Upside Down Pineapple Cake Recipe

Name: Upside Down Pineapple Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pineapple; 1 1/4 cups butter softened, divided; 1 teaspoon honey; 1 teaspoon dark rum; 1/3 cup brown sugar packed; 1/2 teaspoon salt divided; 1/2 cup granulated sugar; 2 eggs; 1 tablespoon milk; 1/2 teaspoon vanilla; 1 1/3 cups all purpose flour; 2 teaspoons baking powder

Servings: persons

1 pineapple
1 1/4 cups butter softened, divided
1 teaspoon honey
1 teaspoon dark rum
1/3 cup brown sugar packed
1/2 teaspoon salt divided
1/2 cup granulated sugar
2 eggs
1 tablespoon milk
1/2 teaspoon vanilla
1 1/3 cups all purpose flour
2 teaspoons baking powder

1
Preheat oven to 350u00b0F
2
Attach Spiralizer Attachment to KitchenAid(R) Stand Mixer. Cut tough outer peel from pineapple. Cut pineapple in half crosswise and center one half on fruit and vegetable skewer; attach to Spiralizer. Attach spiral slice large core blade and position at end of pineapple. Place medium bowl below blade to catch pineapple. Process on speed 6 until blade reaches end of pineapple. Repeat with remaining pineapple half. Drain pineapple on paper towels.
3
Remove Spiralizer from stand mixer; attach flat beater to stand mixer. Combine 1/4 cup butter, brown sugar, honey, rum and 1/8 teaspoon salt in mixer bowl; beat on medium speed until smooth. Spread onto bottom of 9-inch round cake pan. Arrange pineapple evenly over butter mixture.
4
Place remaining 1 cup butter in mixer bowl; beat on medium speed until creamy. Add granulated sugar; beat on medium-high speed 3 to 4 minutes or until fluffy. Add eggs, milk and vanilla; beat on medium speed until combined. Add flour, baking powder and remaining 1/2 teaspoon salt; mix on low speed about 30 seconds or just until blended. Spread batter over pineapple with spatula or dampened fingers.
5
Bake 30 to 35 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack 15 minutes. Run thin knife around edge of pan to loosen. Place serving plate over pan; invert cake onto serving plate. Cool 1 hour before serving.

915

kcal

Calories

Fat

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
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.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 pineapple, 1 1/4 cups butter softened, divided, 1 teaspoon honey, 1 teaspoon dark rum, and more.

Yes, Upside Down Pineapple 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!

Upside Down Pineapple Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions