Pineapple Upside Down Cake is a timeless classic loved for its beautiful caramelized topping and soft, buttery texture. This cake is baked with pineapple slices and rich caramel syrup at the base, then flipped upside down to reveal a glossy, golden top.
I made this cake for my birthday, and it turned out absolutely delicious—perfectly moist, rich, and full of flavor. While it pairs wonderfully with a dollop of cream, a warm slice on its own is simply irresistible.
If you’re looking for an easy yet impressive homemade cake recipe, this one is a must-try!
Recipe Details
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Preparation Time: 20 minutes
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Baking Time: 40–55 minutes
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Servings: 4
Ingredients
For Caramel Topping
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1/4 cup unsalted butter
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1/2 cup brown sugar
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4–5 fresh pineapple slices
For Cake Batter
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1 1/4 cup all-purpose flour
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1 1/2 tsp baking powder
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1/2 cup butter
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3/4 cup sugar
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1 egg
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1/2 tsp vanilla essence
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1/2 cup milk
Method (Step-by-Step)
- Preheat Oven
Preheat your oven to 180°C. Grease a baking pan and set aside. - Prepare Dry Ingredients
Sieve flour and baking powder together and keep aside. - Prepare Pineapple
Remove the hard core (eye) from pineapple slices. - Make Caramel Layer
In a pan, melt butter and brown sugar on low heat until fully combined and bubbly (about 3–4 minutes).
Pour this mixture into the greased pan. - Arrange Fruits
Place pineapple slices over the caramel. You can add apple pieces optionally. - Prepare Cake Batter
In a bowl, beat butter and sugar until creamy. Add egg and vanilla essence, mix well. - Combine Batter
Add flour and milk alternately in batches. Mix gently to form a smooth, lump-free batter. - Assemble
Pour the batter evenly over the pineapple layer. - Bake
Bake for 40–55 minutes or until a skewer inserted comes out clean. - Cool & Flip
Let the cake cool for 2 minutes. Run a knife along the edges and carefully invert onto a plate.
Serving Tip
Serve warm for the best taste. The caramel topping tastes amazing when slightly warm and gooey.
