This vibrant, tropical treat is a timeless favorite, but we’ve given it a modern twist that enhances its rich flavor and texture. The combination of sweet pineapple rings, cherries, and caramelized brown sugar with the moist, tender cake is simply irresistible. Whether served warm or at room temperature, this cake is sure to bring a delightful end to any meal.

The easy pineapple upside down cake has long been a go-to dessert, not just for its flavors, but also because it brings a bit of theater to the table. Its classic caramelized top and golden pineapple rings make it visually stunning, and the surprise of flipping the easy pineapple upside down cake adds to the fun. Whether you’re making it for family gatherings, parties, or simply to indulge your sweet tooth, this easy pineapple upside down cake never fails to impress.

Ingredients Breakdown

This recipe combines a few pantry staples with some key ingredients that elevate its taste and texture. Let’s take a closer look.

A combination of yellow cake mix, instant vanilla pudding mix, and sour cream creates a moist and tender crumb that holds up beautifully to the weight of the pineapple and brown sugar topping. The addition of flour helps to stabilize the batter, ensuring the cake is neither too dense nor too light. The vanilla extract adds a warm undertone that complements the sweetness of the pineapple. Meanwhile, the reserved pineapple juice brings a subtle tang and natural sweetness to the batter, replacing water or milk.

Butter and brown sugar are melted together to create a rich glaze that forms the base layer (and eventually the top) of this easy pineapple upside down cake. When baked, this mixture caramelizes, infusing the pineapple rings with deep flavor and creating that iconic sticky glaze that coats the surface of the cake.

The maraschino cherries, nestled in the center of each pineapple ring, aren’t just for decoration they add a burst of color and a pop of sweetness to every bite.

Step-by-Step Instructions for a Perfect Pineapple Upside Down Cake

The success of this easy pineapple upside down cake lies in its layering and the balance of textures. Follow these instructions carefully to ensure a perfect bake every time.

Preparing the Brown Sugar Glaze and Toppings

Start by melting the butter and pouring it into your Nordic Ware Hi-Side Sheet Cake Baking Pan. The melted butter provides a rich base for the caramelized topping. Evenly sprinkle the light brown sugar over the butter, ensuring the entire base of the pan is covered. The brown sugar will blend with the butter during baking, forming that gorgeous golden glaze that clings to the pineapple.

Next, arrange your pineapple rings in a single layer on top of the brown sugar. Be sure to fill any gaps with additional pineapple slices if desired. This step is all about precision making sure your pineapple slices are arranged neatly will result in a beautiful presentation once the cake is flipped. Place a maraschino cherry in the center of each ring to complete the classic look.

Crafting the Cake Batter: Ensuring a Smooth and Fluffy Texture

The easy pineapple upside down cake batter is a key part of ensuring this dessert doesn’t become too heavy. Sift your cake mix into a mixing bowl to remove any lumps and to create a lighter texture. Add the dry pudding mix, flour, brown sugar, sour cream, eggs, reserved pineapple juice, vegetable oil, and vanilla extract.

Mix all the ingredients on medium speed for about a minute, stopping halfway to scrape down the sides of the bowl. This ensures that the batter is smooth and well-blended. After another minute of mixing, the batter should be ready to pour over your carefully arranged pineapple and cherries. The smooth, thick batter will bake up into a soft, tender cake, perfectly complementing the rich topping.

Assembling the Cake: Pineapple, Cherries, and Batter

With your brown sugar and fruit topping in place, gently pour the cake batter over the top, ensuring an even distribution. Take care not to disturb the pineapple rings as you spread the batter. The weight of the cake will press down on the fruit as it bakes, causing the juices to infuse into the cake for a rich, flavorful bite every time.

Baking and Inverting the Cake: Tips for Success

Bake your easy pineapple upside down cake in the preheated oven for about 40 to 45 minutes. Keep an eye on it as the baking time can vary slightly based on your oven. You’ll know it’s done when it springs back when lightly touched, or when a toothpick inserted into the center comes out clean.

Once baked, let the cake cool for about 10 minutes in the pan. This allows the topping to settle and makes the inverting process much easier. To flip the cake, place a cake platter over the sheet pan and flip them together. Leave the pan in place for a minute to let the caramelized glaze fully coat the cake before removing it.

Recipe Tips

Ensuring Even Baking: To avoid a domed top, gently press down on the cake with a towel once it’s cooled slightly or trim it for a perfectly flat surface.
The Importance of Room Temperature Ingredients: Room temperature eggs and other ingredients incorporate more smoothly into the batter, resulting in a cake with a uniform texture.
How to Properly Flip the Cake Without Making a Mess: Be sure to let the cake cool for the recommended time before flipping. Using oven mitts or dish towels for a firm grip will help ensure a smooth flip.
Ways to Enhance the Pineapple Flavor Further: If you want a more pronounced pineapple taste, you can add crushed pineapple to the batter or brush a pineapple glaze over the top of the inverted cake.

What to Serve With This Recipe

This easy pineapple upside down cake pairs wonderfully with various accompaniments. Here are a few ways to enhance your dessert experience:

Perfect Pairings: A chilled glass of sparkling wine or a tropical cocktail like a piña colada complements the bright, sweet flavors of the pineapple.
Ice Cream and Whipped Cream: For a rich contrast, serve a scoop of vanilla ice cream or a dollop of freshly whipped cream alongside each slice. The cool creaminess provides a delightful balance to the warm, caramelized cake.
Fresh Fruits: If you’re looking to add a light, refreshing touch, consider serving slices of fresh mango, kiwi, or passionfruit alongside the cake. The tropical flavors will enhance the pineapple, creating a vibrant, fruity dessert plate.

