Pineapple Upside Down Cake
Pineapple upside-down cake is a timeless dessert that combines caramelized brown sugar, juicy pineapples, and a tender vanilla cake. The rich, buttery topping and moist cake make this recipe a favorite for any occasion. Whether you’re baking for a family gathering or a special treat, this easy homemade pineapple upside-down cake is sure to impress!
Why You’ll Love This Recipe
- Moist and buttery cake with a hint of vanilla.
- Caramelized pineapple topping adds natural sweetness.
- Perfect balance of flavors from brown sugar, butter, and a soft cake base.
- Simple, easy-to-follow recipe with pantry-friendly ingredients.
Five Key Ingredients
- Brown Sugar – This is the secret behind the cake’s caramelized topping. When mixed with butter, it creates a rich, deep flavor that complements the tangy pineapple.
- Pineapple Slices – The star of the show! Pineapple not only adds a tropical sweetness but also keeps the cake moist. You can use fresh or canned pineapples, but be sure to pat them dry before arranging them on the brown sugar.
- Butter – Used in both the caramel layer and cake batter, butter adds richness, tenderness, and depth to the overall flavor.
- Eggs – These provide structure and moisture to the cake, ensuring it stays soft and fluffy.
- Baking Powder – A key leavening agent that helps the cake rise and achieve its light texture.
Step-by-Step Guide to Making Pineapple Upside-Down Cake
For the Caramel Layer:
Preheat your oven. Pour melted butter into a baking pan. Sprinkle dark brown sugar evenly over the butter, then gently press it down.
Arrange pineapple slices over the brown sugar in your preferred pattern. Set aside.
For the Cake Batter:
In a bowl, cream together butter, sugar, and oil.
Add two large eggs, one at a time, beating for 2 minutes after each addition. Stir in vanilla extract.
In a small bowl, mix milk with white vinegar. Set aside for 5 minutes.
In another bowl, sift together all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing gently.
Pour in the milk mixture and fold everything together until it is combined.
Carefully pour the batter over the prepared pineapple layer.
Tap the pan twice on the counter to release air bubble,s and run a butter knife in a zigzag pattern to evenly distribute the batter.
Bake for 35 minutes or until a skewer inserted in the center comes out clean.
Flipping the Cake:
- Let the cake cool in the pan for 5 minutes.
- Run a butter knife around the edges of the cake. Place a serving plate over the pan and carefully flip it over.
- Allow the cake to rest for another 1 minute before lifting the pan.
Pro Tips for the Perfect Pineapple Upside-Down Cake
- Preheat the oven for at least 30 minutes before baking for even heat distribution.
- Use room-temperature eggs and butter to achieve a smooth batter.
- Do not open the oven door for the first 10 minutes to ensure proper rising.
- Let the cake rest before flipping to prevent breaking.
- Avoid overmixing the batter to keep the cake light and fluffy.
- Dry the pineapple slices if using canned fruit to avoid excess moisture.
Serving Ideas
- Classic Style – Serve warm with a cup of coffee or tea.
- With a Scoop of Ice Cream – Vanilla ice cream pairs beautifully with the caramelized topping.
- Whipped Cream & Berries – Add a dollop of whipped cream and fresh berries for an elegant touch.
- Drizzle with Caramel Sauce – For an extra indulgent twist, drizzle homemade caramel sauce over the cake.
More Cake Recipes
We Love this cake!
This pineapple upside-down cake recipe brings together rich caramelized flavors, sweet pineapples, and a buttery, moist cake. It’s easy to make yet impressive enough to be a showstopper at any gathering. Follow these tips for the best results and enjoy this delicious, nostalgic dessert!
Pineapple Upside Down Cake
Ingredients
FOR THE CARAMEL LAYER
- 3 tablespoons melted unsalted butter
- ¾ cup packed dark brown sugar
- 8 slices of pineapples core removed
FOR THE CAKE BATTER
- 1 ½ cup all-purpose flour
- 1 1 /2 teaspoon baking powder
- ¼ teaspoon of salt
- 2 large eggs at room temperature
- 1 cup fine sugar
- 1 teaspoon vanilla extract
- 5 tablespoons unsalted butter at room temperature
- 3 tablespoon oil
- ½ cup milk
- 1 tablespoon white vinegar
Instructions
- Preheat the oven to 350°F (180°C).
FOR THE CARAMEL
- Pour the melted butter into a 9-inch baking pan.
- Sprinkle brown sugar to cover the bottom of the baking pan and gently press it with your hand.
- Arrange the pineapple slices on top of the brown sugar any way you like. Set aside.
MAKING THE CAKE
- In a medium bowl, add the butter, sugar, and oil, and beat for two minutes. Add the eggs one at a time, beating for two minutes after each addition. Add the vanilla and beat for another two minutes.
- In a small bowl, mix the milk with white vinegar and set aside.
- In a sifter, combine the flour, salt, and baking powder.
- Add half of the flour to the wet mixture and mix gently for a few seconds. Then, add the remaining flour and mix gently for a few more seconds.
- Pour the milk over the batter and mix gently for a few seconds to combine.
- Carefully pour the batter evenly into the prepared baking pan. Tap the pan twice on a working surface to release any air bubbles in the batter and run a butter knife in a zigzag pattern through the batter, making sure not to reach the pineapple layer.
- Bake for 35 minutes or until a skewer inserted into the center comes out clean.
- Let the cake cool in the baking pan for 5 minutes, then flip it onto a serving plate.
- This cake can be served warm.
Video
Notes
- Preheat the oven 30 minutes before using.
- Place the cake in the middle shelf.
- Do not open the oven door in the first 10 minutes of baking.
- Do not try to flip the cake immediately after taking it out of the oven. It might break.
- Overmixing the cake batter will make the cake tough and dry.
- You can use fresh or canned pineapples. In both cases, pat the slices dry before arranging them on the brown sugar.