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Crushed Pineapple Upside Down Cake is a timeless dessert that brings a touch of nostalgia with every bite. Featuring a sweet, caramelized layer of crushed pineapple and a tender, buttery cake, this classic treat is as beautiful as it is delicious.
It’s simple to make, but the end result always feels special, making it perfect for both everyday indulgence and celebratory occasions.
Whether you’re serving it fresh out of the oven or at room temperature, this cake delivers a delightful mix of textures and flavors that will leave everyone coming back for seconds!
Crushed Pineapple Upside Down Cake
This Crushed Pineapple Upside Down Cake features a sweet, caramelized topping and a tender, buttery cake base. It's an easy-to-make dessert that showcases the timeless flavors of pineapple and brown sugar.
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup milk
- ¼ cup reserved pineapple juice
For the Topping:
- ¼ cup unsalted butter, melted
- ½ cup light brown sugar, packed
- 1 can (20 oz) crushed pineapple, drained (reserve some juice).
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Prepare the Topping: In the bottom of the greased cake pan, pour the melted butter and sprinkle the brown sugar evenly over it. Spread the crushed pineapple over the brown sugar in an even layer.
- Make the Cake Batter: In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the softened butter, eggs, vanilla extract, milk, and reserved pineapple juice. Beat the mixture on medium speed until smooth and fully combined, about 2 minutes.
- Assemble the Cake: Carefully pour the batter over the crushed pineapple layer, spreading it evenly.
- Bake the Cake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown and slightly springy to the touch.
- Cool and Invert: Let the cake cool in the pan for 10 minutes. Run a knife around the edges to loosen the cake, then carefully invert it onto a serving plate.
- Serve: Slice and serve warm or at room temperature. Store leftovers covered in the refrigerator for up to 3 days.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just be sure to chop it finely and drain any excess juice so the topping doesn’t become too watery.
Do I need to refrigerate the cake?
It’s best to store any leftovers in the refrigerator to keep the cake fresh. You can reheat slices in the microwave for 15-20 seconds before serving.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Store it in the refrigerator and bring it to room temperature before serving, or gently warm it in the oven.
Wrapping it up
Crushed Pineapple Upside Down Cake is a nostalgic favorite that’s sure to delight everyone at the table.
The combination of caramelized pineapple and soft, buttery cake makes it a go-to dessert for any occasion. Whether you’re making it for a special event or just to satisfy a sweet craving, this classic cake is always a winner!
