Get ready to bake the easy and best pineapple upside-down cake for your next dinner party, special occasion, or holiday. The buttery richness of this traditional classic pineapple upside-down cake is simply irresistible, and the caramelized sweet fruit topping will leave you wanting more.
If you love upside-down cakes like ours, then feel free to check out some of our favorites, like the easy peach upside-down cake and caramel almond chocolate upside-down cake.
Why you'll love this recipe?
- Pineapple upside-down cake is quick and easy to make with simple and basic ingredients from your kitchen.
- The caramelized pineapple topping is baked right into the cake, which makes this highly addictive. Plus, you don't need any extra frosting.
- American classic and gorgeous cake recipe that is a showstopper at your dessert table.
Don't forget to check my popular and easy pineapple butter cake recipe.
Ingredients
For the caramelized pineapple topping
Butter: I have used unsalted butter.
Brown sugar: Caramelize the pineapple slices, adding beautiful color and sweet flavor.
Juice of chopped pineapple: After you chop pineapples, any leftover juice is added for flavor.
Pineapple: I have used fresh and ripe pineapples and chopped a few of them into a heart shape. Cut them into round rings or slices. You can even use canned pineapple for the recipe.
For the cake batter
Brown butter or Unsalted butter: I have added brown butter. This adds a unique flavor and nutty aroma. You can use melted unsalted butter if desired.
Cardamom powder and Vanilla extract: For flavor. You can add cinnamon or nutmeg instead of cardamom if desired.
All-purpose flour: Basic all-purpose flour works best for this cake. Don't need any fancy cake flour.
Baking powder: This is what makes your cake rise and gives a fluffy texture.
White Sugar: This sweetens the base of upside-down cake.
Salt: All the flavor in the cake is enhanced by this ingredient.
Egg: Makes your cake rise and provides the necessary moisture.
Milk: I have used cold whole milk. You can use 2 % milk, skim milk, and dairy-free milk also. I have also tried adding pineapple juice. But I like it with whole milk. You can even use ½ portion of milk and ½ of pineapple juice if desired.
See the recipe card below for a full list of ingredients and measurements.
Step-by-step instructions
Prepare the caramelized pineapple topping
- Prepare the topping for the upside-down pineapple cake by cutting the pineapple into heart-shaped pieces, slices, or rings.
- Melt butter in a cake pan or skillet on medium-low flame and add brown sugar and pineapple juice and stir until it dissolves and comes to a gentle boil.
- Switch off the flame and arrange the pineapple slices on a single layer over this melted brown sugar.
Prepare the cake batter
- Preheat the oven to 400 degrees F.
- Mix cardamom powder, flour, salt, baking powder, white sugar, and salt in a bowl.
- Add vanilla extract, egg, and cold milk and whisk just until combined, and then add the melted brown butter or unsalted butter and mix.
- Pour this batter over the arranged pineapple slices and spread evenly to cover.
Bake the cake
- Bake in preheated oven for 30 to 35 minutes until the edges begin to bubble and the top turns a golden brown color, or until it is fully cooked. You can check for doneness by inserting a knife or toothpick into the center, and if it comes out clean, the dish is ready.
Cool, flip and serve
- Allow the cake to cool in the pan for a duration of 5 to 10 minutes. Prior to flipping the cake, use a knife that has been buttered to run it along the edges. Take an upside-down serving plate and position it on top of the cake pan, then turn the plate and pan over so that the caramelized peaches are displayed on top.
- Serve upside-down pineapple cake warm and enjoy with whipped cream or vanilla ice cream or simply a cup of coffee.
Tips
- To make brown butter: Additionally, to make brown butter, melt butter on low heat until it turns golden brown and has a pleasant aroma. You can check details on the making of brown butter.
- Be careful not to overmix the batter, as this will result in a dense cake.
Recipe FAQs
The upside-down cake tastes the best when made fresh and served on the same day. But if there are any leftovers, you can keep any remaining portions in an airtight container at room temperature for a maximum of 2 days.
The mixture of butter and sugar at the bottom of the pan is intended to prevent the cake from sticking. However, prior to flipping the cake, I prefer to use a butter knife to gently loosen the edges of the cake to prevent it from sticking. While the fruit should come out easily, in case pineapple slices get stuck, they can be easily removed and placed back on top of the cake.
