Pineapple Upside Down Cake

Baking this pineapple upside down cake in a Bundt pan gave it the dramatic finish I was hoping for. Under the caramelized crown of pineapple and maraschino cherries, the buttery cake stays tender thanks to Greek yogurt and buttermilk.

The Bundt Pan Version of Pineapple Upside Down Cake

Mission accomplished. My pineapple upside down cake has all the classic toppings — a crown of sticky pineapple rings, bright red cherries and all the buttery brown sugar — but baked into a Bundt pan for visual drama. I prefer my drama in food, not life.

The shape isn’t just for looks either. The cake bakes evenly and the topping stays in place during that hold your breath moment when you make the flip out of the pan. Greek yogurt and buttermilk keep it soft all the way through without making it overly rich.

It’s still the retro cake everyone knows, just done in a way that feels a little more pulled together.

The Greek Yogurt Difference with Pineapple Upside Down Cake

This cake has a lot going on topside—fruit, syrup, melted sugar—so I made sure the base could hold its own without drying out or falling apart. Greek yogurt (I always use Fage) keeps the cake dense but tender, even with the extra moisture from the topping. It also gives the cake a subtle richness that goes so well with the brown sugar and pineapple.

And because it’s baked in a Bundt pan, the cake sets up evenly and supports that topping without sagging or sticking. I’ve made this cake so many times and can fully vouch for its reliability.

Why You’ll Love This Pineapple Dessert Recipe

• Has nostalgic charm.
• The Bundt pan gives it a cleaner flip.
• Every slice has that sticky-sweet top layer baked right in.

Ingredients for Pineapple Upside Down Cake

This is everything I use to get the flavor and texture just right.

• Pineapple – canned rings in juice. They’re sweet and soft and stay put when baked. They give it the retro look and I use them in my Hawaiian dream dessert cups for the same nostalgic vibe.
• Maraschino cherries – for the color, the kitsch, and the right kind of sticky.
• Brown sugar – melts into the fruit and does its caramel thing.
• Unsalted butter – rich, melty, and used in both the topping and the cake.
• Ground cinnamon – just a little to keep it from leaning flat.
• Granulated sugar – for the cake itself. Keeps things classic.
• Eggs – give the cake structure without making it stiff.
• Canola oil – keeps it from drying out. That’s it.
• Vanilla extract – because without it, cakes taste like nothing.
• Buttermilk – adds tang and keeps the crumb tender.
• Greek yogurt – thick, creamy, and the real reason the texture works.
• All-purpose flour – basic, dependable, does the job.
• Baking powder + baking soda – they lift the whole thing up.
• Table salt – wakes up the flavors.

How to Make Pineapple Upside Down Cake in a Bundt Pan

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prep the pan and oven)
  Get your oven going at 350°F (175°C). Butter and flour the Bundt pan really well—don’t skip this or you’ll regret it later. Make sure you get into all the creases, then tap out the extra flour.
• Step Two (build the topping layer)
  Pour the melted butter into the bottom of the pan. Mix up the brown sugar and cinnamon in a little bowl, then sprinkle that all over the butter.
• Step Three (add the pineapple and cherries)
  Pat your pineapple rings and cherries dry so they don’t slide around. Arrange the rings right over the sugar mix—whole or halved, up to you—and tuck a cherry into the center of each one. Set the pan aside.
• Step Four (make the batter)
  In a big bowl, beat the eggs and sugar until they’re pale and fluffy. Add the melted butter, then the oil, then the vanilla—mixing after each. Stir in the buttermilk and Greek yogurt until everything’s nice and smooth.
• Step Five (combine the dry and wet)
  Sift the flour, baking powder, baking soda, and salt in a separate bowl. Slowly mix it into the wet stuff on low speed. Don’t go overboard—you want it just blended, not whipped.
• Step Six (fill the pan and bake)
  Spoon the batter right over the pineapple layer. Give the pan a little shake on the counter to pop any air bubbles and even it out. Bake for 55–60 minutes, until a toothpick comes out with a few moist crumbs.
• Step Seven (cool and flip)
  Let the cake cool in the pan for at least an hour. When it’s time to flip, do it slowly and let gravity help. You’ll end up with that perfect upside down top if you don’t rush it.

Tips for a Better Pineapple Upside Down Cake

This cake is simple, but there are a few things that’ll make it even better.

• Make sure your Greek yogurt, buttermilk, and eggs are at room temp so the batter mixes evenly.
• Blot the pineapple and cherries—extra moisture messes with the topping.
• Give the pan a good shimmy before baking to level the batter and get rid of air pockets.
• Don’t rush the flip. Let the cake sit after baking, and let gravity do its thing when you invert it.
• Use a light-colored Bundt pan if you have one—it helps prevent the sugar from getting too dark.

Serving & Storing Your Cake

Here’s how I usually handle this cake once it’s baked and flipped.

• Serve it warm if you want the topping extra gooey, or at room temperature if you’re making it ahead. It holds together nicely either way.
• Leftovers can sit at room temp for a couple of days. Just keep it covered—foil, a cake dome, whatever you’ve got—to keep the cake from drying out.
• You can freeze this pineapple upside down cake. Wrap individual slices or the whole thing tightly in plastic wrap and foil, then freeze for up to 2 months. Let it thaw at room temp. The fruit topping stays intact, and the texture holds up surprisingly well.

FAQs About This Pineapple Upside Down Cake

• Can I use fresh pineapple instead of canned?
  I wouldn’t. Fresh pineapple will produce more juice while cooking and won’t give you the same sticky-sweet topping that canned pineapple does.
• What’s the purpose of buttermilk and Greek yogurt?
  Buttermilk adds acidity for leavening, and Greek yogurt adds moisture and richness to the cake without making it too soft.
• Does it have to be baked in a Bundt pan?
  Yes—for this version. The Bundt pan gives the cake structure and makes the flip way more reliable. A standard pan won’t hold the topping the same way.
  I use Bundt pans a lot for desserts like my churro Bundt cake and RumChata Bundt cake—they’re just easy to bake and bring somewhere.
• Why do ingredients need to be room temperature?
  Room temperature ingredients mix more evenly, creating a smoother batter and a better texture in the finished cake.
• Why sift the dry ingredients?
  Sifting the flour, baking powder, baking soda, and salt ensures they’re well combined and helps prevent lumps in the batter.
• Can I use regular yogurt instead of Greek yogurt?
  You can, but the results won’t be the same. Greek yogurt is thicker and adds more moisture and richness. If you use regular, the cake might turn out softer and a little less structured.

Pineapple Dessert Recipes That Go Beyond the Upside Down

Pineapple shows up in a lot of my desserts, and it never plays backup.

• Pineapple Coconut Cake – soft, sweet, and loaded with coconut.
• Pineapple Coconut Cream Pie – creamy, cool, and piled with whipped cream.
• No-Churn Pineapple Ice Cream – like pineapple cheesecake, frozen.
• Pineapple Delight Cheesecake – light mousse, rich base, all pineapple.

Not the Pineapple Cake You Grew Up With

Pineapple upside down cake is the retro dessert that deserves a comeback. My version keeps everything I love and skips the dry, bland cake that usually comes with it. I guarantee yours will be just as soft, buttery, and a little more thought-out than the one from the back of the box.

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Print Recipe

5 from 4 votes

Pineapple Upside Down Cake with Greek Yogurt (Bundt Pan Version)

This pineapple upside down cake is baked in a Bundt pan for a more dramatic finish and includes Greek yogurt and buttermilk for a soft, tender crumb. The classic caramelized pineapple topping stays perfectly in place, and the cake underneath is anything but dry.

Prep Time25 minutes mins

Cook Time55 minutes mins

Cooling:1 hour hr

Total Time2 hours hrs 20 minutes mins

Course: Cake, Dessert

Cuisine: American

Keyword: bundt pineapple upside down cake, easy pineapple upside down cake, greek yogurt pineapple upside down cake, pineapple cake bundt pan, pineapple dessert recipe, pineapple upside down cake, pineapple upside down cake greek yogurt, retro pineapple cake

Servings: 12 slices

Calories: 444kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons For accuracy.
• mixing bowls At least two for wet and dry ingredients.
• Bundt pan The cake pan you need to make this cake.
• hand mixer or stand mixer. To beat eggs and sugar properly.
• cooling rack Essential for letting cake set before the flip.
• Sieve For sifting dry ingredients.

