This pineapple blueberry upside down cake swaps the classic maraschino cherries for fresh blueberries, for the perfect fruity combination. You get buttery caramelized pineapple and blueberries on top of a soft vanilla cake, creating one of the most beautiful desserts you'll ever make.
I love making a pineapple and blueberry upside down cake when I want a dessert that doubles as a gorgeous centerpiece. The colors alone make it feel special, and the flavor takes it over the top.
We love eating it with a scoop of vanilla ice cream, but I'm not above sneaking a slice in the morning with a cup of coffee! If you're a fan of fruity, not-too-sweet desserts, this pineapple and blueberry cake is going to become one you make on repeat.
If you're a real fan of pineapple like I am, you'll want to try my Banana Split Poke Cake and savory dishes like Brown Sugar Pineapple Ham, Pineapple Grilled Chicken Skewers, and Slow Cooker Sweet Chili Pineapple Chicken.
Ingredients
Fresh pineapple gives you better texture and flavor than canned, but canned pineapple rings will work well too, drained and patted dry.
I'd really recommend fresh blueberries over frozen for this one. You'll need individual blueberries to tuck between the pineapple rings and inside the hole of each one, and frozen blueberries tend to clump together, which makes them harder to place.
See recipe card for quantities.
Make it Gluten-Free
To make this a gluten-free blueberry pineapple upside down cake, swap the all-purpose flour for a 1:1 gluten-free baking blend. The batter may look slightly thicker than a regular flour batter, but it bakes up just as soft. I also recommend double-checking your baking powder, since some brands process it in facilities with wheat.
How to Make Blueberry Pineapple Upside Down Cake
Prep the pan
Preheat your oven to 350°F. Lightly grease a 9-inch round cake pan, then line the bottom with a round of parchment paper. Pour the melted butter over the parchment and spread it evenly, then sprinkle the brown sugar over the top.
Arrange the fruit
Arrange the pineapple rings in the pan on top of the brown sugar, without overlapping. Tuck blueberries in between the rings and inside the hole of each one so the topping is nice and even.
Make the batter
Whisk together the flour, baking powder, and salt in a large bowl. In a separate bowl, cream the softened butter and granulated sugar until fluffy, then beat in the eggs one at a time and mix in the vanilla. Alternate adding the dry ingredients and milk to the butter mixture in two to three additions, starting and ending with the dry ingredients, until just combined.
Assemble the cake
Pour the batter over the fruit in the pan and spread it into an even layer.
Bake, cool and invert
Bake for 40 to 50 minutes, until a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely tent it with foil for the last 10 minutes of baking.
Let the cake cool in the pan on a wire rack for about 10 minutes, then run a knife around the edge and invert it onto a serving plate. Let it cool a little more before slicing.
Equipment
I like to use a light-colored 9-inch round cake pan for this recipe, since dark pans can cause the edges and topping to brown faster than the center bakes through. If you only have a dark pan, keep an eye on the cake starting around the 35-minute mark.
A wire cooling rack also makes it easier to achieve an even release when you flip the cake, since air can circulate beneath it as it cools.
Pro Tips
- Use room temperature eggs and milk so the batter comes together smoothly and bakes more evenly.
- Invert the cake onto your serving plate while it's still a little warm. If it sits too long, the caramel can set and stick to the pan.
- If any fruit stays behind in the pan when you flip it, just lift it out with a spoon and press it back into place on the cake. No one will know, I promise.
- You can swap the blueberries for blackberries or raspberries if you want to change up the berry flavor.
- For a slightly lighter cake, replace half the butter in the batter with an equal amount of oil.
Storage
Store leftover blueberry pineapple cake in the fridge in an airtight container, and it'll keep well for 3 to 4 days.
I don't recommend freezing this one, since the caramelized topping tends to get watery once it thaws.
FAQ
This usually happens if the cake sits too long before flipping and the caramel firms back up. Be sure to invert it onto the serving plate while the pan is still warm!
You can use a 9x9-inch square pan if that's what you have, though you may need to add a few extra minutes to the bake time since the batter will be slightly deeper.
If you don't have a pineapple corer, you can cut off the top and bottom, remove the skin, and slice the pineapple into rings first. Then use a small round cutter or paring knife to remove the tough core from the center of each ring.
Pineapple Blueberry Upside Down Cake
Ingredients
For the topping:
- ¼ cup unsalted butter melted
- ½ cup brown sugar packed
- 7 pineapple rings fresh or canned and drained
- ½ cup blueberries
For the cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk any kind
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Instructions
- Heat the oven to 350°F. Grease a 9-inch round cake pan and fit a parchment round into the bottom. Add the melted butter to the pan, spreading it over the parchment, and top with an even layer of brown sugar.
- Lay the pineapple rings over the brown sugar in a single layer, without overlapping. Fill the gaps between the rings and the center of each one with the blueberries.
- In one bowl, whisk the flour, baking powder, and salt together. In a second bowl, beat the softened butter and granulated sugar until light and fluffy, then add the eggs one at a time, followed by the vanilla. With the mixer on low, add the dry ingredients and milk in alternating additions, beginning and ending with the dry ingredients, mixing just until no streaks of flour remain. Spoon the batter over the fruit in the pan and smooth the top.
- Bake for 40 to 50 minutes, until a toothpick inserted in the center comes out clean, tenting with foil near the end if the top is browning too fast.
- Cool the cake in the pan for 10 minutes, then loosen the edges with a knife and turn it out onto a plate. Allow it to cool a bit longer before cutting into it.
Notes
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
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