Pineapple Upside-Down Cake from Scratch

Pineapple Upside-Down Cake from Scratch
  • PREP TIME
    15 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    1 hrs 10 mins
  • SERVING
    10 People
  • VIEWS
    27

Transport yourself to a bygone era with this luscious Pineapple Upside-Down Cake. A timeless classic, reimagined with juicy pineapple, tart cranberries, and a hint of spice. The caramel base and moist cake create a symphony of flavors and textures that will leave you craving more.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    42 g
  • Cholesterol
    75 mg
  • Fiber
    1 g
  • Protein
    4 g
  • Saturated Fat
    9 g
  • Sodium
    158 mg
  • Sugar
    27 g
  • Fat
    15 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x2 ½-inch round cake pan. (5 minutes)

02

Step

Combine brown sugar and ¼ cup melted butter in a bowl; spread evenly into the prepared pan. Place 10 pineapple pieces around outer edge of pan, facing the same way, place remaining 2 pieces in the center. Place 1 cranberry between each pineapple piece. (10 minutes)

03

Step

Beat granulated sugar and ½ cup softened butter together in a bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well and scraping sides of the bowl after each addition. Beat in baking powder, vanilla extract, almond extract, cinnamon, and salt until combined. (10 minutes)

04

Step

Add flour and milk to batter in 3 additions, adding ½ cup flour and ¼ cup milk at a time, mixing well after each addition, until thoroughly combined. (5 minutes)

05

Step

Pour batter over pineapple slices, making sure batter gets between them. Spread and smooth batter using an offset spatula. (2 minutes)

06

Step

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. (40-45 minutes)

07

Step

Cool cake on a wire rack for 15 to 20 minutes. Run a knife around the edges to loosen. Place a plate over pan and quickly invert to release cake, waiting a few seconds and tapping the pan several times if it doesn't immediately separate from the pan. (20 minutes)

For an extra layer of flavor, consider adding a tablespoon of dark rum or bourbon to the melted butter and brown sugar mixture.
If fresh pineapple isn't available, canned pineapple rings, well-drained, can be substituted. Adjust baking time accordingly.
Serve warm with a dollop of homemade whipped cream or a scoop of vanilla ice cream for an unforgettable dessert experience.

Akeem Hermiston

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 9 Ratings)
Total Reviews: (7)
  • Karson Hirthe

    This recipe is a keeper! The cake turned out perfectly moist and the pineapple was so flavorful.

  • Orie Weimann

    I used canned pineapple and it worked great. So easy and delicious!

  • Adriana Farrell

    Next time, I might try adding some chopped pecans to the batter for extra crunch.

  • Corene Williamson

    My family devoured this cake in minutes! It's definitely going to be a new tradition.

  • Una Kerluke

    I loved the addition of cranberries – it added a nice tartness that balanced the sweetness of the pineapple.

  • Brianne Larkin

    The almond extract gave it a unique and delicious flavor.

  • Roy Hagenes

    I had some trouble getting the cake to release from the pan, but it was worth the effort!

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