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OMG Chocolate Desserts

food blog with yummy and easy recipes

  • Home
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      • Cakes
      • Cheesecakes
      • Cupcakes
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      • Bread
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      • Coffee Cakes
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CakesDesserts

Pineapple Upside Down Cake

written by Vera Z. March 27, 2016
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Jump to Recipe·Print Recipe· 3.4 from 8 reviews

Pineapple Upside Down Cake is a triple dose of old-fashioned buttery, melt-in your-mouth pineapple upside-down cake layered with homemade cinnamon vanilla whipped cream. Bonus: no mixer required for the cake recipe!

Pineapple Upside Down Cake - Triple the glaze and triple the pineapple and you’ve got a whole new world of awesome!!! This is the kind of show-stopping cake you want to bake for guests, friends and family.

Pineapple Upside Down Cake

This super moist and full of flavor cake has three layers of caramelized pineapple and maraschino cherries with buttery brown sugar juicy glaze, and that’s the best part of every pineapple upside-down cake, right?!

When I saw this cake at A Latte Food  I became  totally obsessed with it. It took the finest part of the entire Pineapple Upside Down Cake and tripled it in every single bite, plus there’s light and fluffy whipped cream full of delicious cinnamon flavor. It seems like a dream come true, so I had to try it.

Pineapple Upside Down Cake - Triple the glaze and triple the pineapple and you’ve got a whole new world of awesome!!! This is the kind of show-stopping cake you want to bake for guests, friends and family.

Don’t get me wrong, I like the old –fashioned pineapple upside down cake,  with thick cake part full of brown sugar and vanilla flavor (check out this delicious Magic Custard Cake recipe if you’re into the vanilla flavor) and the buttery, browned sugar juicy topping dripping on all sides of the cake, but this way I could get a lot more of my favorite part.

Three layers of pure deliciousness sound so much better than one layer!!!

If you ever baked Pineapple Upside Down Cake than you know as the cake bakes, the buttery brown sugar sauce bubble up the sides, creating a buttery glaze on all sides of the cake. And  it’s absolutely the best part!  So you can imagine how juicy, moist and buttery this cake will be when the cake batter part and the glaze part are in a different ratio, in favor of the glaze of course.

Triple the glaze and triple the pineapple and you’ve got a whole new world of awesome!!! This is the kind of show-stopping cake you want to bake for guests, friends and family.

How to Make the Cake Portion of Pineapple Upside Down Cake

For a cake base I use my own vanilla cake recipe with melted butter. I love this recipe because there’s no mixer required. There’s no need to mixing the butter and sugar, adding the ingredients one by one…Just whisk by hand melted butter and sugars, add wet ingredients whisk a little, add dry ingredients whisk to combine, pour the batter in the pan and you’re done. Since I don’t have three round cake pans and I had to wait for every layer to bake to use the pan again, I made the batter in three parts. It might sounds as a lot of work but every part of the batter is done in a few minutes and you don’t even need to clean the bowl in between.

Pineapple Upside Down Cake - Triple the glaze and triple the pineapple and you’ve got a whole new world of awesome!!! This is the kind of show-stopping cake you want to bake for guests, friends and family.

It’s a little time consuming waiting for 30 minutes to use the pan again, but if you have three 9 inch round cake pans you will finished these cake really quick and easy.

This luscious springtime Pineapple Upside Down Cake will become your favorite instead of standard Pineapple Upside Down Cake recipe.

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Slice of Pineapple Upside Down Cake on a plate.

Pineapple Upside-Down Cake


5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.4 from 8 reviews
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
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Description

Pineapple Upside Down Cake is a triple dose of old-fashioned buttery, melt-in your-mouth pineapple upside-down cake layered with homemade cinnamon vanilla whipped cream. Bonus: no mixer required for the cake recipe!


