Pineapple upside down cake is one of those desserts that instantly takes me back to my childhood in France. It was a classic goûter and a cake that always seemed to make an appearance at family gatherings. With its buttery, tender crumb, caramelized pineapple topping, and just the right amount of sweetness, it’s a timeless recipe that never goes out of style.

INGREDIENTS YOU’LL NEED

Sugar: Used to make the golden caramel layer and to sweeten the cake, while also contributing to its soft, tender texture.
Water: Combined with the sugar to make the caramel that coats the bottom of the pan.
Butter: Gives the cake its rich, buttery texture.
Eggs: Add structure and richness to the batter and contributes to a soft, tender crumb.
Pineapple juice: Adds extra pineapple flavor and moisture.
Pineapple rings: The star of the topping, which caramelizes beautifully as the cake bakes.
All-purpose flour: Provides the structure for the cake.
Baking powder: Helps the cake rise and keeps it light.

TIPS

Generously grease the pan with butter before lining it with parchment paper. The parchment needs to fully adhere to the bottom of the pan so it doesn’t shift when tilting the pan to spread the caramel.
Keep a close eye on the caramel as it cooks. Once the sugar begins to turn golden, it can darken quickly, so remove it from the heat as soon as it reaches a deep golden amber color.
Arrange the pineapple rings before making the cake batter so everything is ready once the caramel is poured into the pan.
Make sure to spread the cake batter evenly over the pineapple rings so the cake bakes evenly.
Let the cake cool in the pan for about 10 minutes before loosening the edges. This gives the caramel time to settle slightly while still being warm enough to release the cake easily.
Pricking the cake with a fork and lightly soaking it with pineapple juice adds extra moisture and pineapple flavor. Don’t oversoak it—the cake should absorb the juice without becoming soggy.
For the best texture and flavor, refrigerate the cake for at least 4 hours before serving, or preferably overnight.

Et Voilà… Bon Appétit !

PINEAPPLE UPSIDE DOWN CAKE

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Ingredients

CARAMEL

90 sugar
40 mL water

CAKE

150 g butter
140 g sugar
3 eggs
2 tbsp pineapple juice
7 pineapple rings
150 g flour
1/2 tsp baking powder

Method

In a small saucepan, combine 90g sugar and 40mL water. Heat over medium heat, swirling occasionally (do not stir) until the mixture turns a golden amber color.
Immediately pour the caramel into a WELL GREASED 9-inch round cake pan lined with parchment paper, tilting the pan to spread it evenly.
Place the pineapple rings over the caramel in a single layer. Set aside.
Preheat the oven to 350°F/ 180°C
In a bowl, cream the softened butter and 140g sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition then mix in the pineapple juice.
Sift in the flour and baking powder, then mix until just combined.
Pour the batter over the pineapple rings, spreading it evenly.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for about 10 minutes, then run a knife around the edges. Prick the cake with a fork and lightly soak it with pineapple juice. Refrigerate for at least 4 hours.
Carefully invert the cake onto a serving plate.

Notes

Make sure to generously grease the baking pan with butter so the parchment paper adheres completely. If the parchment isn’t firmly stuck to the bottom, it may shift when tilting the pan, preventing the caramel from spreading evenly.