Storage and Make-Ahead Suggestions

If you’re not planning to serve the easy pineapple upside down cake right away, no worries! Here’s how to keep it fresh:

How to Store the Cake for Later Enjoyment: After baking, allow the cake to cool completely. Store it in an airtight container or cover it tightly with plastic wrap and refrigerate. This will keep it fresh for up to 3 days.
Can You Make This Cake Ahead of Time? Yes! You can bake the cake the day before, refrigerate it, and then allow it to come to room temperature before serving. The flavors often deepen with a little time, making this cake even better the next day.
Reheating Tips: If you prefer to serve the cake warm, reheat individual slices in the microwave for about 15-20 seconds. This will bring back the luscious texture of the caramelized topping without drying out the cake.

Frequently Asked Questions

Can I Use Fresh Pineapple Instead of Canned? Yes, you can use fresh pineapple, but be sure to core and slice it evenly. You may need to add a bit of extra sugar to compensate for the natural tartness of fresh fruit.
How Do I Prevent the Cake From Sticking to the Pan? Generously grease and flour your pan before adding the butter and sugar layer. This ensures the cake will release easily after baking.
What Do I Do if the Cake Tastes Too Sweet? Consider using unsweetened pineapple juice in the batter, or reduce the amount of sugar in the cake mix if you prefer a less sugary dessert.
Can I Substitute the Instant Pudding Mix for Something Else? If you prefer not to use pudding mix, you can leave it out and reduce the liquid slightly. However, the pudding mix helps create a moist texture, so it’s recommended for the best results.

Final Thoughts

There’s something nostalgic and heartwarming about a easy pineapple upside down cake. Its golden, caramelized surface and tropical fruitiness make it a comforting and eye-catching dessert. The balance between the sweet brown sugar glaze and the tender cake is just right, and the visual appeal of the pineapple rings and cherries makes it a dessert that’s both delicious and beautiful.

Whether you stick to the classic recipe or add your own twist, this easy pineapple upside down cake is sure to be a hit.

Easy Pineapple Upside Down Cake

A moist Easy Pineapple Upside Down Cake with caramelized pineapple rings and cherries, perfect for a tropical dessert. Simple to make and irresistibly delicious!

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 39

Servings:

Author: Jessica Harmon

Ingredients

3 eggs room temperature (tip: place in a bowl of warm water for 5 minutes if in a rush)
1 small jar of maraschino cherries about 12
2 cans of pineapple rings in juice reserve the juice for the batter – 20 oz cans used, with a few rings leftover
1¼ cup 250g light brown sugar, packed
6 tablespoons 84g melted butter (we used unsalted)
½ cup 108g vegetable oil (canola preferred)
1 box 15.25 oz yellow cake mix, sifted (we used Duncan Hines Perfectly Moist)
1 small box 3.4 oz instant vanilla pudding mix (no need to prepare it)
½ cup 60g all-purpose flour
½ cup 100g light brown sugar
1 cup 242g sour cream
1 cup 240g pineapple juice (from the canned pineapple rings)
2½ teaspoons 10g vanilla extract

For the Brown Sugar Glaze and Topping

1¼ cups 250g light brown sugar, packed
6 tablespoons 84g melted butter (unsalted recommended)
12 pineapple rings or as many as needed to cover the cake
12 maraschino cherries

Instructions

Begin by generously greasing a 9×13 sheet cake pan with vegetable shortening and lightly flouring it. Preheat your oven to 350°F.
Melt the butter (we used a microwave) and pour it into the greased pan. Evenly sprinkle the 1¼ cups of packed light brown sugar over the melted butter.
From your cans of pineapple rings, set aside one cup of juice for the batter. Arrange the pineapple rings on top of the brown sugar layer in the pan. Feel free to slice additional rings and use them to fill any gaps between the whole rings.
Next, remove the maraschino cherries from their jar and place one in the center of each pineapple ring for a pop of color and sweetness.

For the Cake Batter

In a mixing bowl, sift the cake mix to remove any lumps. Add the instant vanilla pudding mix, sour cream, brown sugar, flour, eggs, pineapple juice, vegetable oil, and vanilla extract.
Mix all the ingredients on medium speed for about a minute. Make sure to scrape down the sides of the bowl to fully incorporate everything, then mix for an additional minute to achieve a smooth, lump-free batter.
Carefully pour the batter over the brown sugar, pineapple rings, and cherries in the pan, making sure everything is evenly covered.
Place the pan in the preheated oven and bake for 40-45 minutes. You’ll know the cake is done when it springs back when lightly touched, and a toothpick inserted into the center comes out clean or with a few crumbs attached. If your cake seems to brown too quickly, you can cover it loosely with foil during the last few minutes of baking.
Once the cake is finished, allow it to cool in the pan for about 10 minutes. If the cake has a dome in the center, gently press it down with a clean towel or carefully trim it with a serrated knife for an even surface.
For the flip, place your cake platter on top of the sheet pan and, using dish towels or oven mitts to protect your hands, flip the cake upside down onto the platter. Let the cake pan sit upside down for a couple of minutes, allowing the brown sugar glaze to fully coat the cake.
Serve warm for the best texture and flavor. If you’re not serving immediately, refrigerate the cake and take it out a few hours before serving to let it return to room temperature. The cake tastes best at room temperature or slightly warm, as cold temperatures can affect the texture due to the butter in the recipe.