Pineapple Upside Down Cake Recipe

Who doesn’t love a good pineapple upside cake? It’s so delicious and the best part about it, is that you don’t have to worry about cake decorating. It’s a ready made pretty cake! I love pineapples and I love the cherries used as a topper. This is hands down one of my favorite cakes to eat and to bake.

My mommy is a champion baker of pineapple upside down cake and my love for this cake stemmed from her. I have baked this cake a number of times before I perfected it. There were times it was too runny, too dense, too sweet, too ugly and the list goes on. After a multitude of attempts, I was able to bake this cake like my mom and to put  my own spin on it. My secret is adding a pinch of coconut essence to the cake, it sounds simple but it makes a huge but still subtle difference.

If using a stand mixer, do not use the mixer to mix dry and wet ingredients. Use a spoon to stir the dry ingredients into the wet ingredients in a circular motion and then through the mixture vertically. This helps to aerate the cake and prevent air bubbles from forming, it also prevents overmixing of the cake and it results in a less dense cake.

My grandpa loves my cake! He didn’t even want to share!

INGREDIENTS

TOPPING

  • 1/4 cup unsalted butter, melted
  • 1/2 cup brown sugar
  • 1 tin sliced pineapple
  • 15-20 maraschino cherries

CAKE

  • 1 2/3 cups all-purpose flour, sifted
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs
  • 1/4 cup plain yougurt
  • 1/2 cup milk
  • 1/4 cup pineapple juice (from canned pineapple)
  • 1 tsp vanilla essence
  • 1 tsp coconut essence

METHOD

  1. Grease cake pan and line with wax paper

  2. Add melted butter to pan
  3. Sprinkle brown sugar over butter
  4. Place pineapple slices in any arrangement that suits you and add cherries between the slices


  5. In the bowl of a stand mixer, cream together butter and sugars(mixture will be gritty)

  6. Add eggs, one at a time, followed by yogurt, milk, pineapple juice, vanilla essence and coconut essence







  7. In a medium bowl, sift flour, baking powder, baking soda and salt
  8. Gently add the flour mixture to wet ingredients, stirring with a spoon in circular motions and one through the center
  9. Mix until mixture is homogeneous and no lumps remain
  10. Spoon batter into pan with prepared topping



  11. Bake at 350°F in a preheated oven for 1 hour or until a knife stuck in the center of cake comes out clean
  12. Allow to cool
  13. Carefully invert cake on a plate or serving dish

  14. Serve with salted caramel ice cream or any ice cream of your choice