With a perfect balance of sweet and tangy, pineapple upside down cake frozen yogurt is a creamy homemade frozen yogurt recipe that isn't too 'icy' or 'frosty' thanks to a few tips. Vanilla wafers, canned pineapple, and maraschino cherries are swirled throughout for a fun take on a dessert classic.
Once upon a time I lived dangerously close to a Jeni's. And I do mean dangerously close. Walking for ten seconds past my mailbox would land me smack in the middle of the waffle cone-scented breeze that would waft out each time their door would open.
Looking back I'm amazed I had any self-control whatsoever.
Now that I don't live within walking distance to a mecca of frozen goodness (sigh) I lean more heavily on making ice creams and frozen yogurts from scratch. Though with a nod to the inspiration! This slightly tangy, perfectly sweet pineapple upside down cake frozen yogurt is a rough recreation of a fro yo flavor I happily enjoyed at that ice cream shop.
While ice cream is usually my go-to, I thought I'd give frozen yogurt a try to keep with my inspiration. Coincidentally when researching a frozen yogurt base I came across this recipe for a lemon and blueberry frozen yogurt in Food & Wine that - surprise, surprise - is from the creator of that beloved ice cream shop. Done!
What You'll Need
- Plain Greek Yogurt: A whole milk variety is highly recommended for the creamiest texture and richest flavor.
- Cream: Adds to the creamy texture and rich mouthfeel.
- Pineapple Chunks: I go for canned. Make sure these are in 100% juice (and not syrup) as we'll use the juice in this pineapple frozen yogurt recipe, too.
- Unflavored Gelatin & Corn Syrup: These help prevent ice crystals from forming.
- Vanilla Wafers: These soften just right to act as the spongy, vanilla cake element in a pineapple upside down cake.
- Maraschino Cherries: Also a necessary element here. Thoroughly pat them dry to prevent excess color transfer when churning the frozen yogurt.
necessary Tools
Do you need an ice cream maker?
I have only made this recipe with an ice cream maker (paid link, the one I bought 12 years ago), but looking at the common methods of no-churn frozen yogurt, I believe it can work but may not turn out as creamy. I'd prepare the recipe through the ice bath, then pour into a wide freezer-safe container and freeze for 30-45 minutes before stirring it all up, freezing again for that amount of time, and repeating the process for several hours until your desired consistency. This is similar to the blackberry granita process to prevent it from turning into a big icy block.
Step-by-Step Instructions
- Step 1: Blend yogurt, a portion of the pineapple juice, and cream until combined. Separately, sprinkle gelatin over a few tablespoons of pineapple juice and set aside.
- Step 2: Heat the remainder of the juice, sugar, and corn syrup in a saucepan until smooth before whisking in the vanilla extract, then the bloomed gelatin mixture.
- Step 3: If you need extra space, pour the contents of the blender into a large bowl, then whisk in the contents of the saucepan.
- Step 4: Pour into a large, zip-top bag and chill in an ice bath for 20 minutes.
- Step 5: Pour into your ice cream maker and follow directions, adding the mix-ins during the last few minutes of churn time.
- Step 6: Transfer to a freezer-safe container, cover, and freeze for at least two hours for a firmer, scoop-able consistency.
Tips and Tricks
- Storing homemade frozen yogurt: The 1.5-quart oblong-shaped container (paid link) you see above fits very efficiently into my freezer.
- Ensure a neat appearance: Thoroughly pat the maraschino cherries dry to prevent excess neon red color transfer. And add them to your ice cream maker just at the end of the churn time so they aren't overly agitated.
- Visible vanilla bean specks: Instead of vanilla extract, use vanilla paste. The kind I have from Trader Joe's is a 1:1 substitute for extract, with a bold vanilla flavor.
Did you enjoy this recipe? I’d love for you to leave a star rating and a comment review in the recipe card below!
Pineapple Upside Down Cake Frozen Yogurt
Ingredients
- 1 20-ounce can pineapple chunks in 100% juice (reserve the juice)
- 1 cup pineapple juice divided (reserved from can)
- 2 cups plain whole milk yogurt
- ½ cup heavy cream
- 1 0.25-ounce packet unflavored gelatin
- ⅔ cup granulated sugar
- 3 Tablespoons light corn syrup
- 2 teaspoons vanilla extract
- 15 vanilla wafers roughly chopped (amount really up to you)
- 8-10 maraschino cherries drained, patted dry, and chopped
Instructions
- Make sure your ice cream maker is ready to roll. Mine requires the freezer bowl insert to be completely frozen, which per the manual can take between 16-24 hours.
- Drain pineapple juice from the pineapple chunks, saving the juice. You should have about 1 cup of juice. Set pineapple chunks aside for now.
- Add yogurt, ½ cup of the pineapple juice (reserve the remaining ½ cup), and heavy cream to a blender and blend until smooth and combined. Set aside for now.
- Add 2 Tablespoons of the reserved pineapple juice to a small bowl and sprinkle the gelatin over top. Let stand for 5 minutes - set aside for now.
- In a small saucepan set over medium heat, add the remaining 6 Tablespoons of the pineapple juice, granulated sugar, and light corn syrup. Whisk to combine and let it come to a simmer. Once simmering, let cook 1-2 minutes, or until the granulated sugar has dissolved. Remove the pan from the heat and then whisk in the vanilla extract.
- Add the reserved pineapple juice/gelatin mixture to the saucepan and whisk to combine until dissolved.
- The blender will likely be very full, so pour the mixture into a large bowl before the next step, if needed. Slowly pour the contents of the saucepan into the bowl with the yogurt/cream mixture while whisking and whisk until well combined.
- Pour the pineapple frozen yogurt mixture into a large sealable plastic bag. Place it in the middle of a large bowl filled with ice water. Let frozen yogurt chill for 20 minutes before proceeding.
- Once chilled, pour frozen yogurt into your ice cream maker and prepare according to the instructions. Near the end of the process with 5 minutes left (after about 15 minutes of churning) I add the chopped wafers and cherries and let them mix in.
- After about 20 minutes of churning (or however much your particular machine calls for) the frozen yogurt will be of a soft-serve consistency. Spoon it into a freezer-safe container and cover securely. Freeze for at least two hours before serving for a firmer scoop.
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Nutrition
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
Food Safety and Nutrition DisclaimerFrozen yogurt base adapted from Food & Wine.
This recipe and these photographers were given a second spruce up in July 2026 from their first spruce up in March 2018. Recipe changes include using a slightly smaller can of pineapple chunks (as is seen on grocery shelves now) and my preference for beginning with plain yogurt and not vanilla.
Amanda says
Loving the flavors of this frozen yogurt! I, too, have had issues with my frozen yogurt attempts being too icy and just not quite the right consistency. I am intrigued by the gelatin tip. I hadn't thought of that and can't wait to give it a try!
Alyssa says
Thanks Amanda! The gelatin is an extra step but I think worth it!
Brad young says
Gelatin Increases of water binding capability so that causes less ice crystals it's sort of an emulsifier
michele says
Everything about this was wonderful. My niece thought I was the coolest thing ever when I made her favorite cake into a icy cool treat! It was so good the two of us polished it off before anyone else got a chance to sample it....
Alyssa says
Thanks Michele!
Consuelo - Honey & Figs says
Did you just say that there's such thing as pinapple cake froyo????? Ohhhh MY - How fabulous do this look and sound?? I think I'm in love. What a delicious idea!!!
Enjoy your Sunday 🙂 xxx