There's something enchanting about a classic Pineapple Upside-Down Cake. Its golden, caramelized top adorned with rings of juicy pineapple and maraschino cherries makes for one delicious cake.
This cake is perfect year round! It's a great summer cake thanks to its fruit flavors, but is also perfect in winter, especially when served warm.
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Ingredients and substitutions
- Brown sugar - Brown sugar will give the best caramelization on this cake, but granulated sugar could be used instead, or a combination of brown sugar and granulated sugar.
- Butter - Unsalted butter was used in this recipe, but this could be substituted for salted butter. If using salted butter, consider reducing the salt content in the cake batter.
- Pineapple slices - Canned pineapple slices are used on this cake. It is preferable to use pineapple slices in juice, as the juice is used in the cake batter.
- Maraschino cherries - Glace cherries can be used in place of maraschino cherries.
- Eggs - Large sized eggs are used in this recipe.
- Vanilla extract - The vanilla extract can be substituted with 1 teaspoon of vanilla essence.
- All purpose flour
- Baking powder - Don't confuse with baking soda, which won't work in this recipe.
- Salt - The salt content can be increased or decreased to suit personal tastes.
See recipe card for quantities.
Instructions
Combine the butter and brown sugar in a bowl.
Pour the brown sugar mixture into a round cake tin. Arrange the pineapple slices and cherries over the brown sugar layer.
Make the cake batter in a stand mixer.
Spread the cake batter over the pineapple layer, smoothing the surface. Place into oven at 325 fahrenheit for 50 minutes. Cool in tin for 20 minutes before turning out onto a serving plate.
Hint: This cake will be very soft when first baked, and may fall apart if removed from the tin immediately after baking. It's best to let it cool at least 20 minutes after baking before turning upside down.
Variations
- Banana upside down cake - Used sliced bananas instead of pineapple.
- Apple upside down cake - Use sliced pink or green apples instead of pineapple.
- White sugar caramel - Use granulated sugar instead of brown sugar in the caramel layer for a different flavor profile.
Equipment
- 8 inch (20cm) round cake pan, preferably spring form
- parchment paper (baking paper)
- Large mixing bowl
- Stand mixer with flat beater attachment
Storage
Store this cake in an airtight container at room temperature for up to 3 days.
This cake is suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw at room temperature before enjoying.
Top tip
Cover the cake loosely with foil if it starts to brown too quickly before it has cooked through.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with pineapple upside down cake:
Pineapple Upside Down Cake
There's something enchanting about a classic Pineapple Upside-Down Cake. Its golden, caramelized top adorned with rings of juicy pineapple and maraschino cherries makes for one delicious cake.
Ingredients
Topping
- ½ cup brown sugar, lightly packed
- ¼ cup melted butter
- 4-6 slices canned pineapple, juice reserved
- ½ cup maraschino cherries, drained
Cake
- ½ cup butter, softened
- 1 cup brown sugar, lightly packed
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- ½ cup reserved pineapple juice
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 325°F/160°c. Line with parchment paper or spray with non-stick cooking spray an 20cm springform cake pan.
- Make the caramel topping by adding the brown sugar and melted butter to a mixing bowl. Mix until well combined. Pour the mixture into the base of the cake tin.
- Arrange the sliced pineapple and cherries over the caramel layer. Set aside.
- To make the cake, add the softened butter and brown sugar to the bowl of a stand mixer. Beat using the flat beater attachment until pale and creamy. Add the eggs and vanilla extract and beat until well combined, scraping the sides of the bowl as necessary.
- Add the flour, pineapple juice, baking powder and salt, and beat on a low speed until just combined.
- Pour the cake batter over the pineapple slices. Bake for 50 minutes, or until cooked through.
- Allow the cake to cool in the tin for at least 20 minutes before removing.
Notes
- The cake batter can be made using a large mixing bowl and hand held electric beaters if a stand mixer is not available.
- This cake can be served warm or cooled.
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