Why You’ll Love This Recipe

Tropical Flavor: The combination of caramelized pineapple and shredded coconut creates a delightful tropical taste.
Simple to Make: With a few basic ingredients, this cake comes together easily, even for beginners.
Beautiful Presentation: The flipped cake showcases the gorgeous caramelized pineapple, perfect for any occasion.
Versatile: Great for brunch, dinner parties, or just a cozy dessert at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup unsalted butter
1 cup dark brown sugar
1 tablespoon lemon juice
1 can pineapple slices, drained
2 cups all-purpose flour
1 cup buttermilk
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup shredded coconut (optional)

Directions

Preheat the oven to 350°F (180°C). Melt butter and brown sugar in a skillet over medium heat, stirring in lemon juice until bubbly. Remove from heat.
Arrange pineapple slices in a greased cake pan, then pour the brown sugar mixture over them.
In a bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract. In a separate bowl, combine flour, baking powder, baking soda, salt, and nutmeg. Slowly add the dry ingredients to the wet mixture.
Fold in shredded coconut and pour the batter over the pineapple in the pan.
Bake for 30-35 minutes until a toothpick comes out clean. Let cool for 30 minutes.
Once cooled, flip the cake onto a serving plate and garnish with raspberries for added color and flavor.

Servings and Timing

Servings: 8
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 1 hour

Variations

Spicy Version: Add a pinch of cinnamon or extra nutmeg for a warming spice.
Vegan Version: Use dairy-free butter and coconut milk in place of buttermilk.
Extra Tropical: Add chopped fresh pineapple or coconut flakes for an added tropical touch.

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 3 days.
Reheating: Reheat in the oven or microwave to serve warm.

FAQs

Can I use fresh pineapple?

Yes, fresh pineapple works great! Just slice and drain it before using.

What can I use if I don’t have buttermilk?

You can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice.

Can I make this cake ahead of time?

Yes, you can bake and store the cake up to 2 days in advance.

Can I freeze Pineapple Upside Down Cake?

Freezing is not recommended as the texture may change when thawed.

How can I avoid a soggy cake?

Ensure the pineapple slices are well-drained to avoid excess juice in the cake.

Can I make this in a different pan?

Yes, you can use a 9-inch round or square pan instead of a skillet.

How do I prevent the pineapple from sticking?

Grease the pan well and line it with parchment paper for easy removal.

Can I use a different type of sugar?

You can use light brown sugar if you prefer a milder flavor.

How do I get the perfect flip?

Allow the cake to cool for about 30 minutes before flipping to prevent the topping from sticking.

Can I make this cake without coconut?

Yes, the coconut is optional, and the cake will still be delicious without it.

Conclusion

This Pineapple Upside Down Cake is a delightful dessert that’s both easy to prepare and visually stunning. With its perfect balance of sweet pineapple and fluffy cake, it’s sure to become a favorite for any occasion.

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Author: Julia
Total Time: 1 hour
Yield: 8 servings
Diet: Vegetarian

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Description

This Pineapple Upside Down Cake is a tropical dessert made with caramelized pineapple and a light, fluffy cake. With just a few simple ingredients, it’s easy to make and a perfect addition to any brunch, dinner party, or casual dessert. Enjoy the sweet and fruity goodness with this simple, yet stunning cake.

Instructions

Preheat the oven: Set the oven to 350°F (180°C).
Make the caramel: Melt butter and brown sugar in a skillet over medium heat. Stir in lemon juice until bubbly. Remove from heat.
Arrange pineapple: Grease a cake pan and arrange pineapple slices in the bottom, then pour the brown sugar mixture over them.
Prepare the batter: In one bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract. In another bowl, combine flour, baking powder, baking soda, salt, and nutmeg. Slowly add the dry ingredients to the wet ingredients, stirring until smooth.
Add coconut: Fold in shredded coconut, if using, then pour the batter over the pineapple mixture.
Bake: Bake for 30-35 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for 30 minutes.
Flip the cake: Once cooled, carefully flip the cake onto a serving plate and garnish with raspberries for a fresh touch.