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Pineapple Upside Down Cake

Moist, tender Pineapple Upside Down Cake!


For Topping

  • 200 g pineapple slices about 2-2.5 cups cubed or half a cored pineapple
  • 4 tbsp butter melted and cooled
  • 1/2 cup brown sugar
  • pinch of salt

For the Cake

  • 1 2/3 cup flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 stick butter half a cup at room temperature
  • 2/3 cup sugar
  • 2 eggs
  • 2/3 cup milk
  • 1 tsp vanilla extract or a few drops lemon or orange extract


  1. Preheat the oven to 350 F
  2. Spread the melted butter on the bottom of the pan and use a brush or clean fingers to grease the sides as well
  3. Sprinkle the brown sugar over the butter
  4. Arrange pineapple chunks or slices. I cut my slices about 1/4 inch thick.
  5. Cream room temp butter and sugar till light and fluffy.
  6. Add the eggs one by one, beat for about a minute after each addition.
  7. Pour in the extract you are using and beat for another 30 seconds.
  8. Alternately mix in your dry ingredients and milk in 2-3 batches just until the ingredients are used up and a cohesive batter is formed.
  9. Bake for 40-45 minutes depending or until a toothpick inserted in the middle comes out clean.
  10. Cool for 10-15 minutes before inverting on to your serving plate.
  11. Absolutely divine warm.