This is a simple, classic American cake that you are going to love. You can make this cake in a 9 inch round cake pan or a square or a 9 by 13-inch rectangle pan and you will need twice the amount of all the ingredients. Pour three tablespoons of melted butter into the bottom of the pan and make sure the butter covers the entire bottom of the pan.

Take half a cup of brown sugar and spread it out in an even layer on top of the butter then you will need some pineapple slices and take the pineapples rings and line them on top of the sugar. For the cake batter, in a bowl, add a third cup of melted butter, brown sugar, and granulated sugar then whisk that all together until well combined. Add in one egg and a quarter cup of greek yogurt together with a quarter cup of pineapple juice, a third cup of milk, and vanilla extract.

Whisk them together until well combined then add in baking powder, baking powder, and salt. Slowly add in the flour while mixing it in the batter until just combined and the batter is thick. Pour the batter into your prepared pan on top of the pineapple layer, if you are making it in a 9 by 13 pan, you will need twice the amount of the batter.

Spread the batter evenly on the pan then bake in the 350 degrees Fahrenheit oven for 40 to 45 minutes or until a toothpick inserted at the center comes out clean. Once your cake is fully cooked, gently run a knife in the inside of the pan then invert it in a serving plate, and this why its called a pineapple upside-down cake.

Once it’s upsidedown, leave with the pan to sit for 5 to 10 minutes to make sure all the delicious brown sugar goodness is soaked in the cake. You can serve it warm or let it cool completely then slice and serve.



  • 3 tablespoons (43 grams) butter, melted
  • ½ cup (100 grams) brown sugar, tightly packed
  • 9-10 slices canned pineapple in juice

Cake Batter;

  • 1 ½ cups(180 grams)  all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup(76 grams) butter, melted
  • ½ cup (100 grams) brown sugar, tightly packed
  • ¼ cup (50 grams) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ⅓ cup (80 ml) milk
  • ¼ cup pineapple juice, reserved from can
  • ⅓ cup greek yogurt



  1. Pour melted butter in a 9-inch round cake pan and sprinkle the brown sugar over the butter.
  2. Remove the pineapple slices from the can, reserving juices for later. Arrange 7 pineapple rings to cover the bottom of the pan.
  3. Cut some of the rings in half to line the sides of the pan. Place one maraschino cherry in the center of each pineapple ring and in between each where there is a hole.

Cake Batter;

  1. Preheat oven to 350°F. In a large bowl, whisk together melted butter, brown sugar, and sugar. Add the egg, vanilla, milk, pineapple juice, and greek yogurt and whisk until just combined.
  2. Stir in baking powder, baking soda, and salt. Slowly add in flour and mix until just combined. The batter will be thick.
  3. Pour the batter into the pineapple-lined baking pan. Bake in the 350-degree oven for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  4. Gently run a knife around the edges of the pan to loosen the cake. Top the pan with a serving dish and invert the cake onto the serving dish.
  5. Leave the pan on top of the cake for 5-10 minutes to ensure all the brown sugar and butter syrup soaks into the cake.