Pineapple Upside-Down Cake

Pineapple Upside-Down Cake With Fresh or Canned Pineapple

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This made-from-scratch upside-down pineapple cake is amazing! Juicy pineapple and brown sugar layer on top and tender soft vanilla cake on the bottom!  Truly mouthwatering and best ever!

Fresh Pineapple Upside-Down Cake

This is the only upside-down pineapple cake recipe you’ll ever need!  It’s super easy to make and comes out perfect every time!

Fresh Pineapple Upside-Down Cake

Making this upside-down pineapple cake is super easy.  It’s a one-bowl recipe that doesn’t even require a mixer – the ingredients mix together easily by hand with a spoon!

Pineapple Upside Down Cake From Scratch With Fresh Pineapple

You can use fresh or canned pineapple for this recipe.  I love using fresh pineapple, it’s so delicious!  Cutting pineapple into chunks is really easy if you follow my simple method on how to cut a pineapple.

Easy Pineapple Cake

Many upside-down pineapple cake recipes use a boxed yellow cake mix, but this one is totally from scratch! Why use a cake mix when making your own  is so easy?  And the taste difference is huge!  Homemade from scratch is a clear winner!

Best Ever Upside Down Pineapple Cake

How To Make Pineapple Upside-Down Cake

Step 1: Prepare the pineapple layer

Melt butter in a 9×13 inch non-stick baking pan, then sprinkle with brown sugar and add a layer of pineapple chunks.

Step 2: Make the batter

Mix the dry ingredients (flour, baking powder, sugar and salt) in a large bowl.  Add the liquid ingredients (vegetable oil, milk, eggs and vanilla) and mix until smooth.  You can mix it with a spoon – no mixer needed!

Step 3: Pour batter over pineapple layer

Pour the cake batter into the baking pan so it evenly covers the pineapple layer.

Step 4: Bake the cake

Bake the pineapple upside-down cake for 1 hour at 350F.

Pineapple Cake With Fresh Pineapple

Step 5: Invert the cake

Once the pineapple cake is baked, loosen the sides of the cake from the pan by running the knife around the pan, then put a large platter or baking sheet on top and flip the cake over.

Flipping the upside-down pineapple cake

Now the pineapple layer is on top and the pineapple cake is a propper UPSIDE-DOWN pineapple cake :)

Pineapple Upside-Down Cake from scratch

Slice the pineapple upside-down cake into squares and enjoy! It is delicious warm or at room temperature!

Pineapple Cake Upside-Down Squares

If you have any pineapple chunks left over after making this cake, use them up to make pineapple salsa, bacon-wrapped pineapple, pineapple pizza or pineapple shrimp stir-fry.  Here’s to non-stop pineapple yum!

Fresh Pineapple Cake Recipe

If you like this easy pineapple upside-down cake, you will love these other easy cake recipes:

Cherry Crumble Cake – so tender and delicious with a sweet cherry filling!

Orange Bundt Cake – full of orange flavor and super moist!

Chocolate Truffle Cake – this is the king of all cakes, chocolate cake with chocolate cream and chocolate truffles on top!

Cinnamon Roll Cake – cinnamon roll in a cake form, this is the easiest way to get your fix of homemade cinnamon rolls!

Chocolate Chip Cookie Cake – it’s like a giant chocolate chip cookie in a cake form, amazing!

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Pineapple Upside-Down Cake
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5 from 4 votes

Pineapple Upside-Down Cake With Fresh or Canned Pineapple

This upside-down pineapple cake is amazing! Juicy sweet pineapple chunks with a brown sugar glaze on top and soft mouthwatering vanilla cake on the bottom! This is the only upside-down pineapple cake recipe you'll ever need!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 12 servings

Ingredients

  • 1/2 cup butter melted
  • 1 1/4 cup packed brown sugar
  • 3 1/2 cups fresh or canned pineapple chunks if using canned, drain them
  • 2 2/3 cups flour
  • 1 3/4 cups sugar
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 2/3 cup vegetable oil
  • 1 1/2 cups milk
  • 2 eggs
  • 1 tsp vanilla

