- Whisk the flour, baking powder, and salt together in a bowl.
- In a separate bowl, beat the softened butter and granulated sugar for 2 to 3 minutes, until pale and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla.
- Add the flour mixture in three parts, alternating with the 1/2 cup pineapple juice and beginning and ending with flour. Stir just until no dry streaks remain.
- Spoon the batter over the pineapple and spread gently to the edge of the skillet.
- Bake for 35 to 40 minutes, until golden and a toothpick in the center comes out clean.
- Rest the cake in the skillet for 10 minutes. Run a knife around the edge, set a plate over the skillet, and flip the cake in one motion. Wait a few seconds before lifting the skillet, then serve warm.
Notes
A 9-inch round cake pan at least 2 inches deep also works; melt the butter and sugar together and pour the caramel into the pan. Store covered at room temperature for up to 1 day or in the refrigerator for up to 4 days. Warm a slice in the microwave for 15 seconds before serving. Freeze wrapped slices for up to 2 months and thaw overnight in the refrigerator.
Nutrition Information:
Yield:
8Serving Size:
1 sliceAmount Per Serving: Calories: 440Total Fat: 18gSaturated Fat: 11gSodium: 170mgCarbohydrates: 60gFiber: 1gSugar: 40gProtein: 4g
Pineapple Upside Down Cake Questions Answered
Can I use fresh pineapple instead of canned?
Yes, but slice it into thin rings and pat it very dry first. Canned rings are more uniform and give the most reliable results, and the canned juice is what the batter uses.
Why did my pineapple upside down cake stick to the pan?
Sticking usually happens when the cake cools too long before flipping, because the caramel hardens and glues the fruit down. Flip the cake after 10 minutes of resting and run a knife around the edge first.
Can I make pineapple upside down cake in a regular cake pan?
You can use a 9-inch round cake pan that is at least 2 inches deep. Melt the butter and sugar together, pour the caramel into the pan, and add the fruit before spooning on the batter.
How do I know when the cake is done?
The top should be golden and a toothpick in the center should come out clean after 35 to 40 minutes. The edges will also look set and begin to pull away from the pan.
Do I need the maraschino cherries?
No, they are purely decorative. Leave them out or swap in pecan halves if you want a different look.
Why This Recipe Works
This pineapple upside down cake uses the creaming method, where softened butter and sugar are beaten until pale and fluffy before the eggs go in. That step traps tiny air pockets that the baking powder expands in the oven, which gives a tender, even crumb.
Using the reserved pineapple juice as the liquid keeps the fruit flavor running through the whole cake instead of just the topping. Adding the flour in three parts and stopping once it is combined protects the crumb from turning tough.
The brown sugar caramel is cooked for only about 2 minutes before the fruit goes on, so it stays loose and does not burn in the oven. Resting the cake for 10 minutes before flipping lets that caramel release cleanly and soak slightly into the top of the cake.
Final Thoughts on Pineapple Upside Down Cake
Pineapple upside down cake proves that a few simple ingredients can feel like a showstopper. A good skillet, a quick caramel, and a careful flip are all it takes.
Grab a can of pineapple rings today, follow the recipe card, and bake this cake for your next dinner or gathering. Then leave a comment and tell us how your flip turned out.
