If you have a jar of sourdough discard sitting in your fridge and a tin of pineapple rings in the cupboard, you are already halfway to one of the most beautiful dessert recipes you will ever pull out of your oven. This Sourdough Pineapple Upside Down Cake is buttery, caramelized on top, and deeply satisfying to make — and flip.
The best part? It is far simpler than it looks. Whether you are baking for a crowd, bringing something to a gathering, or just want a yummy weekend project, this easy dessert recipe checks every box. It is one of those quick, simple bakes that feels both nostalgic and genuinely impressive at the same time.
Why You’ll Love This Sourdough Pineapple Upside Down Cake
This cake has a lot going for it, and once you make it, it will earn a permanent spot in your dessert recipe rotation.
It comes together in about one hour from start to finish, making it one of the more quick and simple baking ideas you will find. The sourdough discard adds a gentle tang that perfectly balances the sweetness of the brown sugar, pineapple, and cherries — giving it more depth of flavor than a standard version.
It is also a great crowd dessert. It slices into 12–16 portions, it travels well, and it looks absolutely stunning without requiring any decorating skills. The glossy pineapple and cherry topping does all the work for you. Kids love it, adults go back for seconds, and it honestly would not look out of place on a wedding dessert table.
Common Mistakes — And How to Avoid Them
Even an easy dessert recipe like this one has a few pitfalls worth knowing about before you start.
Using a springform tin. Do not do it. The buttery sugar base will leak through the seal and burn on the bottom of your oven. Stick with a standard 23cm round cake tin or a 22x22cm square pan — something solid with no moveable parts.
Skipping the step of drying the fruit. This is a small thing with a big impact. If you place wet pineapple rings straight onto the sugar, the topping becomes watery and slippery instead of glossy and caramelized. Pat everything dry with kitchen paper before arranging.
Overmixing the batter. Once the flour goes in, fold gently and stop as soon as everything is combined. Overmixing develops too much gluten, which makes the sponge dense and tough instead of soft and tender.
Using discard that has gone off. A little sour tang is exactly what you want. But if your starter has been neglected for weeks, smells strongly of nail varnish remover, or has a thick liquid layer on top, it will make the whole cake taste unpleasantly sharp. Use discard that smells pleasantly tangy and nothing more.
Key Ingredients for This Easy Dessert Recipe
Understanding what each ingredient does will help you get the best result every single time.
Sourdough discard is the star here. At 100% hydration and unfed, it adds a mild acidity that tenderizes the crumb, balances the sweetness, and keeps the cake moist even on day two. Active starter also works if that is what you have on hand.
Tinned pineapple rings are the right call here. They are consistent in size, easy to arrange into that classic pattern, and the juice in the tin gets used in the batter — nothing goes to waste. Fresh pineapple is less predictable and less photogenic for this particular bake.
Brown sugar mixed with melted butter creates the caramel base that transforms into the glossy, sticky topping once the cake is flipped. Light brown sugar works best for that warm, toffee-like flavor without being too intense.
Yogurt or sour cream keeps the sponge incredibly moist and rich. Either works — Greek yogurt gives a slight tang, sour cream gives extra richness. Both are genuinely delicious.
Softened butter and granulated sugar, creamed together, create a light, airy sponge that holds up beautifully beneath all that fruit.
How to Make Sourdough Pineapple Upside Down Cake
- Preheat your oven to 180°C (350°F). Pour 60g of melted butter into a 23cm cake tin or 22x22cm square pan, brushing it up the sides. Sprinkle 100g of brown sugar evenly over the base.
- Pat your pineapple rings and cherries completely dry with kitchen paper. Arrange one ring in the center of the tin, then fill the rest of the base with whole or halved rings. Tuck cherries into the gaps.
- In a bowl, whisk together 175g plain flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp salt. Set aside.
- In a separate bowl, mix 100g Greek yogurt (or sour cream), 70ml reserved pineapple juice, 100g sourdough discard, and 1 tsp vanilla. A fork works better than a balloon whisk here.
- In a large bowl, beat 110g softened butter with 150g granulated sugar for about 2 minutes until pale and fluffy.
