A Golden Pineapple Upside-Down Cake is a timeless dessert that combines the tropical sweetness of pineapple with a soft, buttery cake. Its rich golden caramelized top is as eye-catching as it is delicious. This dessert is perfect for gatherings, family dinners, or a sweet treat that feels both nostalgic and indulgent. The beauty of this cake lies in its moist texture and the balance of tangy pineapple with a hint of vanilla and buttery goodness. With simple ingredients and an easy preparation method, this cake is a wonderful choice for both beginner and experienced bakers.
Ingredients
- 1 can (20 oz) pineapple slices, drained
- 1/2 cup unsalted butter, melted
- 3/4 cup packed brown sugar
- 10–12 maraschino cherries (optional, for decoration)
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Instructions
- Preheat oven to 350°F (175°C). Pour melted butter into a 9-inch round cake pan and sprinkle the brown sugar evenly over it. Arrange pineapple slices on top of the sugar layer, placing cherries in the center of each slice if using.
- In a mixing bowl, combine flour, sugar, baking powder, and salt. Add softened butter, eggs, vanilla extract, and milk. Beat until smooth and creamy. Pour the batter evenly over the pineapple layer in the pan.
- Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then carefully invert onto a serving plate. Serve warm or at room temperature.
Servings
This recipe makes about 8 servings.
Nutritional Info (per serving, approx.)
Calories: 340
Carbohydrates: 52g
Protein: 3g
Fat: 14g
Fiber: 1g
Sugar: 35g
Sodium: 210mg
Notes
Use canned pineapple slices for convenience, but fresh pineapple can be used if sliced thinly. Allow the cake to cool slightly before inverting to prevent it from breaking apart.
Tips
Make sure the brown sugar is spread evenly to create a consistent caramelized layer. For a richer flavor, substitute some of the granulated sugar with additional brown sugar in the batter. To enhance presentation, drizzle a little pineapple juice over the cake before serving for added moisture.
Health Benefits
Pineapple is rich in vitamin C, antioxidants, and bromelain, which supports digestion and reduces inflammation. While this cake is a sweet indulgence, the fruit content provides some natural nutrients and fiber. Using whole milk and eggs ensures a good source of protein and healthy fats, though moderation is recommended for those monitoring sugar intake.
Q & A
Q: Can I make this cake ahead of time?
A: Yes, it can be baked a day ahead and stored covered at room temperature or in the refrigerator.
Q: Can I use fresh pineapple instead of canned?
A: Absolutely, just make sure the slices are even and not too thick to ensure proper baking.
Q: How do I prevent the cake from sticking to the pan?
A: Grease the sides of the pan well and make sure the caramelized layer is spread evenly before adding the batter.
Q: Can I make this recipe gluten-free?
A: Yes, substitute the all-purpose flour with a gluten-free flour blend for a similar result.
Q: What can I serve with pineapple upside-down cake?
A: It pairs beautifully with whipped cream, vanilla ice cream, or even a drizzle of caramel sauce.