What’s inside: today’s Pineapple Upside Down Cake is a light vanilla cake with a caramelized pineapple and brown sugar topping studded with juicy maraschino cherries and is what I would describe as “summer in a sheet cake.” It’s effortlessly elegant and fun with sunny tropical flavors and a pretty appearance that doesn’t require any additional decor – just bake and serve!

Pineapple Upside Down Sheet Cake Recipe

This year, we’re going back to basics with a lot of the recipes that we’re sharing here on In the Kids’ Kitchen.

While I love coming up with unique recipe concepts and trying out new food trends, I feel like a lot of tried-and-true classics aren’t getting nearly as much love as they deserve and I want to share those nostalgic favorites with my family.

One of my all-time favorite classic cakes is a old-fashioned pineapple upside down cake. For kids who’ve only ever known cakes to be slathered with frosting, it’s a fun reminder that cakes don’t have to be complicated or fancy to be decadent and delicious. Flipping over the baked cake to discover the caramelized top with jewel-like cherries baked into the center of each pineapple ring is one of the most underrated moments of baking success and awe that your little bakers will find so satisfying (and hopefully feel so much pride in having helped create).

Each slice is a contrast of sunny, caramelized pineapple and buttery vanilla crumb. The flavor is a perfect balance of tropical sweetness and comforting, old-fashioned warmth thanks to the combination of rich brown sugar and bright acidity from pineapple juice.

I can’t think of any occasion where a pineapple upside down cake wouldn’t be perfectly fitting – from fancy brunches to backyard cookouts, even birthday parties or rainy day baking sessions.

I hope your family loves getting to make and eat this easy and nostalgic favorite as much as mine does!

— Jennifer

Pineapple Upside Down Cake Ingredients

For your convenience, I’ve provided ad links to supplies used to make this recipe; see our disclosure policy here.

For the Pineapple Topping:

• Unsalted butter, melted
• Brown sugar
• Pineapple slices *save the juice for the cake
• Maraschino cherries

For the Pineapple Cake:

• Flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter, softened
• White sugar
• Egg whites
• Sour cream
• Vanilla
• Pineapple juice *saved from the can of slices
• Milk

Scroll down to the printable recipe card for full measurements.

Tip: you can add a teaspoon of coconut flavor extract for even more tropical flavor.

Kitchen Tools You May Find Helpful

• 8″ x 10″ Cake Pan
• Measuring Cups and Spoons
• Electric mixer
• Mixing Bowl
• Spatula

How to Make Pineapple Upside Down Cake

To Prep: Preheat the oven to 350 degrees. Spray a 8×10 or similar sized pan with non-stick spray. (Line with parchment paper before spraying for easier cake removal.)

1. Pour the melted butter into the bottom of the pan. Sprinkle the brown sugar over the melted butter and spread evenly.
2. Place the pineapple slices into the brown sugar and gently press. Insert a cherry into the center of each pineapple slice and then in between and in the corners. Set aside.
3. In a large bowl, combine the butter and sugar and cream with an electric mixer until smooth, about 2 minutes.
4. Add in the vanilla, sour cream, egg whites, pineapple juice and milk. Beat until combined.

5. In a small bowl, whisk together the dry ingredients (flour, baking powder, baking soda and salt).

6. Beat the dry ingredients into the wet ingredients thoroughly, scrape the sides and mixing again as needed.

7. Pour the cake batter over the pineapple slice and cherry layer in the cake pan.

8. Bake in the preheated oven for approximately 45 minutes or until golden brown. Allow to cool.

9. Use a butter knife to gently scrape the edge of the cake to remove from the side of the pan.

10. Place a serving platter or dish over the top of the cake pan. Invert the pan so that the cake is now on the platter and the pineapples are on top.

11. Slice and serve.

Prep Tips

• Use room-temperature ingredients for the cake batter – especially butter, sour cream, and egg whites – to ensure a smooth, fluffy texture.
• Line your baking pan with parchment paper under the butter and sugar mixture to make flipping easier and prevents caramel from sticking.
• For a more traditional pineapple upside down cake, try a cast-iron skillet instead of a cake pan for even heating and a slightly more caramelized topping.
• Boost pineapple flavor by adding ¼ teaspoon of pineapple extract or replacing the milk with more pineapple juice.
• For a richer crumb: replace 1 egg white with 1 whole egg; this helps structure if you prefer a denser cake.

More Nostalgic Recipes

• Watergate Salad (Pistachio Fluff)
• Copycat Shake and Bake Chicken
• Crockpot Bread Pudding
• Boston Cream Poke Cake
• Irish Soda Bread

Pineapple Upside Down Cake Recipe (Printable Recipe Card)

If you tried this recipe and loved it too, please rate it! We’d also love to hear your thoughts in the comments.

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