- Beat in 2 large room-temperature eggs, one at a time.
- Fold in the dry and wet mixtures in alternating stages: ⅓ flour, then ½ yogurt mixture, then ½ remaining flour, then remaining yogurt mixture, then remaining flour. Mix only until just combined at each stage.
- Spoon the batter over the fruit layer and smooth the top. Bake for 30–35 minutes, covering loosely with foil for the last 5–10 minutes if it is browning too fast. A skewer inserted into the center should come out clean.
- Leave the cake in the tin for 20 minutes. Run a knife around the edge, place a serving plate on top, and flip. Tap gently, lift the tin slowly, and enjoy the reveal.
Variations and Tips for the Best Results
This recipe is already a simple, quick crowd-pleaser, but there are a few easy ways to make it your own.
For a tropical twist, add a splash of coconut extract to the batter or serve with coconut cream on the side. A pinch of cinnamon, cardamom, or even a tiny amount of ground cloves works surprisingly well with the pineapple and brown sugar.
To make it dairy-free, swap the butter for a good-quality plant-based alternative and use dairy-free yogurt. The texture stays lovely and the flavor is still yummy and rich.
For the best presentation on a dessert table or at a gathering, press the fruit firmly into the butter and sugar base before adding the batter. This direct contact is what creates that beautiful, glossy, jewel-like topping after the flip.
Store the cooled cake at room temperature for 2–3 days, in the fridge for up to 5 days, or freeze for up to 2 months.
FAQs
Can I use fresh pineapple instead of tinned? You can, but tinned pineapple is strongly recommended. It is more consistent in sweetness and size, and it provides the pineapple juice needed for the batter. Fresh pineapple also contains an enzyme that can sometimes interfere with the batter’s texture.
What if I only have active sourdough starter, not discard? Active starter works perfectly well in this recipe. The flavor will be slightly milder, but the texture and moisture will be just as good.
Can I make this cake ahead of time? Yes, and it actually tastes wonderful the next day once the caramel has had time to soak slightly into the sponge. Bake it the day before, store covered at room temperature, and serve at room temperature or gently warmed.
What is the best way to serve this easy dessert recipe? It is delicious on its own, but even better with a spoonful of whipped cream, crème fraîche, vanilla ice cream, or Greek yogurt. For a more pudding-style dessert, warm a slice and serve it with custard — a crowd favorite every time.
Sourdough Pineapple Upside Down Cake
Equipment
- 23cm round cake tin or 22x22cm square baking pan
- mixing bowls
- electric mixer
- whisk
- rubber spatula
- measuring cups and spoons
- cooling rack
Ingredients
- 60 g melted butter
- 100 g brown sugar
- 1 can pineapple rings, drained (reserve 70ml juice)
- 8 maraschino cherries
- 175 g plain flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 100 g Greek yogurt or sour cream
- 70 ml reserved pineapple juice
- 100 g sourdough discard
- 1 tsp vanilla extract
- 110 g softened butter
- 150 g granulated sugar
- 2 large eggs
Instructions
- Preheat the oven to 180°C (350°F). Pour the melted butter into a 23cm round cake tin or 22x22cm square pan, brushing it up the sides. Sprinkle the brown sugar evenly over the base.
- Pat the pineapple rings and cherries completely dry with kitchen paper. Arrange one pineapple ring in the center and place the remaining rings around it. Fill the gaps with cherries.
- In a medium bowl, whisk together the plain flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, combine the Greek yogurt or sour cream, reserved pineapple juice, sourdough discard, and vanilla extract until smooth.
- In a large mixing bowl, beat the softened butter and granulated sugar together for about 2 minutes until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Fold the dry mixture and wet mixture into the butter mixture in alternating additions, beginning and ending with the flour mixture. Mix only until just combined.
- Spoon the batter over the fruit layer and smooth the surface evenly.
- Bake for 30–35 minutes. If browning too quickly, cover loosely with foil during the last 5–10 minutes. The cake is done when a skewer inserted in the center comes out clean.
- Let the cake cool in the pan for 20 minutes. Run a knife around the edges, place a serving plate over the pan, and carefully flip the cake. Lift the pan slowly and serve.