Pineapple Upside Down Cake

Moist and delicious Pineapple Upside Down Cake! A visual and taste treat: This overturned pineapple cake with caramel and cherries inspires all along the line!

Pineapple Upside Down Cake

Ingredients for Pineapple Upside Down Cake:

For the fruit caramel layer:
60 grams butter
60 grams brown sugar
7 rings of canned pineapple with 340g drained weight
7 maraschino cherries

For the pastry:
180 grams soft butter
150 grams sugar
3 medium eggs
250 grams wheat flour
50 grams ground almonds
1 teaspoon grated lemon rind
2 teaspoons baking powder
1/2 teaspoon baking soda
150 millilitres buttermilk
50 millilitres pineapple juice


Cover the base of a springform pan (26 cm) with baking paper. Grease the rim. Preheat the oven to 350°F top and bottom heat.

Melt the butter for the caramel layer. Pour into the prepared dish, sprinkle brown sugar evenly over the top.

Drain the pineapple from the tin, reserving the juice. Arrange the pineapple rings in the mould. Place a maraschino cherry in each hole.

For the pastry, beat the butter with the sugar until fluffy. Beat in the eggs one at a time until well blended. Mix the flour, almonds, lemon zest, baking powder and baking soda. Stir in briefly but vigorously, alternating with the buttermilk and pineapple juice.

Spread the batter evenly over the pineapple slices with a tablespoon so that there is batter everywhere but the rings and cherries do not shift. To do this, it is best to put blobs of batter on each ring and in the spaces between them. Smooth out at the end.

Place the springform pan on a baking tray in case the caramel layer drips a little, and bake the cake for about 45 minutes. Caution, the cake may darken a little towards the end, so check after 35 minutes to be on the safe side.

Leave the cake to cool in the tin for about 10 minutes, then carefully turn out onto a cake plate. Remove the baking paper.

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Pineapple Upside Down Cake
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