How to make Pineapple Upside Down Cake

Published Date
Average: 5 (2 votes)
Prep Time
25 mins
Cook Time
45 mins
Total Time
70 mins
Recipe Type
8-10 servings

Pineapple Upside Down Cake is a soft and buttery cake with sliced caramelized pineapple and maraschino cherries. Tip: For an enhanced pineapple flavour, substitute some of the whole milk with pineapple juice.

  • 60g melted butter
  • 100g dark brown sugar
  • 8-10 pineapple slices
  • 15 maraschino cherries
  • 180g cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 85g room temperature butter
  • 150g granulated sugar
  • 2 large egg whites
  • 80g plain yoghurt
  • 1 teaspoon vanilla extract
  • 80ml whole milk
  1. Heat oven to 350 F (177 C).
  2. Topping: Pour melted butter into an ungreased 9×2 inch round cake pan which is around 2 inches deep and sprinkle with brown sugar. Blot excess liquid off the fruits and arrange 6-7 pineapple slices on top of the brown sugar. Place the cherries in the center of the pineapple rings. Store pan in the refrigerator while preparing the batter.
  3. Cake batter: Sift cake flour with baking powder as well as baking soda and add salt.
  4. Beat butter and sugar on high speed for 2 minutes until creamy. Beat egg whites in a separate bowl until fluffy and add to butter mixture. Mix in plain yoghurt and vanilla extract.
  5. Fold in dry ingredients and turn onto low speed. Gradually pour in milk and whisk until batter is just combined and free of lumps. The batter should be slightly thick.
  6. Remove pan with topping from the refrigerator and evenly pour in cake batter.
  7. Bake for 35-45 minutes. Half time through the baking loosely cover the cake with aluminum foil to prevent the surface from becoming too dark.
  8. When the inserted toothpick comes out clean remove cake from the oven and leave to stand for 20 minutes. Carefully flip the slightly cooled cake onto a serving plate and allow to cool down completely at room temperature before slicing and serving.

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