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Pineapple Upside Down Cake

March 6, 2026pub
Pineapple Upside Down Cake

Prep time:

Cook time:

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The epitome of childhood nostalgia: upside down pineapple cake! The funny thing is that while flipping it out of the pan, it ended up literally upside down on the table!!! But it’s ok- like every weird situation in life, we just have to pick ourselves up and keep moving forward!
This recipe is based on an upside down peach cake by @tworedbowls. It’s made with yogurt and has very little butter. Delicious!

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Pineapple Upside Down Cake

BY YASMINE IDRISS

The epitome of childhood nostalgia: upside down pineapple cake! The funny thing is that while flipping it out of the pan, it ended up literally upside down on the table!!! But it’s ok- like every weird situation in life, we just have to pick ourselves up and keep moving forward!

Ingredients

For the topping

  • 1 tin pineapple in light syrup (minus 2 slices)
  • Red cherries
  • 6 tablespoons sugar
  • 3 tablespoons water

For the cake

  • 1.5 cups (187grs) all purpose flour (sifted)
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 3/4 cup low fat Greek yogurt
  • 1/4 cup low fat milk
  • 85 grs unsalted butter, softened
  • 3/4 cups caster sugar
  • 2 large eggs, room temperature
  • 1.5 tsp vanilla extract
  • 2 slices pineapple sliced

Method

  • 1)

    Preheat oven to 180C

  • 2)

    Line a 9” baking tin lined with a disc of baking paper

  • 1)

    Start with the topping.

  • 2)

    Place the fruits in a single layer in the lined tin.

  • 3)

    Place the sugar and water in a small pot over medium heat and let it bubble and caramelize. That will need around 10min and you can prepare the cake meanwhile but stay close as sugar burns quickly.

  • 4)

    As soon as the syrup turns a nice deep caramel color, drizzle it swiftly and evenly over the fruits.
    Set aside.

For the cake

  • 1)

    Whisk the flour together with the dry ingredients in a small bowl.

  • 2)

    Combine the Greek yogurt and milk in a small measuring jug or mug.

  • 3)

    Start by creaming the butter and sugar in a large bowl, with the paddle attachment of a handheld or stand alone mixer. Beat until light and fluffy.

  • 4)

    Add the eggs one at a time and mix well each time until smooth. Add vanilla.

  • 5)

    Add half the flour and fold either by hand. Never over beat when adding the flour or the cake with be dense.

  • 6)

    Add the yogurt, gently fold in until barely mixed.

  • 7)

    Add the remaining flour, chopped fruits and a couple tbsp of syrup, fold until just combined.

  • 8)

    Pour over the caramelized fruits and level.

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