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Pineapple Upside Down Cake

Pineapple Upside Down Cake

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For the base

  • 1 pineapple slice
  • 1 dark brown sugar
  • 1 maraschino cherry or several raisins

For the cake

  • 1 egg
  • 1.5 Tablespoons canola oil
  • 1/16 Teaspoon salt
  • 2 1/2 Tablespoons white rice flour
  • 1/2 Teaspoon baking powder
  • 1 1/2 Teaspoon sugar
  • 1/8 Teaspoon vanilla


For the base

Prepare the base.

For the cake

Spray a 2-cup ramekin with nonstick cooking spray. Place pineapple slice, brown sugar, and cherry or raisins in the bottom of the prepared ramekin. Set aside.

In small bowl or cup, briefly beat egg until almost uniform in color. Add remaining ingredients and mix well to combine.

Pour batter over prepared base and tap ramekin to level batter. Microwave on high for 2 minutes.

Cake will rise and then settle a little during baking.

Gently remove from dish, invert, and cool.

Nutritional Facts


Calories Per Serving236

Folate equivalent (total)26µg6%

Retro-fantastic pineapple upside-down cake by Rukmini Iyer

I s there anything better than a pineapple upside-down cake? Very little – I’ve insisted that my mother make this every year for my birthday for at least the last 15 years. Artificially red glacé cherries are, of course, mandatory.

Serves 6-8
pineapple rings 1 x 425g tin
glacé cherries a handful, halved
butter 115g
caster sugar 115g
vanilla bean paste ½ tsp
eggs 2
self-raising flour 115g
baking powder ½ tsp
pineapple juice 1 tbsp, from the tin

Preheat the oven to 160C fan/gas mark 4. Line the baking tin with butter and greaseproof paper, then butter the paper well. Arrange the pineapple rings and glacé cherries over the paper as you wish, and set aside.

Whisk together the butter, caster sugar and vanilla bean paste until light and fluffy, then whisk in the eggs, one at a time. Fold in the flour and baking powder, then stir in the pineapple juice.

Carefully spread the mixture over the pineapple rings and glacé cherries, smooth down, then transfer to the oven and bake for 30 minutes. Invert on to a wire rack, and remove the tin.

Carefully peel off the paper and allow to cool down completely before slicing.

From The Roasting Tin by Rukmini Iyer (Vintage Publishing, £17.99)

How to Make Pineapple Upside- Down Cake?

  • Preheat oven to 350 degrees F. Lightly grease the bottom and sides of 9 inch round cake pan with cooking spray
  • To make topping:
  • In a small bowl, combine the melted butter and brown sugar and pour the mixture into the bottom of the cake pan, spreading it out evenly
  • Arrange the pineapple rings around the pan and place maraschino cherries in the center of the pineapple
  • To make the cake:
  • In the bowl of a stand mixer, cream together softened butter and sugars until moistened
  • Beat in the egg, salt, baking powder, and vanilla until combined
  • Add sour cream, pineapple juice and gradually add some of the milk, alternating with the flour until a soft batter comes together
  • Carefully pour the batter over the pineapples in the pan, careful not to disturb their placement
  • Bake for 35-40 minutes or until golden brown and toothpick inserted comes out clean
  • Cool for 5-10 minutes then very carefully invert the cake onto a platter or plate

Pineapple upside-down cakes are baked in a single pan with the toppings in the bottom of the pan. After the cake is baked, it is inverted so the toppings are on top of the cake. This is why it is called an “upside-down” cake.