I have tried with both normal cake pans and a cast iron skillet. Keep a note on baking time, as cake in cast iron will cook much faster.
After the cake is fully baked, allow it to rest for 10 minutes. For larger cakes, a longer resting time may be necessary. However, if you wait too long, you can place the cake back in the oven for a brief moment to warm it up and ensure a clean release.
Then, take a serving plate and place it over the cake. The key to flipping the cake successfully is to align the serving plate over the cake securely. It is advisable to wear oven mitts or use kitchen towels for safety.
Flip the cake onto the serving plate. Once the cake is placed on the counter with the plate facing down, carefully remove the cake pan.
Did you like this quick and easy pineapple upside-down cake recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.
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Recipe card
Best Pineapple Upside Down Cake
Equipment
- 9 inch cake pan or cast iron skillet
Ingredients
For the caramelized pineapple topping
- ⅓ cup Butter
- ¾ cup Brown sugar
- 1 ½ tablespoon Juice of chopped pineapple
- ⅓ of Big pineapple cut into slices (cover the bottom of the baking pan)
For the cake batter
- ⅓ cup Butter or Brown butter
- ¼ teaspoon Cardamom powder
- 1 ½ cup All-purpose flour
- 2 teaspoon Baking powder
- ⅓ cup White sugar
- ½ teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 Egg
- ½ cup Cold milk
Instructions
Prepare the caramelized pineapple topping
- Prepare the topping for the upside-down pineapple cake by cutting the pineapple into heart-shaped pieces, slices, or rings.⅓ of Big pineapple cut into slices (cover the bottom of the baking pan)
- Melt butter in a cake pan or skillet on medium-low flame and add brown sugar and pineapple juice and stir until it dissolves and comes to a gentle boil.¾ cup Brown sugar, 1 ½ tablespoon Juice of chopped pineapple, ⅓ cup Butter
- Switch off the flame and arrange the pineapple slices on a single layer over this melted brown sugar.
Prepare the cake batter
- Preheat the oven to 400 degrees F.
- Mix cardamom powder, flour, salt, baking powder, white sugar, and salt in a bowl.¼ teaspoon Cardamom powder, 1 ½ cup All-purpose flour, 2 teaspoon Baking powder, ⅓ cup White sugar, ½ teaspoon Salt
- Add vanilla extract, egg, and cold milk and whisk just until combined, and then add the melted brown butter or unsalted butter and mix.1 teaspoon Vanilla extract, 1 Egg, ½ cup Cold milk, ⅓ cup Butter or Brown butter
- Pour this batter over the arranged pineapple slices and spread evenly to cover.
Bake the cake
- Bake in preheated oven for 30 to 35 minutes until the edges begin to bubble and the top turns a golden brown color, or until it is fully cooked. You can check for doneness by inserting a knife or toothpick into the center, and if it comes out clean, the dish is ready.
Cool, flip and serve
- Allow the cake to cool in the pan for a duration of 5 to 10 minutes. Prior to flipping the cake, use a knife that has been buttered to run it along the edges. Take an upside-down serving plate and position it on top of the cake pan, then turn the plate and pan over so that the caramelized peaches are displayed on top.
- Serve upside-down pineapple cake warm and enjoy with whipped cream or vanilla ice cream or simply a cup of coffee.
Notes
- To make brown butter: Additionally, to make brown butter, melt butter on low heat until it turns golden brown and has a pleasant aroma. You can check details on the making of brown butter.
- Be careful not to overmix the batter, as this will result in a dense cake.
Daniela Weiner
the caramelized pineapple topping is out of this world! Love how easy this recipe for pineapple upside-down cake it to make. Definitely a crowd pleaser!
Elizabeth
Pineapple upside down cake is one of my favorites! My family also loves it too! I need to make this soon!
Silvia
A delicious and moist cake. I love the recipe calls for gray pineapple instead of the canned pineapple. And the cardamom in the batter is genius!!
Christy
The brown butter in this cake is a MUST in my opinion! It adds such a delicious depth of flavor. Love this recipe!
Enriqueta E Lemoine
You first got me with the heart shape. But I must say I wasn't expecting this cake to be so delicious. No more canned pineapples after tasting your delicious cake! Thanks for the recipe.