Hairy Bikers Pineapple Upside Down Cake Recipe

This easy Pineapple Upside Down Cake is sweet, buttery, and full of flavor. The top is loaded with caramelized pineapple rings and cherries, and the soft vanilla cake has bits of pineapple inside. We even use some of the juice from the can, so nothing goes to waste. A fun retro treat that’s perfect for any occasion!

Ingredients Needed:

Topping:

• 565g/ 20 oz canned pineapple slices in juice
• 12 – 18+ maraschino cherries
• 60g/ 4 tbsp unsalted butter
• 1/2 cup brown sugar

Cake:

• 1 1/2 cups flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/3 cup milk
• 1/4 cup pineapple juice
• 1/4 cup sour cream
• 1 tsp vanilla extract
• 115g/ 1 stick butter
• 3/4 cup white sugar
• 2 large eggs
• Any leftover pineapple

How To Make Pineapple Upside-Down Cake Recipe?

1. Preheat the oven: Preheat oven to 180°C.
2. Dry the fruits: Dry the pineapple slices and cherries using paper towels so they’re not too wet.
3. Prepare the pan: Pour the melted butter into a 23cm/9″ round cake pan (not springform). Brush the butter up the sides of the pan.
4. Add the sugar and fruits: Sprinkle brown sugar over the butter and spread it out. Place one pineapple slice in the middle and arrange more around it. You can use halved or whole rings. Add cherries in the center of each pineapple ring or wherever you like. Press them down so they stick to the pan.
5. Mix the dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
6. Mix the wet ingredients: In a second bowl, mix milk, pineapple juice, sour cream, and vanilla.
7. Cream the butter and sugar: In another bowl, beat softened butter and white sugar with a hand mixer for 2 minutes until light and fluffy.
8. Add the eggs: Add eggs one at a time, mixing for 20 seconds after each.
9. Combine everything: Add 1/3 of the flour mix to the butter and mix gently. Then add half the milk mix. Repeat with the next portion of flour and the rest of the milk. Finish with the last bit of flour. Stir in any chopped leftover pineapple.
10. Pour the batter: Gently spread the batter over the fruit in the pan and smooth out the top.
11. Bake the cake: Bake for 30 minutes. Cover loosely with foil and bake another 15 minutes, or until a toothpick comes out clean.
12. Cool the cake: Let the cake sit in the pan for 20 minutes after baking.
13. Flip the cake: Run a knife around the edge of the pan, place a plate on top, and flip the cake. Tap the pan gently and lift it off.
14. Let it cool: Let the cake cool completely before serving.

Recipe Tips:

• Dry the pineapple and cherries before using: If they’re too wet, the topping can turn soggy and won’t caramelize properly. Pat them dry with paper towels before placing them in the pan.
• Use butter at the right softness: Your butter should be soft enough to mix easily but not melted. If it’s too soft, the cake can turn out greasy and flat. Aim for cool room temperature, where it still holds its shape.
• Press the fruit firmly into the pan: This helps the pineapple and cherries stick to the bottom so they stay in place and show up nicely when you flip the cake.
• Don’t overmix the batter: After adding the flour and milk, mix gently just until combined. Overmixing can make the cake dense and heavy instead of soft and fluffy.
• Cover with foil partway through baking: After 30 minutes, loosely cover the cake with foil. This stops the top from getting too brown while the inside finishes baking.

How To Store Leftovers?

• Refrigerate: First, let the leftover Pineapple Upside Down Cake cool until it reaches room temperature. Then, place it in an airtight container and store it in the fridge for up to 5 days. Let it sit at room temperature before serving so the cake softens and the flavors come through.
• Freeze: Let the cake cool completely. Wrap slices tightly in plastic wrap, then again in foil. Freeze for up to 2 months.

Nutrition Facts:

• Calories: 319 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 61mg
• Sodium: 162mg
• Potassium: 160mg
• Total Carbohydrate: 47g
• Dietary Fiber: 1g
• Sugars: 34g
• Protein: 3g

Try More Hairy Bikers Recipes:

• Hairy Bikers Rhubarb Crumble Recipe
• Hairy Bikers Boiled Fruit Cake Recipe

Hairy Bikers Pineapple Upside Down Cake Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

319

kcal

This easy Pineapple Upside Down Cake is sweet, buttery, and full of flavor. The top is loaded with caramelized pineapple rings and cherries, and the soft vanilla cake has bits of pineapple inside. We even use some of the juice from the can, so nothing goes to waste. A fun retro treat that’s perfect for any occasion!

Ingredients

• Topping:

• 565g/ 20 oz canned pineapple slices in juice

• 12 – 18+ maraschino cherries

• 60g/ 4 tbsp unsalted butter

• 1/2 cup brown sugar

• Cake:

• 1 1/2 cups flour

• 1 tsp baking powder

• 1/4 tsp baking soda

• 1/4 tsp salt

• 1/3 cup milk

• 1/4 cup pineapple juice

• 1/4 cup sour cream

• 1 tsp vanilla extract

• 115g/ 1 stick butter

• 3/4 cup white sugar

• 2 large eggs

• Any leftover pineapple

Directions

• Preheat the oven: Preheat oven to 180°C.
• Dry the fruits: Dry the pineapple slices and cherries using paper towels so they’re not too wet.
• Prepare the pan: Pour the melted butter into a 23cm/9″ round cake pan (not springform). Brush the butter up the sides of the pan.
• Add the sugar and fruits: Sprinkle brown sugar over the butter and spread it out. Place one pineapple slice in the middle and arrange more around it. You can use halved or whole rings. Add cherries in the center of each pineapple ring or wherever you like. Press them down so they stick to the pan.
• Mix the dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
• Mix the wet ingredients: In a second bowl, mix milk, pineapple juice, sour cream, and vanilla.
• Cream the butter and sugar: In another bowl, beat softened butter and white sugar with a hand mixer for 2 minutes until light and fluffy.
• Add the eggs: Add eggs one at a time, mixing for 20 seconds after each.
• Combine everything: Add 1/3 of the flour mix to the butter and mix gently. Then add half the milk mix. Repeat with the next portion of flour and the rest of the milk. Finish with the last bit of flour. Stir in any chopped leftover pineapple.
• Pour the batter: Gently spread the batter over the fruit in the pan and smooth out the top.
• Bake the cake: Bake for 30 minutes. Cover loosely with foil and bake another 15 minutes, or until a toothpick comes out clean.
• Cool the cake: Let the cake sit in the pan for 20 minutes after baking.
• Flip the cake: Run a knife around the edge of the pan, place a plate on top, and flip the cake. Tap the pan gently and lift it off.
• Let it cool: Let the cake cool completely before serving.

Notes

• Dry the pineapple and cherries before using: If they’re too wet, the topping can turn soggy and won’t caramelize properly. Pat them dry with paper towels before placing them in the pan.
• Use butter at the right softness: Your butter should be soft enough to mix easily but not melted. If it’s too soft, the cake can turn out greasy and flat. Aim for cool room temperature, where it still holds its shape.
• Press the fruit firmly into the pan: This helps the pineapple and cherries stick to the bottom so they stay in place and show up nicely when you flip the cake.
• Don’t overmix the batter: After adding the flour and milk, mix gently just until combined. Overmixing can make the cake dense and heavy instead of soft and fluffy.
• Cover with foil partway through baking: After 30 minutes, loosely cover the cake with foil. This stops the top from getting too brown while the inside finishes baking.