  • Retro Sprinkle Cake (a.k.a School Dinner Cake)
  • Old fashioned Tottenham Cake
  • Apple sponge cake (a.k.a Eve&rsquos pudding)
  • Best Chocolate Cake Traybake EVER

HAVE YOU MADE MY PINEAPPLE UPSIDE DOWN CAKE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

How To Make Easy Pineapple Upside-Down Cake from Scratch

Yield Serves 8 to 10 , Makes 1 (9-inch) cake

  • shellfish-free
  • kidney-friendly
  • fish-free
  • alcohol-free
  • low-potassium
  • vegetarian
  • peanut-free
  • pork-free
  • pescatarian
  • tree-nut-free
  • low-sodium
  • red-meat-free
  • Calories 355
  • Fat 16.1 g (24.8%)
  • Saturated 9.2 g (45.8%)
  • Carbs 50.4 g (16.8%)
  • Fiber 0.7 g (2.8%)
  • Sugars 34.7 g
  • Protein 3.4 g (6.9%)
  • Sodium 115.6 mg (4.8%)


For the topping:

pineapple rings in pineapple juice

For the cake:

(1 stick) unsalted butter, at room temperature


Large and medium mixing bowls


Heat the oven and prepare the pan. Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9-inch round cake pan with cooking spray set aside.

Melt the butter and sugar for the topping. Melt the butter and sugar in a small frying pan over medium heat, stirring frequently. The mixture is done when the sugar is bubbly and slightly more brown.

Pour the sugar mixture into the baking pan. Pour the sugar mixture into a prepared cake pan and spread into an even layer to cool slightly.

Arrange the pineapple slices and cherries in the cake pan. Remove the pineapple rings from the can and reserve 1/2 cup of the juice. Set a single ring in the center of the pan, then arrange 6 to 7 rings around the center ring. Place a maraschino cherry in the center of each ring and set the pan aside.

Whisk together the dry cake ingredients. Whisk the flour, baking powder, and salt together in a medium bowl set aside.

Cream the sugar and butter together with a hand mixer, then add the eggs. Place the sugar and butter in a large bowl. Using an electric hand mixer, beat on medium speed until lightened and creamy, about 5 minutes. Add the eggs and beat until smooth, about 1 minute more.

Add the flour mixture and pineapple juice in alternating batches. With the mixer on low speed, add the flour mixture in 3 batches, alternating with the reserved 1/2 cup pineapple juice, in this order: Add 1/3 of the flour mixture and mix until incorporated, about 30 seconds. Add 1/2 of the pineapple juice, mixing until smooth, about 30 seconds. Add another 1/2 of the remaining flour and mix again for about 30 seconds, followed by the remaining pineapple juice and 30 seconds of mixing. Finally, add the remaining flour mixture and mix until completely smooth, about 1 minute total.

Spread the batter over the fruit. The batter will be thick, so use a large spoon to dollop large spoonfuls of the batter evenly over the fruit in the pan. Smooth the batter with an offset spatula, then tap the cake pan lightly on the counter to settle the batter.

Bake the cake for 45 minutes. Bake the cake until dark golden-brown and a cake tester comes out clean, about 45 minutes.

Cool the cake for 10 minutes and then invert the cake onto a serving plate. Remove the warm cake from the oven to a cooling rack and cool for 10 minutes (do not wait longer or the cake will not come out of the pan). Invert a plate over the cake pan and, using kitchen towels or oven mitts to grasp onto both the plate and the cake pan, flilp both the pan and the plate over so the pan now sits on top of the plate. Slowly lift the cake pan away. Serve the cake warm or cool before serving and storing.

Recipe Notes

Storage: Leftovers can be stored in an airtight container at room temperature for up to 3 days.

The flavouring

Kors and Buenfeld both add vanilla extract to their batter which, for once, I think actually earns its place: that perfumed sweetness is more than balanced by the robust acidity of the fruit. If further tropical flavours appeal, Oliver’s coconut paste, made by heating desiccated coconut with coconut milk, may be something to consider: like piña colada in cake form, according to one of my testers (which makes me wonder if I should have soaked it in rum, too).

Mandal goes down a different, spicier route with cardamom, chilli and ginger powders, and chopped stem ginger, which gives his sponge a distinct and pleasant warmth that puts us in mind of a rather fancy Jamaica ginger cake. Clever but, like Oliver’s, not the pineapple upside-down cake you’re likely to be nostalgic for. If you’re after something a bit different, however, it comes highly recommended.

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This was yummy! However, next time, Iɽ use much less cardamom (probably they 3/4 tsp.) And. A bit less white sugar. I live in Denver so I made high altitude adjustments, which worked well, but the cardamom was just too intense. and btw, I LOVE the taste of cardamom. My guess is that my cardamom was too fresh but no matter, I think if you start with less and taste as you add, you'll get the right amount. I will tot9use this recipe again. Thanks!

A question - when you say Cardamom, do you mean Green or Black/Brown cardamom?

I have been making this cake for about 18 years, and absolutely love it! I have made two changes, however. Instead of using fresh pineapple, I use a 20-oz. can of pineapple slices. This will also yield about 1 cup of juice, more than enough for the recipe. I also put a maraschino cherry in the center of each pineapple ring, just like my Mom used to do! It's almost as good as hers!

This is hands down THE recipe to use for Pineapple Upside-down cake. I use the full amount of cardamon, and a fresh pineapple (I ALWAYS double the recipe!) Since I used a pineapple slicer/corer to remove the fruit from the pineapple, I took a knife and cut out the rest of the pineapple left on the skin and then juiced it for the required juice. Amazing. It is definitely a family favorite! My husband requested it for Father's day this year. Be sure to note that it says 3/4 STICK of butter, not 3/4 CUPS. That doubles the recipe, an error I made once while actually intending to double the recipe. In essence, I quadrupled it instead! :-o That's a lot of butter, folks. However, this oversight, caught in time, allowed me to have an extra pan to give to some friends, who were more thrilled to be the happy recipients of my mistake!

I had never made upside down pineapple cake before and had to make it for a large birthday celebration so I made this one and a much simpler version. This one was AMAZING! I used canned pineapple and added maraschino cherries (bday girl request) to the center of them. The other recipe was good - but nothing special. This one, with the dark rum and cardamom, was everyone's favorite. I will make this again!

Great recipe! My family loved the cake. I only had canned pineapple at home so I used that, which turned out fine. Looking forward to making this cake next time with fresh pineapple and the following notes: 3 minutes of cooking the topping as 4 was too long, and topping seemed a little overdone. Add 3/4 cup pineapple juice (instead of 1/2) so that the batter is less dense. Reduce butter for topping to 1/2 cup (instead of 3/4). Omit cardamom, add 1 1/2 tsp vanilla (instead of 1 tsp). Baked in 28 minutes in my oven. After baking, leave in pan full 6-7 minutes to cool before removing from the pan otherwise the edges are too soft and break.

Made this cake true to the recipe and got rave reviews. I used two round 9” cake pans (doubled the recipe) and used thin rings of fresh pineapple with maraschino cherries in the centre. Simmered the butter and brown sugar in a pan for the 4 minutes and then transferred to the cake pans. I don’t personally recommend cutting back the brown sugar/butter amount, it forms a lovely crunchy caramelized topping that is so delicious. I used 2 tablespoons per cake of cardamom and just tasted a hint of it, may add an extra one next time. Baked for the entire 45m and came out of the pans super easily and looking gorgeous. Highly recommend.

Spectacular in every way! As suggested by other reviewers, I used only 2 teaspoons of cardamom and it still had a subtle hint of it throughout cake. The cake had a nice soft texture. (Served this with Vanilla ice cream on top).

Delicious! I replaced both the rum and the pianeapple juice with Marsala wine, since it was what I had. And I don't use cast iron, so I just made the topping on the stove and then transferred it into a springform pan lined with parchment paper.

I have made a few versions of this cake for my husband, and the last has been voted the best. Lucky me, I actually own a "well seasoned ten inch skillet". Using that, the only things altered from the original recipe are that I used one teaspoon cardamon, one half teaspoon powered ginger and one half teaspoon cinnamon. The pineapple juice I used was that in the can of pineapple slices, and the cooking time was 20 minutes more. And it's delicious.

