A super moist and fluffy classic pineapple upside down cake…
You know how I was really obsessed with upside-down cakes last summer? Once I learned how to bake them and how EASY they were to bake, I baked an upside down cake every other day for a few weeks! Spicy banana upside down cake (I even baked this on a cooking show on Jordan TV!), pear upside down cake, and even an upside down loquat cake!! Now I don’t really know why I never posted a pineapple upside down cake recipe, it’s an old classic that everybody LOVES and it comes out perfect every time I bake it. So here I am sharing this brilliant recipe with you today!
What I really love about this cake is that you don’t need to frost it for extra flavor, or to make it look nicer. It is full of flavor the way it is, the juicy pineapples with the brown sugar are extremely delicious and pretty. The classic cake is usually made of pineapples with red bright maraschino cherries arranged between the pineapple slices, but since I don’t like the way they taste I replace them with fresh strawberries instead, they look good and they taste much better than the cherries.
This beautiful cake is very easy to make and the taste is WONDERFUL! You can even brag about it to your friends 😉 You can serve it warm, in room temperature or even cold. It can also be served with Vanilla ice cream on the side OHMYGODNESS the cake will disappear on the same day!!!
Store in a container in the fridge for up to 3 days.
For the topping
- 1 tablespoon unsalted butter melted – to grease the pan
- ½ cup light brown sugar packed
- 1 (8 ounce) can sliced pineapple
- 8 maraschino cherries or strawberries
For the cake
- ½ cup unsalted butter room temperature
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 and ¾ cups all-purpose flour sifted
- ¼ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ cup milk
- Heat oven to 180°C (350°F). Butter a 9-inch round cake pan or spray with baking spray.
- Prepare the topping first, sprinkle pan with 1/2 cup brown sugar then top with pineapple slices and arrange cherries/strawberries between slices. Set aside.
- Combine the flour, salt, and baking powder in a bowl. In a large mixing bowl with electric mixer, beat butter with the sugar until light and fluffy. Beat in eggs and vanilla extract. Add the flour mixture to the first mixture, alternating with the milk, beating just until blended. Spoon the batter evenly over the pineapple slices; gently spreading to cover. Bake for 55 to 65 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Invert the hot cake onto a platter or cake plate and let stand for about 5 minutes. Slice and serve warm or in room temperature.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen