Go Back
–+ servings
Pineapple Upside Down Cake

Mouthwatering Pineapple Upside Down Cake for Sweet Moments

This Pineapple Upside Down Cake is a nostalgic dessert featuring caramelized pineapple and a fluffy cake, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • ½ cup Vegetable Oil Adds moisture for a tender crumb.
  • 2 large Eggs Provides structure and richness.
  • 2 teaspoons Vanilla Extract Infuses aroma and flavor.
  • 1½ cups All-Purpose Flour The backbone of the cake.
  • 1 cup Sugar Sweetens the cake.
  • 2 teaspoons Baking Powder Helps the cake rise.
  • ½ teaspoon Salt Enhances flavor.
  • ½ teaspoon Baking Soda Works with acidic ingredients.
  • ¼ teaspoon Ground Nutmeg Delivers a warm spice note.
  • 1 cup Sweetened Shredded Coconut Adds texture and flavor.
  • 1 cup Buttermilk Provides moisture and tang.
For the Topping
  • ½ cup Unsalted Butter Forms the base for brown sugar syrup.
  • 1 cup Dark Brown Sugar Creates deep caramel flavor.
  • 1 tablespoon Lemon Juice Brightens up flavors.
  • 1 can Tinned Pineapple Rings Caramelizes beautifully.
  • Raspberries Optional for decoration.

Equipment

  • 9-inch round cake pan
  • Medium Skillet
  • Large mixing bowl
  • Whisk
  • Parchment Paper

Method
 

Step-by-Step Instructions for Pineapple Upside Down Cake
  1. Preheat your oven to 350°F (180°C). Prepare a 9-inch round cake pan.
  2. Melt ½ cup of unsalted butter and 1 cup of dark brown sugar in a skillet, stirring until it bubbles. Mix in 1 tablespoon of lemon juice.
  3. Line the bottom of the cake pan with parchment paper and arrange the drained pineapple rings.
  4. Pour the brown sugar syrup over the arranged pineapple.
  5. Whisk together 1 cup of buttermilk, ½ cup of vegetable oil, 2 eggs, and 2 teaspoons of vanilla extract until smooth.
  6. Sift together 1½ cups of flour, 1 cup of sugar, 2 teaspoons of baking powder, ½ teaspoon of salt, ½ teaspoon of baking soda, and ¼ teaspoon of nutmeg.
  7. Fold the dry ingredients into the wet mixture and then incorporate 1 cup of shredded coconut.
  8. Pour the batter over the pineapple and syrup, and bake for 30-35 minutes.
  9. Cool in the pan for 30 minutes before inverting onto a serving platter.
  10. Decorate with fresh raspberries if desired and serve warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 65mgSodium: 250mgPotassium: 170mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

To prevent sogginess, ensure pineapple slices are well-drained before using.

Tried this recipe?

Let us know how it was!