Deliciously caramelized and packed full of bright, tangy flavors, this pineapple upside down cake recipe is fluffy, light, and so easy to put together.
If using a round baking tin with a removable base, ensure the tin is tightly sealed to prevent leaks during cooking. You can use an ordinary round tin without a removable base – an 8-inch (20cm) tin is usually large enough for this recipe.
Pour the melted butter into the bottom of the tin, making sure the butter also coats the sides. Sprinkle the brown sugar all over the base so that it covers the melted butter.
Place the pineapple rings in a single layer in whatever pattern you desire. Place a cherry in the center of each pineapple ring to finish.
Prepare the batter
Cream the butter and sugar together using a hand mixer until they become light and fluffy. This should take about three minutes.
Add the whisked eggs and vanilla extract. Using the hand mixer, gradually incorporate them into the butter and sugar until combined.
In a separate bowl, sift the flour, baking soda, and baking powder.
To the flour, add the butter and sugar mixture, pineapple juice, and shredded coconut. Using a spatula, gently fold until everything is combined. Go gently with the mixture - overmixing will give you a dense, tough sponge.
Assemble and bake
Pour the cake mixture on top of the pineapple base and use a spatula to level off the top. Be careful not to fill the tin completely.
Bake in the center of the oven for 45-50 minutes. I covered mine halfway through to make sure the top didn't burn – it should be a delicate golden brown color.
Check if the cake is completely cooked by using a knife or a wooden toothpick. Insert the pick into the center of the cake – it should come out dry with a few crumbs on it.If it has wet mix still on it, cover the cake and return to the oven for a further 5-7 minutes, then check again.
Cool down and flip
Allow your cake to cool before attempting to flip it – sponges are very delicate when they’re warm and can break if you try and remove them from the tin too early.
When the cake is cooled, place a large plate on top of the baking dish – it should be just slightly larger than the tin. Using both hands, flip the cake over and remove the tin.
If your cake won't come out, flip it back over tin-side up and run a knife around the edge to release it, then try again.
Video
Notes
Top tips for success:
Grease Your Tin: Especially with a cake where the bottom needs to look better than the top, make sure you grease your cake tin well with butter. This will help it release much easier after baking.
Don’t Overmix: Mixing a cake too much will give you a dense sponge. Make sure to mix until everything has just combined – doing this by hand can help this.
Toppings: Pineapples and cherries contain a lot of extra moisture – which is fatal to a soft, well-textured cake. Pat your fruit dry with a piece of kitchen roll before using for a perfectly caramelized topping.
Keep It Cool: Let your cake cool for a few minutes before attempting to flip it. Not only will your cake be sturdier, but it will allow the fruity toppings to set properly – and stop it from sticking to the base of your cake tin.
How to store: Store any leftover pineapple upside-down cake in a cake tin or airtight container. It's best kept in the fridge, where it'll keep for 3-5 days.You can also freeze any leftovers or a cake made in advance. Wrap tightly with plastic wrap and store in a freezer-safe container. It'll keep for up to a month. To enjoy, allow to thaw overnight in the fridge before warming thoroughly and serving.