Pineapple upside-down cake is a nostalgic and beloved dessert that blends the caramelized sweetness of pineapples with a moist and tender vanilla cake. This cake is traditionally baked with fruit and brown sugar at the bottom, then flipped over after baking to reveal a stunning presentation of caramelized pineapple chunks. The glossy glaze enhances the tropical flavors and creates a delightful balance of sweetness and tanginess. Whether served warm with ice cream or cooled for a more dense texture, this cake is perfect for any occasion, impressing guests with its bold yet simple charm.
Ingredients
For the Pineapple Topping
- 1/4 cup (60g) unsalted butter, melted
- 1 cup (200g) brown sugar, packed
- 1 can (20 ounces) pineapple slices, drained (or fresh pineapple chunks)
- Maraschino cherries (optional, for garnish)
For the Cake Batter
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) milk
Instructions
- Prepare the Oven & Pan:
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or a rectangular baking dish. - Make the Caramelized Pineapple Layer:
In a small saucepan, melt 1/4 cup butter over medium heat. Stir in brown sugar until combined and smooth. Pour this mixture into the prepared cake pan, spreading it evenly across the bottom. - Arrange the Pineapples & Cherries:
Lay pineapple slices over the caramelized sugar mixture, ensuring an even pattern. If using maraschino cherries, place them in the center of each pineapple ring or scatter around for decoration. - Prepare the Cake Batter:
In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside. In a larger bowl, beat the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. - Mix Dry Ingredients with Milk:
Gradually add the flour mixture to the butter mixture, alternating with milk. Start with flour and end with flour, mixing until just combined. The batter should be smooth but not overmixed. - Layer & Bake:
Pour the batter over the pineapple slices, spreading it evenly with a spatula. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean. - Cool & Flip:
Remove the cake from the oven and let it cool in the pan for about 10 minutes.
Run a knife around the edges to loosen it. Place a large serving plate upside down over the pan and carefully flip the cake over onto the plate. - Serve & Enjoy:
Allow the cake to cool completely or serve warm with whipped cream or vanilla ice cream.
Tips for the Best Pineapple Upside-Down Cake
✔ For extra flavor, use fresh pineapple chunks instead of canned ones.
✔ To prevent sogginess, pat dry canned pineapples before placing them in the pan.
✔ Enhance caramelization by broiling the cake for the last few minutes.
✔ Use sour cream instead of milk for a richer, denser texture.
This classic dessert offers a beautiful and delicious combination of caramelized fruit and moist cake, making it a show-stopper at any gathering! 🍍✨