Go Back

Caramelized Pineapple Upside-Down Cake

This cake features caramelized pineapple slices arranged on a buttery caramel layer, baked into a tender cake that retains a glossy, sticky topping. The process involves creating a rich caramel, carefully layering fruit, and baking until golden edges and a slightly jiggly center emerge. The result is a visually stunning dessert with a fruity, caramel-infused flavor and a moist, tender crumb.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup brown sugar dark or light
  • 1/2 cup unsalted butter
  • 1 can pineapple slices drained if canned
  • 8 pieces maraschino cherries optional, for garnish
  • 1 1/2 cups all-purpose flour sifted
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract

Equipment

  • 9-inch cake pan
  • Saucepan
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C) and line the bottom of a 9-inch cake pan with parchment paper.
  2. In a saucepan over moderate heat, melt the butter and stir in the brown sugar, cooking until the mixture bubbles and turns slightly caramel-colored, about 2-3 minutes. This creates a rich caramel base.
  3. Pour the hot caramel into the prepared cake pan, spreading it evenly over the bottom. Carefully arrange pineapple slices over the caramel, placing cherries in the centers of some slices if desired. The fruit should sit snugly but not overlapping excessively.
  4. In a mixing bowl, whisk together the sifted flour, eggs, vanilla extract, and a pinch of salt until the batter is smooth and slightly frothy.
  5. Pour the batter evenly over the arranged pineapple slices, gently spreading it out with a spatula to cover all the fruit.
  6. Bake in the preheated oven for 35-40 minutes, or until the edges are deep golden and a toothpick inserted into the center comes out clean. The top should be slightly jiggly but firm around the edges.
  7. Remove the cake from the oven and let it cool for about 10 minutes. Carefully run a knife around the edges to loosen, then place a serving plate over the pan and quickly flip the cake onto it to reveal the caramelized fruit topping on top.
  8. Gently lift the pan away, allowing the caramel to drizzle down the sides and the fruit to stay in place on top. Garnish with cherries if using, and serve warm or at room temperature for a glossy, sticky, and tender cake.

Notes

Ensure the caramel is bubbling fiercely but doesn't burn; keep an eye on it. For an extra layer of flavor, sprinkle a little cinnamon or nutmeg into the batter before baking.