Dessert

Pineapple Upside-Down Cake Recipe

ByClara Bennett October 2, 2026October 2, 2026

Introduction

This Pineapple Upside-Down Cake is a classic dessert with a tropical twist. Featuring caramelized pineapple slices and cherries atop a moist, tender cake, it’s simple to make and perfect for any occasion.

A round pineapple upside-down cake sits on a white plate with a single slice cut and placed to the side, showing the moist brown cake layer at the bottom and the glossy yellow pineapple rings topped with bright red maraschino cherries on the top layer, arranged in a neat overlapping pattern. The cake has a shiny, caramelized look with a slightly textured surface from the pineapple and sugar glaze. Nearby, a small white bowl filled with more red cherries and a silver knife rest on a white marbled textured surface. In the background, the removed slice is on a smaller white plate. 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 sides. Sprinkle the packed brown sugar evenly over the melted butter.
Step 2: Arrange the pineapple slices over the brown sugar layer in the pan. Place the maraschino cherries atop or between the pineapple slices to create an attractive pattern.
Step 3: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set this dry mix aside.
Step 4: In a large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until light and fluffy. Add the egg whites one at a time, beating well after each addition.
Step 5: Mix in the Greek yogurt and vanilla extract until combined. Gradually add the dry ingredients along with the whole milk cottage cheese, mixing gently just until combined.
Step 6: Pour the batter evenly over the arranged fruit topping in the cake pan.
Step 7: Bake in the preheated oven for about 45 minutes, or until a toothpick inserted in the center comes out mostly clean.
Step 8: Let the cake cool in the pan for 20 minutes. Run a knife along the edges to loosen it, then carefully invert the cake onto a serving plate.
Step 9: Allow the cake to cool to room temperature, about 30 to 60 minutes, before slicing and serving.

Tips & Variations

Use fresh pineapple slices for a brighter flavor and firmer texture.
Swap Greek yogurt for sour cream or buttermilk if preferred.
Add a pinch of cinnamon or nutmeg to the dry ingredients for warm spice notes.
For a richer cake, substitute half the butter with cream cheese in the batter.

Storage

Store leftover cake covered tightly at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices gently in a microwave for 15-20 seconds or serve chilled for a refreshing treat.

How to Serve

This close-up shows a pineapple upside-down cake with three visible layers: the top layer has shiny yellow pineapple rings with a glossy texture, each ring holding a bright red cherry at the center, the middle layer is a golden caramelized sugar glaze that looks sticky and rich, and the bottom layer is a light brown cake base with a soft, spongy texture, slightly visible where a slice has been taken out, all set on a white plate against 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 use canned pineapple for this cake?

Yes, canned pineapple slices work well. Just be sure to pat them dry to avoid excess moisture in the topping layer.

What can I do if I don’t have cottage cheese?

If you don’t have whole milk cottage cheese, you can substitute with an equal amount of plain Greek yogurt or ricotta cheese for a similar texture and moisture.