Classic Pineapple Upside-Down Cake is a timeless dessert that never goes out of style. With its glossy caramelized pineapple topping, tender vanilla-scented cake, and buttery brown sugar base, this cake delivers nostalgic comfort and impressive presentation with surprisingly simple steps. When inverted, the golden fruit and rich caramel layer become the crown of the cake, making every slice beautiful and flavorful.
This version is baked in a square pan, creating evenly sized portions and a generous topping-to-cake ratio. The pineapple juice folded into the batter enhances moisture and flavor, while the butter and brown sugar melt together to form a luscious caramel layer beneath the fruit. It’s perfect for family gatherings, potlucks, or anytime you want a dessert that feels both classic and special.
Ingredients
For the Topping
- ¼ cup (60g) unsalted butter, melted – Forms the rich caramel base.
- ½ cup (100g) brown sugar – Adds deep, caramel sweetness.
- 6–8 pineapple rings (drained if using canned) – Juicy, sweet fruit for the topping.
- Maraschino cherries (optional) – Classic decorative touch.
For the Cake Batter
- 1¾ cups (220g) all-purpose flour – Provides structure while staying tender.
- 1½ tsp baking powder – Ensures a light rise.
- ¼ tsp baking soda – Adds balance and softness.
- ¼ tsp salt – Enhances overall flavor.
- ½ cup (115g) unsalted butter, softened – Adds richness and moisture.
- ¾ cup (150g) sugar – Sweetens and helps create a soft crumb.
- 2 large eggs – Bind the batter and add structure.
- 1 tsp vanilla extract – Adds warm, classic flavor.
- ½ cup (120ml) milk – Keeps the batter smooth and tender.
- ¼ cup (60ml) pineapple juice – Boosts moisture and pineapple flavor.
Instructions
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