Here’s another Classic! Ultimate Fresh Pineapple Upside Down Cake!
So much caramelized yumminess, it’s insane.
Developed centuries ago, this cake has stood the test of time. They used to be cooked in cast iron skillets over an open fire.
Fruit and sugar was added to the bottom of the skillet and cake batter was poured over the mixture. Once cooked, flipping it over onto a plate not only released the cake from the skillet, but showed how pretty the caramelized fruit was on top.
The cake is a fluffy white vanilla cake and it’s made with fresh pineapple, brown sugar and butter for the carmelization.
But of course, if you don’t have fresh pineapple, you can absolutely use canned pineapple. I had a pineapple I bought at the grocery (ALDI) and have wanted to make this vintage recipe to put on the blog.
Finally getting to it. There’s like a million desserts I want to make, but how could I ever leave this off the list? I can’t…it’s the real deal.
This lovely cake deserves to be put on a pedestal.
This cake was made in an 8 inch pan.
One thing you should know.
Don’t use a springform pan.
Lesson learned when you make these types of upside down cakes. Once things start heating up, that glorious butter brown sugar glaze is going to drip and spill in your stove and make a huge mess.
Bake it in a regular 8″ buttered cake pan to get ultimate results.
I love bringing back classics and these cakes are not as hard to make as you would think.
You basically cook the fruit with the butter and brown sugar until tender and then place it in the bottom of your pan. Make and dollop the cake batter on top and then smooth out. Bake away!
Leave to stand for 5 minutes then turn out onto your platter.
Serve warm or room temp. We love fresh whipped cream with cherries with ours, but you could add a yummy scoop of vanilla ice cream and caramel topping, whipped cream and a cherry to delight in the Absolute Ultimate Fresh Pineapple Upside Down Cake treat.
Let’s Party!
You might love these cake classics too! Super-Moist Chocolate Cake with Chocolate Buttercream Frosting, Ultimate Carrot Cake, Streusel Coffee Cake Pound Cake Dark Chocolate Texas Sheet Cake and this Super-Moist Vanilla Cake with Vanilla Buttercream Frosting.
This Ultimate Fresh Pineapple Upside Down Cake has caramelized fresh pineapple basking in a rich butter brown sugar gooiness atop a fluffy vanilla cake and it's INSANE!
- 2 Tablespoons brown sugar
- 3/4 cup brown sugar
- 1/2 stick unsalted butter softened
- 1 large pineapple—peeled quartered, cored and sliced 1/3 inch thick
- 1/2 cup Greek yogurt or sour cream divided
- 2 large eggs
- 1 stick unsalted butter softened
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
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Pan Preparation:
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Preheat the oven to 350°.
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Butter an 8-inch round cake pan. Sprinkle the bottom with 2 tablespoons of the brown sugar.
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In a large skillet, combine 3/4 cup of brown sugar with 1/2 stick of butter and cook over moderately low heat until the butter is melted. Add the pineapple and cook over moderately low heat, stirring occasionally, about 20 minutes or pineapple is tender. Using a slotted spoon, arrange the slices in the cake pan, overlapping them if necessary. then pour the pan juices over the pineapple.
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In a bowl, whisk together only 1/4 cup the yogurt or sour cream with the eggs and vanilla. In another bowl, whisk together the flour, granulated sugar, baking powder, baking soda and salt.
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Add the 1 stick of butter and the remainder 1/4 cup of yogurt or sour cream and beat at low speed until smooth, then beat at medium speed until fluffy.
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Add the yogurt/sour cream egg mixture and beat again until fluffy, 2 minutes.
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Spoon the batter over the pineapple and spread it evenly.
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Bake for about 40 minutes, until the cake is deep golden. Let cool for 5 minutes on a rack. Run a knife around the edge of the cake, invert it onto a plate and remove the pan.
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Replace any pineapple that may have stuck to the pan. Serve warm or at room temperature.
This is truly the real deal Kim! Love that caramelization! I’ve never made a pineapple upside down cake, but now it is definitely on my list! Thanks for an awesome recipe!
Omgosh, I forgot how much I loved this cake Leanne! It’s definitely a keeper!! I hope you try it!
I love the use of fresh pineapple Kim. To be honest, I’m not a huge fan canned fruits and veggies. This is certainly a delicious classic and I so love the pretty pictures:)
Thank you so much Maria! I love using the fresh fruits as much as possible too!
The word ultimate says it all. This looks simply incredible! Two slices for me please!
Thank you and yes 2 slices for you!! 🙂
This is one of our all-time favorite cakes! That caramelization is everything!! Pretty photos, my friend! 🙂
thank you so much Annie!! 🙂
That caramelization!!! Yum! This isn’t something I’d think to make, but now it will be!!
Thank you Katherine! 🙂 So happy for you btw! Mama of 3!
These are the times I wish my hubby liked pineapple. This was one of my dad’s favorites–wish I could make it for him <3 Yours is gorgeous!!
Aww thank you Liz! 🙂
yessssss. i’m in love with upside down cakes and all that delicious gooey caramel <3
This turned out quite well. I was concerned that it could stick, so despite the warning not to use a springform pan, I went that direction anyway, but lined it with parchment paper and it worked beautifully. I followed the recipe except that I chopped my pineapple quite small before carmelizing.
I loved the way you decorated it and did the same. The piped whipping cream gives it a wow factor and complements the cake well.
This was a really good cake! Love that it uses fresh pineapple and isn’t a huge cake.
I’m so thrilled you enjoyed it Ravonda! I like the idea of cutting up the pineapple smaller like you did or even crush it up a bit for a different texture. Thank you so much for being so sweet!
I have made some awesome recipes from Pinterest, but this one is the bomb!! The pineapple is to die for and the cake truly is insane! So glad I found you! Thank you for this incredibly yummy recipe!
So glad you enjoyed it Sherry! Thank you so much!!