If you’re looking for a classic pineapple upside-down cake recipe that’s actually worth making from scratch, this is it. With a buttery brown sugar caramel, juicy pineapple, and a soft, moist vanilla cake, this version delivers that nostalgic flavor—just elevated enough to feel bakery-quality.
What makes this cake stand out? A combination of pineapple juice and Greek yogurt keeps the crumb incredibly tender while adding just the right amount of richness. The result is a cake that’s moist, balanced, and not overly sweet, with a glossy caramelized topping that looks as good as it tastes.
Why You’ll Love This Pineapple Upside-Down Cake
– Easy, one-pan method with simple pantry ingredients
– Perfectly moist texture thanks to yogurt + pineapple juice
– Caramelized brown sugar topping that doesn’t get grainy
– No boxed mix—completely from scratch
– Great for holidays, potlucks, or everyday baking
Tips for the Perfect Upside-Down Cake
– Don’t rush the flip – let it rest for 10-15 minutes so the caramel sets slightly.
– Use room temperature ingredients for a smoother batter.
– Check Early – oven temps can vary so start checking doneness around the 30 minute mark.
– If the top is browning to quickly tent it with foil.
This cake is best served warm!
You can see the YouTube Video here.
Pineapple Upside-Down Cake
Equipment
- Mixer
- 2 mixing bowls
- 9 or 10 inch cake pan
- measuring cups and spoons
- rubber spatula
Ingredients
For the Topping
- 1 can pineapple rings
- Maraschino cherries opitional
- 1/4 cup butter
- 1/2 cup brown sugar lightly packed
For the Cake Batter
- 1/2 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp kosher salt
- 1/4 cup milk non dairy milk will work
- 1/4 cup pineapple juice from canned pineapple
- 1/4 cup plain greek yogurt non dairy will work as well
Instructions
For the Topping
- Preheat the oven to 350 Fahrenheit
- Place 1/4 cup butter in cake pan and melt it in the oven.
- Sprinkle brow sugar evenly over the melted butter.
- Arrange pineapple and cherries on top of the sugar and set aside.
For the Cake Batter
- In a bowl cream together the butter and sugar until light and fluffy – about 3-5 minutes.
- Beat in the eggs one at a time and then add the vanilla.
- In another bowl whisk together the flour, salt, and baking powder.
- In another bowl or measuring cup mix together the pineapple juice, milk, and yogurt.
- Add the dry ingredients to the butter mixture n 2-3 additions, alternating with the we ingredients. (start and end with dry)
- Mix until just combined being sure not to over mix or the cake can become tough.
- Gently spread the batter over the pineapple and sugar in the cake pan smoothing the top.
- Bake at 350 for 30-45 minutes for a 10 inch pan or for 35-50 minutes for a 9 inch pan. Begin checking around 30 minutes – it is done when a toothpick or tester inserted in the center comes out clean.
- Allow it to cool in the pan for 10-15 minutes then invert it onto a plate or cake stand.
