Pineapple Upside-down Cake Recipe- Learn Like a Pro

Pineapple Upside-down Cake Recipe- Learn Like a Pro:-Using this traditional recipe for pineapple upside-down cake, you may create an atmosphere that is reminiscent of a tropical paradise. With its caramelized pineapple topping and soft, buttery cake base, this dessert has been a fan favorite for a very long time and is suitable for any event.

Pineapple Upside-down Cake Recipe- Learn Like a Pro


If you follow these straightforward instructions, you will be able to make a slice of sweet heaven that will leave everyone begging for more.




For the Pineapple Topping:

  • ½ cup unsalted butter
  • 1 cup packed brown sugar
  • 1 can (20 oz) pineapple slices in juice, drained
  • Maraschino cherries, drained (optional)


For the Cake Batter:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup buttermilk (or ¾ cup milk mixed with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes)


Also Read:-Easy Homemade Churros with Chocolate Sauce Recipe- Easiest Recipe Ever



  • Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). After greasing a circular cake pan measuring 9 inches, set it aside.
  • For the preparation of the pineapple topping, begin by melting the half cup of butter in a small saucepan over medium heat.


  • In around two to three minutes, stir in the brown sugar until it has dissolved and became frothy.
  • Spread the ingredients out equally across the bottom of the cake pan that has been prepared.


  • Pour the mixture into the pan. In the event that you so wish, you can place a maraschino cherry in the middle of each pineapple ring after you have arranged the pineapple slices on top of the brown sugar mixture.
  • You should combine the all-purpose flour, baking powder, baking soda, and salt in a basin of medium size and whisk them together. Put aside for later.


  • The butter that has been softened and the granulated sugar should be creamed together in a large mixing bowl using either a hand mixer or a stand mixer until the mixture is light and fluffy.
  • One egg at a time, beat in the eggs until they are completely incorporated. Extract of vanilla should be stirred in.


  • In a slow and steady manner, incorporate the dry flour mixture into the liquid components, alternating with the buttermilk.
  • Start with the flour mixture and finish with the buttermilk. While taking care not to overmix, mix until the ingredients are barely mixed.


  • In order to ensure that the pineapple slices are completely covered, pour the cake batter over them in the cake pan and smooth it out evenly.
  • In an oven that has been preheated, bake the cake for forty to forty-five minutes, or until a toothpick that has been inserted into the middle of the cake comes out clean.


  • Remove the cake from the oven and allow it to cool for ten to fifteen minutes while it is still in the pan.
  • It is important to carefully invert the cake onto a serving dish or platter while it is still warm.


  • This will allow the pineapple topping to become the top of the cake.
  • In the event that any pineapple slices adhere to the pan, remove them and carefully reposition them on the cake.


  • The Pineapple Upside-Down Cake can be served either warm or at room temperature.
  • If desired, it can be sliced and served with whipped cream or vanilla ice cream and served, respectively.


Nutrition Facts:

  • Serving Size: 1 slice (assuming 10 slices per cake)
  • Calories: Approximately 350 kcal
  • Total Fat: 16g
  • Saturated Fat: 10g
  • Cholesterol: 80mg
  • Sodium: 200mg
  • Total Carbohydrates: 49g
  • Dietary Fiber: 1g
  • Sugars: 32g
  • Protein: 4g


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