Oh yes! 🍍🍰 Upside-down pineapple cake is a classic, sweet, and sticky dessert with caramelized pineapple on top. I can give you a full, foolproof recipe that’s perfect for baking at home.
Upside-Down Pineapple Cake
Ingredients
For the topping:
- 1/4 cup (60 g) unsalted butter
- 1/2 cup (100 g) brown sugar
- 1 can (20 oz / 565 g) pineapple slices, drained (reserve juice)
- Maraschino cherries (optional, for decoration)
For the cake:
- 1 1/2 cups (190 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1/3 cup (80 ml) vegetable oil or melted butter
- 1/2 cup (120 ml) milk
- 2 large eggs
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the topping
- Preheat oven to 350°F (175°C).
- In a small saucepan or microwave, melt the butter and stir in brown sugar until smooth.
- Pour the mixture into the bottom of a 9-inch (23 cm) round cake pan.
- Arrange pineapple slices on top of the sugar mixture. Place a cherry in the center of each slice if using.
- Make the cake batter
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, combine eggs, milk, oil, and vanilla.
- Slowly mix the wet ingredients into the dry ingredients until smooth. Don’t overmix.
- Assemble
- Pour the batter over the pineapple slices in the pan, spreading evenly.
- Bake
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and flip
- Let the cake cool in the pan for 5–10 minutes.
- Carefully run a knife around the edges to loosen, then invert onto a serving plate.
- Tap gently so the cake releases completely.
- Serve
- Let it cool slightly and serve warm or at room temperature.
- Optional: add whipped cream or vanilla ice cream for extra indulgence.
Tips
- For a moist cake, brush a little pineapple juice over the cake after flipping.
- Make sure your pan is well-greased so the cake slides out easily.
- You can also use crushed pineapple if you don’t have slices — just pour evenly over the sugar topping.
If you want, I can also give a “mini pineapple upside-down cake” version that’s baked in cupcakes — it’s cute, faster, and perfect for sharing.
Do you want me to do that?
