Here’s a classic, moist Upside-Down Pineapple Cake recipe you can make at home:
Upside-Down Pineapple Cake
Servings: 8
Prep time: 15 min
Cook time: 45–50 min
Ingredients
For the topping:
- 1/4 cup unsalted butter (½ stick)
- 1/2 cup brown sugar, packed
- 1 can (20 oz) pineapple slices, drained (reserve juice for batter if desired)
- Maraschino cherries (optional, for decoration)
For the cake batter:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk (or pineapple juice for extra flavor)
Instructions
- Prepare the topping:
- Preheat oven to 350°F (175°C).
- In a 9-inch round cake pan, melt 1/4 cup butter in the oven for a minute.
- Sprinkle brown sugar evenly over melted butter.
- Arrange pineapple slices on top of brown sugar. Place cherries in the center of each pineapple ring if using.
- Make the cake batter:
- In a mixing bowl, cream 1/2 cup butter with sugar until light and fluffy.
- Beat in eggs, one at a time, then add vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to butter mixture, alternating with milk (or pineapple juice). Mix until smooth.
- Assemble and bake:
- Pour batter over pineapple slices, spreading evenly.
- Bake at 350°F (175°C) for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and flip:
- Let the cake cool in the pan for 10 minutes.
- Run a knife around the edges, then invert carefully onto a serving plate.
- Let the pan sit for a few seconds to allow the topping to release completely.
- Serve:
- Slice and enjoy warm or at room temperature. Optional: add a dollop of whipped cream.
💡 Tips for success:
- Lightly grease the pan to prevent sticking.
- If using fresh pineapple, reduce any extra liquid to avoid a soggy cake.
- For extra caramel flavor, you can toast the brown sugar in butter slightly before adding pineapple.
If you want, I can also give you a moist, keto-friendly version of upside-down pineapple cake that uses almond flour and keeps the sweetness low but still delicious. Do you want me to share that?
