Pineapple Upside-Down Cake
Apr 07, 2025
This fresh pineapple upside-down cake is a tropical twist on the nostalgic classic, made entirely from scratch with juicy slices of real pineapple and a rich, buttery brown sugar topping. The tender vanilla cake beneath is light and fluffy, with just the right amount of sweetness to balance the caramelized fruit. Unlike the canned version, using fresh pineapple brings a vibrant brightness and natural tartness that elevates the entire dessert. Perfect for special occasions or a weekend treat, this cake is as beautiful as it is delicious—and it's guaranteed to impress when you flip it out of the pan and reveal that golden, glistening fruit on top.
NOTE: This recipe is formatted for higher altitude. If you are cooking at sea level double the quantities of baking soda and baking powder.
Ingredients:
1β
cups (170g) all-purpose flour
¾ teaspoon baking powder
β
teaspoon baking soda
½ teaspoon salt
½ fresh pineapple, halved lengthwise, cored, and peeled
½ stick (¼ cup or 57g) unsalted butter, softened
β
cup (67g) packed light brown sugar
½ cup (100g) granulated sugar
2 teaspoons pure vanilla extract
2 large eggs, at room temperature
β
cup (160ml) well-shaken buttermilk
For the Pan:
½ stick (¼ cup or 57g) unsalted butter
β
cup (67g) packed light brown sugar
Instructions:
Place oven rack in the middle position and preheat the oven to 350°F (175°C). Sift together the flour, baking powder, baking soda, and salt into a bowl. Cut the pineapple crosswise into ¼-inch thick wedges.
Butter a 9-inch round cake pan (2 inches deep), lightly on the sides and generously on the bottom. Use ½ stick of butter and sprinkle all of the brown sugar evenly across the bottom. Arrange the pineapple slices in an overlapping circular pattern, starting from the center of the pan.
Using an electric mixer on medium speed, beat the remaining ½ stick of butter, granulated sugar, and vanilla until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Make sure you scrape the bowl well and that everything is mixed together well. Reduce mixer speed to low and add the flour mixture in batches, alternating with buttermilk. Begin and end with the flour, mixing just until the batter is smooth.
Pour and spread the batter evenly over the arranged pineapple in the pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a rack for 15 minutes. Invert the cake onto a plate, remove the pan, and let it cool completely to room temperature.
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