This easy Pineapple Upside Down Cake from scratch is made with one bowl and a whisk! It is warm and gooey and perfect with a scoop of ice cream!
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Don’t tell anyone, but I’ll take a warm fruit dessert with ice cream (Strawberry Rhubarb Crisp, Berry Cherry Crisp or Slow Cooker Caramel Apple Pudding Cake will suit me just fine!) over chocolate any day.
I feel like that must mean I’m getting old 😉
This Pineapple Upside Down Cake is based off of my Apple Upside Down Cake recipe, with the same classic, moist vanilla 8-9″ cake serving as the base.
It’s a simple stir and pour cake batter, which makes this Pineapple Upside Down Cake very quick and easy to throw together!
Variations on this Easy Pineapple Upside Down Cake recipe:
- You can use almost any fruit in this Pineapple Upside Down Cake! Apples, berries, cranberries, bananas — so don’t be afraid to mix things up!
- Since pineapple and coconut is one of the best combos there is, how about a coconut twist? Stir some shredded coconut into the batter, or sprinkle it into the butter before adding your fruit. You could also add a bit of coconut extract to the batter!
- You can use fresh pineapple instead of canned if that’s all you have on hand. I prefer canned pineapple slices, only because they are uniform in thickness and don’t add as much moisture to the cake as it bakes.
How to make a Pineapple Upside Down Cake:
This Pineapple Upside Down Cake is made completely from scratch, but I promise you it’s worth it and it really doesn’t take much extra effort!
The cake base recipe is made with only a bowl and a whisk, so there’s no mixer needed and you can stir it together as quickly as you can a boxed cake mix!
- Place your melted butter and brown sugar in the bottom of a 9″ round cake pan (you can also use a pie plate, which works just as well, or a square pan, it will just have a less traditional look).
- Place your pineapple slices and cherries in the bottom of the pan. Just fit in as many pineapple slices as you can and fill in the rest with cherries — as many as your heart desires!
- Spread your batter over the pineapple, being careful not to mess up your beautiful design!
- Bake until light golden brown, then place a large plate over your pan and flip!
How to store Pineapple Upside Down Cake:
You can store Pineapple Upside Down Cake at room temperature for several hours if you are serving soon after baking.
I recommend refrigerating the cake if you are not serving within a few hours, as the fruit and the extra moisture in the cake means that it will not last as long as regular cake and buttercream.
To make this cake ahead, you have two options:
- You can prepare up to the point of baking, then cover and refrigerate up to 2 days before baking.
- You can prepare and bake completely, but leave it in the pan. Cool to room temperature, cover and refrigerate for 3 days or freeze up to 3 days. To serve, thaw (if frozen), and warm in a 300 degree oven for 15-20 minutes just until heated through. Flip and serve.
More pineapple desserts you’ll love:
- Pineapple Coconut Cake
- Pineapple Lush Angel Food Cake Roll
- Pineapple Crisp
- Mom’s (Almost) No Bake Pineapple Squares
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Easy Pineapple Upside Down Cake
- 1/2 cup butter
- 1/4 cup brown sugar (70g)
- 6-7 slices pineapple
- 5 maraschino cherries
- 1/4 cup oil
- 1/2 cup brown sugar (70g)
- 1/2 cup unsweetened applesauce
- 1 egg
- 1 teaspoon vanilla
- 1 cup all purpose flour (125g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Place butter in pan or pie plate and put in the oven. Preheat the oven to 350 degrees, allowing the butter to melt in the pan while warming.
- Remove the pan from the oven once the butter has melted. Stir in brown sugar (you can do this right in the pan!).
- Arrange pineapple slices and cherries on top of the butter mixture, as much or as little as you like.
- In a medium bowl, whisk together oil and sugar.
- Add applesauce, egg, and vanilla and whisk until combined.
- Add flour, baking powder, baking soda and salt and stir just until combined. Spread carefully over pineapple in pan, making sure not to disturb the cherries as you spread the batter.
- Bake for 20-25 minutes, until top of the cake is golden brown. Let cool for 5 minutes in the pan before running a knife carefully around the edge.
- Place a large round plate on top of the pan, flip and allow the cake to fall out onto the plate before removing the pan.
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