Ingredients

Topping:

• ¼ cup (57 g) unsalted butter melted (plus extra for greasing the Bundt pan)
• ¾ cup (150 g) packed light brown sugar
• ½ tsp. (1 g) ground cinnamon
• 1 (20 oz / 567 g) can pineapple slices in juice (use 8 rings)
• 8 Maraschino cherries stems removed

Cake:

• 3 large (~ 150 g) eggs room temperature
• 2 cups (400 g) granulated sugar
• 12 tbsps. (170 g) unsalted butter melted
• ⅓ cup (80 ml) canola oil
• 2 tsps. (10 ml) vanilla extract
• ½ cup (120 ml) buttermilk room temperature
• ½ cup (120 g) plain, full-fat Greek yogurt room temperature
• 3 cups (375 g) all-purpose flour (plus extra for pan prep)
• 1 tsp. (4 g) baking powder
• ½ tsp. (2 g) baking soda
• ½ tsp. (3 g) table salt

Instructions

• Preheat the oven to 350°F (175°C) with a rack in the center. Generously butter and flour a Bundt pan, making sure to get into every nook and cranny, then tap out the excess flour.
• Pour the melted butter into the bottom of the pan. In a small bowl, stir together the brown sugar and cinnamon, then sprinkle evenly over the butter.
  ¼ cup (57 g) unsalted butter, ¾ cup (150 g) packed light brown sugar, ½ tsp. (1 g) ground cinnamon
• Blot the pineapple slices and cherries dry with a paper towel. Arrange 8 pineapple rings over the sugar mixture, leaving them whole or slicing them in half. Place a maraschino cherry in the center of each ring. Set the pan aside.
  1 (20 oz / 567 g) can pineapple slices, 8 Maraschino cherries
• To make the cake batter, beat the eggs and granulated sugar in a large mixing bowl until fluffy and pale, about 3 minutes.
  3 large (~ 150 g) eggs, 2 cups (400 g) granulated sugar
• Add the melted butter, then the canola oil, and finally the vanilla extract, mixing between each addition. Stir in the buttermilk and Greek yogurt until well blended.
  12 tbsps. (170 g) unsalted butter, ⅓ cup (80 ml) canola oil, 2 tsps. (10 ml) vanilla extract, ½ cup (120 ml) buttermilk, ½ cup (120 g) plain, full-fat Greek yogurt
• In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet, mixing on low speed until just combined—don’t overmix.
  3 cups (375 g) all-purpose flour, 1 tsp. (4 g) baking powder, ½ tsp. (2 g) baking soda, ½ tsp. (3 g) table salt
• Spoon the batter over the pineapple layer, then gently tap the pan on the counter to release any air bubbles and level the top.
• Bake for 55–60 minutes, or until a toothpick inserted comes out mostly clean with a few moist crumbs.
• Let the cake cool in the pan on a rack for at least 1 hour. When ready to flip, do it carefully and let gravity help—don’t rush it. Serve warm or at room temperature.

Notes

• Make sure your buttermilk, yogurt, and eggs are at room temperature for a smoother batter.
• Don’t skip blotting the fruit—extra moisture affects the topping.
• A light-colored Bundt pan helps avoid over-caramelizing the sugar.

 

For the best results when making pineapple upside down cake, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

 

Nutrition information is an estimate and will vary based on the brands and products you use.

 

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Nutrition

Nutrition Facts

Pineapple Upside Down Cake with Greek Yogurt (Bundt Pan Version)

Amount Per Serving (135 g)

Calories 444 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 12g75%

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 96mg32%

Sodium 203mg9%

Potassium 125mg4%

Carbohydrates 57g19%

Fiber 1g4%

Sugar 38g42%

Protein 5g10%

Vitamin A 425IU9%

Vitamin C 2mg2%

Calcium 66mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Pineapple Upside Down Cake? I’d love to hear how they turned out — leave a comment below and let me know.

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