There's something magically nostalgic about the taste of a pineapple upside-down cake—sweet pineapple, buttery brown sugar, and that iconic cherry on top. Now imagine all that flavor, but in a sparkling, sippable mimosa that’s perfect for brunch, holidays, or any excuse to pop a bottle.

I first served these Pineapple Upside Down Mimosas at a Mother’s Day brunch, and they were such a hit that guests were still asking for the recipe weeks later. With just a handful of ingredients and zero bartending skills required, this recipe has become my go-to whenever I want something festive yet fuss-free.

These mimosas are layered, gorgeous, and bubbling with tropical flavor—let's get into why this drink deserves a permanent spot in your weekend rotation

Why You'll Love These Pineapple Upside Down Mimosas

Get ready to add some sunshine to your glass. These Pineapple Upside Down Mimosas are equal parts easy, beautiful, and irresistible.

No bartender skills needed. Seriously, this drink is almost too easy. You don’t need shakers, strainers, or any fancy cocktail tools—just pour and go. It's ideal for beginners or anyone who wants to whip up a drink in under five minutes.

They're visually stunning. The layered effect mimics the look of the classic cake with bright yellow pineapple juice topped by a streak of deep red grenadine and a cherry garnish. If you’re looking to impress guests without extra effort, this is the drink.

Budget-friendly ingredients. All you need are four main components: pineapple juice, grenadine, champagne (or prosecco), and maraschino cherries. Most of these are pantry or bar cart staples, and you can easily scale up for a party.

Perfect for any occasion. Whether you're hosting brunch, celebrating a birthday, or just unwinding on a sunny afternoon, these mimosas bring a little sparkle to every moment. They work equally well in a solo glass or batched up in a pitcher.

Once you make these once, you’ll find yourself inventing reasons to keep them in rotation. Let’s dive into the ingredients you’ll need to make the magic happen.

Ingredients Notes

The beauty of this recipe lies in its simplicity. With just a few easy-to-find ingredients, you’ll be on your way to sipping something tropical and bubbly.

Pineapple juice is the heart of the drink. Its natural sweetness and tropical zing are essential to achieving that upside-down cake flavor. I recommend using 100% pineapple juice with no added sugar. For an extra frothy finish, give it a good shake before pouring.

Champagne or sparkling wine brings the bubbles and a subtle dryness that balances the sweetness. If you're on a budget, prosecco or cava are fantastic alternatives. Just make sure it’s brut or extra dry—anything sweeter might make the drink too sugary.

Grenadine is what creates that beautiful ombré effect at the bottom of the glass. Pour it slowly, and it’ll sink below the juice, mimicking the caramelized fruit layer of the cake. A little goes a long way—just about half a tablespoon per glass.

Maraschino cherries are more than just garnish. They nod directly to the traditional dessert and add a lovely pop of color. You can also spoon in a bit of the cherry juice for extra sweetness and hue.

Glassware is worth a quick mention too. Champagne flutes give you the best visual effect, but stemless wine glasses or coupe glasses work just fine. No special equipment is needed beyond a spoon to layer the grenadine.

How To Make These Pineapple Upside Down Mimosas

Making these stunning mimosas couldn’t be easier. In fact, the hardest part is not drinking them all before your guests arrive.

Start by chilling all your ingredients. Cold pineapple juice and bubbly make for the best, most refreshing results. You don’t want to dilute these with ice, so temperature matters here.

Begin by pouring about half a glass of pineapple juice into your flute or glass. You’ll want to leave room for the champagne and grenadine, so don’t fill it all the way just yet.

Next, slowly pour in your champagne or sparkling wine. Tilt the glass slightly to preserve the bubbles and pour gently to avoid overflow. Aim for a 1:1 ratio of juice to bubbly, or adjust based on your preference for sweetness.

Now comes the fun part—the grenadine drizzle. Using a spoon turned upside down, slowly pour about ½ tablespoon of grenadine so it slides down the side and sinks to the bottom. This creates that gorgeous two-tone effect reminiscent of the cake.

Finally, drop in a maraschino cherry, or even two if you’re feeling fancy. The cherry floats slightly between layers, making the drink look like it came straight from a trendy brunch café.

The whole process takes less than five minutes per glass, and you can batch it by layering the juice and grenadine in a pitcher, then topping each glass with bubbly just before serving.

Storage Options

While this mimosa is best served fresh, there are a few tips to make prep easier if you’re planning ahead.

Make the juice-grenadine base ahead of time. You can mix the pineapple juice with grenadine in a pitcher and store it in the fridge up to 24 hours in advance. Just give it a quick stir before serving, as the grenadine may settle.

Store leftover champagne with a stopper. If you don’t use the whole bottle, use a champagne stopper to keep the bubbles intact for up to 2 days. But honestly? Once people try this drink, leftovers are rare.

Maraschino cherries and their juice keep for weeks in the fridge. Store them in a sealed jar to preserve freshness and color.

To recreate the layered effect, always add the bubbly just before serving. Pre-mixing everything will taste fine, but it won’t have the same visual wow factor.

Variations and Substitutions

One of the best things about this recipe is how customizable it is. Whether you want to play with flavors or adjust based on what you have on hand, there are plenty of options.

Swap the bubbly. Don’t have champagne? Use prosecco, cava, or even a sparkling rosé for a twist. For a non-alcoholic version, use sparkling water or ginger ale.

Use flavored grenadine. Try a pomegranate syrup or cherry liqueur for a deeper, more complex taste. Just keep in mind the sweetness level and adjust the juice accordingly.

Add a splash of coconut rum. Want a tropical vacation in a glass? Add a half shot of coconut rum or pineapple vodka for extra punch and warmth.

Make it a frozen mimosa. Blend the pineapple juice with ice, pour into a glass, and top with champagne and grenadine. It’s slushy, refreshing, and perfect for summer.

Switch the juice. If pineapple isn’t your thing, try mango or passionfruit juice. You’ll still get tropical vibes with a different fruity twist.

Feel free to get creative—this drink is meant to be fun, festive, and adapted to your tastes.