Pineapple Upside Down Cake
This timeless dessert combines the tangy sweetness of caramelized pineapple with a moist, buttery cake, creating a symphony of flavors and textures in every bite. Perfect for family gatherings, special occasions, or simply a cozy night in, our Pineapple Upside Down Cake recipe is easy to follow and guaranteed to impress. Let’s get baking and bring a touch of tropical sunshine to your kitchen!
Ingredients
For the Topping:
- 1/4 cup (60g) unsalted butter, melted
- 1/2 cup (100g) packed light or dark brown sugar
- 8-10 pineapple rings (canned or fresh)
- Maraschino cherries (optional, for decoration)
For the Cake:
- 1 and 1/2 cups (190g) all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (120ml) whole milk, at room temperature
- 1/4 cup (60ml) pineapple juice (from the can or fresh)
Instructions
- Preheat your oven to 350°F (177°C).
- Prepare the Topping:
- Pour the melted butter into a 9-inch (23cm) round cake pan, or a pineapple upside down cake mold pan. (I use this one!) Sprinkle the brown sugar evenly over the butter.
- Arrange the pineapple rings on top of the brown sugar. Place a maraschino cherry in the center of each pineapple ring, if using.
- Prepare the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, using a hand mixer or stand mixer fitted with a paddle attachment, cream the butter and granulated sugar together on medium-high speed until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- On low speed, add the dry ingredients in three additions, alternating with the milk and pineapple juice, beginning and ending with the dry ingredients. Mix each addition just until incorporated. Do not overmix.
- Bake the Cake:
- Pour the batter evenly over the pineapple rings in the cake pan.
- Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan on a wire rack for 20 minutes. Then, run a knife around the edges to loosen it and carefully invert the cake onto a serving plate.
- Serve: Let the cake cool completely before serving.
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Tools Needed
- 9-inch round cake pan or a pineapple upside-down cake mold
- Mixing bowls (one medium, one large)
- Whisk
- Hand mixer or stand mixer with a paddle attachment
- Spatula
- Knife (for inverting the cake)
- Wire cooling rack
Betty’s Pro Tips
- Use Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature. This helps the batter mix more evenly and results in a smoother, more consistent cake texture.
- Dry the Pineapple Rings: Pat the pineapple rings dry with a paper towel before placing them in the pan. This prevents excess moisture from affecting the cake’s texture.
- Preheat the Pan: Place the prepared pan with butter and brown sugar in the oven for a few minutes to slightly caramelize the mixture before adding the pineapple rings. This intensifies the caramel flavor.
- Don’t Overmix the Batter: Mix the batter just until the ingredients are combined. Overmixing can lead to a dense cake. Once you add the flour, mix on low speed or gently fold by hand.
- Level the Cake Batter: Spread the batter evenly over the pineapple rings, and gently tap the pan on the counter to remove any air bubbles. This ensures an even bake and prevents large holes in the cake.
- Check for Doneness: Use a toothpick or cake tester to check if the cake is done. Insert it into the center of the cake; if it comes out clean or with a few crumbs, the cake is ready.
- Invert with Care: Let the cake cool in the pan for about 20 minutes before inverting. Place a large plate or cake stand over the pan, then flip it quickly but carefully to prevent the topping from sticking to the pan.
- Enhance the Flavor: For extra flavor, add a splash of rum or a teaspoon of vanilla extract to the brown sugar and butter mixture before adding the pineapple. This adds a delightful depth to the caramelized topping.
- Serve Fresh: Pineapple Upside Down Cake is best enjoyed fresh on the day it’s made. If you need to store it, cover it tightly and keep it at room temperature for up to two days or refrigerate for up to four days.
- Decorate with Extra Pineapple: If you have leftover pineapple rings, chop them up and sprinkle them around the base of the cake or use them as a garnish for each slice to enhance the presentation.