Easy Pineapple Upside Down Cake

Prep Time 15 minutes
Total Time 35 minutes
Servings 8 servings

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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!

pineapple upside down cake overhead on white plate with slice being pulled out

This recipe was shared first on Spend With Pennies.

Don’t tell anyone, but I’ll take a warm fruit dessert with ice cream (Strawberry Rhubarb CrispBerry 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.
pineapple upside down cake slice coming out on serving utensil
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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!

  1. 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).
  2. 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!
  3. Spread your batter over the pineapple, being careful not to mess up your beautiful design!
  4. 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.

pineapple upside down cake on white plate

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:

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Easy Pineapple Upside Down Cake

4.50 from 10 votes
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!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Cuisine American
Course Dessert
Servings 8 servings
Calories 352cal


  • 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.

Nutrition Information

Calories: 352cal | Carbohydrates: 44g | Protein: 3g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 258mg | Potassium: 182mg | Fiber: 2g | Sugar: 29g | Vitamin A: 421IU | Vitamin C: 30mg | Calcium: 57mg | Iron: 1mg
Keywords pineapple upside down cake

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Mary says

    This is quick, easy and delicious! I’ve made it about 4 times and each time it is great. I’m getting ready to make another right now!

  2. verna k kresse says

    cake was awful!!!!!! What a waste of ingredients. The cake was about 1/4 inch thick and the topping overwhelmed the cake. I followed the recipe to the letter and reread it after I saw the results. I don’t reccomend it and wont make it again. I guess this mess will make a good ice cream topping.

    • The Recipe Rebel says

      I’m sorry to hear that you had trouble with this recipe, Verna. It’s hard to know what went wrong without being in the kitchen with you. Myself and others have enjoyed it, so it wished it would of been a hit!

    • Steve says

      Absolutely agree with this comment. And I’d add that if you do decide to try this recipe, switch the amounts of butter and brown sugar in the topping. It should be 1/4 cup butter to 1/2 cup of brown sugar. I’d also double the batter to give this pinapple upside down cake some actual cake

  3. Sarah Skeeters says

    This was so, so easy to make! The kids and I loved it. We’ll definitely be trying this with peaches this summer.

  4. Cheryl Kehler says

    I made this tonight for dessert and the cake batter was almost completely raw!! What did I do wrong?

    • Ashley Fehr says

      I’m sorry to hear that Cheryl! I’m not sure how it could be raw after baking. If a smaller pan was used, you may need to bake a little longer, but it shouldn’t require more than a few extra minutes

  5. Jessica Formicola says

    I made this cake yesterday and it turned out perfectly! There’s almost none left today because everyone enjoyed it so much!

  6. Chrissy says

    I’ve had some extra canned pineapple lying around so I was searching for a good cake to make – this one was delicious. We’re not fans of maraschino cherries so we left those off, but otherwise made as is! Yum.

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