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Pineapple Upside Down Cake

Pineapple Upside Down Cake

The name “Pineapple Upside Down Cake” makes it obvious that the cake toppings are
at the bottom of the pan and the cake is baked in a single pan.

Course Dessert
Cuisine American
Keyword Carrot Cake, CupCake, Pineapple, pineapple upsise down cake, upside down cake
Prep Time 25 minutes
Cook Time 45 minutes
15 Resting Time 0 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 556 kcal
Author Kalyon Subbarao


  • 1 Can Canned Pineapple in Juice
  • 2 Tbsp Butter
  • 12 Tbsp Butter
  • 1/2 Cup Brown Sugar
  • ½ Cup White Sugar
  • 2 no's Eggs
  • ½ Tsp Salt
  • 2 Tsp Vanilla Extract
  • 1/3 Cup Milk
  • 1/2 Cup Pineapple Juice From the can
  • 6 no's Cherries


  1. Preheat the oven to …..C  degrees.

  2. Butter and flour a Bundt cake pan and set aside.

  3. In a pan melt together 2 tbsp of butter and the brown sugar, as the sugar melts add in 2 Tbsps. of pineapple juice from the can and whisk vigorously till it starts to thicken.

  4. Pour the prepared caramel into prepared bundt cake pan, and top with slices of pineapple, depending upon ones pan size the no. of pineapple will vary. (have cut the pineapple slices into the halves and placed them in the caramel). Place the cherry in the centre if one has used the pineapple slices as a whole, if the slices are cut into halves then one places the cherry where ever one feels comfortable and finds it suitable.

  5. Drain the remaining pineapple slices and chop them into small pieces. In a bowl cream
    both sugar and butter until its light and fluffy (forming peaks). At this stage add the eggs and vanilla, beat until both of them get incorporated together.

  6. In a separate bowl sift the dry ingredients together i.e. flour, baking powder and salt. Now add little by little into the wet ingredients and mix it well until combined. At this stage pour in milk and the pineapple juice and mix it and now add the rest of the dry ingredients.

  7. Now add the finely chopped pineapple chunks, dollop the batter onto the caramel and pineapple pieces. In a preheated oven bake the cake for 50 to 60 minutes. (keep checking the timing may vary for different ovens with a toothpick, the toothpick should come clean
    when inserted in centre of the cake).

  8. Let the cake cool slightly for about 10 TO 15 minutes, then invert it onto a plate. Serve warm.

Recipe Notes

  • If any pineapple is left sticking to the pan, you can remove and place it on the cake.
  • The baking time may vary oven to oven please check the cake after 30 to 40 minutes, if the toothpick comes out dry the cake is done in the centre of the cake, remove it and keep it to rest on the rack.
  • Remember not to pour the dough, please dollop the dough and just pat the pan to level it.