Ingredients

For the topping:

  • 9 Tablespoons unsalted butter-melted
  • 1 cup packed light brown sugar
  • 3 (20 oz.) can sliced pineapple(8 ring for every layer) -drained and save the juice
  • 40–50 maraschino cherries (if they are large use 20–25 and cut them in half)

For the cake:

  • 2 1/4 cups (210g) sifted all-purpose flour, don’t over measure
  • 3 Tablespoon cornstarch
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup packed light brown sugar
  • 3 Tablespoons granulated sugar
  • 9 Tablespoons unsalted butter- melted
  • 3 egg
  • 1/2 cup plain Greek yogurt
  • 3 Tablespoons milk
  • 6 Tablespoons pineapple juice -reserved from the canned pineapple
  • 1 Tablespoon vanilla extract

Filling:

  • 2 cups heavy whipping cream
  • 1/4–1/2 cup powdered sugar (to taste)
  • 2 tsp cinnamon
  • 2 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F and prepare 3 9 inch round cake pans. If you don’t have three pans you can repeat the process for each layer after one is done.
  2. Spread 3 tablespoons melted butter into the bottom of each round cake pan. Sprinkle brown sugar onto the butter ( 1/3 cup brown sugar in each pan). Arange the pineapple slices to cover the bottom of the pan and arrange cherries between the pineapple slices. Set aside.
  3. To make the cake in a medium bowl, sift together flour, corn starch baking powder and salt, set aside.
  4. In a large microwave-safe bowl, melt butter in the microwave, whisk in the sugars – mixture will be gritty. Whisk in egg, yogurt, milk, pineapple juice, and vanilla extract until combined. Slowly whisk in dry ingredients until no lumps remain. Gently pour/spoon batter into prepared pans and smooth the top. Bake 30 minutes (until toothpick inserted in the center comes out clean). Invert first layer on a large serving plate and the other two on a parchment paper to cool completely.
  5. To make the cinnamon whipped cream using a mixer whip the heavy whipping cream until soft peaks form, add cinnamon, powdered sugar and vanilla and continue beating until stiff peaks form. Reserve 1/2 cup of cinnamon whipped cream for garnish.
  6. To assemble the cake spread 1/2 of remaining whipped cream onto bottom cake layer. Using really large spatula transfer second cake layer onto whipped cream layer (be careful the cake layer could fall apart really easy), spread remaining whipped cream and top with the third cake layer.
  7. Cover the cake and store in the refrigerator for up to 3 days.

Pineapple Upside Down Cake

 

maraschino cherrypineapple
42 comments
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Vera Z.

previous post
Strawberry Shortcake Cake
next post
Strawberry Cheesecake Coffee Cake

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42 comments

Andrew Hopkin April 1, 2016 - 3:03 am

Oh my god. It looks so yummy.
I will try to make it for my love.
I hope she like it, !!! Thank for sharing…

Reply
Pepper Dasnee April 5, 2016 - 2:25 am

That looks sooooooooo good!!!

Reply
irulaziz April 13, 2016 - 1:22 pm

wooow,, amazing artickel..that look so delicious and make me hungry 🙂
i wanna try that recep in my kitchen 🙂

Reply
Chantelle May 23, 2016 - 3:11 pm

Question regarding the section about you making each layer of the cake separately (because you only have one cake pan): Does that mean you divided each listed ingredient by 3 to make each layer separately? Are the listed ingredient measurements based on making all 3 layers at once?

Reply
Vera Zecevic May 23, 2016 - 8:32 pm

Hi Chantelle, the listed ingredients are for all 3 layers at once.

Reply
mike mccants May 29, 2016 - 9:02 pm

Thwos recipI havever used. ake wilnot ise itho ”self risingflr

Reply
Vickie Flohrs July 10, 2016 - 2:53 pm

this looks so good tkx for sharing it 🙂 i am going to make it today to take to a diner tonight yummm my favorite cake

Reply
Janet August 18, 2016 - 7:04 pm

You can make 1 pan twice as thick and cut it into after it has baked instead
of waiting and using the same pan. I have done this for a banana cake.

Reply
Vera Zecevic August 24, 2016 - 10:10 pm

Hi Janet, you cant do this for this recipe because every layer should have the pineapple at the bottom of the pan.

Reply
Sarah McMillion April 23, 2020 - 9:35 pm

If I make this cake the day before I give it to someone, will it get soggy? This recipe sounds divine!

Reply
Edgar September 3, 2016 - 4:02 pm

Hi, thank you for sharing, it looks really yummy!

