Golden Pineapple Upside-Down Cake

Golden Pineapple Upside-Down Cake

Pineapple rings and cherries bake into a glossy brown-sugar caramel above tender vanilla cake. Turn it out while warm for the classic golden topping and its buttery, sticky edges.

By Betty Lou Gardner1 hr 25 minUpdated 2026-08-25

This Golden Pineapple Upside-Down Cake is buttery, tender, and topped with glossy pineapple rings and bright cherries baked into a sticky brown sugar caramel layer! Warm from the oven with golden edges and soft vanilla cake underneath, it’s the kind of classic dessert that still feels right at home at family dinners and holiday tables.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I always let the cake sit just a few minutes before flipping it because the topping likes to slide around if you rush it. Sometimes one of the pineapple rings sticks in the pan a little, but I just tuck it back into place and nobody ever seems to mind once the caramel starts soaking into the cake underneath.

How to Make Golden Pineapple Upside-Down Cake

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Prepare the Caramel Layer

Melt butter in the baking dish, gently moisten it with the brown sugar, and spread the mixture evenly to form the sticky topping base.

Arrange the Pineapple and Cherries

Blot the drained fruit dry, then arrange the pineapple slices and cherries neatly across the bottom of the pan.

Make the Cake Batter

Cream the butter and sugar until light and fluffy, then add the eggs and vanilla before alternating the dry ingredients with the milk.

Golden pineapple upside-down cake baking in a glass 9x13-inch dish on the center oven rack.

Bake Until Golden

Spoon the batter gently over the fruit and bake until the cake is golden, springs back lightly, and a toothpick comes out clean or with a few moist crumbs.