Trisha Yearwood’s Classic Pineapple Upside-Down Cake Recipe

If you love classic Southern desserts with a nostalgic twist, Trisha Yearwood’s Pineapple Upside-Down Cake is a must-have in your baking lineup. Buttery, tender, and beautifully caramelized, this cake showcases golden pineapple rings and bright maraschino cherries that create a showstopping topping once you invert the pan. I’ve brought this to several cookouts and potlucks — it always disappears fast.

Whether you’re a longtime Trisha fan or simply enjoy an old-fashioned dessert that tastes like home, this recipe delivers big flavor with minimal fuss.

Trisha has been one of my favorite recipe sources for years, and this pineapple upside-down cake is a recipe I come back to again and again. It’s simple to make any time of year because the ingredients are easy to find.

What Ingredients Do I Need?

Notes and purpose of key ingredients:

• Butter — provides flavor for the caramel topping; use light butter if you prefer a milder taste.
• Light brown sugar and granulated sugar — brown sugar caramelizes with the butter to form the glossy topping; granulated sugar sweetens the cake batter.
• Pineapple — canned rings work well and are convenient; fresh pineapple can be used if sliced into rings first.
• Maraschino cherries — add color and contrast; canned or homemade both work.
• All-purpose flour — gives structure; I haven’t tested other flours extensively. For a lighter shortcut you can use a sugar-free white or yellow cake mix (1 box) if desired.
• Baking powder — helps the cake rise and stay tender.
• Vegetable shortening or oil — shortening produces a classic texture, but oil (including avocado oil) can be substituted for moistness.
• Egg — binds and enriches the batter.

Substitution Tips

• Replace vegetable shortening with 1/3 cup oil if you prefer.
• You can use softened butter instead of shortening; avocado oil also gives a tender result.
• If using fresh pineapple, briefly cook slices with a little sugar in a skillet to soften them before arranging in the pan.
• For gluten-free needs, a 1:1 gluten-free flour blend can work in place of all-purpose flour.

How to Make Pineapple Upside-Down Cake

Step 1: Preheat the oven to 350°F (175°C).

Step 2: Place the butter in an 8 x 8 x 2-inch square baking pan and melt it over low heat. Once melted, sprinkle the packed light brown sugar evenly over the butter.

Step 3: Arrange the pineapple rings in a single layer on top of the sugar in three rows. Halve the maraschino cherries and place one half, cut-side up, in the center of each pineapple ring. Set the pan aside.

Step 4: Sift the flour, baking powder, and salt together, then sift once more and set aside. In a mixing bowl, beat the shortening, granulated sugar, egg, and vanilla until well combined. Add the flour mixture alternately with the milk, beginning and ending with flour, and stir just until combined after each addition.

Step 5: Pour the batter carefully over the pineapple and cherries in the pan, smoothing the top gently. Bake about 40 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when lightly pressed. Run a knife around the edges, invert the cake onto a serving plate, and leave the pan inverted over the cake for a few minutes so the syrup soaks into the cake.

Serving Suggestions

This cake is delightful on its own; here are a few ways to elevate it:

• Serve warm with a scoop of vanilla ice cream for a classic pairing.
• Add a dollop of whipped cream and a sprinkle of toasted coconut for extra texture.
• Pair with a fresh fruit salad to lighten the dessert spread.

Other Recipes to Try

• Trisha Yearwood’s Country Quiche
• Trisha Yearwood’s Butterscotch Peanut Butter Bars
• Trisha Yearwood’s Blueberry Pancakes
• Banana Pudding Cake — Trisha Yearwood
• Trisha Yearwood’s Sweet and Saltines (Cracker Toffee)

If you try this Pineapple Upside-Down Cake or any other recipe, please share how it turned out in the comments. I love seeing photos of your finished bakes.

Trisha Yearwood’s Pineapple Upside Down Cake