Pineapple Upside Down Cake

Ingredients

• 3 tbsp (43 g)butter
• ⅔ cup (about 135 g)brown sugar
• 6canned pineapple rings
• 6maraschino cherries
• 5pecan halves
• ⅓ cup (about 75 g)shortening
• ½ cup (100 g)sugar
• 1egg
• 1 tsp (5 ml)vanilla
• 1¼ cups (about 150 g)cake flour
• 1½ tsp (6 g)baking powder
• ½ tsp (about 3 g)salt
• ½ cup (120 ml)pineapple juice

Instructions

1. 1

   Prepare the oven

   Heat the oven to 180°C (350°F). Drain the pineapple, keeping 120 ml (½ cup) of its juice.

2. 2

   Make the topping

   Melt the butter and pour it into a 24 cm (9½-inch) cake tin. Sprinkle over the brown sugar and stir it into the butter. Arrange the pineapple rings in the tin, place a cherry in each ring and position the pecan halves between the rings. Set aside.

3. 3

   Mix the batter

   Cream the shortening and sugar together. Add the egg and vanilla and beat until smooth and creamy. Whisk the flour, baking powder and salt together. Add the dry mixture alternately with the pineapple juice, beating well after each addition and scraping down the bowl. Spread the batter over the pineapple.

4. 4

   Bake and invert

   Bake for 40–45 minutes, until golden and a cake tester inserted into the centre comes out clean. Leave to cool for 5 minutes, run a knife around the edge and invert onto a cake platter. Serve warm with whipped cream or ice cream if desired, or leave to cool completely.

What is pineapple upside-down cake?

Pineapple upside-down cake is baked with fruit and a sweet topping at the bottom of the tin, then turned out so the fruit becomes the decoration. It is an American classic with a distinctly retro feel, often associated with mid-century home baking.

This version layers pineapple rings with cherries and pecans over butter and brown sugar, then covers them with a simple vanilla sponge. Turning it out after a short rest reveals the glossy fruit topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 442 calories, 4g protein, 78g carbs, 14g fat.

The cake’s carbohydrates mainly come from the flour, sugar and pineapple, while butter and shortening provide most of the fat. The egg contributes some protein, though each slice is not especially protein-rich. Serve a slice with plain yoghurt or alongside a protein-rich meal if you want a more balanced plate.

The fruit and topping

Pineapple: Drain the rings well so excess juice does not dilute the buttery brown-sugar layer. Keep 120 ml of the juice for the cake batter.

Arrangement: Set the cherries in the pineapple centres and tuck the pecans between the rings before adding the batter. A neat arrangement in the tin becomes the finished cake’s top.

Getting a smooth sponge

Creaming: Beat the shortening and sugar until combined, then beat in the egg and vanilla until the mixture looks smooth and creamy. Scrape down the bowl so no dense pockets of shortening or sugar remain.

Alternating additions: Add the flour mixture and pineapple juice in turns, beating after each addition. This helps bring the batter together evenly; stop once it is smooth rather than mixing it longer than needed.

How to check it is done

Colour: The top should be golden after 40–45 minutes in a 180°C oven. If the cake still looks pale or the tester shows wet batter, give it a little longer and check again.

Tester: Insert a cake tester into the centre of the sponge, avoiding a pineapple ring if possible. It should come out clean when the cake is ready.

Turning out the cake

Rest: Let the cake stand for 5 minutes after baking, then loosen the edge with a knife. This brief pause lets the topping settle while the cake is still warm enough to release.

Invert: Place a serving platter over the tin and turn both over together. Lift the tin carefully so the fruit stays in place, and serve warm or leave the cake to cool completely.

Serving suggestions

Cream: Serve a warm slice with whipped cream for a soft, cool contrast to the fruit topping. Add it just before serving.

Ice cream: A scoop of ice cream is another option named in the recipe. The cake can also be served on its own once cooled.

Recipe notes & tips

• Measure out the reserved pineapple juice before starting the batter.
• Arrange the fruit carefully, as the pattern will show when the cake is inverted.
• Whisk the flour, baking powder and salt together before adding them to the wet mixture.
• Scrape down the mixing bowl between additions so the batter mixes evenly.
• Run a knife around the tin while the cake is still warm to help it release cleanly.

Variations

• Use fresh pineapple: Cut it into rings and remove the core before arranging it in the tin.
• Swap the nuts: Use another pecan half arrangement or leave out the pecans if preferred.
• Add spice: Whisk a little ground cinnamon into the dry ingredients for a warmer flavour.
• Serve with cream: Add whipped cream alongside each warm slice.
• Serve with ice cream: Pair the cake with a scoop just before serving.

Common mistakes to avoid

• Skipping the draining: Excess liquid can loosen the topping; drain the rings and measure the juice separately.
• Adding all the liquid at once: Alternate it with the flour mixture as directed so the batter combines evenly.
• Overmixing the batter: Beat after each addition, then stop once it is smooth.
• Turning it out immediately: Let the cake rest for 5 minutes first, then loosen the edge with a knife.
• Waiting too long to release it: Invert after the short rest while the topping is still warm.

How to store

Once completely cool, cover the cake or place it in an airtight container and refrigerate for up to 3 days. Warm individual slices briefly in the microwave, or bring them to room temperature before serving.

Frequently asked questions