Pineapple Upside-Down Cake from Scratch Recipes & Special Tips

This Pineapple Upside-Down Cake from Scratch is a classic dessert that is sure to please. It is a moist, fluffy cake that is topped with a sweet and tangy pineapple topping. 

The pineapple topping is made with butter, brown sugar, and pineapple slices that are cooked until they are golden brown and caramelized. 

The cake itself is made with all-purpose flour, baking powder, salt, butter, sugar, eggs, and vanilla extract. 

It is then topped with the pineapple topping and baked until it is golden brown and cooked through. 

This Pineapple Upside-Down Cake from Scratch is a delicious and easy dessert that is sure to be a hit with everyone.

Timing For Pineapple Upside-Down Cake From Scratch

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 8-10

Yield: 1 9-inch cake

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Image Credit: thekitchn.com

Ingredients

-1/2 cup (1 stick) butter

-1/2 cup packed light brown sugar

-1 can (20 ounces) pineapple slices in juice, drained

-1/2 cup maraschino cherries, drained

-1 1/2 cups all-purpose flour

-2 teaspoons baking powder

-1/4 teaspoon salt

-1/2 cup granulated sugar

-2 large eggs

-1 teaspoon vanilla extract

-1/2 cup milk

Image Credit: bbcgoodfood.com

Directions

1. Preheat Oven To 350°F (175°C). Grease A 9-Inch (23 Cm) Round Cake Pan.

Making a pineapple upside-down cake from scratch is a simple and delicious way to enjoy a classic dessert. 

To begin, preheat the oven to 350°F (175°C). Next, grease a 9-inch (23 cm) round cake pan with butter or margarine. 

Arrange the pineapple slices in the bottom of the pan, followed by the cherries. In a separate bowl, combine the flour, baking powder, and salt. 

In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. 

Gradually add the flour mixture and milk, alternating between the two and mixing until just combined. Pour the batter over the pineapple and cherries in the cake pan. 

Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for 10 minutes before inverting onto a plate. Enjoy!

2. Place 1/4 Cup (50 G) Of Butter In The Cake Pan And Melt In The Preheated Oven.

Making a pineapple upside-down cake from scratch is a delicious way to enjoy a classic dessert. To begin, preheat the oven to 350°F (175°C). 

Grease a 9-inch (23 cm) round cake pan with butter or nonstick cooking spray. Place 1/4 cup (50 g) of butter in the cake pan and melt in the preheated oven. 

Once the butter has melted, spread it evenly over the bottom of the pan. Sprinkle 1/2 cup (100 g) of light brown sugar over the melted butter. 

Arrange pineapple slices over the sugar and add maraschino cherries to the center of each pineapple slice. 

In a medium bowl, whisk together 1 cup (125 g) of all-purpose flour, 1 teaspoon (4.9 ml) of baking powder, and 1/4 teaspoon (1.2 ml) of salt. 

In a separate bowl, beat together 1/2 cup (113 g) of butter and 1 cup (200 g) of granulated sugar until light and fluffy. Beat in 2 large eggs, one at a time. 

Add 1 teaspoon (4.9 ml) of vanilla extract and 1/2 cup (120 ml) of milk. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Pour the batter over the pineapple slices and spread it evenly. 

Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for 10 minutes before inverting it onto a plate. Enjoy!

3. Sprinkle 1/2 Cup (100 G) Of Brown Sugar Over The Melted Butter.

The third step in making a Pineapple Upside-Down Cake from scratch is to sprinkle 1/2 cup (100 g) of brown sugar over the melted butter. 

This should be done evenly over the butter, making sure that all of the butter is covered. Once the brown sugar is evenly spread, it should be gently pressed down into the butter. 

This will help the brown sugar to stick to the butter and create a nice, even layer. Once the brown sugar is in place, the next step is to arrange the pineapple slices on top of the brown sugar. 

The pineapple slices should be arranged in a circular pattern, with the center of the pineapple slices slightly overlapping each other. Finally, the cherries should be placed in the center of each pineapple slice. 

After the pineapple and cherries are in place, the cake can be baked according to the recipe instructions.

4. Arrange 1 Can (20 Oz/ 567 G) Of Pineapple Slices Over The Brown Sugar. 

Place 1 maraschino cherry in the center of each pineapple slice.

