This classic pineapple upside-down cake is soft, buttery, and full of caramelized pineapple flavor. It’s an easy cake that looks fancy but is super simple to make! The sweet pineapple topping sits on a light, fluffy cake, making every bite delicious.

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Ingredients Needed:

For the Topping:

1/4 cup (4 Tbsp / 56g) unsalted butter, melted
1/2 cup (100g) packed light or dark brown sugar
8–10 pineapple slices (from a can, blotted dry)
15–20 maraschino cherries

For the Cake:

1 1/2 cups (177g) cake flour (spooned & leveled)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 Tbsp (85g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large egg whites, room temperature
1/3 cup (80g) sour cream, room temperature
1 teaspoon pure vanilla extract
1/4 cup (60ml) pineapple juice (from canned pineapple)
2 Tbsp (30ml) milk, room temperature

How To Make Pineapple Upside-Down Cake?

Preheat & Prepare the Topping: Preheat the oven to 177°C. Pour the melted butter into a 9-inch round cake pan (make sure it’s deep enough). Sprinkle brown sugar evenly over the butter. Blot the pineapple slices and cherries dry with a paper towel, then arrange them in the pan. Place the pan in the fridge while you make the cake batter.
Mix the Cake Batter: In a bowl, whisk together cake flour, baking powder, baking soda, and salt. In another bowl, beat butter and sugar together until creamy (about 1 minute). Add egg whites, sour cream, and vanilla, then mix until smooth. Slowly add the dry ingredients while mixing on low speed. Pour in the pineapple juice and milk, then mix until just combined.
Bake the Cake: Take the chilled pan from the fridge. Pour the cake batter evenly over the topping. Bake for 43-48 minutes. If the top browns too quickly, cover it with foil halfway through baking. The cake is ready when a toothpick inserted in the center comes out clean or with a few crumbs.
Flip & Serve: Let the cake cool for 20 minutes in the pan. Then, carefully invert it onto a serving plate. Some of the juices will run down the sides—that’s normal! You can serve it warm for a gooey texture or let it cool completely for neater slices.

Recipe Tips:

Use the Right Pan Size: A 9-inch round cake pan that is at least 2 inches deep works best. If the pan is too shallow, the caramelized topping might overflow while baking.
Blot the Pineapple and Cherries Dry: Extra moisture from the fruit can make the cake soggy or cause it to not bake properly. Use a paper towel to remove excess juice before placing them in the pan.
Cream the Butter and Sugar Well: Beat the butter and sugar together for at least 1 minute until light and fluffy. This makes the cake soft and airy instead of dense.
Don’t Overmix the Batter: Mix just until the ingredients are combined. Overmixing makes the cake heavy and dry instead of soft and moist. If needed, finish mixing by hand with a spatula.
Let the Cake Cool Before Flipping: Wait at least 20 minutes before flipping the cake onto a plate. If you flip it too soon, the topping might slide off, and if you wait too long, the caramel might stick to the pan.

How To Store Leftovers?

Refrigerate: Let the cake cool to room temperature first. Then, cover it well with plastic wrap or put it in a container. Store it in the fridge for up to 3 days.
Freeze: Cool the cake completely before freezing. Wrap each slice in plastic wrap and put them in a freezer bag. Freeze for up to 3 months.

Nutrition Facts:

Calories: 320 kcal
Total Fat: 14g
Saturated Fat: 8g
Cholesterol: 45mg
Sodium: 180mg
Potassium: 120mg
Total Carbohydrate: 45g
Dietary Fiber: 1g
Sugars: 30g
Protein: 4g

Try More James Martin Recipes:

James Martin Fish Chowder Recipe
James Martin Banana Bread Recipe

James Martin Pineapple Upside Down Cake

Course: DessertCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

Ingredients

For the Topping:
1/4 cup (4 Tbsp / 56g) unsalted butter, melted
1/2 cup (100g) packed light or dark brown sugar
8–10 pineapple slices (from a can, blotted dry)
15–20 maraschino cherries
For the Cake:
1 1/2 cups (177g) cake flour (spooned & leveled)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 Tbsp (85g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large egg whites, room temperature
1/3 cup (80g) sour cream, room temperature
1 teaspoon pure vanilla extract
1/4 cup (60ml) pineapple juice (from canned pineapple)
2 Tbsp (30ml) milk, room temperature

Directions

Preheat & Prepare the Topping: Preheat the oven to 177°C. Pour the melted butter into a 9-inch round cake pan (make sure it’s deep enough). Sprinkle brown sugar evenly over the butter. Blot the pineapple slices and cherries dry with a paper towel, then arrange them in the pan. Place the pan in the fridge while you make the cake batter.
Mix the Cake Batter: In a bowl, whisk together cake flour, baking powder, baking soda, and salt. In another bowl, beat butter and sugar together until creamy (about 1 minute). Add egg whites, sour cream, and vanilla, then mix until smooth. Slowly add the dry ingredients while mixing on low speed. Pour in the pineapple juice and milk, then mix until just combined.
Bake the Cake: Take the chilled pan from the fridge. Pour the cake batter evenly over the topping. Bake for 43-48 minutes. If the top browns too quickly, cover it with foil halfway through baking. The cake is ready when a toothpick inserted in the center comes out clean or with a few crumbs.
Flip & Serve: Let the cake cool for 20 minutes in the pan. Then, carefully invert it onto a serving plate. Some of the juices will run down the sides—that’s normal! You can serve it warm for a gooey texture or let it cool completely for neater slices.

Notes

Use the Right Pan Size: A 9-inch round cake pan that is at least 2 inches deep works best. If the pan is too shallow, the caramelized topping might overflow while baking.
Blot the Pineapple and Cherries Dry: Extra moisture from the fruit can make the cake soggy or cause it to not bake properly. Use a paper towel to remove excess juice before placing them in the pan.
Cream the Butter and Sugar Well: Beat the butter and sugar together for at least 1 minute until light and fluffy. This makes the cake soft and airy instead of dense.
Don’t Overmix the Batter: Mix just until the ingredients are combined. Overmixing makes the cake heavy and dry instead of soft and moist. If needed, finish mixing by hand with a spatula.
Let the Cake Cool Before Flipping: Wait at least 20 minutes before flipping the cake onto a plate. If you flip it too soon, the topping might slide off, and if you wait too long, the caramel might stick to the pan.