There’s something nostalgic and undeniably cheerful about a pineapple upside down cake. Traditionally made with pineapple rings and maraschino cherries, this beloved dessert is flipped after baking, revealing a sweet, golden caramelized fruit topping. But today, we’re giving it a delicious twist with the Crushed Pineapple Upside Down Cake—a tropical dream in every bite!

Crushed pineapple brings a juicier texture, more even distribution, and an intense fruity sweetness that seeps into every corner of the cake. Unlike its ringed cousin, this version doesn’t require precision arrangement—it’s more rustic, more moist, and bursting with tropical charm.

The base (which becomes the top) is caramelized brown sugar and pineapple that melts into the fluffy vanilla cake for a sticky, sweet finish.

Whether you’re baking for a potluck, Sunday dessert, or just a sweet craving, this cake is sure to win hearts. It’s easy to make, visually stunning, and has a crowd-pleasing balance of buttery cake and juicy fruit.

Preparation & Cooking Time

Preparation Time: 15 minutes
Baking Time: 35–40 minutes

Cooling Time: 10 minutes before flipping
Total Time: 1 hour
Servings: 8

Calories: ~310 kcal per serving

Ingredients

For the Topping:

¼ cup (60g) unsalted butter, melted

½ cup (100g) brown sugar
1 can (20 oz / 565g) crushed pineapple, well-drained (reserve juice)

For the Cake Batter:

1½ cups (190g) all-purpose flour
1 tsp baking powder
½ tsp baking soda

¼ tsp salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar

2 large eggs
1 tsp vanilla extract
½ cup (120ml) sour cream or plain yogurt

¼ cup (60ml) reserved pineapple juice

Step-by-Step Directions

Step 1: Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C).

Grease a 9-inch round or square cake pan.
Pour the melted butter into the bottom and sprinkle evenly with brown sugar.
Gently spread the well-drained crushed pineapple over the sugar layer. Set aside.

Step 2: Make the Cake Batter

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream butter and sugar together until light and fluffy.

Beat in the eggs, one at a time, followed by vanilla extract.
Mix in the sour cream and pineapple juice until smooth.
Gradually add the dry ingredients, mixing just until combined. Do not overmix.

Step 3: Assemble and Bake

Carefully spoon the cake batter over the pineapple topping in the pan.
Smooth the top with a spatula.

Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

Step 4: Cool and Flip

Let the cake cool in the pan for 10–15 minutes.

Run a knife around the edges to loosen.
Place a serving plate over the pan and flip the cake upside down in one swift motion.
Let the cake rest with the pan on top for 2 minutes before lifting it off.

Why I Love This Recipe

This recipe is a perfect mix of comfort and freshness. The caramelized pineapple on top is juicy and golden, while the cake underneath is soft, buttery, and lightly tangy from the sour cream. It doesn’t require any fancy decoration because it’s naturally gorgeous once flipped. It’s a one-pan wonder that looks and tastes way more complex than it actually is. Plus, the crushed pineapple guarantees every slice is loaded with fruity goodness.

Tips & Variations

Tips:

Be sure to drain the crushed pineapple well so the topping doesn’t get too wet.

Use room temperature ingredients for better mixing and texture.
Don’t flip too soon—cooling for 10–15 minutes helps set the caramel topping.

Variations:

Add coconut flakes to the batter or topping for a tropical twist.
Replace some of the crushed pineapple with mango chunks for a fusion flavor.
Use brown butter instead of melted butter for extra depth.

Add a pinch of cinnamon or nutmeg to the batter for warm spice notes.

Serving Suggestions

Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Drizzle with extra pineapple juice or a rum glaze for an adult twist.

Pair with iced tea or coconut milk latte for a tropical-inspired treat.

Conclusion

Crushed Pineapple Upside Down Cake is a dessert that delivers on flavor, simplicity, and visual appeal. It takes a classic and gives it a modern makeover with crushed fruit, making every bite moist, fruity, and unforgettable. Whether you’re new to baking or a seasoned pro, this is a cake you’ll come back to again and again. It’s not just a recipe—it’s a celebration of sunny flavors in every slice.

FAQ:

Q: Can I use fresh pineapple instead of canned?
A: Yes, finely chop or pulse fresh pineapple in a food processor, then drain well before using.

Q: Can I make this in advance?
A: Yes! Bake it up to 1 day ahead. Store covered at room temperature or refrigerate and reheat slightly before serving.

Q: What can I use instead of sour cream?
A: You can substitute plain Greek yogurt or buttermilk.

Q: Can I freeze leftovers?
A: Yes, wrap slices individually and freeze for up to 2 months. Thaw and warm before serving.

Q: Why use crushed pineapple instead of rings?
A: Crushed pineapple gives a more moist, evenly distributed topping, and there’s no need for precise placement.