Making a pineapple upside-down cake from scratch is a delicious and rewarding experience. 

To begin, preheat the oven to 350°F (177°C). Grease a 9-inch (23 cm) round cake pan with butter and sprinkle with brown sugar. 

Arrange 1 can (20 oz/ 567 g) of pineapple slices over the brown sugar. Place 1 maraschino cherry in the center of each pineapple slice. 

In a medium bowl, whisk together 1 cup (125 g) of all-purpose flour, 1 teaspoon (4.9 g) of baking powder, and 1/4 teaspoon (1.2 g) of salt. 

In a separate bowl, cream together 1/2 cup (113 g) of softened butter and 1/2 cup (99 g) of granulated sugar until light and fluffy. 

Beat in 2 eggs, one at a time. Add 1 teaspoon (5 ml) of vanilla extract and 1/2 cup (120 ml) of milk. Gradually add the flour mixture to the wet ingredients and mix until just combined. 

Pour the batter over the pineapple slices and spread evenly. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean. 

Let cool for 10 minutes before inverting onto a plate. Enjoy your homemade pineapple upside-down cake!

5. In A Medium Bowl, Whisk Together 1 1/2 Cups (190 G) Of All-Purpose Flour 

1 teaspoon (4.9 ml) of baking powder, and 1/4 teaspoon (1.2 ml) of salt.

Making a pineapple upside-down cake from scratch is a simple and delicious way to enjoy a classic dessert. 

To begin, in a medium bowl, whisk together 1 1/2 cups (190 g) of all-purpose flour, 1 teaspoon (4.9 ml) of baking powder, and 1/4 teaspoon (1.2 ml) of salt. 

This will be the base for the cake. Next, in a separate bowl, cream together 1/2 cup (113 g) of butter and 1 cup (200 g) of granulated sugar until light and fluffy. Add in 2 eggs and mix until combined. 

In a third bowl, combine 1/2 cup (120 ml) of buttermilk, 1 teaspoon (5 ml) of vanilla extract, and 1/4 teaspoon (1.2 ml) of almond extract. Slowly add the wet ingredients to the creamed butter and sugar mixture and mix until just combined. 

Lastly, fold in the dry ingredients until just combined. Grease a 9-inch (23 cm) round cake pan and layer the bottom with pineapple slices. 

Pour the cake batter over the pineapple slices and bake in a preheated 350°F (177°C) oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool before inverting onto a plate and serving. Enjoy!

6. In A Large Bowl, Cream Together 1/2 Cup (113 G) Of Butter 

1 cup (200 g) of granulated sugar until light and fluffy.

Making a pineapple upside-down cake from scratch is a delicious treat that is surprisingly easy to make. 

To begin, in a large bowl, cream together 1/2 cup (113 g) of butter and 1 cup (200 g) of granulated sugar until light and fluffy. 

Next, add two eggs and mix until combined. In a separate bowl, whisk together 1 1/2 cups (190 g) of all-purpose flour, 1 teaspoon (5 g) of baking powder, and 1/4 teaspoon (1 g) of salt. 

Slowly add the dry ingredients to the wet ingredients and mix until combined. Grease a 9-inch (23 cm) round cake pan and spread a layer of pineapple slices on the bottom. 

Sprinkle 1/2 cup (100 g) of brown sugar over the pineapple slices and dot with 1/4 cup (57 g) of butter. 

Pour the cake batter over the pineapple slices and spread evenly. Bake in a preheated 350°F (177°C) oven for 35-40 minutes or until a toothpick inserted into the center comes out clean. 

Allow the cake to cool for 10 minutes before inverting onto a plate. Serve warm and enjoy!

7. Beat In 2 Large Eggs, One At A Time.

The seventh step in making a delicious Pineapple Upside-Down Cake from scratch is to beat in two large eggs, one at a time. 

Begin by cracking the first egg into a small bowl. Use a fork to beat the egg until it is a consistent yellow color. 

Then, pour the egg into the cake batter and mix it in with a wooden spoon or electric mixer until it is fully incorporated. Repeat the same steps with the second egg. 

Be sure to mix the egg in thoroughly to ensure that the cake will bake evenly. Once both eggs have been added, the batter should be thick and creamy. 

