Fresh Pineapple Upside Down Cake

This Fresh Pineapple Upside Down Cake is a tropical twist on a classic dessert that never goes out of style. With a caramelized brown sugar and pineapple topping, a moist and buttery crumb, and subtle notes of lime and vanilla, this cake is as flavorful as it is beautiful. Using fresh pineapple adds a bright, tangy contrast to the gooey, golden topping, making it a refreshing treat for any season.

Why You’ll Love This Recipe

• Fresh pineapple flavor: Juicier and tangier than canned, fresh pineapple truly shines in this cake.

• Moist and tender cake: Thanks to sour cream and separated eggs, the crumb is soft, rich, and perfectly balanced.

• Simple, classic preparation: Easy enough for a weeknight, yet impressive enough for a dinner party.

• Beautiful presentation: Flip it upside down for a stunning, glossy pineapple top layer.

• Warm spices and citrus: Lime zest and cinnamon bring out a cozy, vibrant depth of flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh pineapple

• Unsalted butter

• Brown sugar

• Ground cinnamon

• Granulated sugar

• Lime or lemon zest

• Vanilla extract

• Large eggs (separated)

• All-purpose flour

• Baking powder

• Fine sea salt

• Sour cream or plain yogurt

Directions

1. Preheat oven to 350°F (177°C) and position a rack in the lower third.

2. Prepare the pineapple: Trim the fresh pineapple, cut into quarters, remove the core, and slice two wedges into ½-inch thick pieces.

3. Make the topping: Spread 4 tablespoons of softened butter in the bottom of a deep 8 or 9-inch cake pan (at least 2 inches tall). Sprinkle evenly with brown sugar and cinnamon. Arrange pineapple slices on top in a single layer.

4. Make the cake batter:

   • In a large bowl, beat the remaining butter, granulated sugar, and lime zest until light and fluffy (2–3 minutes).

   • Beat in the egg yolks and vanilla extract.

   • In a separate bowl, whisk together flour, baking powder, and salt.

   • Mix the dry ingredients into the wet ingredients in two parts, using low speed.

   • Add the unbeaten egg whites and sour cream, mixing on low until just combined.

5. Assemble and bake: Spoon the batter over the pineapple layer and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool and invert: Let the cake cool in the pan for 5 minutes. Run a knife around the edges and invert onto a serving plate. If any pineapple slices stick to the pan, carefully place them back on top.

7. Serve warm or at room temperature.

Servings and timing

Servings: 8 slices
Prep time: 25 minutes
Cook time: 40 minutes
Total time: 1 hour 5 minutes

Variations

• Canned pineapple: If fresh pineapple isn’t available, use canned slices packed in water or light syrup. Drain well before using.

• Add cherries: Add maraschino cherries to the center of each pineapple slice for a vintage touch.

• Gluten-free: Use a 1:1 gluten-free flour blend for a wheat-free version.

• Spiced twist: Add a pinch of nutmeg or allspice to the batter for added warmth.

• Citrus boost: Use lemon zest instead of lime for a brighter zing.

Storage/Reheating

• Room temperature: Store the cooled cake (without cream toppings) in an airtight container for up to 2 days.

• Refrigerator: Keeps well for up to 3 days. Warm individual slices in the microwave for 10–15 seconds before serving.

• Freezer: Wrap tightly in foil and freeze for up to 1 month. Thaw overnight in the fridge before reheating.

FAQs

Can I use canned pineapple instead of fresh?

Yes, just be sure to drain canned pineapple slices thoroughly and choose ones packed in water or light syrup for the best results.

Why do you separate the eggs?

Separating the eggs prevents the batter from rising too much. Beating yolks into the batter adds richness, while gently folding in unbeaten egg whites gives the cake a moist, tender texture without excess air.

What kind of cake pan should I use?

Use a deep 8 or 9-inch round cake pan that is at least 2 inches tall. Avoid springform pans, as the sugary topping can leak out during baking.

Can I make this cake in advance?

Yes. You can make it up to a day ahead. Store covered at room temperature or in the fridge and reheat slices before serving.

How do I keep the pineapple from sticking to the pan?

Ensure the bottom is well coated with butter and brown sugar. Letting the cake rest for 5 minutes after baking helps the caramel set slightly before inversion.

What if I don’t have sour cream?

Plain yogurt works perfectly as a substitute, providing the same moist, tangy finish to the cake.

Can I use lime juice instead of zest?

Zest is preferred for its concentrated citrus oils and flavor. If needed, a few drops of lime juice can be added, but don’t exceed 1 teaspoon.

Can I freeze pineapple upside down cake?

Yes, freeze it tightly wrapped in foil for up to 1 month. Thaw in the refrigerator overnight before serving.

Do I need to beat the egg whites?

No, in this recipe the egg whites are added unbeaten. This keeps the cake from over-rising and maintains its soft, dense crumb.

Can I use a square cake pan?

Yes, an 8-inch square pan works well as long as it’s at least 2 inches deep. The shape won’t affect the flavor or texture.

Conclusion

This Fresh Pineapple Upside Down Cake is a classic made better with real fruit, warm spice, and just the right amount of tropical flair. Its moist, tender crumb and gooey caramelized topping make it a standout dessert for any occasion. Whether you serve it warm with whipped cream or enjoy a slice chilled the next day, this is one recipe that deserves a permanent place in your baking rotation.