Oh yes! 🍍🍰 The Upside-Down Pineapple Cake is a classic—sweet caramelized pineapple on top, buttery cake underneath. Here’s a full, foolproof recipe:
Upside-Down Pineapple Cake
Ingredients
For the topping:
- 1/4 cup unsalted butter
- 1/2 cup packed brown sugar
- 1 can (20 oz) pineapple slices in juice, drained
- Maraschino cherries (optional, for decoration)
For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
Step 1: Preheat and prepare pan
- Preheat oven to 350°F (175°C)
- Grease a 9-inch round cake pan
Step 2: Make the topping
- Melt butter in the pan in the oven or on the stovetop
- Sprinkle brown sugar evenly over the melted butter
- Arrange pineapple slices on top
- Place maraschino cherries in the centers if desired
Step 3: Make the cake batter
- In a large bowl, cream butter and sugar until light and fluffy
- Beat in eggs, one at a time, then vanilla
- In another bowl, mix flour, baking powder, and salt
- Add dry ingredients alternately with milk to the butter mixture, starting and ending with flour
Step 4: Assemble and bake
- Pour batter gently over the pineapple layer
- Spread evenly
- Bake 40–45 minutes or until a toothpick inserted comes out clean
Step 5: Cool and invert
- Let cake cool 5–10 minutes
- Run a knife around the edges
- Place a serving plate over the pan and invert carefully
Tips
- Slightly underbake by 2–3 minutes if you want extra moist cake
- Use fresh pineapple slices for a more natural flavor
- For extra caramel, heat the brown sugar and butter until bubbly before adding pineapple
This cake is sweet, buttery, and full of tropical flavor—perfect for summer parties or anytime you want a cheerful dessert.
If you want, I can also give a mini cupcake version so you can make pineapple upside-down mini treats—super fun and easy.
Do you want me to do that?
