Pineapple Upside Down Cake: A Retro Classic Pineapple Upside Down Cake is a evergreen favorite that lends a bit of retro cool to any occasion. With stunning caramelized pineapple rings and a golden sponge, it’s as wonderful to look at as it is to eat. This cake is just the thing when you want a dessert that’s easy to whip up but sure to turn heads.
The magic begins with a buttery, brown sugar top that caramelizes in the oven, enveloping the pineapple rings with a sweet, gilded lacquer. A cherry in every pineapple center adds a thoughtful pop of color, the signature look of this cake. Underneath the fruity top is a light, airy vanilla sponge, with a hint of the reserved pineapple syrup added to keep it moist and flavorful.
There is no easier way to bake this cake, all you have to do is layer the ingredients into the pan, then let the oven do the rest. Flip it over to unveil the pretty topping after a brief rest out of the oven. Serve it warm with a scoop of vanilla ice cream for a classic dessert that’s sure to take you back to a simpler time. This Pineapple Upside Down Cake is such a fun dessert and ones that will be beloved whether you are a baking master or just starting out.
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Why You’re Gonna Dig This Pineapple Upside-Down Cake
It’s a cake that recalls childhood picnics, or soothing family dinners.
- Accessible Ingredients: This cake is made with mainly pantry staples, so that you can have one on hand whenever the mood strikes.
- Gorgeous Presentation: With pineapple rings and cherries, this dessert has a beautiful design: Gorgeous, lovely to the eye as well as the tongue.
- Razon with Pineapple: The reserved pineapple syrup makes this cake really moist and gives it a subtle flavor extra from the tropics.
- Perfect for Every Season & Occasion: Warm with a scoop of ice cream for a cozy dessert or cold for a refreshing summer dessert.
Key Ingredients
Pineapple Rings in Syrup Using canned pineapple rings makes this recipe incredibly easy. Be sure to save the syrup — it also adds moisture and flavor to the cake batter.
- Glacé Cherries: These shiny red cherries provide bursts of colour among each pineapple ring in the cake.
- Golden Caster Sugar: A finer textured sugar with a subtle caramel flavor that pairs perfectly with the pineapple. Of course, you could use regular caster sugar instead if needed.
- Self-Raising Flour: enables the cake to rise evenly. If using all purpose flour, add 1 tsp of baking powder for every 100g of flour.
- Vanilla Extract: Some vanilla lends warmth and boosts the overall flavor of the cake.
How to Make Pineapple Upside-Down Cake:
Put in the oven: Preheat the oven to 180 ha? (160 ha? fan) or gas mark 4.
To make the topping: In a small bowl, whisk together 50g softened butter and 50g light soft brown sugar, until creamy and smooth. Spread this mixture evenly over the base and about a quarter way up the sides, of a 20cm-round cake tin. Cover the butter mixture with 7 pineapple rings; reserve syrup for later. Put a glacé cherry in the middle of each ring.
Make the cake batter: In a large bowl beat together 100g soft butter, 100g golden caster sugar, 100g self raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs. Reserve only 2 tablespoons of this syrup. With an electric whisk, beat these together until smooth and soft.
Add To The Oven: Scrape the batter into the prepared cake tin and smooth it over the pineapple rings. Filling crochet The top edge is level to ensure that it is even. Bake in the center of the oven for 35 minutes, or until golden, and a skewer inserted into the middle comes out clean.
To Serve: Let the cake sit in the tin for 5 minutes to cool slightly, then carefully invert it onto a serving plate. Warm, with a scoop of ice cream, is a classic dessert. Enjoy!
Serving Suggestions
- Vanilla Ice Cream: The crisp creaminess over vanilla ice cream creates a perfect contrast with the warm caramelized pineapple and buttery cake.
- Whipped Cream: If you’d like to make a version that’s a little lighter, sweeten whipped cream with a bit of icing sugar.
- Toasted Coconut Flakes: Make it tropical by sprinkling some toasted coconut flakes on top right before serving.
Storage and Reheating Tips
- Refrigerate: Leftover cake will last in an airtight container in the refrigerator for 3 days. It lifts and combines the flavor even better!
- Reheating: Microwave pieces for 15 to 20 seconds for that fresh-from-the-oven taste.
- Freezing: Freeze the cake tightly wrapped in plastic wrap, placed in a freezer-safe container, for up to 2 months. Thaw in the refrigerator overnight, then reheat.
Variations
- Coconut Pineapple Upside Down Cake: Before baking, stir ¼ cup desiccated coconut right into the cake batter for extra tropical flavor.
- Spiced up: Add ½ tsp ground cinnamon (or ¼ ground nutmeg) to the batter for a warm, spiced flavor that works well with the caramel and pineapple.
- Cherry-Free: If you don’t fancy glacé cherries, just skip them and make a more traditional, pineapple-only presentation.
- Rum-Infused: For an adult twist, add 1 tablespoon dark rum to the batter with the pineapple syrup for a rich, tropical flavor.
Pineapple Upside-Down Cake
Ingredients
- 50 g softened butter for the topping
- 50 g light soft brown sugar for the topping
- 7 pineapple rings in syrup, drained and syrup reserved
- 7 glacé cherries
- 100 g softened butter for the cake
- 100 g golden caster sugar
- 100 g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 eggs
- 2 tbsp reserved pineapple syrup
Instructions
- Preheat the Oven: Heat the oven to 180°C (160°C fan) or gas mark 4.
- Prepare the Topping: In a small bowl, beat together 50g of softened butter and 50g of light soft brown sugar until creamy and smooth. Spread this mixture evenly over the base and about a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings over the butter mixture, reserving the syrup for later use. Place a glacé cherry in the center of each ring.
- Make the Cake Batter: In a large bowl, combine 100g of softened butter, 100g of golden caster sugar, 100g of self-raising flour, 1 tsp of baking powder, 1 tsp of vanilla extract, and 2 eggs. Add 2 tablespoons of the reserved pineapple syrup. Using an electric whisk, beat the ingredients together until the mixture is smooth and has a soft consistency.
- Assemble and Bake: Spoon the batter into the prepared cake tin, spreading it evenly over the pineapple rings. Smooth the top to ensure it’s level. Bake in the preheated oven for 35 minutes or until the cake is golden and a skewer inserted into the center comes out clean.
- Finish and Serve: Let the cake stand in the tin for 5 minutes to cool slightly, then carefully turn it out onto a serving plate. Serve warm with a scoop of ice cream for a classic dessert. Enjoy!
Notes
Nutrition