Pineapple Upside Down Cake

Servings : one 9" cake, serves 6-8

Yum yum! Used the recipe from Joy of Baking, only changes made was that I used canned pineapples and didn’t have cherries at home so skipped them. Made individual sized portions coz it’s easier to serve the cakes this way! I drizzled home-made custard on them when serving. DI-VINE!!

Ingredients for Topping

  • 4 tbsp. unsalted butter, cut in small pieces (1/4 cup or 55gm)
  • 3/4 cup light brown sugar (160gm)
  • 1 medium pineapple (peeled, quartered, cored, and sliced 1/4 inch thick)
  • maraschino cherries or candied cherries (optional)

Ingredients for Cake

  • 1 1/2 cups all-purpose flour (195gm)
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup unsalted butter, at room temperature (113gm)
  • 1 cup granulated white sugar (200gm)
  • 1 tsp. pure vanilla extract
  • 2 large eggs, separated
  • 1/2 cup milk (120ml)
  • 1/4 tsp. cream of tartar


Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter (or spray with a non-stick vegetable spray) a 9 inch (23 cm) round cake pan with three inch (7.5 cm) sides.

For the Topping

Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue cooking, without stirring, for a few more minutes or until bubbles just start to appear around the outside edges of the mixture (the sugar starts to caramelize). Then remove from heat, and pour into your prepared cake pan. Evenly arrange the fresh pineapple slices on top of the sugar mixture. (Can also garnish with cherries.)

For the Cake

In a large bowl, sift or whisk together the flour, baking powder, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients.

In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a firm peak. With a large spatula gently fold the beaten egg whites into the cake batter in two additions. Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for 45 – 55 minutes, or until the top of the cake has browned and starts to pull away from the sides of the pan (a toothpick inserted into the cake (not the pineapple) will come out clean). Remove from oven and place on a wire rack to cool for about 10 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate. Serve with softly whipped cream.

Can substitute one – 20 ounce (567 gram) can of pineapple slices (drained). Once drained, pat the pineapple slices dry with paper towel and arrange on top of the sugar mixture. Place a maraschino cherry in the center of each pineapple slice.


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