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Home » Popular » Cakes & Cupcakes » Pineapple Upside-Down Cake Recipe

Pineapple Upside-Down Cake Recipe

Last Updated October 22, 2020. Published October 22, 2020 By Rosemary Leave a Comment

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This easy Pineapple Upside-Down Cake makes a delicious dessert or even afternoon treat with a cup of tea or coffee. So good it will be gone in no time. Perfect the way it is, no need for creams or sauces. 

pineapple upside-down cake with a slice cut

This is a recipe my sister-in-law would make very often, I love pineapple but had never had this cake before. I have eaten a Peach Upside-Down Cake and an Apple Upside-Down Cake but this was my first Pineapple Cake. I loved it from the first mouthful and I hope you do too!

How to make it

Pour the melted butter into the bottom of the cake pan and brush the sides, sprinkle with the brown sugar, place the sliced pineapple on top and in the middle of every slice place a maraschino cherry, if desired. Set aside.

brown sugar and butter on the bottom of the pan with pineapple and cherries on top

In a medium bowl whisk together the flour, baking powder, baking soda and salt. In a large bowl beat together the eggs, egg yolk and sugar until light and fluffy, then add the vanilla, yogurt and milk beat until smooth.

egg and sugar beaten with whisked ingredients in a pan and batter made in silver bowl

Add the whisked flour mixture and beat until smooth. Pour over the pineapple and Bake. Once the cake is cool or warmish, turn upside down on a large plate. Serve.

cake in the pan ready for baking

Why use cake/pastry flour?

I tend to use cake or pastry flour in most of my cake recipes because it makes the cake softer and more tender. Instead of buying it you can always make your own, for every cup of all purpose flour, remove 2 tablespoons and substitute with 2 tablespoons of corn starch. Be sure to sift the ingredients together so that there are no lumps.

How to serve it

Pineapple Upside-Down Cake can be served either warm or room temperature. You can serve it with a dollop of whipped cream or even a scoop of your favourite vanilla ice cream. Or even plain it is very delicious and this is how I usually serve it.

a slice of cake on a black plate

How to store it

The cake should be stored in the fridge, in an airtight container or wrapped well in plastic wrap or foil, bring it to room temperature before serving. Remove from the fridge about an hour or so before serving. It will last up to 3-4 days in the fridge.

It can also be frozen. Wrap the completely cooled cake with plastic wrap and place in a freezer safe bag or container. It will keep for 2-3 months in the freezer. Thaw the wrapped cake at room temperature, it should take about an hour to thaw.

So if you are looking for an old-fashioned classic cake, why not give this Pineapple Upside-Down Cake a try and let me know how it goes. Enjoy!

a slice on a black plate with a forkful of cake

pineapple upside-down cake with a slice cut
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Pineapple Upside-Down Cake Recipe

This easy Pineapple Upside-Down Cake makes a delicious dessert or even afternoon treat with a cup of tea or coffee. Serve warm or cool.
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Course Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 329kcal
Author Rosemary Molloy

Ingredients

PINEAPPLE BASE

  • 3 tablespoons butter (melted cooled)
  • ⅓ cup brown sugar (lightly packed) (60 grams)
  • 6 pineapple slices well drained (in syrup or juice, I used syrup)
  • 6 maraschino cherries (if desired)

FOR THE CAKE

  • 2 cups cake/pastry flour (260 grams)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 pinch salt
  • 2 large eggs (room temperature)
  • 1 large egg yolk (room temperature)
  • 1 cup granulated sugar (200 grams)
  • 1 teaspoon vanilla
  • ½ cup plain yogurt (room temperature - I used whole fat yogurt) (125 grams)
  • ¼ cup + 2 tablespoons milk (room temperature - I used 2%) (90 grams)

For room temperature, remove the ingredients from the fridge about 30-45 minutes before using.

    Instructions

    • Pre-heat oven to 350F (180C).

    PINEAPPLE BASE

    • Pour the melted butter into the bottom of a 8 or 9 inch (20-23 cm) cake pan, brush the sides with a little of the butter, the rest will remain on the bottom of the pan, sprinkle the brown sugar on top of the melted butter, then place the sliced pineapple on top and in the middle of every slice place a maraschino cherry, if desired. Set aside.

    FOR THE CAKE

    • In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
    • In a large bowl beat together the eggs, egg yolk and sugar until light and fluffy about 3-4 minutes, then add the vanilla, yogurt and milk beat until smooth. Add the whisked flour mixture and beat until smooth about 1 minute. Pour the batter evenly over the pineapple and bake for approximately 30-45 minutes, test for doneness with a toothpick. Let cool or serve warm. Let the cake cool before turning upside down on a large plate, then cut and serve. Enjoy!

    Notes

    I like to use a springform cake pan it makes it easier to remove the cake.

    Nutrition

    Calories: 329kcal | Carbohydrates: 60g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 83mg | Sodium: 110mg | Potassium: 171mg | Fiber: 1g | Sugar: 37g | Vitamin A: 252IU | Calcium: 85mg | Iron: 1mg
    Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

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      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More
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