Pineapple upside down cake is one of the most popular cake that is simple to make but looks absolutely spectacular. This easy recipe for upside down pineapple cake is made with butter, sugar, flour, eggs, yogurt, pineapples, cherries gives you perfect caramel coated glistening pineapple topping with tender and moist vanilla cake.
Pineapple Upside Down Cake
Many of you think that this is so hard or tricky to make( I was thinking like that until I made them), but it is so easy to make, trust me on this guys. This is one of the easiest cake, you will ever bake yet it looks stunning.
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These are my version of upside down cake. Not only it is cute to make and look at, but it is such a wonderful and easy treat to make. Perfect for big get togethers. I am pretty confident with this recipe because I have baked so many upside down cakes before like this banana upside down cake, upside down apple cake and orange upside down cake.
What is an Upside Down Cake?
But first what is an upside-down cake? It is one that is baked upside-down in a single pan, with the toppings at the bottom. When the finished upside-down cake is removed from the oven, it is flipped over and de-panned onto a serving plate. It looks stunning and taste absolutely delicious.
Upside-down cakes were once known as skillet cakes because they were baked on stovetops. Fruits like apples, cherries, peaches is used and sugar is usually sprinkled on the bottom of the pan before layering the fruits. Pineapple upside down cake can be served as it with extra caramel sauce, whipped cream or vanilla ice cream.
Even though the look is complicated and exotic. It is actually quite easy to make. I have covered most of the problems and issues you might face when making an upside down cake in this blog post.
One of the most popular cake are pineapple upside down cakes. I love to bake upside down cakes since it has real fruit studded on the top rather than just adding fruit puree or extracts in some cake. You can taste the real fruitiness in the cake this way.
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About Pineapple Upside Down Cake
Pineapple upside down cake has a buttery caramel layer in the base, topped with sliced pineapples and cherries. Butter cake batter is poured over the pineapples and baked till golden. Once you turn them upside down, it looks stunning.
Pineapple upside-down cake has a lovely little history behind it. The idea of baking fruit at the bottom of a cake and flipping it over before serving is much older, but the pineapple version became popular in America in the early 1900s. Canned pineapple, most popular brand Dole made it much easier for home cooks to use pineapple, which was otherwise quite expensive and difficult to find.
By the 1920s, this cake had become hugely popular, especially with the classic combination of pineapple rings, sugar, butter and those little red maraschino cherries.
I have baked pineapple upside down cake so many times and I know where you can go wrong. Here are few tips for the perfect no fail upside down cake. First use a rectangle or square pan instead of a round pan. Square or rectangle pan is more practical than a round cake pan. Because it is easy to slice and serve.
I made my own caramel sauce, you can use store bought or just sprinkle the base with melted butter and brown sugar. This creates an instant caramel layer, like my apple upside down cake.
Once the cake is baked, let it cool for just 2 minutes. Invert it immediately so the caramel doesn’t harden. This is one of the key step for a perfect upside down cake.
The cake batter which I used is a simple butter cake batter, it is easy and holds the heavy fruits better than a sponge cake. For eggless cake batter, use this eggless vanilla cake recipe.
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Ingredients
- Pineapple Slices : one can of canned pineapple slices is used. I used canned pineapple in syrup. But you can use fresh pineapple slices as well. make sure to slice and remove the core.
- Cherries – You can use candied cherries or fresh cherries.
- For Caramel sauce – you need sugar and butter to make the caramel sauce.
- Plain Flour – I used plain flour for making the cake batter. You can use half wheat flour or half refined flour.
- Butter – Make sure to use unsalted butter for the batter. The butter has to be softened so it creams better.
- Oil – I used 1 tablespoon of sunflower oil in the cake batter to make soft crumbs.
- Sugar – I used White granulated sugar in the cake batter. You can use brown sugar in the caramel sauce, if you don’t want to use white sugar.
- Vanilla – use good quality vanilla extract for flavouring. If you want intense pineapple flavour use pineapple extract too.
- Eggs – egg is one of the main ingredient in getting the texture of the cake right.
