Perfect Pineapple Upside Down Cake

Perfect Pineapple Upside Down Cake


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This unique dessert is easier to make than you think. Sweet pineapple and delicate vanilla cake is the perfect summer recipe to serve at your next party or share during a sunset.

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Time needed

15 min preparation + 1 hour cooking

Serving Size / Yield

12 servings


  • Topping:
  • ½ medium size pineapple, quartered and cored
  • ¾ stick butter
  • ¾ cup brown sugar
  • Batter:
  • 1 ½ cup flour
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • ¾ stick butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 tbsp. dark rum
  • ½ cup pineapple juice

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Begin by cutting your pineapple into thick pieces.
Melt butter in a medium sized skillet. Add in brown sugar and simmer stirring occasionally, about 4 minutes.
Remove skillet from heat and arrange pineapple in sugar mixture.
Mix together flour, baking powder and salt.
Beat butter and sugar in a large bowl until fluffy. Add your eggs one at a time. Beat in vanilla and rum.
Pour in half of flour mixture to your butter and eggs mix and stir at a low speed.
Mix in pineapple juice then add remaining flour. Beat until blended.
Spread your batter over pineapple topping.
Place cake in middle of oven and bake until golden brown, about 45 minutes. Leave cake in skillet for 5 additional minutes.
Place a plate over your skillet and invert cake onto your plate. Be sure to hold the skillet and plate firmly.
Serve cake warm.

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