Pineapple Upside-down Cake

Ingredients

• 113 gunsalted butter, at room temperature
• 150 gsugar
• 2eggs, at room temperature
• 5 mlvanilla extract
• 188 gplain flour
• 1.5 tsp (about 6 g)baking powder
• 1/4 tsp (about 1.5 g)salt
• 120 mlmilk
• 42 gbutter, melted
• 100 gbrown sugar
• 10 slicescanned pineapple
• to tastemaraschino cherries or fresh cherries (optional)

Instructions

1. 1

   Prepare the pan

   Pour the melted butter into a 23 cm cake pan, coating the base and sides.

2. 2

   Arrange the fruit

   Sprinkle the brown sugar evenly over the pan. Arrange the pineapple slices on the base, cutting some in half to fit around the sides. If using cherries, place them in the centres of the pineapple slices, then set the pan aside.

3. 3

   Cream butter and sugar

   In a separate bowl, whisk the room-temperature butter and sugar until creamy and combined.

4. 4

   Add eggs and vanilla

   Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.

5. 5

   Combine dry ingredients

   In another bowl, whisk together the flour, baking powder and salt.

6. 6

   Finish the batter

   Add the flour mixture and milk to the butter mixture alternately, mixing until smooth and well combined.

7. 7

   Add the batter

   Pour the vanilla cake batter evenly over the prepared pineapple layer.

8. 8

   Bake the cake

   Bake at 180°C (350°F) for 30 minutes. Loosely cover the cake with aluminium foil and bake for a further 15 minutes, making 45 minutes in total. At the end, test with a toothpick; it should come out clean, without wet batter.

9. 9

   Cool and invert

   Leave the cake to cool for 15 minutes. Place a plate over the pan and turn the cake out onto it. Serve warm.

What is pineapple upside-down cake?

Pineapple upside-down cake is a sponge baked with fruit and a sweet topping at the bottom of the tin, then inverted for serving. The method has roots in older skillet and fruit-cake traditions; pineapple became a popular choice as canned fruit became widely available.

This version pairs pineapple with a vanilla cake batter and a brown-sugar layer. The butter in the pan helps the topping turn glossy, while the sponge makes a tender contrast to the fruit.

Nutrition and macros by portion

The nutrition label shows one serving as written: 580 calories, 9g protein, 92g carbs, 20g fat.

Most of the carbohydrates come from the flour, sugars and pineapple; butter supplies most of the fat, while eggs, milk and flour contribute some protein. Balance a slice with plain yoghurt or serve it after a meal that includes a protein-rich food.

Build the fruit topping

Butter first: coating the bottom and sides of the pan helps the sugar and fruit release when the cake is turned out.

Pineapple next: arrange the slices neatly and halve some to fill the edges. Drain the canned slices well so excess liquid does not make the topping watery.

Cherries: these are optional; place them in the pineapple centres before adding the batter.

Mix a smooth vanilla batter

Room-temperature butter and eggs are easier to combine into a smooth mixture. Cream the butter and sugar until creamy, then mix in the eggs one at a time.

Alternate the dry ingredients with the milk, mixing only until the batter is smooth and combined. This keeps the method straightforward without overworking the flour.

Check the bake

The recipe calls for 30 minutes uncovered, followed by 15 minutes under a loose foil cover. Keep the foil tented rather than pressed onto the cake.

Use the toothpick test at the end of the 45-minute bake: it should come out without wet batter. If it does not, the cake needs more baking before you turn it out.

Turn it out with care

Let the cake stand for 15 minutes before inverting. This gives it a little time to settle while keeping the topping warm.

Set the serving plate over the pan, hold both securely and turn them over together. Lift the pan away carefully so the pineapple arrangement stays in place.

Serving and timing

The cake is especially good served warm, as the buttery fruit topping remains soft. Cut it into four portions as specified for this recipe.

No total time is provided, so allow for mixing, the 45-minute bake and the 15-minute cooling period, plus time to preheat the oven.

What to serve alongside

A modest spoonful of plain yoghurt or lightly whipped cream makes a simple accompaniment without taking attention away from the pineapple.

For a more complete plate, serve a smaller slice after a meal with a source of protein, such as yoghurt.

Recipe notes & tips

• Bring the butter and eggs to room temperature before mixing the batter.
• Drain the canned pineapple well before arranging it in the pan.
• Cut pineapple slices in half where needed to line the sides of the pan.
• Whisk the flour, baking powder and salt together so they are evenly distributed.
• Use a loose foil cover for the final 15 minutes of baking.
• Wait the full 15 minutes before turning the cake out onto a plate.

Variations

• Add cherries: place fresh or maraschino cherries in the pineapple centres before pouring in the batter.
• Use tinned pineapple rings: arrange whole rings across the base if they fit your pan.
• Try another fruit: replace some pineapple with drained tinned peach slices.
• Serve with yoghurt: add a spoonful of plain yoghurt alongside each warm slice.
• Use a different cake tin: choose a round tin close to 23 cm and arrange the fruit to fit its base.

Common mistakes to avoid

• Wet pineapple: drain the slices well so excess juice does not soften the topping too much.
• Uneven topping: spread the brown sugar across the pan before arranging the fruit.
• Lumpy batter: whisk the dry ingredients together before adding them to the wet mixture.
• Overmixing: stop once the alternating flour and milk additions make a smooth, combined batter.
• Turning out too soon: leave the cake to cool for 15 minutes before inverting.
• Wet toothpick: bake until the toothpick comes out without wet batter before removing the cake.

How to store

Cover and refrigerate leftover cake for up to 3 days. Reheat individual slices gently in the microwave or serve them at room temperature.

Frequently asked questions