Pineapple Upside Down Cake

This Pineapple Upside Down Cake has my love. A delicious cake with sweet juicy pineapples. It is a show stopper! This is the cake to make for all the parties! It is great to make ahead.

My girls and I LOVE this Pineapple Upside Down Cake! They rejoice whenever I make it. I love upside cakes. The fruity base that gets turned upside down is pretty to look at and adds a great layer of flavor to the cake.

Years ago, I learned about Pineapple Upside Down Cake in my Food and Nutrition class in secondary school. I was always fascinated by the name - "upside down". It sounded funny to me that food will be called upside down.

But turning the cake to reveal the fruit layered cake is perhaps my favorite part of making this cake. The fruit is glistening and it invites me to take a slice (or 2). And you know, I cannot resist.

My Pineapple Upside Down Cake is not overly sweet. Growing up in Cameroon, I rarely ate things that were so sweet that they made my teeth hurt. The cake is moderately sweet which is just right to me.

I use fresh super-ripe pineapple in this recipe. Listen: you want to make sure you use a fresh pineapple. Not just a fresh pineapple but one that is slightly overripe. This results in a rich sweet pineapple flavor that is to die for. And by using fresh sweet pineapple, you do not need to add loads of sugar to your cake.

I also add a little bit of shredded coconut to my Pineapple Upside Down Cake. The coconut just gives the cake a tropical vibe. The coconut is very little so it is not all over the place but it is a little surprise here and there as you dig into the cake.

This cake is a great dessert obviously but we also eat it for breakfast. It has fruit so it is healthy, right?

How To Make Pineapple Upside Down Cake

1. Melt butter and sugar together then use then spread the mixture in a 9 inch round baking pan.

2. Arrange pineapple slices on the bottom of the pan then add some maraschino cherries. I fit in as many cherries as I can in the empty spaces I see.

3. Make the batter then pour the batter into the prepared pan.

4. Bake until a toothpick inserted in the middle comes out clean.

5. Let the cake cool for a few minutes then turn onto a plate.

Important Tip for the Perfect Pineapple Upside Down Cake

Use fresh pineapples! I have have found that using fresh pineapples yields the most flavor. I leave my pineapple to ripen further for a few days before using it. This yields a deep fruity flavor and that way, I do not have to add too much sugar to my cake. I have tried using pineapple from the can and honestly, it is pale in flavor compared to fresh pineapple. So use fresh pineapple and you will be glad you did,

More Simple Cake Recipes

• Perfect Plain Cake
• Mango Upside Down Cake
• Lemon Pound Cake

Pineapple Upside Down Cake

Fruity buttery Pineapple Upside Down Cake that will be a show-stopper at any event. This is a great make-ahead dessert!

5 from 1 vote

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Course: Dessert

Cuisine: International

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Servings: 10 servings

Calories: 236kcal

Author: Precious

Ingredients

For coating bottom of pan

• ▢ 2 tablespoons unsalted butter (28g)
• ▢ 1 tablespoon granulated sugar (12g)
• ▢ 1 ½ cups pineapple wedges (from about half a medium pineapple) about a quarter inch thick slices
• ▢ 20 maraschino cherries

For cake batter

• ▢ 8 tablespoons unsalted butter (113.4g) softened at room temperature
• ▢ Half cup granulated sugar (100g)
• ▢ Half cup whole liquid milk (120ml) substitute with evaporated milk
• ▢ 1 teaspoon vanilla extract
• ▢ 2 large eggs
• ▢ 1 ½ cups all-purpose flour (plain flour) - 180g
• ▢ Half teaspoon salt
• ▢ Half teaspoon baking powder
• ▢ ¼ cup sweetened shredded coconut (25g)

Instructions

• Preheat oven to 350 degrees F (180 degrees C). Butter a 9 inch round baking pan.
• Melt together the 2 tablespoons of butter and 1 tablespoon of sugar in the microwave for about 20 seconds. Mix together well then pour into the baking pan and spread to ensure the mixture coats the bottom of the pan.
• Arrange the pineapple slices and cherries on the bottom of the pan.
• Cream together butter and sugar for about 2 minutes with a hand mixer or by hand until fluffy. 
• Add the milk and vanilla then mix until combined. Add the eggs one at a time mixing each time until just combined. 
• Add the flour, baking powder and salt then mix until just combined. Add the shredded coconut and mix until just combined.
• Pour the batter into the prepared baking pan. Spread to ensure it is evenly distributed around the pan.
• Place in preheated oven and bake for about 35 minutes until a toothpick inserted in the middle of a cake comes out clean.

Notes

1. Use fresh pineapples! I have have found that using fresh pineapples yields the most flavor. I leave my pineapple to ripen for a few days before using, This yields a deep fruity flavor and that way, I do not have to add too much sugar to my cake. I have tried using pineapple from the can and honestly, it is pale in flavor compared to fresh pineapple. So use fresh pineapple.

2. You could definitely make this cake without the cherries. I love them for the pop of color and flavor they yield but omit them if you can't find cherries.

Nutrition

Calories: 236kcal | Carbohydrates: 26g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 63mg | Sodium: 21mg | Potassium: 90mg | Fiber: 1g | Sugar: 11g | Vitamin A: 420IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg

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