Pineapple upside down cake

Pineapple Upside Down Cake: A Retro Delight Reimagined

There’s something magical about flipping a cake and revealing a glossy, golden crown of caramelized pineapple rings. The pineapple upside down cake has graced tables since the 1920s, when canned fruit became a symbol of modern luxury. Yet, even today, it carries the same comforting aroma and joyful presentation that made it famous decades ago. This version keeps the classic flavors but adds just enough finesse to make it shine in any modern kitchen.

🛒 Ingredients

For the Pineapple Topping:

• ¼ cup (60g) unsalted butter, melted
• ½ cup (100g) packed light brown sugar
• 6–8 pineapple rings (fresh or canned, drained)
• 10–12 maraschino cherries

For the Cake Batter:

• 1½ cups (190g) all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• ½ cup (120ml) whole milk (or buttermilk for a richer flavor)
• ¼ cup (60ml) pineapple juice (from the can or freshly squeezed)

🕒 Timing

• Prep time: 20 minutes
• Cook time: 40–45 minutes
• Total time: 1 hour 5 minutes
• Servings: 8–10 slices
• Estimated calories: ~340 per serving

👩‍🍳 Directions

1. Prepare the Pan:
   Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan generously. Pour in the melted butter and sprinkle the brown sugar evenly over it.
2. Arrange the Pineapple:
   Lay pineapple rings over the brown sugar mixture, slightly overlapping if needed. Place a maraschino cherry in the center of each ring (and between rings if you like a pop of color).
3. Make the Cake Batter:
   In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream together softened butter and sugar until light and fluffy (about 2–3 minutes).
4. Add the Wet Ingredients:
   Beat in eggs one at a time, then stir in vanilla. Gradually add the dry ingredients in three additions, alternating with milk and pineapple juice. Mix until just combined — don’t overbeat.
5. Bake It:
   Pour the batter gently over the pineapple layer and spread evenly. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
6. The Flip (The Moment of Truth):
   Let the cake cool for 10 minutes, then carefully run a knife around the edges. Place a large serving plate on top of the pan and invert it in one swift motion. Let it rest for a minute before removing the pan to reveal the beautiful caramelized topping.
7. Serve Warm:
   Best enjoyed slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream.

🌿 Ingredient Substitutions & Dietary Swaps

• Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum.
• Dairy-Free: Substitute butter with coconut oil or vegan butter, and milk with almond or oat milk.
• Healthier Option: Use coconut sugar instead of brown sugar and reduce sugar in the batter by ¼ cup.
• Fresh Pineapple Alternative: If using fresh pineapple, pat slices dry before placing in the pan to avoid excess moisture.

💡 Chef Tips & Tricks

• Prevent sticking: Line the bottom of the pan with parchment paper before adding the butter-sugar mix.
• Caramel boost: Sprinkle a pinch of sea salt over the brown sugar before layering the pineapple for a salted-caramel twist.
• Extra moistness: Replace 2 tbsp of milk with sour cream for a softer crumb.
• Perfect flip: After baking, cool just long enough to handle — if you wait too long, the caramel may harden and stick.

🍰 Serving Suggestions

This cake pairs beautifully with:

• Coconut Cream Pie for a tropical dessert spread
• Grilled Teriyaki Chicken to balance sweet and savory
• Lime or Passionfruit Sorbet for a refreshing finish