❓ Can I use fresh pineapple instead of canned?

Absolutely! Just slice it into rings or thin rounds and be sure to blot it well to remove excess juice. Canned pineapple is more consistent in size and moisture, but fresh adds a slightly brighter flavor.

❓ What if I don’t have cake flour?

You can make a quick substitute: for every 1 cup of cake flour, measure 1 cup of all-purpose flour, remove 2 tablespoons, and replace them with 2 tablespoons of cornstarch. Sift well before using.

❓ How do I stop the cake from sticking to the pan?

Blotting the fruit, using the correct pan depth, and cooling the cake for exactly 20 minutes before flipping are key. Also, run a knife around the edges before inverting.

❓ Can I make pineapple upside cake ahead of time?

You can prep the topping and store it in the fridge for up to 24 hours, and prep the wet/dry batter components separately. However, the final baked cake is best enjoyed fresh—the topping may lose its shine if stored too long.

❓ Can I freeze pineapple upside cake?

Freezing whole is not recommended due to the topping texture, but individual slices freeze well. Wrap tightly in plastic and foil and freeze up to 3 months. Thaw at room temp.

Pineapple Upside Cake Recipe – 9 Steps to a Perfect Flip

Description

A nostalgic yet foolproof pineapple upside cake recipe with gooey caramelized pineapple, buttery vanilla crumb, and a flawless flip every time. Perfect for gatherings or a tropical twist on dessert night!

Ingredients

Scale

Topping:

¼ cup (4 Tbsp) unsalted butter, melted
½ cup (100g) packed light or dark brown sugar
8–10 pineapple slices (canned or fresh, blotted)
15–20 maraschino cherries

Cake:

1½ cups (177g) cake flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
6 Tbsp (85g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large egg whites
⅓ cup (80g) sour cream
1 tsp pure vanilla extract
¼ cup (60ml) pineapple juice
2 Tbsp (30ml) whole milk

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Instructions

Preheat oven to 350°F (177°C). Use a 9-inch round cake pan or pie dish at least 2 inches deep.
Pour melted butter into pan and sprinkle brown sugar evenly over it. Blot and arrange pineapple and cherries. Chill while prepping batter.
Whisk flour, baking powder, baking soda, and salt. Set aside.
Cream butter and sugar. Add egg whites, sour cream, and vanilla.
Mix dry ingredients into the wet mixture. Slowly add pineapple juice and milk until just combined.
Spread batter over topping in pan.
Bake 43–48 minutes. Tent with foil halfway through to prevent over-browning.
Cool for 20 minutes, then invert onto a serving plate.

Serve warm or cool completely for cleaner slices.

Notes

Use room temperature ingredients for best texture.

Don’t flip too soon—20 minutes is ideal for clean release.

Avoid refrigerating to cool faster—may cause density.

Store slices for up to 3 days or freeze for up to 3 months (individual slices only).

Gluten-free and vegan options available in Variations section.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 cake)
Calories: 285
Sugar: 26g
Sodium: 160mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg