• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Restless Chipotle

  • Home
  • Recipe Index
  • Start Here
    • Ingredients Substitutions
    • Tips for Measuring Ingredients Accurately
  • About
  • Shop
  • Your Recipe Box
  • Meal Plans
menu icon
go to homepage
  • About
  • Recipes
  • My Recipes
  • Meal Plans
  • Start Here!
  • Videos
  • Blog
  • Shop
  • Recipe Box
subscribe
search icon
Homepage link
  • About
  • Recipes
  • My Recipes
  • Meal Plans
  • Start Here!
  • Videos
  • Blog
  • Shop
  • Recipe Box
×

Home » Recipes » Cake Recipes

Pineapple Upside Down Cake from Scratch

Published: Jul 29, 2021 Last Updated: May 27, 2022 by Marye 1531 words. | About 8 minutes to read this article.

A classic recipe for old fashioned pineapple upside down cake - super easy to make from scratch even for the beginner.
Total time 35 minutes
Jump to Recipe
Cake with text overlay for Pinterest.
Closeup of pineapple upside down cake with text overlay for Pinterest.

Next time try this chocolate upside down cake.

A rectangular pineapple upside down cake dusted with confectioner's sugar on a white table
Make this easy pineapple upside-down cake from scratch - just like mom used to make!
Jump to:
  • ❤️ Why you'll love this recipe
  • 🧾 Ingredients
  • 🔪 Instructions
  • 💭 Tips for success
  • 👩🏻‍🍳 Frequently asked questions
  • More Desserts with Fruit
  • You May Need
  • 📖 Recipe
  • 💬 Comments

❤️ Why you'll love this recipe

If you're looking for the best pineapple upside down cake from scratch then you've found it!

Light, fluffy spongecake batter is spooned over a base of melted butter and brown sugar with pineapple rings, Maraschino cherries, and pecans.

This adaption of a vintage recipe calls for stiffly beaten egg white which are what makes this such a delicate, fluffy cake.

Old fashioned upside down cake the way that mom made it!

🧾 Ingredients

For this classic pineapple upside down cake recipe you'll need:

  • butter
  • brown sugar
  • white sugar
  • pineapple rings
  • Maraschino cherries
  • pecans
  • large eggs
  • cake flour
  • salt
  • cream of tartar
  • baking powder
  • vanilla extract
  • rum

Pineapple upside down cake recipes are iconic classics that come with many variations.

The original one is my favorite, there's just something about a thick, caramel syrup combined with juicy pineapple, and feather light sponge cake that no other recipe can touch.

This cake has a delicate pineapple flavor without being overpowering.

That keeps this dessert from being too sweet with the buttery brown sugar topping and the pineapple.

I've seen some pineapple upside down cake recipes without pecans but I love the buttery flavor and crunchy texture that pecans give to the fruit and spongecake.

🔪 Instructions

Note: This is an overview of the instructions. The full instructions are in the green recipe card below.

  1. Mix the melted butter and brown sugar in a small bowl and stir until smooth.
  2. Spread an even layer over the bottom of the pan.
  3. Lay the pineapple slices in a single layer over the bottom.
  4. Put a maraschino cherry in the center of each pineapple slice with the cut side up.
  5. Sprinkle with nuts.
  6. Whip egg whites and cream of tartar in a large bowl until stiff but not dry.
  7. Set aside.
  8. Beat sugar and yolks until thick and lemon yellow.
  9. Add in the reserved pineapple juice, flavoring, and rum if using.
  10. Sift dry ingredients together.
  11. Blend the flour mixture into the egg yolk mixture until smooth.
  12. Make sure the batter is well blended before adding egg whites.
  13. Fold in ½ the egg whites carefully but thoroughly.
  14. Fold in the remaining egg whites.
  15. Spoon over the pineapple and bake at 350F for 30 minutes.
  16. Allow to cool 5 to 10 minutes then flip onto a serving plate.

How to make pineapple upside down cake in a cast iron skillet

  1. Adjust the serving size to 6 so you've got the measurements for half this cake. You can do this by clicking on the serving size and adjusting it down.
  2. Preheat the oven to 350F.
  3. Heat a 10 or 12-inch skillet (or round cake pan) in the oven with the butter while the  oven preheats.
  4. Remove the skillet from the oven and mix in the brown sugar and lay the pineapple, cherries, and pecans just like with the regular cake.
  5. Put that back in the oven for 5 minutes or until hot and bubbly.
  6. Remove from the oven and spoon the cake batter over the brown sugar mixture.
  7. Put into the oven and bake for 30 to 45 minutes, or until a toothpick inserted in the center of the cake comes out clean (be careful not to go to the bottom of the pan with the toothpick).
  8. Follow directions for flipping.
A square of pineapple upside down cake placed on a white vintage plate with a green pattern.
Pineapple upside down cake from scratch has a delicate, sponge cake texture.

💭 Tips for success

Although pineapple upside down cake is simple there are a few tricks you need to remember that will help you create the perfect cake.

  • Fold the egg whites in very, very gently so they don't deflate.This keeps your cake light and airy.
  • If you overcook the cake it will taste like stale cardboard. Watch it carefully.
  • Let the cake cool for about 5 minutes before turning out of the pan. The sauce needs to thicken up or it will run all over.
  • Use good pineapple, the final product depends on it. Most vintage recipes  assume pineapple in heavy syrup is being used. Adjust sugar to your own tastes. (I think it's better with the pineapple in heavy syrup.)
Delicios pineapple upside down cake slice next to a silver fork.
Brown sugar and butter form a gooey caramel around the pineapple and pecans.

How do I flip a pineapple upside down cake?

This is probably the trickiest part of this entire recipe! Whether you make the cake in a cast iron skillet, a cake pan, or a 13"x9" pan the process for flipping is the same.

  1. Allow the cake to cook for 10 minutes before inverting.
  2. While the cake is cooling get a pan that's bigger than the pan the cake was baked in - you'll invert your cake onto this.
  3. Run a knife around the edge of the cake pan to loosen the cake from the pan.
  4. Place the bigger pan over the top of the pineapple upside down cake pan so that the surface is facing the bottom of your cake layer.
  5. Carefully flip it over, holding the two dishes firmly together.
  6. Give the cake a minute for the topping to slip off the bottom and onto the cake.
  7. Gently remove the pan that the cake was baked in.

👩🏻‍🍳 Frequently asked questions

Here are the questions I am most frequently asked about this recipe.

Can you refrigerate pineapple upside down cake?

You sure can. It's best to store any remaining cake in the refrigerator for up to three days. I wouldn't suggest making this cake ahead of time because it's best when it's served warm and freshly baked.

How long do you wait to flip a homemade pineapple upside down cake?

5 minutes is just about right - just don't wait longer than 10 minutes or the cake topping will be too cool and stick to the pan. If this is happening flip the cake back over and slide back into the oven for a few minutes then try again.

a square of pineapple upside down cake on a vintage white plate. Seen from the top the pineapple ring and cherry are clearly seen.
Let the pineapple upside down cake rest for about 5 minutes after taking it from the oven.

More Desserts with Fruit

Here are some more of my favorite fruit and cake combinations -

  • Pig Pickin' Cake - easy yellow cake with pineapple, mandarin orange, and a creamy whipped topping.
  • Strawberry Punch Bowl Cake - in some places you might know this as trifle.
  • Blueberry Cream Cheese Coffee Cake - the classic with the crumble topping.
  • Strawberry Filled Angel Food Cake - super easy because it starts with a purchased angel food cake.
  • Orange Layer Cake - another vintage recipe.
  • Whiskey Sour Bundt Cake - just like the drink, with maraschino cherries throughout.
  • Meyer Lemon Bundt Cake -tangly lemon bundt cake is so easy!
  • Pig Pickin' Cake Recipe
  • Crock Pot Caramel Apple Dump Cake
  • Strawberry Sheet Cake
  • Strawberry Punch Bowl Cake

You May Need

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Thanks so much for being a part of Restless Chipotle!

This recipe doesn't call for anything fancy but it works better with a heavier pan. I like this heavy, nonstick pan from OXO.

Close up image of pineapple upside down cake made from scratch. Pineapple rings have red cherries in the centers.

This is the best pineapple upside down cake recipe ever. Each bite is full of delicious caramelized pineapple and sweet golden brown cake.

It comes from a mid 1930s cookbook - I 've adapted the recipe a bit just to make it easier. I hope you enjoy this old fashioned favorite!

Next time try this easy strawberry sheet cake.

📖 Recipe

Pineapple upside down cake on a baking sheet.
4.75 from 8 votes

Pineapple Upside Down Cake: A Classic Recipe

Print Pin Recipe Save Go to Collections
Prevent your screen from going dark
A classic recipe for old fashioned pineapple upside down cake - super easy to make from scratch even for the beginner.
Course Dessert - Cake
Cuisine American - Vintage
Prep Time: 5 minutes
Cook Time: 30 minutes
Resting Time: 5 minutes
Total Time: 35 minutes
Servings:12 servings
Calories:421
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Ingredients

  • ½ cup butter
  • 1 cup brown sugar
  • 20 ounces pineapple rings, , syrup reserved
  • 6 Maraschino cherries, , sliced in half
  • 1 cup pecans, , chopped
  • 6 eggs, , separated
  • 1 ½ cups sugar
  • ½ cup reserved pineapple juice
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon cream of tartar
  • 2 teaspoon vanilla
  • 2 tablespoons rum, , optional
US Customary - Metric

Instructions

  • Mix the melted butter and brown sugar and stir until smooth.
  • Spread an even layer over the bottom of the pan.
  • Lay the pineapple slices in a single layer over the bottom.
  • Put a cherry in the center of each with the cut side up.
  • Sprinkle with nuts.
  • Whip egg whites and cream of tartar until stiff but not dry.
  • Set aside.
  • Beat sugar and yolks until thick and lemon yellow.
  • Add in the reserved pineapple juice, flavoring, and rum if using.
  • Sift flour, salt and baking powder together.
  • Blend into the egg yolk mixture until smooth.
  • Make sure the batter is well blended before adding egg whites.
  • Fold in ½ the egg whites carefully but thoroughly.
  • Fold in the remaining egg whites.
  • Spoon over the pineapple and bake at 350F for 30 minutes.
  • Allow to cool 5 to 10 minutes before inverting on large platter.

Notes

  • Fold the egg whites in very, very gently so they don't deflate.This keeps your cake light and airy.
  • If you overcook the cake it will taste like stale cardboard. Watch it carefully.
  • Let the cake cool for about 5 minutes before turning out of the pan. The sauce needs to thicken up or it will run all over.
  • Use good pineapple, the final product depends on it. Most vintage recipes  assume pineapple in heavy syrup is being used. Adjust sugar to your own tastes. (I think it's better with the pineapple in heavy syrup.)

Nutrition Facts

Calories: 421kcal | Carbohydrates: 70g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 196mg | Potassium: 264mg | Fiber: 2g | Sugar: 52g | Vitamin A: 265IU | Vitamin C: 5.5mg | Calcium: 66mg | Iron: 1.5mg

Sign up for the emails and never miss another recipe!!

    We'll never share your email or send you spam. Pinkie swear.

    This post and recipe have been updated from the original 2008 version for better user experience. Last updated July 29, 2021

    « Southern Yellow Squash Casserole
    Nutter Butter Banana Pudding Recipe from Scratch »
    • Facebook
    • Twitter

    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Marilyn

      April 22, 2021 at 10:42 pm

      Pan size please? If you stated it, I missed it. TY for a response.

      Reply
      • Marye

        April 23, 2021 at 9:28 am

        I used a 13x9-inch baking pan.

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Love it? Give it 5 stars!




    Primary Sidebar

    Marye Audet-White, founder of Restless Chipotle Media

    Hey Y'all, I'm Marye.

    NY Times bestselling author. Written over 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Army veteran. Nothing fazes me & together we're going to get the kind of meals on your table that you (and your family) have been dreaming of. 

    More about me →

    Summer Fun

    • Patriotic Fruit Salad
    • Patriotic Jello Poke Cake
    • Plain Cheesecake Recipe- No Fail NY Style
    • How to Make a Watermelon Basket

    Newest Meal Plan

    • Meal Plan 29: July 9 - 15

    Popular Recipes

    • Crockpot Ranch Chicken (Easy Weeknight Recipe)
    • Southern Chicken Spaghetti with RoTel
    • Crispy Fried Potatoes
    • Sex in the Driveway: Bright Blue Cocktail
    • Saltine Cracker Recipe (Soda Crackers)
    • Copycat Red Robin Campfire Sauce Recipe
    • Chicken Casserole with Stovetop Stuffing
    • No Bake Lemon Icebox Pie: Grandma's Favorite

    Easy Breakfast Ideas for the 4th of July

    Easy 4th of July Breakfast Ideas

    Footer

    ^ back to top

    About

    • About Marye Audet-White
    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy
    MaryeAudet Whiteandherchildren Dec

    Featured in:

    Companies that Marye Audet-White and Restless Chipotle have been affiliated with.

    Contact Marye

    • Contact
    Marye Audet-White, founder of Restless Chipotle Media

    Copyright ©2021 Restless Chipotle Media, LLC