I found online that 1 C of AP Flour equals approx. 128g, while in your recipe it says 2 1/4 C = 210g (according to my online search, 2 1/4 C should equal 288g, which is quite a big difference). Which number should I follow more strictly in the recipe for the flour – is it the measure for the Cups or for the Grams?

Thank you!

Reply
Vera Zecevic September 3, 2016 - 5:53 pm

Hi Edgar, measure in grams if you have a scale. If you sift the flour and using the spoon scoop the flour into the cup you shouldn’t get more than 210 grams in 2 1/4 cups. Do not pack the flour down and do not tap the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.

Reply
Edgar September 6, 2016 - 3:56 pm

Great, thank you!

Reply
Christy September 3, 2023 - 3:50 am

I made this. My cake plans were 9 inches so couldn’t make 3 layers, and only did 2. It turned out so very dense. Not sure I’d make this again.

Reply
Tina Glant November 9, 2016 - 11:56 am

Is the cake recipe part for all 3 cakes or just 1, then repeat for each cake?

Reply
Vera Zecevic November 9, 2016 - 9:19 pm

Hi Tina,
it’s for all 3 cakes.

Reply
Kim January 10, 2017 - 10:06 pm

Hello, I made this and the cake was very dense and didn’t seem like what I was expecting, is it supposed to be like that? I like the idea of the three layers and the whip cream went nicely with it, just thinking I would use a different cake recipe?

Reply
Vera Zecevic January 13, 2017 - 11:27 am

Hi Kim,you can try with other cake recipe next time, if you din’t like this one.The cake is not too dense, but maybe something went wrong

Reply
BuncoAddict February 22, 2017 - 4:25 am

Hi Vera…. Our cake turned out dense… so not sure what went wrong. On the topping… it says butter, brown sugar and 3 cans of pineapple slices. How much pineapple juice do we add to the topping? It doesn’t say anything about the topping in the directions.

Reply
Vera Zecevic February 23, 2017 - 5:48 pm

Hi Bunco, juice doesn’t go to topping. I’m sorry you didn’t like the cake .

Reply
Karen Unser November 27, 2017 - 5:24 am

Hi Vera… you have the wrong amt of baking pwd per the recipe you were referring to on the “latte” site… didn’t ck the rest of the ingredients…that would make a difference in the cake…

Reply
Kelsey August 11, 2024 - 1:31 pm

I am a pretty capable baker and I must agree aft3r following this recipe to a T thr cake was flavorless and dense and the topping didn’t caramelize and instead was soggy. I wanted to love this recipe because it looked so good but for us it was a flop. We threw the cake away.

Reply
40+ of the BEST Cake Recipes - Kitchen Fun With My 3 Sons January 16, 2017 - 10:45 pm

[…] Pineapple Upside Down Cake from OMG Chocolate Desserts… […]

Reply
Recipes that will blow your mind! May 20, 2017 - 2:33 pm

[…] RECIPE->  Pineapple Upside Down Cake […]

Reply
Monique July 2, 2017 - 10:38 am

Hi! Love this recipe. It’s awesome, but I have a question….. What can you do for your cake not to come out dense?

Reply
Connie August 12, 2017 - 7:34 pm

I just made these cake exactly to the letter of this recipe checked everything 3x as I was making it. the cake does come out dense and I also noticed that there doesnt seem to be quite enuff batter to spread all over 3 cake pans. I did get enuff but they are very thin. Dont seem very moist. I will let you know when it cools and i try it. It smells really good. looks pretty good. just thin and the batter was dense. So we will see. just something doesnt seem right.

Reply
Bonnie Burton August 16, 2017 - 2:55 pm

Connie, I was wondering can you use a box cake mix? Alot of comments mention that
the cakes are dense. Maybe using more than one box of mix . What do you think? I would love to make this, sounds great but I don’t bake much, maybe a yellow cake mix would work.

Reply
Adailya August 25, 2017 - 5:42 pm

I was wondering if there was an alternative to the Greek yogurt? My grandma requested a pineapple upside down cake for her birthday. The only issue is that she and my sister can’t have yogurt. This recipe looks so delicious and LOVE the idea of layers.

