Sourdough Pineapple Upside Down Cake

If you’ve been staring at that jar of sourdough discard in your fridge wondering what to do with it, this is your sign. This Sourdough Pineapple Upside Down Cake is the kind of easy dessert recipe that looks like you spent all day in the kitchen — but actually comes together in under an hour.

It’s buttery, golden, and topped with jewel-like caramelized pineapple and cherries. The kind of cake that disappears from the table before you’ve even thought about cutting a second slice.

Why You’ll Love This Easy Dessert Recipe

This sourdough discard pineapple upside down cake earns a permanent spot in your dessert rotation for so many reasons.

First, it is genuinely simple. No fancy techniques, no special equipment beyond a round cake pan or square baking dish, and no need for an active starter. Your discard does all the heavy lifting, adding a gentle tang that balances the sweetness of the brown sugar and pineapple perfectly.

Second, it is crowd-friendly. Whether you are serving it at a family dinner, bringing it to a potluck, or setting up a beautiful dessert table for a gathering, this cake shows up and delivers every single time. It is the best kind of yummy — easy to slice, easy to serve, and universally loved by kids and adults alike.

Finally, it is flexible. You can make it ahead, serve it warm or at room temperature, and dress it up or down depending on the occasion. Fancy brunch? Slice it thin and add a dollop of crème fraîche. Casual family dessert night? Serve it warm with a scoop of vanilla ice cream.

Common Mistakes — And How to Avoid Them

Not Drying the Fruit Before Baking

One of the most common mistakes when making a pineapple upside down cake is skipping the step of patting the fruit dry. Excess moisture from canned pineapple rings can make the topping watery and slippery after flipping. Always blot the pineapple slices and cherries thoroughly with paper towels before arranging them in the pan.

Using a Leaky Tin

A springform pan is the enemy of this recipe. The caramelized butter and brown sugar at the base of the cake will absolutely find any weak point in your tin and leak straight onto your oven floor. Use a solid round cake pan, a square baking dish, or a well-seasoned cast iron skillet for reliable results every time.

Overmixing the Batter

Once you start folding in the dry ingredients, less is more. Overmixing develops gluten and turns your tender sponge into something dense and chewy. Mix only until just combined at each stage, and stop the moment you no longer see streaks of flour.

Using Old or Off-Smelling Discard

Sourdough discard should smell pleasantly tangy — not sharp, not like acetone, not like something that has been forgotten for three weeks. If your discard has separated dramatically or developed a strong, unpleasant smell, skip it and refresh your starter before baking.

Key Ingredients for Sourdough Pineapple Upside Down Cake

Canned Pineapple Rings

Canned pineapple rings in juice (not syrup) are the gold standard for this recipe. They are consistent in size and sweetness, they caramelize beautifully, and the reserved pineapple juice goes straight into the cake batter, adding extra tropical flavor. Fresh pineapple can be unpredictable in moisture content and sweetness, so save it for your smoothies.

Sourdough Discard

The star ingredient that sets this recipe apart from a traditional pineapple upside down cake. Sourdough discard at 100% hydration adds a subtle tangy depth that balances the sweet caramelized topping without making the cake taste like bread. It also keeps the crumb exceptionally tender and moist — which is why this cake somehow tastes even better on day two.

Brown Sugar

Light brown sugar is sprinkled directly onto the buttered base of the pan. As the cake bakes, it melts into the butter and pineapple juice to form a glossy, sticky caramel that becomes the show-stopping top of the cake after flipping. Do not substitute with white sugar here — the molasses in brown sugar is what gives the topping that deep, caramel color and flavor.

Greek Yogurt or Sour Cream

Either of these brings richness, moisture, and a mild tang to the sponge. They work in tandem with the sourdough discard to create a cake that is soft, tender, and deeply satisfying rather than dry and forgettable.

Unsalted Butter — Two Ways

This recipe uses butter in two different roles: melted butter to coat the pan and create the caramelized fruit layer, and softened butter creamed with sugar to build a light and fluffy sponge. Both are essential, and both do their job beautifully.

How to Make Sourdough Pineapple Upside Down Cake

1. Preheat your oven to 180°C (350°F). Pour the melted butter into a 23cm round cake pan or a 22x22cm square baking dish and brush it up the sides.
2. Sprinkle the light brown sugar evenly over the base of the pan.
3. Pat the pineapple rings and cherries thoroughly dry with paper towels. Arrange one ring in the center, then surround it with more rings, filling gaps with halved pieces. Tuck cherries into each gap.
4. In a medium bowl, whisk together the plain flour, baking powder, baking soda, and salt.
5. In a separate bowl, whisk together the Greek yogurt (or sour cream), reserved pineapple juice, sourdough discard, and vanilla extract.
6. In a large bowl, beat the softened unsalted butter and granulated sugar with an electric mixer for about 2 minutes until pale and fluffy.
7. Beat in the eggs one at a time, mixing well after each addition.
8. Fold in the dry and wet ingredients in alternating stages: one third of the flour, half the yogurt mixture, half the remaining flour, the rest of the yogurt mixture, and finally the last of the flour. Mix gently until just combined each time.
9. Spoon the batter carefully over the fruit layer and smooth the top.
10. Bake for 30 to 35 minutes, until a skewer inserted in the center comes out clean. If the top is browning too fast, loosely cover with foil in the final 5 to 10 minutes.
11. Leave the cake in the tin for 20 minutes. Run a knife around the edge, place a large serving plate on top, and flip decisively. Tap gently, lift the tin slowly, and resist the urge to peek too soon.
12. Allow to cool before slicing and serving.

Variations and Tips for the Best Results

Make It Your Own

This cake is beautiful as written, but it welcomes a few creative twists. A pinch of cinnamon or cardamom in the batter pairs wonderfully with the tropical pineapple flavor. For a slightly more exotic version, swap the vanilla for coconut extract and serve with a spoonful of coconut cream.

For a dairy-free version, substitute the butter with a good quality vegan butter, and use full-fat coconut yogurt in place of Greek yogurt. The result is equally moist and delicious.

Pro Tips Worth Knowing

Press the fruit firmly down into the butter and brown sugar before adding the batter. This direct contact with the base is what creates that gorgeous, glossy caramelized top after you flip the cake.

Do not skip the 20-minute resting period before flipping. This allows the caramel to firm up slightly so it clings to the pineapple instead of running off the moment you invert the tin.

Serve with whipped cream, crème fraîche, vanilla ice cream, or warm custard. Every single pairing is a good one.

FAQs

Can I use fresh pineapple instead of canned? You can, but canned pineapple rings in juice are strongly recommended for consistent results. Fresh pineapple is less predictable in sweetness and moisture, and can make the topping uneven.

Can I make this cake ahead of time? Absolutely. This cake keeps well at room temperature for 2 to 3 days in an airtight container, and in the fridge for up to 4 to 5 days. It also freezes beautifully for up to 2 months.

What if I don’t have sourdough discard? If you do not have discard, you can substitute with additional Greek yogurt and an extra tablespoon of lemon juice to mimic the acidity. The flavor will be slightly different, but still delicious.

Why did the top stick to the pan when I flipped it? This usually happens when the fruit was not pressed firmly into the base, or when the cake was flipped before it had time to rest. Always let the cake sit for a full 20 minutes after baking and run a knife around the edge before inverting.