Hawaiian Desserts: Top Tips For Making Perfect Pineapple Upside-Down Cakes

There is something magical about a pineapple upside-down cake, it is as beautiful as it is delicious. This classic Hawaiian-inspired dessert will transport you to the tropics with its golden caramelised pineapples and bright flavors. Whether you are an experienced baker or just starting, this cake is perfect for celebrations, family gatherings or a lazy weekend indulgence.

What makes a pineapple upside-down cake so special? It is a combination of buttery caramel, tart pineapples and soft, moist cake. You do not need fancy tools or complicated ingredients to make it. With a little care and some smart tips, you can create a show-stopping dessert that looks like it comes from a bakery.

You can also add your twist to this cake by adding cherries, nuts or even a splash of rum for extra indulgence. Serve warm with a scoop of vanilla ice cream or just as is, a pineapple upside-down cake is always a winner.

How To Make A Pineapple Upside Down Cake

Pineapple upside-down cake is a classic dessert with tropical flavors that are fun to make and eat. This cake has a gorgeous caramelized pineapple topping that flips over to become the star of the show once it is done.

Ingredients

For the Topping

• 6–8 slices pineapple slices
• 8–10 pieces cherries
• 75g brown sugar
• 50g butter

For the Cake Batter

• 200g all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• Salt - a pinch
• 150g granulated sugar
• 100g butter
• 2 eggs
• 120ml milk
• 1 tsp vanilla extract

Method

For the Topping:

1. Grease a 9-inch round cake tin and line the bottom with parchment paper.
2. Melt the butter in a pan and stir in the brown sugar until dissolved. Spread this mixture evenly at the base of the prepared tin.
3. Place the pineapple slices over the sugar-butter mixture and put cherries in the center of each slice (if using). Set aside.

For the Cake Batter:

1. Preheat the oven to 180°C (350°F), sift together all-purpose flour, baking powder, baking soda and salt in a bowl.
2. In another large mixing bowl, cream the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beat well after each addition. Stir in the vanilla extract.
4. Add the dry ingredients and milk alternatively, starting and ending with the dry mixture. Mix until just combined (do not overmix).
5. Pour the batter over the pineapple layer in the prepared tin.

Bake:

1. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
2. Let it cool for 10 minutes. Run a knife around the edges and invert onto a plate.
3. Let it rest for a few minutes before serving.

7 Ways to Make Perfect Pineapple Upside-Down Cakes

1. Use Fresh Pineapples For Best Flavor

Canned pineapples are convenient but using fresh pineapples takes the cake to the next level. Fresh slices have a natural sweetness and a slight tanginess that makes the cake pop. If you use canned pineapples, make sure they are drained well to avoid excess moisture that will make the topping soggy.

2. Make A Rich Caramel Base

The caramel is the star of this cake so get it right, use equal parts butter and brown sugar to make a smooth caramel. Melt the butter and sugar until they combine perfectly, making sure there are no grains left. Pour it evenly into the pan for a glossy finish that enhances the flavor and looks.

3. Arrange The Pineapple And Cherries Nicely

The look of a pineapple upside-down cake depends on how you arrange the fruit. Lay the pineapple rings symmetrically and place cherries in the center of each ring for a pop of color. If you are feeling fancy you can even do patterns like overlapping slices or add small pineapple chunks in the gaps.

4. Get The Batter Right

The batter should be smooth and pourable but not too runny. A thick batter spreads evenly over the pineapple layer and holds its shape during baking. If the batter is too thick add a tablespoon of milk at a time to thin it out.

5. Grease And Line The Pan

Greasing and lining your cake pan is crucial to prevent sticking and for a smooth release. Butter the sides and bottom of the pan generously and consider adding a layer of parchment paper over the caramel base for extra insurance. Your cake will slide out easily after baking.

6. Let It Cool Before Inverting

Let the cake cool for about 10 minutes before inverting onto a plate. This short resting time allows the caramel to settle a bit so it does not run off too quickly when flipped. But do not wait too long or the caramel will harden and stick to the pan. Use a knife to loosen the edges gently for a clean release.