Old-fashioned Pineapple Upside-Down Cake is a timeless favorite.

This easy recipe features a classic cake base paired with a homemade caramel topping, complete with pineapple rings and maraschino cherries.

The result? A perfectly sweet, fruity, and nostalgic dessert that’s always a hit!

Ingredients

2 cups flour
2 tsp baking powder
½ tsp cinnamon powder
Pinch of salt
200 g butter (175 g for the cake, 25 g for the topping)
¾ cup white sugar
½ cup brown sugar
3 eggs
1 tsp grated lemon zest
½ cup pineapple syrup or juice from pineapple slices
2 tsp vanilla essence
1 tin pineapple slices
Maraschino cherries, halved

Instructions

Step 1: Preheat the oven to 325°F (165°C). Let 175 g of butter soften at room temperature.

Step 2: Cream butter and ¾ cup white sugar until light and fluffy.

Add eggs one at a time, then mix in vanilla essence and lemon zest.

Step 3: In a separate bowl, combine flour, baking powder, cinnamon, and salt.

Gradually add to the wet mixture, alternating with pineapple syrup, until smooth.

Step 4: Melt 25 g butter and pour into a buttered cake pan. Sprinkle brown sugar evenly over the melted butter.

Step 5: Arrange pineapple slices over the sugar and place cherry halves in the centers.

Pour cake batter on top, smoothing it out.

Step 6: Bake for 45 minutes or until a skewer comes out clean.

Let cool for 5–10 minutes, then invert onto a plate and serve warm.

Tips

Flip the cake while it’s still warm to prevent the sugar topping from sticking to the pan.

Tap the pan to remove air bubbles and ensure even layering.

Frequently Asked Questions (FAQs)

1. Can I use fresh pineapple instead of canned?

Yes, but ensure the slices are thin and evenly cut for consistent baking.

2. Can I prepare this cake in advance?

Absolutely! Store it covered at room temperature for up to 1 day or refrigerate for 2–3 days.

3. Can I make this cake gluten-free?

Yes, substitute with a 1:1 gluten-free flour blend.

4. What can I use instead of maraschino cherries?

Fresh or frozen cherries, or even raspberries, work well.

5. How do I prevent the cake from sticking to the pan?

Butter the pan generously and flip the cake while it’s still warm.