Ahh, upside-down cake—retro, cozy, and still undefeated 🍰🍍
Caramelized fruit on top, tender cake underneath… simple magic.
Here’s the classic version, plus easy swaps.
🍍 Classic Pineapple Upside-Down Cake
Fruit Topping
- ¼ cup butter
- ½ cup brown sugar
- Pineapple rings (canned or fresh)
- Maraschino cherries (optional, but very traditional)
Cake Batter
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup butter, softened
- ¾ cup sugar
- 2 eggs
- ½ cup milk
- 1 tsp vanilla
Instructions
- Heat oven to 350°F (175°C).
- Melt butter and pour into a 9-inch round cake pan.
- Sprinkle brown sugar evenly over butter.
- Arrange pineapple rings and cherries on top.
- Cream butter and sugar. Beat in eggs and vanilla.
- Mix in dry ingredients alternately with milk.
- Spread batter gently over fruit.
- Bake 40–45 minutes, until a toothpick comes out clean.
- Cool 10 minutes, then invert onto a plate.
🔥 Pro tips
- Don’t wait too long to flip or the topping sticks
- Run a knife around the edge first
- Serve warm with whipped cream or vanilla ice cream
🍑 Variations (all amazing)
- Peach upside-down cake
- Apple cinnamon
- Cherry almond
- Pear ginger
- Banana caramel
If you tell me the fruit you’ve got, I’ll tailor the recipe exactly to that 🍓🍑🍎
