Pineapple Upside Down cake

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Pineapple upside down cake is what my kids wanted to eat tonight so here comes my family’s favorite cake recipe and before you know, it will be half eaten 🙂 . Its a straight forward recipe, nothing complicated super easy to throw together and follow a step by step guide to prepare this wonderful textured and flavorful cake!

Before you start make sure all the ingredients are at room temperature. Canned fruits are used for this recipe but fresh fruits will taste equally good. If using canned fruits drain their liquid before adding them to the recipe. Bake at 325 degree F if using a darker pan like mine but if baking in a glass bowl bake @350 degree F. Baking times may vary depending on oven temperatures – for me it was 50 minutes.

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This cake is moist yet fluffy and the flavors mix wonderfully. Brown sugar and butter mix at the bottom gives this cake a nice crunchy topping and make it so delish. In fact brown sugar creates a glaze all around the bottom of the cake, giving it a nice caramel flavor.

Allow it to cool down completely before flipping. Enjoy this crumble-y and caramel-y ultimate delicious Pineapple upside down cake.

Do check out our other cakes Eggless cake recipe , Eggless  7 minutes microwavable cake, Bundt cake recipe and Eggless Cupcakes. 

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Pineapple Upside Down cake
Votes: 9
Rating: 5
You:
Rate this recipe!
Print Recipe
Super moist, delicious and caramel-y pineapple upside down cake.
Servings Prep Time
8 PEOPLE 20 MINUTES
Cook Time
50-55 MINUTES
Servings Prep Time
8 PEOPLE 20 MINUTES
Cook Time
50-55 MINUTES
Pineapple Upside Down cake
Votes: 9
Rating: 5
You:
Rate this recipe!
Print Recipe
Super moist, delicious and caramel-y pineapple upside down cake.
Servings Prep Time
8 PEOPLE 20 MINUTES
Cook Time
50-55 MINUTES
Servings Prep Time
8 PEOPLE 20 MINUTES
Cook Time
50-55 MINUTES
INGREDIENTS
DRY INGREDIENTS
  • 2-1/4 cup All purpose flour
  • 3-1/2 teaspoon Baking powder
  • A pinch of Salt
  • 1 tablespoon Vanilla essence
WET INGREDIENTS
  • 3 nos. Eggs
  • 1-1/2 cup Sugar
  • 1-1/4 cup Milk
  • 3/4 cup Unsalted Butter
BASE LAYER OF THE CAKE
  • 1 tablespoon of Unsalted Butter (to coat the pan)
  • 2/3 cup Brown sugar
  • 12 pieces of Canned Pineapple slices
  • 12 pieces of Canned Cherries
CHANGE SERVING SIZE: PEOPLE
CHANGE UNITS:
METHOD
  1. Place eggs, milk and butter on the counter so that they are at room temperature before we begin with our cake.
  2. Assemble all the ingredients. Preheat oven @ 325 degree F if using a darker pan like mine. If using a glass baking pan bake @350 degree F. If using canned fruits, drain all the liquid.
  3. In a bowl cream sugar and butter together.
  4. Mix in eggs one by one till the mixture is creamy and frothy.
  5. Sift the dry ingredients and sieve it through a strainer.
  6. Spoon by spoon mix in the dry ingredients with the wet ones.
  7. Pour in the milk and beat for 1 minute.
  8. The mixture will be smooth and creamy.
  9. Drop 1 tablespoon of unsalted butter and warm it in the oven. Once melted using a brush coat the pan from all the corners. Sprinkle brown sugar evenly in the pan.
  10. Arrange pineapple slices and cherries over the brown sugar and
  11. Pour in the batter.
  12. Drop the pan couple of times on the counter to release any trapped air bubbles. As you may see in the picture bubbles popping on the surface.
  13. Bake the cake in the preheated oven for about 50-55 minutes. For me it was 50 minutes. Depending on the oven, temperatures may vary. Always insert a toothpick to check if the cake is fully cooked.
  14. Perfectly baked cake. Allow it to cool down completely before flipping over.
  15. Placing a plate on the top flip the cake over. Beautifully baked cake.
  16. Indulge yourself and enjoy this delicious and juicy pineapple upside down cake.
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20 Responses

  1. Rashmi Agrawal says:

    Hi ruchi..I am a vegetarian n m looking for a eggless version of this cake…can u plz tell me the recipe for eggless PINEAPPLE UPSIDE DOWN CAKE..thanks in advance

  2. studentsim says:

    Hi Ruchi: Could the cake be made the night before a lunch party? How would you recommend storing it? Thank you!

    • Ruchi says:

      Yes, the cake can me made a day ahead. Once the cake has cooled completely, cover it with a plastic wrap and store in the refrigerator.

      • studentsim says:

        Hi Ruchi: Thank you for the instructions. I followed the recipe and storage instructions and as my first ever baked cake, it came out fabulous!! Everyone loved it at the party. The inside of the cake was a bit dense which likely is because i went crazy with my mixer during the blending stage:) The flavors were amazingly well blended! Thank you so much for a great recipe along well thought instructions.

        • Ruchi says:

          Thanks for trying the recipe and sharing your wonderful feedback with me. Glad to hear that you liked the recipe. 🙂

  3. Teresa Kant says:

    Could this recipe be made in an iron skillet? All the old fashioned pineapple upside down cake recipes I’ve ever seen are made in an iron skillet…

  4. Lanieta Tuivaga says:

    I like this recipe. I want to try it

  5. Rosalinda says:

    Lovely blog you have dear! Your way of explaining is par excellence. Made this cake, it was so yummy and we ate have of it. On my favorites and will be making it again and again. Need some cheesecake recipes from you now!

    • RK says:

      Thanks for trying out the recipe Rosalinda! Glad you liked it. Penned down your request and will be working on it pretty soon. 🙂

  6. Sonya says:

    This is by far the tastiest, moistest, most delicious pineapple upside down cake. Everyone just ate all of it, only two pieces are left and I’m gonna save it for tomorrow 😉 Hands down it is the best pineapple upside-down cake ever!

  7. Manmeet Kalra says:

    Thanks Ruchi for a great recipe.This cake is so good.My daughter is a pineapple lover and she loves it. Thank you.

  8. Jyoti Jindal says:

    Just made this pineapple cake. Can’t keep my hands off it. It’s so yummy. Thanks Ruchi

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