This pineapple upside-down cake is the kind of dessert that makes you stop mid-bite and say, “Wait… why don’t I bake this more often?” It’s got everything going for it: golden caramelized pineapple, a buttery brown sugar glaze, and that soft, vanilla-scented cake that feels like a warm hug. We’re talking Sunday family dinner vibes. Or that thing you whip up at 9 PM just because you had a can of pineapple rings and a sugar craving you couldn’t ignore. I’ve made this on rainy days, on birthdays, and once at 2 a.m. when insomnia and a sweet tooth teamed up. And every single time, it’s disappeared before I could stash leftovers. The best part? It’s ridiculously easy. Even if you’ve never flipped a cake upside-down in your life, you’re going to nail this. If you’re into easy cake recipes, sweet easy recipes, or those brilliant air fryer desserts easy recipes (yep, you can adapt it), this cake checks all the boxes. It’s also the hero of sweet easy recipes 3 ingredients-style, only it’s got a few more—but all of them are pantry staples. Think simple homemade sweets easy recipes or simple desserts few ingredients sweets easy recipes. That’s the mood.

1) Key Takeaways
2) Easy Pineapple Upside-Down Cake Recipe
3) Ingredients for Pineapple Upside-Down Cake
4) How to Make Pineapple Upside-Down Cake
5) Tips for Making Pineapple Upside-Down Cake
6) Making Pineapple Upside-Down Cake Ahead of Time
7) Storing Leftover Pineapple Upside-Down Cake
8) Try these cakes next!
9) Pineapple Upside-Down Cake Recipe
10) Nutrition

1) Key Takeaways

This cake flips itself into your heart with ease and flavor
You only need one pan, a few pantry staples, and a bit of courage
The brown sugar glaze turns plain pineapple into caramel magic
Perfect for beginner bakers craving something sweet and nostalgic

2) Easy Pineapple Upside-Down Cake Recipe

Let’s not sugarcoat it. Wait, scratch that—we *are* sugarcoating it. Literally. This easy pineapple upside-down cake recipe is old-school in the best possible way. You know the one. Sticky brown sugar at the bottom (or top once you flip), juicy pineapple rings arranged like edible sunshine, and a cake that stays tender and just sweet enough to keep going back for more. It’s the kind of cake you make once and then start making once a month.

We’ve all got that one recipe that feels like a warm memory—this is that cake. The main keyword here is easy cake recipes, and I’m not just using that to get clicks. It’s easy like, “you only dirtied one bowl” easy. It’s easy like, “my kid helped and we didn’t fight” easy. And if you’re into sweet easy recipes or those glorious air fryer desserts easy recipes, this one fits the bill beautifully.

It’s got all the cozy of a grandma recipe without needing a rotary phone or a tube TV. If you’ve got a can of pineapple and a stick of butter, you’re halfway there. It’s not fancy. It’s just cake. But it’s the kind of cake people talk about weeks later.

3) Ingredients for Pineapple Upside-Down Cake

Butter (1/4 cup, unsalted): This is your foundation for the caramel magic. Melt it right in the pan. No need for a separate dish—save yourself a dish to wash.

Brown Sugar (1/2 cup, packed): Think sticky, sweet, and golden. This forms that luscious layer that clings to the pineapple and makes people say “wow” even before they taste it.

Pineapple Slices (1 can, 20 oz, drained): Rings work best but go rogue if you want. Just make sure they’re dry-ish before placing them in the sugary butter bath.

Maraschino Cherries (optional): Pop them into the center of each ring for that retro diner vibe. You’ll either love them or ignore them, but they’re part of the charm.

All-Purpose Flour (1 1/3 cups): This gives your cake its body. Sift it if you’re feeling fancy. Or don’t. This cake is forgiving.

Granulated Sugar (1 cup): Sweetens the batter and balances the tang of the pineapple.

Butter (1/3 cup, softened): Adds richness and a little depth to your cake crumb. You’ll taste it.

Baking Powder (1 1/2 teaspoons): This makes the cake rise up proudly before it’s flipped on its head.

Salt (1/2 teaspoon): Just enough to keep everything in balance.

Milk (3/4 cup): Keeps things moist. Use whole milk if you’ve got it, but any will work in a pinch.

Egg (1 large): Binds it all together and gives that nice soft structure.

Vanilla Extract (1 teaspoon): Brings warmth and depth, like a good plot twist at the end of a novel.

4) How to Make Pineapple Upside-Down Cake

Step 1. Preheat your oven to 350°F. You want it hot and ready when the magic begins.

Step 2. Melt 1/4 cup butter right in your 9-inch cake pan. Once melted, sprinkle brown sugar over it and stir it gently to coat the bottom.

Step 3. Arrange pineapple slices over the sugary base. Place cherries in the centers if you’re going classic.

Step 4. In a mixing bowl, beat together flour, granulated sugar, softened butter, baking powder, salt, milk, egg, and vanilla until smooth.

Step 5. Pour the batter gently over the pineapples. Try not to shift them. Treat it like pouring coffee quietly while someone’s still sleeping.

Step 6. Bake for 30 to 35 minutes until golden on top and a toothpick inserted in the center comes out clean.

Step 7. Let it sit for 5 minutes. Then run a knife around the edges and flip onto a serving plate in one swift motion. Confidence is key.

Step 8. Let the pan rest upside down for a minute before lifting it off. You’ll know it’s right when you gasp a little.

5) Tips for Making Pineapple Upside-Down Cake

If this is your first go at pineapple upside-down cake, you’re in for a ride. Don’t worry—it’s a good one. Let’s talk tips. First, use parchment under the pan if you’re prone to spillage. That syrupy brown sugar glaze bubbles up in the oven, and trust me, it’s easier to line a rack than scrub caramel off your oven floor.

Next, always pat your pineapple slices dry with a paper towel before laying them in the pan. Extra moisture can mess with the cake’s structure and texture. Plus, it makes flipping cleaner.

And don’t overmix the batter. Just stir until combined. If it looks a little lumpy, that’s okay. This cake isn’t here to win a beauty pageant before baking—it’s here to win once it’s on the plate. That easy cake recipes charm comes from how forgiving it is.

6) Making Pineapple Upside-Down Cake Ahead of Time

This cake is actually a bit of a time traveler. You can bake it a day ahead and it holds up like a champ. That brown sugar glaze just keeps soaking in, making each bite even more irresistible. Once baked and cooled, cover it tightly with plastic wrap and let it chill on the counter overnight—or pop it in the fridge if your kitchen runs hot.

If you want to prep it but still serve warm, make the batter and arrange the pineapple layer earlier in the day. Keep both parts separate, then combine and bake when it’s showtime. Nothing beats a warm slice straight from the oven.

That’s what makes it one of those sweet easy recipes that fits around your life—not the other way around. It works whether you’re throwing together a last-minute dinner or planning a weekend get-together.

7) Storing Leftover Pineapple Upside-Down Cake

Leftovers? I mean, maybe. But if by some miracle you’ve got some cake left the next day, here’s what you do. Cover it tightly and store it in the fridge. The sugar glaze helps keep it moist for up to three days. Just make sure it’s cooled completely before wrapping it up.

When you’re ready to reheat, a quick zap in the microwave—10 to 15 seconds—is all it takes to wake up that caramel again. Or eat it cold. I’m not judging. A cold slice of pineapple upside-down cake with coffee might just change your mornings forever.

It’s that kind of flexible dessert. Simple homemade sweets easy recipes always find a way to adapt. Just like we do when our sweet tooth strikes at midnight.

8) Try these cakes next!

9) Pineapple Upside-Down Cake Recipe