Name: Easy Pineapple Upside Down Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: Canned Pineapple Slices in Juice; Maraschino Cherries; Unsalted Butter; Brown Sugar; All Purpose Flour; Baking Powder; Baking Soda; Salt; Full-Fat Canned Coconut Milk; Full Fat Sour Cream; Pineapple Juice; Vanilla Extract; Unsalted Butter; Granulated White Sugar; Large Eggs; Coconut Flakes (Optional)

If you’re searching for a nostalgic, show-stopping dessert that’s both beautiful and effortless, this Easy Pineapple Upside Down Cake is about to become your new go-to. With its glossy caramelized pineapple rings, sweet cherries, and ultra-moist coconut-kissed crumb, every bite tastes like sunshine on a plate—and it comes together with pantry staples and zero fuss. Let’s dive into why this crowd-pleaser deserves a permanent spot in your dessert lineup!

Why You Should Make This Recipe

Stunning presentation: Those golden pineapple rings and vibrant maraschino cherries are a guaranteed wow factor, with no fancy decorating skills required.
Deceptively easy: You’ll be amazed at how quickly this Easy Pineapple Upside Down Cake comes together, thanks to simple techniques and ready-to-use ingredients.
Flavor-packed and moist: The buttery brown sugar topping melds with tangy pineapple and a tender coconut-infused cake for a tropical twist in every bite.
Perfect for any occasion: It’s equally at home at a festive gathering or as a surprise weeknight treat for the family!

Easy Pineapple Upside Down Cake Recipe - Recipe Image

Ingredients & Substitutions

This Easy Pineapple Upside Down Cake leans on tried-and-true ingredients that create layers of texture and flavor. Each component is chosen to give you that rich, nostalgic taste—while offering some room for personal touches or dietary swaps if needed!

Canned Pineapple Slices in Juice: The pineapple brings a classic tang and sweetness—using the juice instead of syrup keeps it balanced and fresh.
Maraschino Cherries: A bright pop of color and a whisper of cherry flavor that makes every slice look extra cheery.
Unsalted Butter: Melted butter forms the delicious base for the sticky brown sugar topping and makes the cake batter rich and dreamy.
Brown Sugar: Brown sugar caramelizes for that signature glossy, molasses-kissed crown on top of your cake.
All Purpose Flour: The backbone of the cake, giving structure while ensuring the texture stays soft and tender.
Baking Powder: Helps the cake rise tall and fluffy.
Baking Soda: Works with the baking powder for added lift and a melt-in-your-mouth crumb.
Salt: Just a pinch brings out all the flavors—never skip it!
Full-Fat Canned Coconut Milk: A coconut twist that enhances moisture—plus it pairs so beautifully with the pineapple.
Full Fat Sour Cream: Adds luscious texture and a subtle tang that balances the tropical flavors.
Pineapple Juice: Reserved from the can, it deepens the pineapple flavor throughout the cake.
Vanilla Extract: A teaspoon ties all the flavors together.
Granulated White Sugar: Adds classic cake sweetness and a fine crumb.
Large Eggs: The essential binder that keeps your cake beautifully moist and rich.
Coconut Flakes (Optional): If you want extra texture and coconut flavor, a sprinkle of flakes is divine!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Easy Pineapple Upside Down Cake

Step 1: Prepare the Topping

Start by melting your unsalted butter and pouring it into the bottom of your cake pan. Sprinkle the brown sugar evenly over the melted butter, then arrange the pineapple slices in a single layer—nestle a cherry in the center of each ring for that classic look. This base will turn into gooey, caramelized goodness as the cake bakes!

Step 2: Mix the Cake Batter

In one bowl, whisk together the flour, baking powder, baking soda, and salt. In a larger bowl, cream the softened butter and granulated sugar until light and fluffy, then beat in the eggs one at a time. Stir in the sour cream, coconut milk, pineapple juice, and vanilla for a rich, silky batter—you’ll see (and smell) how irresistible it already is.

Step 3: Combine & Bake

Gently fold the dry ingredients into your wet batter just until combined, adding coconut flakes if you like. Pour the batter over the arranged pineapple and cherries, smoothing the top. Bake until golden, fragrant, and a toothpick comes out clean—your kitchen will smell like a bakery on a tropical island!

Step 4: Cool & Flip

Let the cake cool for about 15 minutes (patience is everything here), then run a knife around the edge and boldly invert it onto a platter. Slowly lift away the pan to reveal that dazzling, sticky topping—the ultimate Easy Pineapple Upside Down Cake moment!

How to Serve Easy Pineapple Upside Down Cake

Garnishes

Serve each generous slice with a little extra pineapple juice drizzled on top, a dollop of freshly whipped cream, or a sprinkle of toasted coconut flakes for a fun, tropical flourish. You can even add a few extra maraschino cherries for extra color and sparkle!

Side Dishes

This cake shines when paired with simple vanilla ice cream, tangy Greek yogurt, or a fruit salad on the side. For a festive brunch, serve it alongside salty bacon or ham—a surprisingly delightful combo with the sweet, caramelized topping.

Creative Ways to Present

Easy Pineapple Upside Down Cake isn’t just for sheet pans! Try baking it in a cast iron skillet for a rustic vibe, or use jumbo muffin tins for adorable individual servings. Slices can even be stacked with whipped cream between layers for a playful, almost-trifle dessert centerpiece.

Make Ahead and Storage

Storing Leftovers

Cover any leftover cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days, or refrigerate if your kitchen is especially warm—the topping stays gooey and the cake remains deliciously moist.

Freezing

This cake freezes surprisingly well! Simply wrap individual slices or the whole (fully cooled) cake tightly in plastic and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving for best results.

Reheating

To freshen up your Easy Pineapple Upside Down Cake, microwave slices for 15–20 seconds, or reheat in a low oven just until warmed through—the topping becomes glossy and irresistible again.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple works beautifully—just slice it thinly and use pineapple juice or another mild fruit juice for the cake, since you won’t have the canned version’s liquid. Make sure your slices aren’t too thick so they caramelize nicely underneath the cake.
Why did my Easy Pineapple Upside Down Cake stick to the pan?

Sticking usually means there wasn’t enough butter or the cake cooled too long in the pan. Be sure to use plenty of melted butter in the base, and invert the cake after it’s cooled for about 15 minutes—this helps the topping release while it’s still gooey.
Can I make this cake dairy-free?

Yes! Replace the butter with a vegan butter substitute and use coconut yogurt instead of sour cream. The coconut milk and coconut flakes are naturally dairy-free, so you’ll keep the full tropical flavor while accommodating dairy sensitivities.
What’s the best way to know when my Easy Pineapple Upside Down Cake is done baking?

The surface will be golden and the edges will begin to pull away from the pan. Insert a toothpick in the center—it should come out clean or with just a crumb or two attached. If the top browns too quickly, loosely tent with foil for the last 10 minutes.

Final Thoughts

There’s just something magical about flipping out that caramelized, jewel-studded top and serving buttery, warm slices of Easy Pineapple Upside Down Cake to friends and family. Whether it’s a spontaneous weekend bake or your next potluck superstar, you’ll be so glad you gave this retro classic a spot in your dessert rotation—it truly brings joy with every bite!

Easy Pineapple Upside Down Cake Recipe