Name: How to make Pineapple Upside Down Cake
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 8-10 persons
Cuisine: American
Ingredients: 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

Close up shot of one whole Pineapple Upside Down Cake

Step into the sweet world of classic desserts with our Pineapple Upside Down Cake, a delightful treat that promises to brighten any table. This recipe brings together the lush sweetness of caramelized pineapple topped with vibrant maraschino cherries, all nestled in a soft and buttery cake that's as enjoyable to make as it is to eat.

Crafted with precision and a dash of nostalgia, this cake underwent meticulous development to ensure each bite is perfect.

Whether you're a seasoned baker or trying your hand at this retro classic for the first time, our recipe is designed to guide you to flawless results. Enjoy the process as much as the product, and let's bake a little joy into every slice!

Tip: For an enhanced pineapple flavor, substitute some of the whole milk with pineapple juice.

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Cooling Rack

Digital Food Kitchen Scale

Medium Mixing Bowl

Sifter

Spatula

Springform Cake Pan 9 inch

Stainless Steel Measuring Spoons

Stand Up Mixer

Stand Up Mixer Whisk Attachment

Whisk

Author: Narandradath Jaikaran

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Time & Serves

Prep Time

25 mins

Cook Time

45 mins

Total Time

70 mins

Serves

8-10 persons

Ingredients

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

Instructions

Heat oven to 350 F (177 C).

Topping: Pour melted butter into an ungreased 9×2 inch round cake pan around 2 inches deep and sprinkle with brown sugar. Blot the 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 the pan in the refrigerator while preparing the batter.

Cake batter: Sift cake flour, baking powder, baking soda, and add salt.

Beat the butter and sugar at high speed using a stand-up mixer, for 2 minutes until creamy. Beat the egg whites in a separate bowl until fluffy and add to the butter mixture. Mix in plain yogurt and vanilla extract.

Fold in the dry ingredients and turn at low speed. Gradually, pour in the milk and whisk until the batter is just combined and free of lumps. The batter should be slightly thick.

Remove the pan with toppings from the refrigerator and evenly pour in the cake batter.

Bake for 35-45 minutes. Half through the baking, loosely cover the cake with aluminum foil to prevent the surface from becoming too dark.

When the inserted toothpick comes out clean, remove the cake from the oven and leave to stand for 20 minutes. Carefully flip the slightly cooled cake onto a serving plate and allow it to cool down completely at room temperature before slicing and serving.

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