Upside down pineapple cake is a classic! For some weird reason, I had never made it before. I skipped college on Monday and decided to finally make this classic cake. It was so good that it is one of my favourites now!
This upside down pineapple cake is a very common yet a super delicious dessert. Contrary to popular belief, it is actually super easy to make and requires hardly any effort. It also looks super fancy and is the perfect cake for any occasion. You can also find the eggless recipe here.
I have used canned pineapple slices to make this Upside down pineapple cake. You can use fresh pineapple slices as well.
INGREDIENTS
For the topping-
• butter for tin
• 5-6 tablespoons brown sugar
• 6-7 pineapple slices
For the cake-
• 2 cups all purpose flour ( 256 g)
• 4 teaspoons baking powder
• zest of one large lemon
• 3/4 cup white granulated sugar (150g)
• 1/2 cup oil ( 120 ml)
• 2 eggs
• 3/4 cup milk/buttermilk
PROCEDURE
• Pre-heat your oven to 180C. Grease the pan with the butter and sprinkle the brown sugar evenly in the base. Arrange the fruit in an even layer on top of the sugar.
• In a medium bowl, whisk flour, baking powder, and lemon zest.
• In a large bowl, using an electric mixer beat oil and sugar until light and fluffy. With the mixer on low, beat in eggs one at a time
• Add the flour mixture to the wet ingredients alternating with buttermilk, starting and ending with flour mixture. Beat until smooth
• Carefully pour the batter over the arranged fruit and bake at 180C for 30-40 minutes until the top is golden-brown.
• Let the cake rest in the tin for 10-15 minutes before taking it out.
Magnificent web site. Lots of useful information here. I’m sending it to a few friends ans also sharing in delicious. And certainly, thanks for your sweat!
Hi Shivesh. Love this recipe and I am soon going to try to make it. Can I replace the vegetable oil with coconut oil?
Hello! Thank you 🙂 Yes you can give it a shot
Tin size pl
Hi Shivesh! Loved this recipe! If I wanted to use the syrup from the tinned pineapple what would the recipe for that? I’m guessing less of granulated sugar and milk; but I’m not sure?
What diameter and height of the cake tin do you recommend for baking this?
Hi Shivesh,
Just a query… Is it really 4 tsp baking powder in 2 cups flour?
Wouldn’t baking powder be too much?
Reply appreciated..
Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do
What size tin did you bake the cake in?
Hi Shivesh… I tried baking the pineapple upside down cake with eggs following your recipe… Must admit it turned out excellent… there is one thing I need to knw on the quality of baking powder… is that not too much? Your eggless version has both powder and soda but in much lesser quantity.. l look forward to hearing from you…
Sorry meant quantity of baking powder
Hi Shivesh.. love your blog and recipes. Have tried a few and they turned out just perfect. Quick question why do you use oil insteadof butter in your receipes? In case I have to use butter how much proportion should I take?
Teach me how make up side down cake with Indian fruits different way easy recipe how to make
Hi Shivesh,
Planning to bake this cake at the request of my daughter 🙂 i have 2 questions as below:-
1. I want to bake with whole wheat instead of all purpose flour, so can I simple replace the 2 cups of all purpose flour with 2 cups of whole wheat flour (aata)?
2. Most of the other recipes call for about 1.5 teaspoons each of baking powder and baking soda each, is there a specific reason for this recipe to use 4 tsp of baking powder and no baking soda?
Thanks in advance!