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.
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
Ingredients
DRY INGREDIENTS
- 1.5 cup All purpose flour
- 2 teaspoon Baking powder
- A pinch of Salt
- 2 teaspoon Vanilla essence
WET INGREDIENTS
- 3 large Eggs
- 1.5 cup Sugar
- 1/2 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
Instructions
- Place eggs, milk and butter on the counter so that they are at room temperature before we begin with our cake.
- 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.
- In a bowl cream sugar and butter together.
- Mix in eggs one by one till the mixture is creamy and frothy.
- Sift the dry ingredients and sieve it through a strainer.
- Spoon by spoon mix in the dry ingredients with the wet ones.
- Pour in the milk and beat for 1 minute.
- The mixture will be smooth and creamy.
- 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.
- Arrange pineapple slices and cherries over the brown sugar and
- Pour in the batter.
- 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.
- 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.
- Perfectly baked cake. Allow it to cool down completely before flipping over.
- Placing a plate on the top flip the cake over. Beautifully baked cake.
- Indulge yourself and enjoy this delicious and juicy pineapple upside down cake.
Anna says
December 22, 2018 at 1:44 amHi
Made this cake today. It has come out really well. One question. Is this served cold as dessert??
Ruchi says
December 22, 2018 at 10:17 amThank you for your feedback, Anna!
Either way is fine – warm with your favorite ice cream or cold with some whipped cream and cherry on top.
Sonia says
March 17, 2018 at 6:09 amHi ruchi,
If I make the pineapple upside down cake using the plain eggless cake recipe,will it be soggy? As the cake recipe states it is super soft. Is it ok to use maida instead of cake flour?
Sonia John
Ruchi says
March 17, 2018 at 9:38 amSure you can.
If not using cake flour – substitute 1.5 cup cake flour with 1 and 1/4 cup of all-purpose flour (maida) + 1/4 cup of cornstarch.
Rashmi Agrawal says
August 20, 2016 at 2:22 amHi 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
Ruchi says
August 20, 2016 at 8:41 amThanks for stopping by Rashmi. For all eggless cakes/cupcakes please visit this link – https://www.ruchiskitchen.com/8-eggless-cupcakes-and-cake-recipes/
Pick any eggless recipe, add pineapple slices and cherries at the base and bake as stated in the recipe. 🙂
Rashmi Agrawal says
August 29, 2016 at 9:49 amThanks
Ruchi says
August 29, 2016 at 5:32 pmMy pleasure. 🙂
studentsim says
April 19, 2016 at 9:13 amHi Ruchi: Could the cake be made the night before a lunch party? How would you recommend storing it? Thank you!
Ruchi says
April 19, 2016 at 9:41 amYes, 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
April 24, 2016 at 9:08 pmHi 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
April 25, 2016 at 1:07 pmThanks for trying the recipe and sharing your wonderful feedback with me. Glad to hear that you liked the recipe. 🙂
Teresa Kant says
February 12, 2016 at 7:56 amCould 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…
RK says
February 12, 2016 at 8:14 amThanks for stopping by Teresa! I have not tried this recipe in an iron skillet but I think it can be made.
Lanieta Tuivaga says
October 19, 2015 at 8:45 pmI like this recipe. I want to try it
RK says
October 19, 2015 at 9:46 pmThanks for stopping by Lanieta! Sure give it a try and I am sure you are going to like it. 🙂
Rosalinda says
August 7, 2015 at 6:26 amLovely 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
August 8, 2015 at 9:57 amThanks for trying out the recipe Rosalinda! Glad you liked it. Penned down your request and will be working on it pretty soon. 🙂
Sonya says
June 20, 2015 at 2:08 amThis 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!
RK says
June 21, 2015 at 6:46 pmGlad to hear that you enjoyed this recipe! Thank you Sonya for following my blog! 🙂
Manmeet Kalra says
April 6, 2015 at 9:46 pmThanks Ruchi for a great recipe.This cake is so good.My daughter is a pineapple lover and she loves it. Thank you.
RK says
April 6, 2015 at 9:58 pmYou are welcome Manmeet and this cake is no doubt everyone’s favorite 🙂
Jyoti Jindal says
April 6, 2015 at 4:04 pmJust made this pineapple cake. Can’t keep my hands off it. It’s so yummy. Thanks Ruchi
RK says
April 6, 2015 at 5:05 pmYou are welcome Jyoti. This cake is no doubt very tasty and will be gone before you know it 🙂