Dessert

Pineapple Upside-Down Cake Recipe

Bylilan Sage October 3, 2026October 3, 2026

Introduction

Pineapple upside-down cake is a classic dessert that combines caramelized fruit with a moist, tender cake. This version features juicy pineapple slices and maraschino cherries atop a buttery brown sugar glaze, creating a beautiful and delicious treat perfect for any occasion.

The image shows a pineapple upside-down cake with one slice cut out and placed on a white fluted plate in the background. The cake has a golden brown base layer with a slightly rough texture and five bright yellow pineapple rings arranged evenly on top, each ring holding a glossy red cherry in the center. The top layer is shiny, with caramelized sugar visibly coating the pineapple slices and filling the gaps between them. A small bowl of additional glossy red cherries sits in the foreground, next to a silver butter knife. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons unsalted butter (melted)
1/2 cup light brown sugar (packed)
8 pineapple slices (patted dry)
10 maraschino cherries (optional, stems removed)
1 1/2 cups cake flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter (softened)
1/2 cup granulated sugar
1/4 cup brown sugar
2 large egg whites (at room temperature)
5 tablespoons Greek yogurt
1 teaspoon vanilla extract
6 tablespoons whole milk cottage cheese (at room temperature)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Pour the melted unsalted butter into a 9-inch cake pan with at least 2-inch tall sides. Sprinkle the packed light brown sugar evenly over the butter to create the topping base.
Step 2: Arrange the 8 pineapple slices over the brown sugar layer in the pan. Place the 10 maraschino cherries on top or between the pineapple slices to form a decorative pattern.
Step 3: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
Step 4: In a large bowl, beat the softened unsalted butter with the granulated sugar and brown sugar until the mixture is light and fluffy.
Step 5: Add the egg whites one at a time to the butter and sugar mixture, beating well after each addition until smooth.
Step 6: Mix in the Greek yogurt and vanilla extract until combined.
Step 7: Gradually add the dry flour mixture and whole milk cottage cheese to the wet ingredients, stirring gently until just combined.
Step 8: Pour the cake batter evenly over the arranged fruit topping in the pan.
Step 9: Bake the cake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out mostly clean.
Step 10: Allow the cake to cool in the pan for about 20 minutes. Run a knife along the edges to loosen, then carefully invert the cake onto a serving plate. Let cool to room temperature (30–60 minutes) before slicing and serving.

Tips & Variations

Use fresh pineapple slices for a brighter flavor and firmer texture, or canned slices for convenience.
For a richer topping, sprinkle chopped pecans or walnuts over the brown sugar before arranging the fruit.
Substitute Greek yogurt with sour cream for a slightly tangier cake.

Storage

Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 4 days. To reheat, warm individual slices in the microwave for 15-20 seconds or until just warmed through.

How to Serve

This image shows a close-up of a pineapple upside-down cake with three visible layers: the top layer has shiny, yellow pineapple rings each with a red cherry in the center, arranged closely with some juicy glaze shining on them; below the pineapples is a thin, golden-brown caramelized layer that looks crisp; the bottom layer is a soft, light brown cake base that peeks out where a slice has been removed, showing the cake's crumbly texture. The cake sits on a white plate with specks, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake in advance?

Yes, you can bake the cake a day ahead and store it covered at room temperature or in the fridge. Just bring it to room temperature before serving for best flavor and texture.