Instructions

  • Preheat the oven to 350F.
  • Pour melted butter in a non-stick 9x13 baking pan and distribute evenly so the bottom of the pan is coated with butter. Sprinkle the brown sugar over the melted butter. Add the pineapple chunks to the pan and distribute them in an even layer.
  • Put flour, sugar, baking powder and salt in a large mixing bowl and mix with a spoon to combine.
  • Add oil, mil, eggs and vanilla to the flour mixture. Mix all the ingredient thoroughly until smooth (you can mix by hand with a spoon or with an electric mixer).
  • Pour the batter evenly into the pan over the pineapple layer.
  • Put the pineapple cake in the oven and bake for 1 hour.
  • Remove the cake for the oven and run a knife around the sides of the pan to make sure the cake sides are separated from the pan.
  • Put a large platter or baking sheet over the cake pan and quickly flip the cake over. Carefully lift the baking pan off the inverted cake.
  • Pineapple upside-down cake can be served warm or at room temperature.
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20 replies
  1. Brittany
    Brittany says:

    Love this recipe. Made it for the first time tonight. I was looking for a recipe to use some fresh pineapple in. Definitely will be making this again.

    Reply
  2. Melissa Perez
    Melissa Perez says:

    Did this recipe last night and is gone today between 5 people. It is amazing. Thanks Melanie for the recipe!!! Will be looking at your other recipes also!!! Thanks

    Reply
  3. Kathryn Moretti
    Kathryn Moretti says:

    This recipe is delicious. First attempt and it was perfect!
    Could I use this cake recipe for cupcakes?

    Reply
  4. Ruth Woolbright
    Ruth Woolbright says:

    Made this cake today and it was so yummy! Won’t last last long at out home and the kids took several pieces home! Such an easy recipe with fresh fruit!

    Reply
  5. Robyn King
    Robyn King says:

    Hey I love this recipe. I substitute the milk with pineapple juice from the can.
    Do you know if this recipe is good for a bundt pan?

    Reply
  6. Erin
    Erin says:

    I’ve been looking for a good upside down pineapple cake recipe and I finally found it. I made this today following all directions and it came out wonderful. It made the whole house smell so good. I can’t wait for the family to dig in tonight. Thank you.

    Reply
  7. Sarah
    Sarah says:

    Best pineapple upside down cake I’ve ever mad. Can’t wait to make some for the holidays. I think it’s so much better tasting without the cherries.

    Reply
  8. Darlene
    Darlene says:

    First attempt at this cake last night and it gets 5 STARS…..A+++++!! Delicious flavor, easy to make, followed directions to a T and it came out perfect! A must try!!

    Reply
  9. Tracy Record
    Tracy Record says:

    I made this cake and it is amazing. I’m making it today with fresh peaches and I’m betting it will be awesome as well. Thank you for sharing.

    Reply
  10. Pineapple upside down cake
    Pineapple upside down cake says:

    5 stars
    I had a can of pineapple that I needed to use up so I looked online and found your recipe. I just made it and it was easy and tasty! I can’t wait to try some of your other recipes. The air fryer cauliflower and mushrooms look amazing. Thank you for posting your recipes!

    Reply
  11. very very scrumptious!!!
    very very scrumptious!!! says:

    5 stars
    This recipe is incredibly tasty! I did two things different: coconut milk instead of regular (I was out) and an 10×11 pan (I don’t have a 9×13). I think I should’ve played around with a foil cover and added more time overall, as the pineapple layer didn’t caramelize all the way, but that is totally on me. It still came out beautifully tender and I’m probably going to eat it all.

    Reply
  12. Good
    Good says:

    5 stars
    I tried this recipe today, but with a few tweaks, mostly out of curiosity. I baked it in a bundt cake pan, and I used coconut milk and coconut sugar, because I wanted to see how it came. Well, flavor wise it was delicious, and loved how the caramelized pineapple top came out. Texture wise, I baked it for an hour, and it actually came out extremely moist, resembling the texture of bread pudding. I wasn’t expecting that. I don’t know if my tweaks ended up creating that texture by mistake. But other than that, I love it. It came out nicely sweet, even with me using a pretty tasteless pineapple (that was actually the main reason I was looking for a pineapple cake recipe, so I could use my pineapple and make it taste good)

    Reply

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