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Pineapple Upside Down Cake

This classic and retro pineapple upside-down cake is soft and buttery with a caramelized brown sugar pineapple and cherry topping.



Pineapple Layer

  • 1/4 cup (56 g) unsalted butter, melted
  • 1/2 cup (100 g) brown sugar
  • 6–7 canned pineapple slices, reserve juice
  • 13 cocktail cherries, Maraschino or Amarena


  • 1/2 cup (113 g) unsalted butter, room temperature
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar
  • 3 large egg whites
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1/2 cup (125 ml) sour cream
  • 1/4 cup (60 ml) pineapple juice, from the can
  • 1 3/4 cups (227 g) all-purpose flour
  • 1/2 cup (35 g) unsweetened toasted coconut
  • 1 1/2 teaspoon cornstarch
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • Whipped cream, for serving


  1. Heat your oven to 350°F and lightly grease a standard (two-inch deep) nine-inch round cake pan with non-stick cooking spray. Line the bottom of the pan with a piece of parchment paper. 

Pineapple Layer

  1. Pour the butter into the pan and swirl to evenly coat. Scatter over the brown sugar and top with the pineapple slices. Place a cherry in the middle of each pineapple slice and dot a few more around the edges of the pineapple. Set aside.


  1. Use a hand or stand mixer fitted with a paddle attachment to cream the butter and sugars until pale and fluffy, about one to two minutes. Add the egg whites one at a time, beating well after each addition, then stir in the vanilla extract, coconut extract, sour cream, and pineapple juice. 
  2. In a separate bowl, whisk together the flour, coconut, cornstarch, baking powder, baking soda, and salt. Add the dry ingredients to the wet and stir to combine. Carefully pour the batter over the pineapple and spread it into an even layer.
  3. Bake the cake for 45 to 50 minutes or until a toothpick inserted into the centre comes out clean (a few crumbs are okay).
  4. Allow the cake to cool in the pan for 15 minutes, then turn it onto a wire rack to cool completely. If cherries or pineapple stick to the pan, puzzle them back onto the top of the cake.
  5. Serve the cake with a dollop of whipped cream on the side. Enjoy!

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