Pineapple upside-down cake

How I make my pineapple upside-down cake

To make my delicious pineapple upside-down cake, you will need the following ingredients: NB: I did not build the original recipe. But I have made some minor changes.

For the topping:

  • 4 tablespoons unsalted butter
  • 1/2 cup packed light brown sugar
  • 1 eight ounce can pineapple rings in pineapple juice
  • 8 to 10 maraschino cherries

For the cake:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • one stick unsalted butter, at room temperature
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
Easy pineapple upside-down cake
Mouth watering pineapple upside-down cake
Pineapple upside-down cake on cake stand
Batter for pineapple upside-down cake
Topping for pineapple upside-down cake arranged in bottom of baking pan
Pineapple upside-down batter in baking tin


Preheat heat to 350°F. Then, prepare a nine-inch round cake pan with cooking spray or laud; set pan aside.

Next, gather your topping ingredients: Over medium heat, melt the butter and sugar in a small frying pan. Stir frequently until the sugar is bubbly and slightly browned. Next, pour the sugar mixture into a prepared cake pan. Spread evenly and allow to cool ever so slightly.

Next up, remove the pineapple rings from the can and set aside half a cup of the juice. Place a single ring in the center of the pan. Then arrange 6-7 rings around the center ring. Fill the center of each pineapple ring with a cherry and set the pan aside.

 Combine the dry ingredients-flour, baking powder, and salt in a medium bowl; set aside.

Pour the sugar in a large mixing bowl. Then add your butter. Use an electric mixer, set to medium speed, and beat until lightened and creamy. The process should take about 5 minutes. Add eggs and beat until smooth. Add the flour mixture and pineapple juice.  Firstly, add 1/3 of the flour mixture. Mix for 30 seconds or until incorporated. Next, add 1/2 of the pineapple juice, mix for another 30 seconds until smooth. Then, add 1/2 of the remaining flour.  Mix for at least 30 seconds. Follow up with the remaining pineapple juice. Mix for 1 minute. Lastly, add the remaining flour mixture, and vanilla extract. Mix until completely smooth, about 2-minute total. Now, you are ready to spread the batter evenly over the pineapple rings in the pan. Smoothen the batter with an offset spatula or a spoon. Tap cake pan lightly on the kitchen counter to settle the batter. Bake the cake for 45 minutes; until it is dark golden-brown or when a cake tester comes out clean. Allow cake to cool before you flip it on a cake stand.

Pineapple upside-down cake on cake stand

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