Easy Pineapple Upside Down Cake

Easy Pineapple Upside Down Cake

5 from 2 reviews

Here is a light, buttery and soft pineapple upside down cake made simple. This cake is zesty with hints of lime and has a gooey caramel topping made right in the pan, making this upside down cake easy peasy!


Units Scale


  • 5 Tablespoons (70 g) of unsalted butter, at room temperature
  • 1/2 cup (100 g) lightly packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • Approx. 8 ounces (225 g) fresh pineapple, cut into 1/2 inch thick wedges


  • 3/4 cup (156 g) granulated sugar
  • 2 teaspoons lime zest
  • 1/2 cup (110 g) unsalted butter, at room temperature
  • 2 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (195 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (125 grams) sour cream


  1. Preheat oven to 350˚F.
  2. Using a spatula spread 5 tablespoons of butter over the bottom of a 9 inch cake pan. Sprinkle the brown sugar evenly over the butter, then the cinnamon.
  3. Arrange pineapple wedges in one even layer on top of the butter and sugar. Cut small pieces of pineapple to fill in any gaps. Set aside.
  4. Make your cake batter. In a large bowl, add sugar and lime zest together. Beat for 1 minute to release lime juices into the sugar. Add 1/2 cup butter and cream butter and sugar together until light and fluffy, about 3-4 minutes.
  5. Add the egg yolks and vanilla extract and beat until smooth.
  6. In a large bowl, mix together flour, baking powder, and salt.
  7. Add approx. one-third of the flour mixture to your butter mixture and mix until only a few streaks of flour remain. Add the remaining flour and mix.
  8. In a small bowl beat egg whites and sour cream together. Add to batter and mix just until incorporated. Note: the batter is on the thicker side (see images for reference).
  9. Spoon batter on top of the pineapples and spread into an even layer.
  10. Bake in the lower third of the oven for 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
  11. Let cake cool in pan for 5-10 minutes. Then run a knife around the edges and invert the cake onto a plate to cool. Some pineapple slices may stick to the pan, not to worry just use a spatula to transfer them back on top of the cake.
  12. Serve warm or at room temperature with a dollop of whipping cream (see blog post for options).


Refrigerate leftover cake up to 3 days.

Best to use a springform pan to easily remove cake.


Let me know what you think of this recipe!x
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