Pineapple Upside Down Cake Recipe

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Pineapple Upside Down Cake
  • Chef: Nandita Mehta
  • Recipe Servings: 6
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

When we think of a pineapple upside down cake, we almost always imagine it in the shape of a bundt cake. It just looks so much better like that. So this is an easy dessert recipe for when you throw a diner party and plan to woe all your guests.

Ingredients of Pineapple Upside Down Cake

  • 1/2 cup of brown sugar
  • 1/2 cup of melted butter
  • 1 tin of pineapple or a fresh pineapple
  • 1 tin of cherry or fresh cherries
  • 6 eggs
  • 18 ounces of flour
  • 6 ounces of caster sugar
  • 6 ounces of vegetable oil
  • 4 1/2 tsp of baking powder
  • 1 Tbsp of vanilla essence
  • salt

How to Make Pineapple Upside Down Cake

  • 1.1. Take a bundt tin and grease it. This is important so that your cake once baked is removed from the tin easily.
  • 2.2. Pour the melted butter in first and scatter the brown sugar on top of that evenly.
  • 3.3. Arrange the pineapple slices in a circle, dot their centers with cherries and use sliced pineapple or cherries wherever there are blank spaces. Place the bundt tin aside.
  • 4.4. In a large mixing bowl combine eggs, oil, sugar and essence and beat with a hand mixer or your stand mixer till well blended.
  • 5.5. In a separate large mixing bowl, sift the flour once with the baking powder and salt then add sifted flour into the batter, one tbsp at a time while beating with the mixer.
  • 6.You should beat it till the batter is smooth and creamy.
  • 7.6. Pour into the prepared bundt tin and bake for 30-40mins at 180 degree Celsius; but since every oven is different; keep a close eye on your cake once it has been in the oven for 20 minutes.
  • 8.7. Remove from oven once cake is golden brown and firm to the touch.
  • 9.8. Let it cool a little, poke tiny holes and drizzle the leftover pineapple juice of the tin 3-4 times.
  • 10.9. Once completely cool, remove from tin.