Pineapple Upside-Down Cake

A retro classic with a caramelized pineapple topping and soft, buttery cake underneath. Perfect for tea time, parties, or just because you feel like spoiling yourself.

Ingredients (Serves 8–10)

For the Topping

• 60 g (¼ cup) unsalted butter

• 150 g (¾ cup) brown sugar (light or dark, packed)

• 8–10 pineapple rings (canned or fresh, if using canned, save the juice)

• Maraschino cherries (optional, for the center of each pineapple ring)

For the Cake

• 190 g (1 ½ cups) all-purpose flour

• 2 tsp baking powder

• ¼ tsp salt

• 115 g (½ cup) unsalted butter, softened

• 200 g (1 cup) granulated sugar

• 2 large eggs, room temperature

• 1 tsp vanilla extract

• 120 ml (½ cup) pineapple juice (from the can or fresh)

• 60 ml (¼ cup) milk, room temperature

Instructions

Step 1 – Prepare the Topping

1. Preheat oven to 180°C / 350°F.

2. In a small saucepan, melt the butter over medium heat.

3. Stir in the brown sugar until smooth and combined — about 1–2 minutes.

4. Pour this caramel mixture into a 23 cm / 9-inch round cake pan (not springform, to avoid leaks).

5. Arrange pineapple rings neatly over the caramel.

6. Place a cherry in the center of each ring if using.

Step 2 – Make the Cake Batter

7. In a medium bowl, whisk together flour, baking powder, and salt.

8. In a large mixing bowl, cream butter and sugar until light and fluffy — about 3 minutes with an electric mixer.

9. Beat in eggs one at a time, then mix in vanilla.

10. Alternate adding the dry ingredients with pineapple juice + milk, starting and ending with the dry mix.

11. Mix until just combined — do not overbeat.

Step 3 – Assemble and Bake

12. Gently pour the cake batter over the pineapple layer in the pan, spreading evenly.

13. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Step 4 – Flip and Serve

14. Let the cake rest for 5 minutes in the pan (no longer, or the topping may stick).

15. Run a knife around the edges to loosen.

16. Place a serving plate over the pan and carefully invert — the pineapple will now be on top.

17. Let cool slightly before slicing.

Tips & Variations

• Use fresh pineapple for a more natural flavor (but cook it first to soften).

• Add ½ tsp cinnamon to the cake batter for a warm twist.

• Serve warm with vanilla ice cream or whipped cream.