Pineapple Upside-Down Cake is an old fashioned, a timeless classic that brings a burst of tropical flavour to your kitchen. Upside down cake is a simple bake where the delicious pineapple caramel topping is placed at the bottom of the pan. Once the cake is baked, it is flipped upside down on a serving plate and served with the caramel pineapple side on top.
Blending the tangy sweetness of pineapple with a rich, buttery caramel and a soft, tender cake base, this cake is an absolute delight. Perfect for bakers of all levels, this recipe turns out delicious every time you make it. Just like my Yogurt Plum Cake . this upside down pineapple cake is a simple yet delicious fruit based cake.
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What makes Pineapple Upside-Down Cake truly special is its incredible versatility. Enjoy it warm with a scoop of vanilla ice cream for a comforting treat, or serve it chilled with a dollop of whipped cream for a refreshing dessert on a hot day. It can also be enjoyed at home at a casual family dinner or as the star of a festive gathering, bringing smiles and satisfying sweet cravings wherever it goes.
The beauty of this cake lies in its simplicity. With just a handful of ingredients and straightforward simple steps, you can create a show-stopping dessert that looks as impressive as it tastes. The caramelized pineapple topping not only adds a unique flavor to the base but also creates a visually appealing dessert that requires no additional frosting or decorating.
This golden, glistening cake, and the aroma of caramelized sugar and pineapple fills the air. Each slice offers a perfect balance of textures and flavors, making it a memorable treat that will have everyone asking for seconds.
Why you will love this Upside Down Pineapple Cake?
The combination of caramelized pineapple, brown sugar, and moist vanilla cake creates an irresistible flavor profile that’s both sweet and tangy.
This recipe is straightforward, with simple steps that make it suitable for bakers of all skill levels.
Feel free to experiment with different fruits like peaches or berries, or add a sprinkle of cinnamon or nutmeg to the batter for a unique twist.
How to make Pineapple Upside Down Cake?
For the caramel : Add ¼ cup Brown Sugar, 2 tablespoon Butter and ⅓ cup water in a pan. Cook on low flame till dissolved and the caramel turns slightly thick. Do not let it turn very dark. It may end up having a burnt taste.
Prepare the tin : Take an 8 inch cake tin. Line it with parchment paper. Then, pour the prepared caramel in it and arrange the pineapple pieces on top.
Make the Cake Batter: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Combine Dry and Wet Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.
Pour Batter Over Fruit: Pour the cake batter evenly over the pineapple pieces in the cake pan.
Bake: Bake in the preheated oven at 350F for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Invert and Cool: Let the cake cool in the pan for about 10 minutes. Then, place a serving plate over the pan and carefully invert the cake onto the plate. Let the pineapple cake cool slightly before serving.
Tips for making the perfect Pineapple Upside Down Cake
Evenly Spread the Topping: Make sure the melted butter and brown sugar are evenly spread in the pan to ensure a consistent caramel layer.
Pat Dry the Pineapple Slices: If using canned pineapple, pat dry the slices. This helps prevent the cake from becoming too soggy.
Don’t Overmix the Batter: Overmixing can result in a tough cake. Mix until just combined.
Cool Slightly Before Inverting: Cooling the cake for about 15 minutes helps it release from the pan more cleanly.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or whipped cream.
Pair with a drizzle of caramel sauce for an extra touch of sweetness.
Enjoy with a cup of coffee or tea for a delightful treat.
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Recipe Card
Old Fashioned Pineapple Upside Down Cake
Ingredients
For the Caramel
- 2 tablespoon Butter
- ¼ cup Brown Sugar
- ⅓ cup Water
For the Cake Batter
- 1 & ½ cups All Purpose Flour
- ¼ teaspoon Salt
- 1 & ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ cup Unsalted Butter softened to room temperature
- ¾ cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- ½ cup Milk
- Pineapple Slices as needed
Instructions
- For the caramel : Add ¼ cup Brown Sugar, 2 tablespoon Butter and ⅓ cup water in a pan. Cook on low flame till dissolved and the caramel turns slightly thick. Do not let it turn very dark. It may end up having a burnt taste.
- Prepare the tin : Take an 8 inch cake tin. Line it with parchment paper. Then, pour the prepared caramel in it and arrange the pineapple pieces on top.
- Make the Cake Batter: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Dry and Wet Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.
- Pour Batter Over the Fruit: Pour the cake batter evenly over the pineapple pieces in the cake pan.
- Bake: Bake in the preheated oven at 350F for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Invert and Cool: Let the cake cool in the pan for about 15 minutes. Then, place a serving plate over the pan and carefully invert the cake onto the plate. Let it cool well before serving.