Reply
Jessica May 16, 2018 - 4:34 am

Thank you so much for sharing! I can’t wait to make this recipe! Before I do I have one quick question. Can I use premade cake flour? If so, should I use 2 1/4 cups plus 3 tablespoons? Thanks so much!

Reply
Vera Z. May 18, 2018 - 7:37 am

Hi Jessica,yes, that’s correct,if using cake four omit the cornstarch and substitute with flour.

Reply
Marietta Voyles November 20, 2018 - 3:37 pm

Just made this cake for a thanksgiving dinner. I was very disappointented in the taste. It was awful. I followed the directions to a T. There was not enough batter to cover each pan. I did make my filling differently which was the best part of the cake and because I put it in the middle of this it ruined the filling cause the cake was horrible. I wouldn’t recommend this recipe to any one. I have never read a recipe that calls for as much corn starch and baking powder as this recipe does. May want to check your ingredients and amount to make sure its correct.

Reply
This Classic Pineapple Upside-Down Cake Recipe Is So Easy To Make - WELCOME TO DR ADAS BLOG December 28, 2018 - 7:28 pm

[…] your hands, you can take this easy recipe up a notch by adding a few extra layers — which is what blogger Vera does at Oh My Goodness Chocolate Desserts. By repeating the steps to create three layers of upside-down cake, and then creating a frosting to […]

Reply
Ashlie May 9, 2019 - 6:03 pm

I made this cake and it is delicious but instead of using heavy whipping cream I just used the Cool whip in a tub. Also I was wondering if it has to be refrigerated if we were to use the heavy whipping cream?

Reply
No Bake Pineapple Cake - OMG Chocolate Desserts July 11, 2019 - 2:27 pm

[…] No Bake Pineapple Cake is quick and easy summer dessert recipe. Creamy and smooth mixture of whipped cream, cream cheese and juicy pineapple, mounded on top of vanilla wafer crust is finished with pineapple rings and maraschino cherries to complete the  Pineapple craving. If you prefer the classic one, check my layered Pineapple Upside Down Cake. […]

Reply
Rusty H Briggs July 12, 2019 - 3:18 am

**FIVE STARS**Oh man, this was decadent & wonderful, perfect for our household where the motto is, “Too much is never enough!” First time I made it, I had no yogurt and substituted sour cream; it turned out beautifully–except the whipped cream squished out the sides due to the weight of the layers. The second time I made it, I forgot the yogurt again (Bette Davis was right: getting old ain’t for sissies); sour cream tasted just as good the second time. I did the time-honored cook’s trick of using dissolved gelatin to stabilize the whipped cream and there was no squishing out the sides. (Problem with the stars! Only 1 clicked, needed 5)

Reply
JoAnn P August 5, 2019 - 4:32 pm

Made this exactly per ingredients and directions and my cake turned out dense too just like other reviews. I have made many other scratch upside down cakes before with better results. I used a combo of cream cheese, sugar, melted white choc, Tru Whip, , gelatin and chopped maraschino cherries.

Reply
Tibisay December 11, 2019 - 3:18 am

Wow delicioso

Reply
Sammi November 9, 2020 - 11:39 pm

I don’t know if I did something wrong, but for me, the cake to pineapple ratio wasn’t what I expected. I did another half batch of cake mix to add on top of the original amount and I still felt like there was far less cake than pineapple. Maybe that’s how it’s supposed to be, though. Loved the whipped cream addition!

Reply
Rose Wilson January 10, 2021 - 5:26 pm

Love pineappleupside .

Reply
Linda June 29, 2021 - 2:23 pm

I have a question.. I am planning on using fresh pineapple, as I have a couple just about ready to pick, so I was thinking that just using as much of the natural juices and if not, pineapple juice? Would that work?

Reply
faye January 7, 2022 - 9:19 pm

Now THIS is a pineapple upside down cake!

Reply
Charlene Massie August 2, 2023 - 10:02 pm

Hello, can I use cake from a box for this recipe????

Reply

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Hello and welcome to my kitchen!!! Thanks for stopping by! I’m so happy you’re here! Let me introduce myself. I am Vera, the food blogger behind Oh My Goodness Chocolate Desserts.

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