Upside-down pineapple cake is a timeless classic. For some reason I had never made it until recently; I skipped college one Monday and finally tried it. It turned out so well that it’s now one of my favourite cakes.
This upside-down pineapple cake is a familiar but exceptionally tasty dessert. Despite what some might think, it’s very easy to make and doesn’t require much effort. It looks elegant, making it an excellent choice for gatherings, celebrations, or a simple weeknight treat. If you prefer an eggless version, a separate eggless pineapple upside-down cake recipe is available.
I used canned pineapple slices for this cake, but fresh pineapple slices work wonderfully too—use whichever you have on hand.
INGREDIENTS
For the topping
• Butter for the tin
• 5–6 tablespoons brown sugar
• 6–7 pineapple slices
For the cake
• 2 cups all-purpose flour (about 256 g)
• 4 teaspoons baking powder
• Zest of one large lemon
• 3/4 cup granulated sugar (about 150 g)
• 1/2 cup neutral oil (about 120 ml)
• 2 eggs
• 3/4 cup milk or buttermilk
PROCEDURE
• Preheat the oven to 180°C (350°F). Grease the pan with butter and sprinkle the brown sugar evenly across the base. Arrange the pineapple slices in a single, even layer on top of the sugar.
• In a medium bowl, whisk together the flour, baking powder, and lemon zest until well combined.
• In a large bowl, use an electric mixer to beat the oil and granulated sugar together until the mixture becomes light and slightly fluffy. With the mixer on low speed, add the eggs one at a time, beating between each addition until incorporated.
• Add the dry flour mixture to the wet ingredients in three additions, alternating with the milk or buttermilk. Start and finish with the flour mixture, mixing just until smooth and combined—do not overmix.
• Carefully pour the batter over the arranged pineapple slices and smooth the top gently. Bake at 180°C for 30–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
• Allow the cake to rest in the pan for 10–15 minutes to let the topping set. Run a knife around the edges, then invert the cake onto a serving plate. If any pineapple sticks to the pan, gently reposition it on the cake.