Congratulations, you have successfully completed the seventh step in making a scrumptious Pineapple Upside-Down Cake from scratch!

8. Alternately Add The Flour Mixture

1/2 cup (120 ml) of milk to the creamed mixture, beginning and ending with the flour mixture.

Making a pineapple upside-down cake from scratch is a simple and delicious way to enjoy a classic dessert. 

To begin, preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan with butter and sprinkle it with brown sugar. 

Arrange pineapple slices in a single layer on the bottom of the pan. In a separate bowl, mix together 1/2 cup (112 g) of softened butter, 1 cup (200 g) of white sugar, and 2 eggs until the mixture is light and creamy. 

In another bowl, combine 1 1/2 cups (190 g) of all-purpose flour, 1 teaspoon (4.9 ml) of baking powder, and 1/4 teaspoon (1.2 ml) of salt. 

Alternately add the flour mixture and 1/2 cup (120 ml) of milk to the creamed mixture, beginning and ending with the flour mixture. 

Pour the batter into the prepared pan and bake for 30 to 35 minutes. Let the cake cool for 10 minutes before inverting it onto a plate. Enjoy your homemade pineapple upside-down cake!

9. Pour The Batter Over The Pineapple Slices And Spread Evenly.

Making a pineapple upside-down cake from scratch is a delicious and rewarding experience. The first step is to preheat the oven to 350 degrees Fahrenheit. 

Next, prepare the cake batter by combining the dry ingredients such as flour, baking powder, and salt in a bowl. In a separate bowl, cream together the butter and sugar until light and fluffy. 

Then, add the eggs one at a time, beating well after each addition. Finally, add the dry ingredients and milk alternately, stirring until just combined.

Once the cake batter is ready, prepare the pineapple topping. Grease a 9-inch round cake pan with butter and sprinkle with brown sugar. Arrange the pineapple slices on the bottom of the pan and top with cherries. 

Finally, pour the cake batter over the pineapple slices and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. 

Allow the cake to cool before inverting onto a plate and serving. Enjoy!

10. Bake In Preheated Oven For 35 To 40 Minutes.

Making a pineapple upside-down cake from scratch is a simple and rewarding process. 

First, preheat the oven to 350°F. Grease a 9-inch round cake pan with butter and sprinkle with brown sugar. Arrange pineapple slices and cherries in the bottom of the pan. 

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. 

Beat in the eggs one at a time, then add the vanilla extract. Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. 

Pour the batter over the pineapple and cherries in the pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. 

Let the cake cool in the pan for 10 minutes before inverting it onto a plate. Enjoy your homemade pineapple upside-down cake!

11. Let The Cake Cool In The Pan For 10 Minutes

Then invert onto a serving plate. serve warm or at room temperature.

Making a pineapple upside-down cake from scratch is a simple yet delicious way to enjoy a classic dessert. 

To start, preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch round cake pan and spread a layer of butter on the bottom. 

Sprinkle a layer of brown sugar over the butter and arrange pineapple slices in a single layer over the sugar. Place a maraschino cherry in the center of each pineapple slice. 

In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. 

Add the vanilla extract and mix until combined. Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. 

Spread the batter evenly over the pineapple slices in the cake pan. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. 

Let the cake cool in the pan for 10 minutes, then invert it onto a serving plate. Serve warm or at room temperature. Enjoy!

Nutrition Facts (Per Serving)

  • Serving Size: 1/12 of Cake
  • Calories: 222
  • Total Fat: 8.7g
  • Saturated Fat: 4.9g
  • Trans Fat: 0.2g
  • Cholesterol: 57mg
  • Sodium: 162mg
  • Total Carbohydrate: 33.5g
  • Dietary Fiber: 0.7g
  • Sugars: 22.7g
  • Protein: 2.7g

Pineapple Upside Down Cake (Classic Version) – Joyofbaking.Com

Special Tips

1. Use a light-colored cake pan to ensure the cake bakes evenly.

2. When adding the pineapple slices, be sure to press down firmly so they stick to the cake.

3. Use a toothpick to test the doneness of the cake – it should come out clean when inserted into the center.

4. Allow the cake to cool in the pan for 5-10 minutes before inverting onto a plate.

5. Serve warm with a dollop of whipped cream or ice cream. Enjoy!

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