Delicious! I didn't have any fresh pineapple so I used about 1/2 of a can of tidbits and about 10 cherries. I also didn't have dark rum, but used parrot bay coconut rum. I also heeded some reviews and used only 2 Tbsp of cardamom. This was my first time ever making pineapple upside down cake and I found these directions easy to follow and a truly excellent result. Delicious. I might even use 3 Tbsp of cardamom next time as I didn't find it too spicy at all, though while sifting it was very strong. Again, this is delicious and you can cook it in a greased 9x12 glass cake pan too!

Minor revisions: used 20 ounces of canned cubed pineapple. Reduced butter in topping to 1/2 cup used a combination of dark and light brown sugar. Added 1 T of rum to topping. For cake, I reduced granulated sugar to 3/4 cup and cardamon to 1-1/2 teaspoons. Left rum out of cake. It wasn't done baking after 30 minutes it went 45. Came out of pan easily after a 5-minute rest. Really easy and really good!

I made this cake for my mother's birthday. There were ten of us, which gave us each an ample portion. There was not one crumb left. I don't think I've ever served a dessert where every single person virtually licked their plate clean. I did make the cake with only the two teaspoons of cardamon, and I used canned pineapple in its own juice. I did not want to use the rum on the finished cake, but added one tablespoon to the batter and one to the cooking brown sugar and butter. Oh, and since it would not have been pineapple upside down cake to my mother without marischino cherries I added about a dozen of them. I baked it in a rectangular glass pan for a little over 30 minutes. It was sublime. The hint of cardamon and rum were well received and the texture was perfect. I expect this will become one of my "go to" recipes.

Yummy, hard to get a positive comment out of anyone because they're so busy shovelling this in. It's a straight eating shot, you take a bite and you cant get in in fast enough. The only advice I have, the recipe gives you this option with the cardamom, 2-3 teaspoons. Go with 2. I did 3 and it's just a bit too much but saying that is like saying that your new Ferrari is just a bit too red.

This was the first PUC I ever made. My mom, recently deceased, made a version that I don't have the recipe for, so I started here. Pretty good but 1 tsp cardamom was plenty. Despite what many reviewers said, I thought it could be sweeter. Cooking in the cast iron skillet is a good technique. The rum is a nice touch too.

This came out very good. I used light rum because that's what I had on hand. Instead of sprinkling over the top at the end, I added about a tablespoon to the butter/sugar mix and let it simmer before adding the pineapple. My fresh pineapple was on the tart side, so I used all dark brown sugar. Otherwise, cut the cardamom down to 1-1/2 tsp. - will probably use only 1 tsp. next time, it added a great complexity, but the lingering spiciness wasn't to my taste. Will make again.

I have made this cake many times and again yesterday. It is always a winner however, I used organic un bleached flour blend and it turned out even better. Do not skip the cardamon it really enhances the cake. Made it in my 10" cast iron skillet. Wonderful!

The smell of cardamom in this cake is fantastic! And works great with brown sugar and pineapple. I couldn't smell the rum so much, but it still was really delicious. The only thing I think can be improved is the texture of the cake which is a bit dense compared to like a normal sponge cake. The pic is on my blog if you wanna see how it looks:

Cooked for 40 minutes and was way too dry. Good flavor. Will work on.

Pineappple upside down cake was originally invented for canned pineapple, which is very tender. When you use fresh (which is delicious), you need to cut it a lot thinner. I cut the recommended thickness and it was very difficult to serve and eat. Next time I'll try overlapping very thin slices. I also felt that the recipe used too much butter and sugar in the pan. I only used 1/2 tsp of cardamom, but I liked it and the rum in the batter. However the rum on top of the cake was too much: it sort of wrecked it.(I used a black rum.)

Delicioso!! I'm a fan of cardamom so I followed the recipe as written and I was not disappointed. Easy to make and to eat! I used canned pineapple and it came out fine. I will make this again.

