Pineapple Upside down Cake

A pineapple upside down cake is always a show stopper for any occasion. Even for a home baker like myself, it's such an easy way to wow my guests. They're always blown away when I set it on the table for dessert.

The original recipe calls for canned pineapple slices, but I used fresh pineapple slices in this recipe.

All I did was peel and slice the pineapples, then I removed the core with a small knife. I also substituted light brown sugar for dark brown sugar. I love the dark contrast the brown sugar gives the cake when it caramelizes.

If you find it too complicated to make your own cake mix, you can buy pre-packed vanilla cake mix and follow the instructions, while you prepare the topping of your pineapple upside down cake.



¼ cup unsalted butter, melted

½ cup brown sugar, packed

Sliced pineapple (canned or fresh)

Maraschino cherries



1 ½ cups flour

1 teaspoon baking powder

¼ teaspoon salt

1 cup sugar

 ½ cup unsalted butter

 2 large eggs

 ½ cup pineapple juice



  • Heat oven to 1800 C and spray a 9 inch round baking pan with cooking spray.

  • To make topping, pour ¼ cup of melted butter into the pan and sprinkle the brown sugar. Top with pineapple slices, starting with one ring placed in the middle. Then arrange the remaining slices around the middle ring. Place a cherry in the centre of each ring and set the pan aside.

  • To prepare the cake, sift together, the flour, baking powder, and salt in a medium bowl. Place the sugar and butter in a large mixing bowl and beat with an electric hand mixer on medium speed for about 5 minutes. Add the eggs, one at a time and beat until smooth.

  • Add the flour mixture in 3 batches alternating with the pineapple juice. Start with 1/3 of the flour mixture, and mix until incorporated. Then add half of the pineapple juice, and mix, and then add ½ of the remaining flour mixture. Mix until incorporated, and add the remaining pineapple juice. Mix for about 30 seconds, and then add the rest of the flour mixture. Mix until completely smooth.

  • Gently spread the cake batter over the fruit, using a large spoon. Bake for 45 minutes. Allow cake to cool for about 10 minutes.

  • Invert a large serving plate over the cake and flip the cake pan over. Gently remove cake pan. Slice and serve warm.


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