- Yogurt – unflavoured unsweetened yogurt makes the cake more soft, tender and moist.
- Milk – milk is used to make the cake batter at the correct consistency.
Step by Step Pictures
Dry Ingredients
1)Preheat oven to 180 degree C (360 degree F). Line a 9×13 rectangle cake pan with parchment paper and set aside. Strain the canned pineapple through sieve and set aside.
Mix flour with baking powder, baking soda in a bowl and set aside.
2)This is your dry ingredients.
Caramel Sauce
3)Start by making the caramel sauce. Take sugar in a frying pan and place on high heat.
4)Let the pan heat up until the sugar around the sides of the pan starts to melt. Swirl the pan gently so the sugar melts more evenly. Don’t stir the pan, gently swirl it around.
5)Once all the sugar is melted, reduce the heat and add in butter and mix well.
6)Let the butter mix into the sugar and get into a caramel sauce.
Making Pineapple Layer
7)Pour this caramel sauce into the prepared baking pan on the parchment paper. Spread evenly to coat the base.
8)Now place the pineapple slices on the caramel. I placed around 8 slices of pineapple in the pan. Arrange cherries as per your liking. Set this aside.
Cake Batter
8)Now make the batter. Take softened butter, sugar, vanilla, oil in a mixing bowl.
9)cream it for 2 to 3 minutes until it gets fluffy using an electric beater.
10)Add in egg one at a time and cream again till evenly mixed.
11)Let it get creamy and fluffy.
12)Add in yogurt and cream again.
13)Now add in half of the dry ingredients into the egg butter mixture, pour in the milk and mix gently using an electric beater.
14)Now add in the remaining dry ingredients.
15)mix again till it forms into a smooth batter.
Baking Pineapple Upside Down Cake
16)Spoon this batter over the pineapples and spread evenly.
17)Place this into the preheated oven and bake for 40 to 45 minutes.
18)Remove the baked cake from oven and allow to cool for 3 minutes, flip over and gently peel off the parchment paper. Don’t let the cake cool longer, else the caramel may harden.
19)Let it cool completely for few hours before slicing and serving.
Expert Tips
Choosing Pineapples – I used one can (439 grams) of pineapple slices in syrup. I used the brand Delmonte. For my baking pan, one can was perfect, it had around 8 slices of pineapples. If you don’t want to use canned pineapples, you can use fresh pineapple, make sure to slice them and remove the core.
Caramel – if you don’t want to make caramel sauce, you can just pour some melted butter on the base and sprinkle some brown sugar. Readymade caramel sauce can be used too.
Cherries – it is totally for presentation, you can use fresh cherries, canned cherries or even skip them if you don’t have it.
Don’t over bake – Don’t over bake the cake. Bake until the cake is cooked just perfect. You can insert a tooth pick to check whether the cake is baked or not.
Don’t let it cool longer – Once the cake is baked, don’t let it cool longer before inverting. The caramel gets hard as it cools, so invert the cake within 3 minutes after removing from oven.
Serving – pineapple upside down cake can be served as it with extra caramel sauce, whipped cream or vanilla ice cream.
Storage – pineapple upside down cake can be stored at room temperature for one day. Store in fridge upto a week.
FAQ
Q: Can I use fresh pineapple instead of canned?
Yes of course, you can use fresh pineapples. you can use fresh pineapple, make sure to slice them and remove the core.
Q: Can I make pineapple upside down cake in advance?
Make pineapple upside down cake fresh on the same day you are planning to serve. Since there is caramel topping, it tends to get hard when made in advance.
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Pineapple Upside Down Cake Recipe (Step by Step)
Pineapple upside down cake is one of the most popular cake that is simple to make but looks absolutely spectacular. This easy recipe for upside down pineapple cake is made with butter, sugar, flour, eggs, yogurt, pineapples, cherries gives you perfect caramel coated glistening pineapple topping with tender and moist vanilla cake.
Ingredients
For Caramel Pineapple Base
Nutrition
Nutrition Facts
Pineapple Upside Down Cake Recipe (Step by Step)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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