Pineapple Upside Down Cake is a triple dose of old-fashioned buttery, melt-in your-mouth pineapple upside-down cake layered with homemade cinnamon vanilla whipped cream. Bonus: no mixer required for the cake recipe!
This Pineapple Upside Down Cake is a throwback to the 1920s. A time when canned pineapple was all the rage.
One look at this cake and you can see why it was so popular. It is lovely, with its glistening slices of sweet and sticky caramelized pineapple sitting happily on top of a fluffy white butter cake. A Pineapple Upside Down Cake begs to be served warm from the oven, with or without a dollop of softly whipped cream.
When I set out to make a Pineapple Upside Down Cake, I had my mother’s cake in mind. Her cake had rings of canned pineapple slices with a Maraschino cherry in the center of each. However, if you like you can use fresh pineapple. Just peel, core, and slice the fresh pineapple. The cake begins with melting butter with brown sugar until it starts to caramelize. This mixture is then poured into a cake pan and the pineapple slices are placed on top. A buttery white cake batter is then poured over the pineapple slices and the cake is baked until a deep golden brown.
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