Best Pineapple Upside Down Cake

If you love upside-down cakes like ours, then feel free to check out some of our favorites, like the easy peach upside-down cake and caramel almond chocolate upside-down cake.

Why you’ll love this recipe?

Don’t forget to check my popular and easy pineapple butter cake recipe.

Ingredients

For the caramelized pineapple topping

Butter: I have used unsalted butter. Brown sugar: Caramelize the pineapple slices, adding beautiful color and sweet flavor. Juice of chopped pineapple: After you chop pineapples, any leftover juice is added for flavor. Pineapple: I have used fresh and ripe pineapples and chopped a few of them into a heart shape. Cut them into round rings or slices. You can even use canned pineapple for the recipe.

For the cake batter

Brown butter or Unsalted butter: I have added brown butter. This adds a unique flavor and nutty aroma. You can use melted unsalted butter if desired. Cardamom powder and Vanilla extract: For flavor. You can add cinnamon or nutmeg instead of cardamom if desired. All-purpose flour: Basic all-purpose flour works best for this cake. Don’t need any fancy cake flour. Baking powder: This is what makes your cake rise and gives a fluffy texture. White Sugar: This sweetens the base of upside-down cake. Salt: All the flavor in the cake is enhanced by this ingredient. Egg: Makes your cake rise and provides the necessary moisture. Milk: I have used cold whole milk. You can use 2 % milk, skim milk, and dairy-free milk also. I have also tried adding pineapple juice. But I like it with whole milk. You can even use ½ portion of milk and ½ of pineapple juice if desired. See the recipe card below for a full list of ingredients and measurements.

Step-by-step instructions

Prepare the caramelized pineapple topping

Prepare the topping for the upside-down pineapple cake by cutting the pineapple into heart-shaped pieces, slices, or rings. Melt butter in a cake pan or skillet on medium-low flame and add brown sugar and pineapple juice and stir until it dissolves and comes to a gentle boil. Switch off the flame and arrange the pineapple slices on a single layer over this melted brown sugar.

Prepare the cake batter

Preheat the oven to 400 degrees F. Mix cardamom powder, flour, salt, baking powder, white sugar, and salt in a bowl. Add vanilla extract, egg, and cold milk and whisk just until combined, and then add the melted brown butter or unsalted butter and mix. Pour this batter over the arranged pineapple slices and spread evenly to cover.

Bake the cake

Bake in preheated oven for 30 to 35 minutes until the edges begin to bubble and the top turns a golden brown color, or until it is fully cooked. You can check for doneness by inserting a knife or toothpick into the center, and if it comes out clean, the dish is ready.

Cool, flip and serve

Allow the cake to cool in the pan for a duration of 5 to 10 minutes. Prior to flipping the cake, use a knife that has been buttered to run it along the edges. Take an upside-down serving plate and position it on top of the cake pan, then turn the plate and pan over so that the caramelized peaches are displayed on top. Serve upside-down pineapple cake warm and enjoy with whipped cream or vanilla ice cream or simply a cup of coffee.

Tips

To make brown butter: Additionally, to make brown butter, melt butter on low heat until it turns golden brown and has a pleasant aroma. You can check details on the making of brown butter. Be careful not to overmix the batter, as this will result in a dense cake.

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