Pineapple Upside-Down Cake
Quick answer
Brown sugar and butter line the bottom of a cake pan before pineapple rings are arranged in a tight pattern and covered with a vanilla sponge batter.
What makes this special
- Slices of fruit are coated in a sticky brown sugar glaze atop Pineapple Upside-Down Cake.
- Brown sugar and butter caramelize on the base creating a glossy coating on the pineapple
- The deeply caramelized rings revealed by flipping are the visual payoff of the cake
Key ingredients
Core cooking flow
- 1 Preheat the oven to 175C. Pat the 6 pineapple rings very dry, then coat the...
- 2 Sprinkle the 90 g brown sugar evenly over the buttered base and arrange the pineapple rings tightly.
- 3 Beat the remaining butter with 110 g sugar on medium speed until the mixture looks lighter and creamy.
Brown sugar and butter line the bottom of a cake pan before pineapple rings are arranged in a tight pattern and covered with a vanilla sponge batter. During baking, the sugar and butter melt into a sticky caramel that coats each ring. When the warm cake is inverted onto a plate, the pineapple appears on top in a glossy, amber-glazed arrangement. The fruit's natural acidity cuts through the caramel's sweetness, while the buttery sponge beneath absorbs just enough juice to stay moist without becoming soggy. Running a knife around the edge before flipping ensures a clean release. Patting the pineapple rings dry before placing them in the pan prevents excess moisture from diluting the caramel layer.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Preheat the oven to 175C.
Pat the 6 pineapple rings very dry, then coat the bottom and sides of the pan lightly with some of the unsalted butter so the caramel releases cleanly.
- 2Season
Sprinkle the 90 g brown sugar evenly over the buttered base and arrange the pineapple rings tightly.
Keep the gaps small so the melted butter and sugar form an even caramel layer instead of pooling in one area.
- 3Season
Beat the remaining butter with 110 g sugar on medium speed until the mixture looks lighter and creamy.
Add the 2 eggs one at a time, mixing well after each so the batter stays smooth and does not split.
- 4Prep
Add the 150 g cake flour and 90 ml milk in alternating portions, folding briefly with a spatula.
Stop as soon as no dry flour remains because overmixing can make the sponge dense and tough.
- 5Heat
Pour the batter over the pineapple and level the surface gently.
Spread from the center toward the edges with light pressure so the rings do not shift and the cake bakes with an even thickness.
- 6Finish
Bake for 35-40 minutes, until a skewer comes out without wet batter and the top feels set.
Cool for 10 minutes, run a knife around the edge, then invert onto a plate while still warm.
After the steps
Pick a recipe that fits this dish.
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