Pineapple Upside Down Cake



For Cake

  1. All Purpose Flour/Maida – 1 3/4 cups
  2. Baking Powder -1 tsp
  3. vanilla essence – 1 tsp
  4. Butter(softened to room temperature) -1/2 cup
  5. Eggs (Room temperature) – 2
  6. Granulated Sugar – 3/4 cup
  7. Pineapple Juice -1/2 cup
  8. Salt -1/4 tsp

For the Glaze & Topping

  1. Melted Butter(unsalted) -1/4 cup
  2. Brown Sugar(light) -1/2 cups
  3. Pineapple Rings(I used Canned ones)- 7
  4. Red Cherries – 7




  1. Preheat oven to 350 degree F .
  2. In a mixing bowl,add melted butter and brown sugar.using a whisk ,mix well to get smooth texture.
  3. Pour the mix into a 8 inch cake pan and smooth evenly using a spatula.
  4. Place the pineapple rings over it and cherries to the Centre of the rings.
  5. In another bowl,mix softened butter and sugar and whisk well.
  6. Add eggs one at a time .
  7. Add vanilla essence and pineapple juice.mix well .
  8. sift in flour,baking soda and salt.using a electric mixer whisk well to get a lump free batter.
  9. Pour the batter evenly over pineapple rings and smooth it out using a spatula.
  10. Place the baking pan on a baking tray .This is to avoid sugar bubbles run over .
  11. Bake  for 35 minutes or until a tooth pick inserted comes out clean.
  12. Run knife around the edges of the cake to avoid sticking to the pan.
  13. Place a plate over the top and flip it over.
  14. Tap and remove the cake from the pan.let it cool for 20minutes
  15. serve warm.
  16. you can store at room temperature for 2-3 days.

Note:Don’t put in the refrigerator as the cake edges gets really hard and crunchy


Recipe Source:cooknshare



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