Upside-Down Pineapple Cake

Elenor Craig

This Upside-Down Pineapple Cake is a nostalgic dessert with a modern flair, blending the tropical sweetness of pineapples with a rich, buttery cake base. Delight your guests with its stunning presentation and delightful flavors.

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Dessert

Cuisine American

Servings slices

Calories 493 kcal

Equipment

9-inch (23cm) round cake pan
Small Saucepan
Large mixing bowl
Medium mixing bowl
Whisk
Electric hand mixer or stand mixer
Wire cooling rack

Ingredients

For the topping

½ cup unsalted butter melted, 115g
¾ cup light brown sugar packed, 150g
7 rings pineapple from one 20 oz (567g) can, drained (reserve juice for another use)

For the cake

1 ½ cups all-purpose flour 190g
2 tsp baking powder
¼ tsp salt
½ cup unsalted butter softened, 115g
1 cup granulated sugar 200g
2 large eggs room temperature
1 tsp vanilla extract
½ cup whole milk room temperature, 120ml

Instructions

Preheat your oven to 350°F / 175°C (180°C fan-forced). Grease a 9-inch (23cm) round cake pan generously with butter.
In a small saucepan over low heat, melt 1/2 cup butter. Stir in 3/4 cup light brown sugar until smooth. Pour the mixture into the prepared cake pan, spreading evenly. Arrange the pineapple rings over the sugar mixture.
1/2 cup unsalted butter, 3/4 cup light brown sugar, 7 rings pineapple
In a medium bowl, whisk together 1 1/2 cups flour, 2 tsp baking powder, and 1/4 tsp salt.
1 1/2 cups all-purpose flour, 2 tsp baking powder, 1/4 tsp salt
In a large bowl, beat 1/2 cup softened butter and 1 cup sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in 1 tsp vanilla extract.
1/2 cup unsalted butter, 1 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract
Gradually add flour mixture to the butter mixture in three additions, alternating with 1/2 cup milk, starting and ending with the flour mixture. Mix until just combined.
1 1/2 cups all-purpose flour, 2 tsp baking powder, 1/4 tsp salt, 1/2 cup whole milk
Pour the batter evenly over the arranged pineapple rings. Smooth the top and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes. Run a knife around the edges, place a serving platter over the top of the pan, and carefully invert. Lift the pan away slowly. If any pineapple slices have shifted, nudge them back into place with a fork. Let the cake cool on the platter for at least 30 minutes before slicing.

Notes

Storage: Keep leftover slices in an airtight container in the fridge for up to 4 days. Reheat individual slices in the microwave for 20–25 seconds to soften the caramel topping.

Freezer-friendly: Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Make-ahead: Bake the cake a day in advance — cover loosely with plastic wrap and store at room temperature or refrigerate. Bring to room temperature for 30 minutes before serving.

Substitution: For added depth, stir 1 tablespoon of dark rum into the brown sugar–butter topping mixture before pouring it into the pan.

Pro tip: Pull butter, eggs, and milk out of the fridge 30 minutes before you start. Room-temperature ingredients emulsify properly, giving you a smoother batter and a more tender crumb.

Nutrition

Serving: 1servingCalories: 493kcalCarbohydrates: 64gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 109mgSodium: 212mgPotassium: 102mgFiber: 1gSugar: 46gVitamin A: 802IUVitamin C: 0.1mgCalcium: 112mgIron: 2mg

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