Aaack! I'm one of those people -- ! Didn't have rum so I swapped in half as much balsamic vinegar. Cake was fabulous. I did heed the comments of prior cooks, and cut the sugar back to half a cup. Was so pretty and delicious. Will make it again soon.

I cannot rave enough about this cake! First of all, everything I ever made from this Website and from Bon Apetite and Gourmet has never failed. Second, I always read the reviews and take comments into consideration. In this recipe, I reduced the Cardamom amount in half - only used one and a half teaspoon, and it came out delicious. I would like to note that I purchased individual pineapple upside down cake muffin tins, and originally made another cake from a recipe I found on allrecipes, but it came out more like a corn bread consistency. I didn't have fresh pineapple so used canned, and I didn't have dark rum so I used coconut flavored mini bottle of jamaican rum. Couldn't taste it in the final product so I'll remember to buy dark rum next time. Note that this makes enough for 8 individual cakes. I can't say enough about the cake, it was so delicious and the taste of it was sublime. Will defintely make again!

I made this recipe yesterday. Like many others, I omitted the cardamom (except as a garnish). Mine was also cooked at around 30-35 minutes. Was intensely sweet, so you can probably cut back a smidge on the sugar in the cake (although I haven't tested this). Overall very nice recipe. Photos on my blog:

Fair waring on this one: I bakes using all 3 teaspoons of cardamon. It was too overbearing. Everything else about the cake was sublime!, Light, yet moist and firm cake, gorgeous caramel rim and lovely, sweet fruit. I used 2/3 dark sugar to 1/3 light sugar for a richer caramel. I might consider a tsp of cardamon and one teaspoon or cardamon next time.

Pineapple Upside-Down Cake

Preheat oven to 350°. Coat cake pan with nonstick spray set aside. Cook brown sugar and butter in a small deep heavy saucepan over medium heat, whisking occasionally, until mixture is bubbling and sugar is completely dissolved. Boil, whisking occasionally, until caramel darkens, thickens, emulsifies, and pulls away from sides of pan, about 3 minutes.

Step 2

Remove from heat and whisk in bourbon (mixture will bubble vigorously). Return caramel to a boil cook for 1 minute. Pour caramel into prepared cake pan and swirl pan until bottom is completely covered. Let cool completely before proceeding (caramel will harden).

Step 3

Cut skin from pineapple, making sure to remove all brown eyes. Cut 1/4-inch–1/3-inch-thick rounds from pineapple. Using cookie cutter, remove core to form rings. (If pineapple is very juicy, drain rings briefly on paper towels.) Arrange pineapple rings decoratively on top of caramel in cake pan without overlapping. (Cut rings into smaller pieces to fill any large gaps, if desired.)

Step 4

Whisk flour, baking powder, salt, and cardamom in a medium bowl. Using an electric mixer, beat sugar and butter in another medium bowl until light and fluffy, 5–6 minutes. Beat in vanilla. Add eggs one at a time, beating to blend between additions. Scrape down sides of bowl. Beat egg mixture until doubled in volume and very light and fluffy, about 2 minutes. Scrape bottom of bowl well, making sure to incorporate all butter into eggs. Beat for 1 minute longer.

Step 5

Beat in flour mixture in 3 additions, alternating with sour cream in 2 additions, beginning and ending with dry ingredients. Scrape batter into pan smooth top.

Step 6

Bake cake until a tester inserted into the center comes out clean, 50–60 minutes. Transfer to a wire rack. Let cake cool in pan for 30 minutes. Run a sharp knife around sides of pan to loosen cake tap bottom of pan and invert cake onto a large plate. DO AHEAD: Cake can be made 8 hours ahead. Cover with a cake dome and let stand at room temperature.

How would you rate Pineapple Upside-Down Cake?

Oh, this cake was simply divine but quite a lot of work! I cheated a little bit and used Dole canned pineapple rings. I substituted 2% greek yogurt for the sour cream because I prefer the texture and flavor. I also "made" my own cake flour by using 14 TB of AP flour + 2 TB of corn starch for every 16 TB of cake flour in the recipe.

