Pineapple Upside Down Cake is a soft and buttery cake which is topped with carmelised pineapple slices that make it all the more delicious. We love eating pineapples and they are delicious enough by themselves but they taste even more heavenly on a cake.
When I started baking I used to visit a lot of baking blogs to check out recipes and I noticed that a recipe for this cake was on most of the baking blogs. It is a classic cake and I had to add it to my baking repertoire.
I attempted to make this cake two years back. I remember that my Mom had bought some fresh pineapple and I decided that I just had to make this cake. The pineapple was so delicious that we ate most of it and so there wasn’t much left, but I decided to make the cake anyways. I used this recipe as a reference and made the cake. I didn’t have vanilla essence and though that the cake would taste bland but when the cake was done I was pleasantly surprised. The fresh pineapples had given the cake all the flavor that it needed and it tasted so divine. I was so excited and happy by the way it turned out. I remember clicking a picture and sharing it on instagram (see below).
Unfortunately due to some problem with my computer I lost all the pictures that I had clicked and had only the one from instagram. I wanted to share the recipe on my blog but that picture was not at all ‘blog worthy’ according to me. So I decided to make the cake again this year. However this time I wanted nice round pineapple slices on the cake so I used canned pineapples. I didn’t have cherries to decorate the cake but it didn’t really matter since the cake tasted really good.
If you have never made this cake before then you don’t know what you are missing. I suggest that you get some pineapples (fresh or canned) and make this cake. You will get to enjoy a moist and crumbly cake which is full of pineapple flavor. This cake is a classic and it is easy to make at home. The best thing is that you can make it at any time of the year using fresh or canned pineapples. You can have it as a dessert with some vanilla ice cream or on its own with a cup of your favorite beverage.
Pineapple Upside Down Cake
For the cake:
- 100 grams plain flour
- 1 teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- 100 grams butter
- 100 grams caster sugar
- 2 large eggs
- 1 teaspoon vanilla essence (optional)
For the base:
- 3 tablespoons melted butter
- 2 tablespoons brown sugar / demerara sugar
- Few slices of pineapple
- Preheat the oven to 200°C/gas mark 6/400ºF. Grease a round cake tin approx 23cm /8-9 inches with butter.
- Pour melted butter into the base of the pan and then sprinkle the brown sugar / demerara sugar on top of the buttered base. Then arrange the pineapple slices to make a circular pattern.
- Cream the butter and caster sugar together in a bowl until smooth and add in the eggs one at a time. Stir in the vanilla essence and mix well.
- In a separate bowl, sieve and mix together the flour, baking powder and bicarbonate of soda.
- Now add the dry ingredients into the wet ingredients and mix until the batter is smooth. Add a little water or milk in case the batter is too thick.
- Pour the mixture carefully over the pineapple rings and spread it out gently. Tap the cake tin on your kitchen counter to ensure that the batter spreads evenly.
- Bake for 25 minutes @180°C/350°F until it’s done. To check if it’s done, insert a toothpick in the center and it should come out clean. If not then bake for a few more minutes.
- Once baked, let it cool for 10 minutes, then ease a spatula around the edge of the tin and place a plate on top of the cake tin to turn it upside-down.
- The pineapples will be nicely caramelized and the cake moist and crumbly so you can enjoy the cake as it is.
- I have used tinned pineapple but you can use fresh pineapple as well or use any other fruit such as peaches, apples, bananas, pears, etc.
- I have used brown sugar / demerara sugar but you can use granulated sugar if you want.
- You can use cherries to decorate the cake as done in traditional pineapple upside down cakes. I didn’t have any cherries so I have only used pineapple slices.
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