This pineapple upside down cake is a classic recipe that never goes out of style. This cake starts with a slightly-pineapple flavoured cake, which is topped with slices of pineapple, maraschino cherries and a brown sugar and butter syrup.
This cake is baked upside down, then flipped once baked to reveal the fruit and syrup topping. It’s great served warm with a scoop of vanilla ice cream, but equally as good served cooled room temperature.
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Ingredients and substitutions
- Brown sugar – It’s best to use brown sugar in the topping for this cake. However, the brown sugar in the cake batter can be substituted for white sugar, or a mixture of 1/2 cup brown sugar and 1/2 cup white sugar.
- Butter – Unsalted butter was used in the topping and cake batter, however this can be substituted with salted butter. If using salted butter, you may like to reduce or omit the added salt in the cake batter.
- Pineapple slices – Use canned pineapple slices, preferably in juice rather than syrup, as the juice is used in the cake batter.
- Maraschino cherries – The maraschino cherries can be substituted with glace cherries.
- Eggs – 2 large sized eggs were used in this cake.
- Vanilla extract – The vanilla extract can be substituted with vanilla essence.
- Plain flour
- Baking powder – Not to be confused with baking soda.
- Salt – The salt content in the cake can be increased or decreased depending on personal taste.
Store this cake in an airtight container at room temperature for up to 3 days.
This cake is suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw at room temperature before enjoying, either at room temperature or warmed up in the oven or microwave.
- 1/2 cup brown sugar, lightly packed
- 80g melted butter
- 4-6 sliced canned pineapple, juice reserved
- 1/2 cup maraschino cherries, drained
- 125g butter, softened
- 1 cup brown sugar, lightly packed
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups plain flour
- 1/2 cup reserved pineapple juice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Preheat oven to 325°F/160°c. Line with parchment paper or spray with non-stick cooking spray an 20cm springform cake pan.
- To make the topping, add the brown sugar and melted butter to a small mixing bowl. Mix until well combined. Spread the mixture over the base of the cake pan.
- Place the pineapple slices in a single layer over the brown sugar mixture, trimming the pineapple to fit as necessary. Arrange the cherries in the gaps between the pineapple slices. Set aside.
- To make the cake batter, place the softened butter and brown sugar in the bowl of a stand mixer. Beat with a flat beater attachment until pale and creamy.
- Add the eggs and vanilla extract to the butter mixture, and beat until well combined, scraping the sides of the bowl as necessary.
- Add the flour, reserved pineapple juice, baking powder and salt to the bowl. Mix until just combined.
- Spoon the cake batter into the cake pan over the pineapple slices, gently smoothing the surface. Bake for 50 minutes, or until cooked through.
- Allow the cake to cool in the pan for 20 minutes, before turning upside down onto a serving plate. Serve warm or cool further before serving.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 457Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 81mgSodium: 325mgCarbohydrates: 73gFiber: 2gSugar: 56gProtein: 4g