Pineapple Upside Cake Recipe

Name: Pineapple Upside Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the topping; 1/4 cup unsalted butter, melted; 2/3 cup firmly packed light brown sugar; 3 cups fresh pineapple chunks (1-inch chunks); For the cake; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons double-acting baking powder; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 1/2 cup unsalted butter, softened; 2/3 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla; 3/4 cup milk; whipped cream or vanilla ice cream, as an accompaniment

Servings: persons

For the topping
1/4 cup unsalted butter, melted
2/3 cup firmly packed light brown sugar
3 cups fresh pineapple chunks (1-inch chunks)
For the cake
1 1/2 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla
3/4 cup milk
whipped cream or vanilla ice cream, as an accompaniment

1
Make the topping:
2
In a small bowl stir together well the butter and the brown sugar and spread the mixture evenly in a well-buttered 9- by 2-inch round cake pan.
3
Pat the pineapple very dry between several thicknesses of paper towel and arrange it evenly on the sugar mixture.
4
Make the cake:
5
Preheat the oven to 350u00b0F Into a bowl sift together the flour, the baking powder, the salt, and the cinnamon.
6
In another bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla.
7
Add the flour mixture alternately in batches with the milk, beginning and ending with the flour mixture and beating well after each addition.
8
Pour the batter into the pan, spreading it evenly, and bake the cake in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean.
9
Let the cake cool in the pan on a rack for 15 minutes, run a thin knife around the edge, and invert the cake onto a plate.
10
Serve the cake warm or at room temperature with the whipped cream or the ice cream.

934

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the topping, 1/4 cup unsalted butter, melted, 2/3 cup firmly packed light brown sugar, 3 cups fresh pineapple chunks (1-inch chunks), and more.

Yes, Pineapple Upside Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pineapple Upside Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions