This Glow Pineapple Upside-Down Cake is a delightful twist on the classic dessert, bringing a radiant appearance and a tropical burst of flavors to your table. With its caramelized pineapple slices layered on top of a moist, golden sponge, this cake doesn’t just taste amazing but also looks stunning when flipped. The glow effect comes from the pineapple’s natural shine paired with a luscious caramel glaze, making it the perfect centerpiece for gatherings, celebrations, or simply a sweet treat after dinner. Unlike store-bought versions, this homemade cake gives you full control over the sweetness, texture, and richness, allowing you to enjoy a guilt-free indulgence.
Ingredients
- 1 can (20 oz) pineapple slices in juice, drained (reserve juice)
- 1/2 cup unsalted butter, melted
- 3/4 cup packed brown sugar
- 10–12 maraschino cherries (optional for decoration)
- 1 and 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup vegetable oil or melted butter
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup pineapple juice (reserved from the can)
- 1/2 cup plain yogurt or buttermilk
Instructions
- Preheat oven to 350°F (175°C). Pour melted butter into a 9-inch round cake pan and evenly sprinkle the brown sugar on top. Arrange pineapple slices over the sugar mixture and place cherries in the center of each pineapple ring.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk eggs, oil, vanilla, pineapple juice, and yogurt until smooth. Combine wet and dry ingredients and mix gently until batter is smooth.
- Pour batter evenly over the pineapple layer. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes, then carefully invert onto a serving plate. Allow to set before slicing.
Servings
Serves 8–10 slices depending on portion size.
Nutritional Info (per serving, approx.)
Calories: 290
Carbohydrates: 44 g
Protein: 3 g
Fat: 12 g
Saturated Fat: 6 g
Cholesterol: 45 mg
Sodium: 180 mg
Fiber: 1 g
Sugar: 31 g
Notes
This cake tastes best when slightly warm, allowing the caramel glaze to shine and the pineapple to remain juicy. You can use fresh pineapple if available, but ensure it is thinly sliced to soften during baking. For a richer flavor, substitute yogurt with sour cream.
Tips
Allow the cake to rest for at least 10 minutes before inverting to avoid breaking. For extra glow, lightly brush the pineapple rings with warm honey after baking. Always use a sharp knife when slicing to maintain the decorative top layer. If you want a lighter cake, replace half of the oil with applesauce.
Health Benefits
Pineapple is rich in vitamin C, antioxidants, and bromelain, an enzyme known for aiding digestion and reducing inflammation. Eggs and yogurt provide protein, while the moderate use of butter and oil adds healthy fats when consumed in balance. This cake, while indulgent, offers natural fruit sweetness, making it a better option than heavily frosted desserts.
Q & A
Q: Can I make this cake ahead of time?
A: Yes, you can prepare it a day before. Store covered at room temperature or refrigerate for up to 3 days. Warm slightly before serving for best taste.
Q: Can I use fresh pineapple instead of canned?
A: Absolutely. Just slice thinly and ensure you use about half a cup of juice or substitute with orange juice if needed.
Q: How do I keep the cake from sticking to the pan?
A: Generously coat the pan with butter before adding brown sugar, and use a non-stick cake pan for the best results.
Q: Is this cake suitable for freezing?
A: Yes, wrap tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.