Im obsessed with this recipe. Ive made it several times now. The only thing I do different is I add more cardamom, because Im a cardamom junkie. My only negative review is that my fruit "slides" down the sides as it bakes, so it doesn't stay center. Im sure there is a way to fix this but I haven't discovered it yet.

Finally--a really great pineapple upside down cake. I'm not usually a fan. Love cake. Love pineapple. Don't love them together. This, however, was fantastic! The crumb on this came was amazing. It's delicate and soft, but most and not crumbly. I can't wait to try this basic cake recipe for more types of cakes. I think the only thing I might do different with the pineapple cake is maybe a little less caramel. It's very sweet. I think it would be great with vanilla ice cream or some lightly sweetened whipped cream, though. So good.

This is a very solid (and sweet!) pineapple upside-down cake. I used to make the classic 50s version with canned pineapple and maraschino cherries, which was always one of my childhood favorites. I was intrigued to try with fresh pineapple. While I really like the cake, especially the touch of bourbon to the caramel, I didn't think this cake was that different from the old-school version. Perhaps I didn't quite cook the caramel long enough (I also make the cake in a cast-iron skillet) because it just sunk into the cake and the pineapple was cooked, but not brown. Then again, this may be my Proustian moment and no pineapple upside-down cake will live up the one of memories.

Let me start by responding to Sarabachis' comment about when to add the sour cream. It's in the instructions- it goes in turns with the flour mix.I find it best to read the recipe three times before I start because I know that BA recipes are the most reliable out there- but I on the other hand not so much. I love this recipe- it is like pineapple upside down meets custard cake. The cake is so rich and creamy and yet the pineapple is browned and marries the carmel so well. This is even after converting to gluten and dairy free! If you need to do so, I recommend Cup4Cup all purpose flour plus cornstarch to replace the cake flour and Earth Balance non-dairy butter sticks and Good Karma sour cream for the dairy replacements. Cheers!

This is my go-to pineapple upside-down cake. It’s a little more time-consuming than the average cake recipe, but it’s worth the extra steps and care. The cake is light and fluffy but moist. The caramel and pineapple are decadent and delicious. This is a show-stopper, crowd-pleaser.

Great recipe, but like so many, you have completely forgotten to specify when to add an ingredient. sour cream.

Classic Pineapple Upside Down Cake

This Classic Pineapple Upside Down Cake recipe and photography provided courtesy of Taste of Home.

Prep time 20 min

Total time 50 min

Servings 9

Calories per serving N/A

can (20 oz.) DOLE® Pineapple Slices

cups garnish whipped topping, thawed

Preheat oven to 375°F. In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain DOLE® Pineapple Slices, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple set aside.

In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt add to batter, beating well.

In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form fold into batter. Spoon into pan.

Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. If desired, serve with whipped topping.


Want to change things up with this cake? Here are a few suggestions:

  • Cut some of the pineapple rings in half and line the sides of the pan
  • Sprinkle chopped walnuts or pecans in the bottom along with the cherries and pineapple
  • You can serve this cake warm or cold. It’s delicious either way. If you serve it warm I suggest adding a scoop of vanilla ice cream with it.

How long do I bake if I use a bundt pan? Preheat the oven for 350 °F and bake or 35-40 minutes or until done. Use a wooden skewer to check. If you want to make 9” rounds preheat the oven to 375 °F and bake for 30-35 minutes. Check if it’s done with a toothpick.

How to freeze pineapple upside down cake? Allow the cake to cool and place it in the freezer for 1-2 hours long enough to allow the outside of the cake to freeze. Wrap the cake with plastic wrap then again with foil. Label and freeze for 2-3 months.

How long does pineapple upside down cake last? Store cake in an airtight container in the fridge for about 3 days.

This classic dessert will be a hit at your next get together. Be sure to check out our cupcake version too! It tastes just as good and is great for parties.