Pineapple Upside Down Mimosas are a playful, tropical twist on the classic brunch cocktail. Inspired by the flavors of pineapple upside down cake, this bubbly drink layers sweet pineapple juice with tart cherry and sparkling wine for a gorgeous, dessert-like cocktail that’s perfect for celebrating.
Why You’ll Love This Recipe
I love how fun and flavorful these mimosas are. They’re a little sweet, a little tangy, and so easy to make—plus they look absolutely stunning in a glass with that cherry-red layer at the bottom. Whether I’m hosting brunch, celebrating a special occasion, or just want something light and festive, these mimosas never disappoint. They taste like a cocktail and dessert all in one.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
pineapple juice
grenadine
champagne, prosecco, or sparkling wine (chilled)
maraschino cherries (for garnish)
pineapple wedges (optional, for garnish)
directions
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I start by pouring about 2–3 tablespoons of pineapple juice into a champagne flute or wine glass.
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Slowly, I add the chilled sparkling wine until the glass is almost full. I pour gently to avoid too much foam.
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Then I carefully drizzle about 1 tablespoon of grenadine into the glass—it sinks to the bottom and creates that beautiful layered “upside down cake” look.
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I garnish each drink with a maraschino cherry and, if I’m feeling fancy, a small pineapple wedge on the rim.
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I serve immediately while it’s still bubbly and refreshing.
Servings and timing
This recipe makes 4 mimosas. Prep time is about 5 minutes total—no cooking, no blending, just pour and serve.
Variations
Sometimes I swap the sparkling wine for non-alcoholic sparkling cider or soda to make a mocktail version. I’ve also used flavored sparkling wines like pineapple or cherry for an extra boost of flavor. For a stronger cocktail, I add a splash of coconut rum. If I want more of a “cake” vibe, I use a dash of vanilla extract in the pineapple juice before pouring.
storage/reheating
These are best made fresh and served right away, since the bubbles fade over time. If I want to prep ahead, I keep the juice and wine chilled separately and assemble the drinks just before serving. I don’t store leftovers or reheat—these are meant to be enjoyed right away.
FAQs
Can I use prosecco instead of champagne?
Yes, I often use prosecco—it’s a little sweeter and pairs beautifully with the pineapple and cherry flavors.
What’s the best glass to use?
I usually serve these in champagne flutes for that classic mimosa look, but wine glasses or even stemless glasses work fine too.
How do I keep the layers from mixing?
I pour the grenadine very slowly down the side of the glass or over the back of a spoon so it settles at the bottom and doesn’t mix too much.
Can I make these in a large batch?
Yes, I scale up the ingredients and gently stir the juice and wine in a pitcher, then pour the grenadine into each glass just before serving to keep the layered effect.
Is this drink very sweet?
It’s mildly sweet from the pineapple and grenadine, but I choose a dry sparkling wine to balance it out. If I want it sweeter, I just add a little more grenadine.
Conclusion
Pineapple Upside Down Mimosas are a vibrant, fruity spin on a classic brunch favorite. I love serving them when I want something a little more festive and fun—especially when the presentation is as pretty as the flavor is delicious. With just a few ingredients and zero fuss, these mimosas always bring a little tropical joy to the table.
Pineapple Upside Down Mimosas
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes (including cooling)
- Yield: 12 to 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Pineapple Paradise Cake is a soft, moist dessert bursting with tropical flavor. Made with crushed pineapple and topped with a creamy, dreamy frosting, this cake is perfect for any occasion—whether it’s a summer barbecue, family gathering, or a weekday sweet treat. Easy to make and always a crowd-pleaser, this cake brings sunny vibes to every bite.
Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 ½ cups granulated sugar
- 1 can (20 oz) crushed pineapple, with juice
- 1 tsp vanilla extract
- For the Frosting:
- 1 package (8 oz) cream cheese, softened
- ½ cup butter, softened
- 2–2 ½ cups powdered sugar (to taste)
- 1 tsp vanilla extract
- 1–2 tbsp pineapple juice (optional, for extra flavor)
- Shredded coconut or chopped nuts, for topping (optional)
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
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In a large bowl, whisk eggs and sugar until light and fluffy.
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Stir in crushed pineapple (with juice) and vanilla extract.
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Add flour, baking soda, and salt; mix until just combined—do not overmix.
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Pour batter into prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
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While cake cools, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy. Optional: mix in pineapple juice.
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Once cake is completely cool, spread frosting evenly over the top.
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Sprinkle with shredded coconut or chopped nuts, if desired.
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Slice and serve!
Notes
- For extra texture, fold in ½ cup shredded coconut or chopped pecans into the batter.
- A whipped topping–based frosting can be used for a lighter finish.
- Add a splash of rum extract for a more tropical twist.
- To make ahead, bake and frost the day before—flavors improve overnight.
- Easily adaptable to cupcakes: bake 18–22 minutes in lined muffin tins.
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