Pineapple Upside Down Cake

Ingredients

• 167 g (1 1/3 cups)plain flour
• 57 g (4 tablespoons)butter
• 5 slicescanned pineapple
• 75 g (6 tablespoons)soft brown sugar
• 200 g (1 cup)white sugar
• 64 g (1/3 cup)vegetable shortening
• 6 g (1 1/2 teaspoons)baking powder
• 180 ml (3/4 cup)milk
• 1egg
• 3 g (1/2 teaspoon)salt

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C (350°F).

2. 2

   Melt the butter

   Put the butter in a cake tin and place it in the oven until melted.

3. 3

   Add the sugar

   Take the tin out of the oven and sprinkle the brown sugar over the melted butter.

4. 4

   Arrange the pineapple

   Lay the pineapple slices over the sugar. For a more decorative finish, add maraschino cherries.

5. 5

   Mix the batter

   Put all the remaining ingredients in a mixing bowl. Beat with an electric mixer until evenly combined.

6. 6

   Fill the tin

   Pour the batter into the cake tin over the pineapple.

7. 7

   Bake the cake

   Bake for 45–50 minutes, or until a toothpick inserted into the cake comes out clean.

8. 8

   Turn out the cake

   Remove the tin from the oven and transfer the cake to a serving plate.

9. 9

   Serve it warm

   Serve while still warm.

What is pineapple upside down cake?

This cake is baked with fruit and a buttery sugar layer at the bottom of the tin, then turned out so that layer becomes the top. Upside-down cakes have a long history in home baking, where cooking fruit beneath batter offered a simple way to make a showy dessert.

Here, canned pineapple keeps the fruit layer convenient and consistent. The brown sugar and butter create a sticky topping, while the plain cake batter gives it a tender base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 713 calories, 7g protein, 106g carbs, 31g fat.

The flour and sugars provide most of the carbohydrates, while butter and shortening contribute much of the fat. The egg and milk supply some protein, but this is primarily a sweet dessert rather than a protein-rich dish. Balance a slice with fresh fruit, or serve a smaller piece after a meal.

The fruit and topping

Pineapple: Arrange the slices neatly over the sugar so they show clearly when the cake is turned out. Drain canned slices well to avoid adding excess liquid to the topping.

Brown sugar: Sprinkle it evenly over the melted butter; this gives the underside a caramel-like finish as the cake bakes.

Mixing the batter

Dry ingredients: The flour, sugar, baking powder and salt are mixed with the other batter ingredients in one bowl. Measure the flour without packing it down for a lighter result.

Electric mixer: Beat until the ingredients are evenly distributed, then stop rather than continuing to mix for a long time.

Getting the bake right

Timing: Start checking at 45 minutes, as ovens and cake tins can affect how quickly the centre cooks. The recipe gives a total baking window of 45–50 minutes.

Doneness: Insert a toothpick into the cake rather than the fruit layer; it should come out clean when the cake is ready.

Turning it out

Release: Transfer the cake to a serving plate after it comes out of the oven, as directed. Choose a plate larger than the tin and place it over the top before turning the cake out carefully.

Finish: If any pineapple remains in the tin, lift it out and place it back on the cake. Serve warm for a soft crumb and glossy topping.

Serving ideas

A slice is satisfying on its own, but it also pairs well with a spoonful of crème fraîche, whipped cream or vanilla ice cream. Their cool, creamy texture contrasts with the warm fruit topping.

For a simpler serving, offer fresh pineapple or other fruit alongside it.

Recipe notes & tips

• Drain the pineapple well before arranging it in the tin.
• Spread the brown sugar evenly over the melted butter for a consistent topping.
• Use a cake tin with enough room for the batter to rise.
• Check the centre with a toothpick from 45 minutes onwards.
• Have the serving plate ready before removing the cake from the oven.

Variations

• Add cherries: Place maraschino cherries between the pineapple slices for the decorative option mentioned in the method.
• Use ring slices: Arrange whole pineapple rings in a neat pattern for a classic look.
• Try other fruit: Replace some pineapple with drained peach slices for a different fruit topping.
• Add warm spice: Mix a little cinnamon into the brown sugar for a gently spiced finish.
• Serve with cream: Add crème fraîche or whipped cream at the table for a creamy contrast.

Common mistakes to avoid

• Wet pineapple: Excess juice can loosen the topping; drain the slices thoroughly before using.
• Uneven sugar layer: Bare patches may leave the topping inconsistent; sprinkle the brown sugar across the butter evenly.
• Overmixing: Beating for too long can make the cake less tender; stop once the batter is evenly combined.
• Underbaking: A wet centre will not pass the toothpick test; continue baking within the stated 45–50-minute window.
• Rushing the turn-out: The cake can break if handled awkwardly; use a plate larger than the tin and turn it carefully.

How to store

Keep leftover cake covered in the fridge and eat within 3 days. Reheat individual slices gently in the microwave or let them come to room temperature before serving.

Frequently asked questions