Pineapple Upside Down Cake

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Pineapple Upside Down Cake


Cooking Time

Preparation Time :30 Min

Cook Time : 40 Min

Total Time : 1 Hr 10 Min


Serves : 8
  • 5-6 Delmonte Pineapple slices

  • 9-10 Maraschino cherries or glazed cherries

  • For Caramel: 4 tablespoons packed light brown sugar

  • 2 tablespoons butter, salted

  • 1 tablespoon water For Cake:

  • 120 grams all purpose flour

  • 1/2 teaspoon baking soda

  • 1 teaspoon baking powder

  • 90 grams butter, salted

  • 50 ml pineapple juice (reserved from the canned pineapple)

  • 200 ml condensed milk

  • 100 ml milk, at room temperature

  • 1 teaspoon pineapple essence

  • 30 grams pineapple, crushed


  • Caramel Preparation:
  • Heat the pan, add brown sugar and butter.
  • Mix well until sugar caramelizes.
  • Stir it constantly until you get golden brown syrup.
  • Pour the syrup into a 8-inch round cake tin.
  • Drain the pineapple from the can and place it on top of the caramel.
  • Arrange the cherries in between the pineapple slices. Keep aside.
  • Prepare the Cake:
  • Pre-heat your oven to 180°C (350°F).
  • In a medium mixing bowl, add butter, condensed milk and, pineapple essence. Beat well until smooth.
  • Now add add all-purpose flour, crushed pineapple, baking soda, baking powder, milk and pineapple juice.
  • Whisk well without any lumps.
  • Carefully pour the batter over the arranged fruit.
  • Bake at 180°C for 35-40 minutes until the top is golden-brown and the toothpick inserted comes out clean.
  • Let the cake rest in the tin for 10 minutes before taking it out.
  • Invert cake on top of a cake stand or a large serving plate.
  • Slice and serve warm, room temperature, or even cold.
  • Try serving with vanilla ice cream - it's a delicious combination.