Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Pineapple Upside-Down Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 11 reviews
  • Author: Evelyn
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This easy Pineapple Upside-Down Cake recipe features caramelized pineapple chunks atop a moist, buttery cake base. The rich caramel sauce is made from scratch, cooking sugar and butter until perfectly amber, then combined with tender pineapple pieces. The cake batter is a simple mixture of flour, baking powder, butter, sugar, eggs, vanilla, and milk, baked until golden brown. Served warm or at room temperature, this classic dessert is delightful on its own or paired with vanilla ice cream or whipped cream.

Ingredients

Pineapple Topping

  • ¾ cup granulated sugar
  • ½ cup water
  • 5 cups fresh pineapple, cut into 1-inch (2.5 cm) chunks
  • 6 tablespoons butter

Cake Batter

  • 1½ cups all-purpose flour, spooned and leveled
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup (1½ sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 3 large eggs
  • 1½ teaspoons vanilla extract
  • ¼ cup milk

Serving

  • Vanilla ice cream or whipped cream, optional

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and position the oven rack in the middle. Grease a 9-inch (23-cm) round cake pan with butter or nonstick spray to prevent sticking.
  2. Make the Pineapple Topping: In a 12-inch skillet, combine the sugar and water. Swirl the pan gently to moisten the sugar and bring the mixture to a boil over high heat without stirring. Cook until it turns golden at the edges, about 4-5 minutes. Swirl occasionally until the caramel turns a uniform amber color, watching closely for burnt sugar aroma.
  3. Add Butter and Pineapple: Reduce heat to low and carefully add butter; it will bubble vigorously. Swirl until smooth. Add the pineapple chunks carefully to avoid splattering. Some caramel may harden but will melt again. Bring to a boil over high heat, then reduce to medium-low and cook, stirring occasionally, until pineapple softens and slightly golden, about 8 minutes.
  4. Transfer Pineapple and Finish Caramel: Use a slotted spoon to transfer pineapple evenly into the prepared cake pan. Tilt the skillet to pool juices and scoop out pineapple easily. Continue cooking caramel on high for 2-3 minutes until thickened and foamy. Test by scraping a wooden spoon across the pan bottom; caramel should hold a line for 2-3 seconds. Pour caramel sauce evenly over the pineapple. Set aside to cool slightly.
  5. Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt to combine evenly.
  6. Cream Butter and Sugar: In a mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well and scraping down sides after each. Beat in vanilla extract. The batter might look curdled; this is normal.
  7. Incorporate Dry Ingredients and Milk: On low speed, add the flour mixture in three additions, alternating with milk in two additions, beginning and ending with flour. Mix just until combined; do not overmix.
  8. Assemble the Cake: Spoon the batter evenly over the pineapple and caramel in the cake pan. Smooth the top carefully with an offset spatula to create an even layer.
  9. Bake the Cake: Bake for 45 to 50 minutes, or until the cake is golden on top and a tester inserted into the center comes out clean.
  10. Cool and Serve: Cool the cake in the pan on a wire rack for 30 minutes. Run a knife around the pan edges to loosen the cake, then invert onto a serving plate. If any pineapple sticks to the pan, place it back on top. Serve warm or at room temperature with optional vanilla ice cream or whipped cream. Use a serrated knife to slice through the pineapple layer.

Notes

  • Use fresh pineapple for the best flavor and texture; canned pineapple may impart excess liquid.
  • Watch the caramel carefully while cooking to avoid burning it, as it can quickly go from golden to bitter.
  • The cake batter may look slightly curdled after adding eggs; this is normal and will bake up just fine.
  • Letting the cake cool partially before inverting helps maintain the pineapple arrangement and avoids breakage.
  • For safer handling of hot caramel, use a long-handled spoon or oven mitts and add ingredients slowly to prevent splatters.

Find it online: https://evelynscooking.com/easy-pineapple-upside-down-cake-recipe/