Nothing beats the simple pleasures of a homemade dessert, and this easy, from scratch pineapple upside down cake is one of the best. It’s a tasty nod to Southern traditions, combining the sweet, caramelized goodness of pineapple with a soft, golden cake. We use Einkorn flour, but you can use the all-purpose flour you’re used to. Perfect for any occasion or for a little sweet comfort, this from-scratch treat is sure to warm hearts and bring smiles to those you bake it for.
Easy From Scratch Pineapple Upside Down Cake
I believe from scratch Pineapple upside down cake never goes out of style because it strikes that perfect balance between ease and indulgence. It’s the kind of recipe that reminds us why some classics become staples at the family table. It’s easy enough for a weekday dessert but special enough for Sunday dinner. Ready to see how simple it is to bring this classic to your table? Whether you’re making it for the first time or bringing back an old family favorite, I promise a wonderfully sweet result.
Why I Use Einkorn Flour For My Pineapple Upside Down Cake
Einkorn wheat, the oldest form of unhybridized wheat still in existence, is celebrated for its remarkable nutritional qualities and sustainable farming appeal. Unlike modern wheat varieties, which are often genetically modified and heavily treated with chemicals, Einkorn has never been hybridized. It naturally grows taller, matures earlier, and yields impressively without the need for harmful pesticides or herbicides. This makes Einkorn not only an environmentally friendly choice but also a healthier one.
At the heart of its resurgence in popularity is Einkorn’s superior nutritional profile. It contains 30% more protein and significantly less starch than conventional wheat, alongside a wealth of minerals and a robust flavor that enhances any baked good. Additionally, Einkorn contains a different type of gluten, which many find easier to digest, making it an ideal alternative for those with mild gluten sensitivities. We switched to Einkorn flour primarily for its gut-friendly properties, aligning with our commitment to health and wellness through natural, wholesome ingredients.
Note I make my own brown sugar. You can learn how easy it is to make your own brown sugar in our companion post. I also make my own baking powder to avoid unnecessary ingredients. You can learn how in our companion post.
Pineapple Upside Down Cake Recipe
Ingredients:
- 20 oz can of crushed, chunk, or ring pineapple, drained
- 1/2 cup brown sugar
- 2 TBS melted butter, unsalted
- 1 cup sugar
- 1/4 cup softened unsalted butter
- 3/4 cup milk
- 1/2 cup pineapple juice, reserved from draining pineapple
- 2 eggs
- 1 tsp vanilla
- 2 cups all-purpose Einkorn flour or any all-purpose flour
- 1 tsp salt (1/2 tsp if you use salted butter)
- 1 tsp baking powder
- Maraschino cherries (optional – we don’t use them)
Instructions:
- Preheat your oven to 350 F
- In a 10-inch cast iron skillet, melt the butter and remove from heat.
- You can use a cake pan if you prefer.
- Use a pastry brush to coat the sides of the skillet with some of the butter.
- Add the brown sugar to the butter in the skillet and combine well.
- Now spread it evenly over the bottom of the skillet.
- Evenly distribute the crushed pineapple over the brown sugar mixture.
- If you use rings, arrange them to cover the brown sugar in any formation you wish.
- If you’re using cherries, put as many as you want on the crushed pineapple and press gently.
- If you’re using rings, place a cherry inside each ring and in between them as you desire.
- In a small mixing bowl, combine the flour, salt, and baking powder.
- In a medium to large mixing bowl, cream the butter and sugar until light and fluffy.
- This usually takes 4-5 minutes.
- Add the eggs to the creamed sugar mixture one at a time incorporating well in between.
- Add the milk, pineapple juice, and vanilla and combine well.
- Lastly, add the flour mixture to the mix a little at a time just until well combined.
- You can read my best tips for baking with Einkorn flour to learn more.
- Pour the cake batter into the skillet, spreading it evenly.
- Bake at 350 for 30-35 minutes or until a knife or toothpick inserted halfway from the center comes out clean.
- Cool the skillet on a cooling rack for 5-10 minutes, then turn the cake out onto your serving dish and allow it to cool for 15 minutes before slicing.
- Enjoy!
From Scratch Pineapple Upside Down Cake With Einkorn (or Any All-purpose Flour)
Equipment
Ingredients
- 20 oz can of crushed, chunk, or ring pineapple drained
- ½ cup brown sugar
- 2 TBS melted butter unsalted
- 1 cup sugar
- ¼ cup softened unsalted butter
- ¾ cup milk
- ½ cup pineapple juice reserved from draining pineapple
- 2 eggs
- 1 tsp vanilla
- 2 cups all-purpose Einkorn flour or any all-purpose flour
- 1 tsp salt 1/2 tsp if you use salted butter
- 1 tsp baking powder
- Maraschino cherries optional – we don’t use them
Instructions
- Preheat your oven to 350 F
- In a 10 inch cast iron skillet, melt the butter and remove from heat.You can use a cake pan if you prefer.
- Use a pastry brush to coat the sides of the skillet with some of the butter.
- Add the brown sugar to the butter in the skillet and combine well. Then spread it evenly over the bottom of the skillet.
- Evenly distribute the drained pineapple over the brown sugar mixture.
- If you use rings, arrange them to cover the brown sugar in any formation you wish.
- If you’re using cherries, put as many as you want on the crushed pineapple and press gently.
- If you’re using rings, place a cherry inside each ring and in between them as you desire.
- In a small bowl, combine the flour, salt, and baking powder.
- In a medium to large mixing bowl, cream the butter and sugar until light and fluffy. This usually takes 4-5 minutes
- Add the eggs to the creamed sugar mixture one at a time incorporating well in between.
- Add the milk, pineapple juice, and vanilla and combine well.
- Lastly, add the flour mixture to the mix a little at a time just until well combined.You can read my best tips for baking with Einkorn flour to learn more.
- Pour the cake batter into the skillet over the pineapple, spreading it evenly.
- Bake at 350F for 30-35 minutes or until a knife or toothpick inserted halfway from the center comes out clean.
- Cool the skillet on a baking rack for 5-10 minutes, then turn the cake out onto your serving dish and allow it to cool for 15 minutes before slicing.
- Enjoy!
Nutrition
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Wrap UP
I hope this recipe for an easy, from scratch pineapple upside down cake brings as much joy to your kitchen as it does to mine. With its rich, caramelized pineapple topping and soft, golden cake, this dessert is more than just a sweet treat—it’s a slice of Southern comfort. For us, it’s made even better with the wholesome goodness of Einkorn flour. Whether you’re baking for a special occasion or just looking to brighten up a regular day, this cake promises to impress.
As you try this recipe, I invite you to share your experiences. Did the Einkorn flour make a difference in taste and texture? Do you have any variations or tips to share? I’m always eager to hear how these recipes come to life in your kitchens. So, don’t hesitate to leave a comment or send in a photo. Happy Baking!
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