Homemade Pineapple upside down cake recipe is one of my all-time favorite cake recipes. No matter how many times I make this pineapple cake, it never lasts more than an hour on my shelf.
And today, I am going to help you make pineapple upside down cake on a gas stove. For people who have been looking for making their cakes without an oven, this is a go-to recipe for them.
Pineapple upside down cake is a classic American single layer cake. The pineapple upside cake looks extraordinary beautiful after it is baked and inverted. Needless to say, any frosting or coating is unwarranted.
Fresh Pineapple upside down cake gives a strong competition to my Apple Pie recipe at my home. I love both of them.
|Must Try: Eggless Paan Cake Recipe
Pineapple upside down cake origin
The upside down desserts are neither new nor native to America. In fact, the French Tarte Tatin, one of the most celebrated French dessert, is an early 20th-century upside-down apple tart.
In 1917 Ida Allen wrote “Mrs. Allen’s Cook Book” and registered four upside-down pie recipes.
I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.
If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia
Old Fashioned Pineapple upside down cake
In the early 1920s, emerged the caramelized fruit bottom – upside-down cake. The earliest record of “Upside Down Cake” appeared in 1923, including the March 15, 1923, issue of the Syracuse Herald. The earlier recipes were fruit arranged on top of brown sugar syrup in an iron skillet.
|Must Try: Zucchini Carrot Cake
Want to get growing?
Starting and growing a business can be hard, and sometimes you might feel stuck. Our weekly newsletter gets delivered to over 30,000 people each week to help them grow. We'd love to help you, too. Subscribe now, it's free.
We respect your privacy and promise to only send you the freshest baking news. No spam, ever. You can unsubscribe at any time.
Pineapple upside down cake Ingredients
I wanted to make a healthier version of this classic Pineapple upside down cake. So instead of using all-purpose flour, I used whole wheat flour. Had left-over condensed milk and I used it in this recipe.
|Try Easy Vanilla Cake: Eggless Vanilla Cake
Baking powder and baking soda acted as the leavening agents. Added milk and vinegar to replace the necessity of egg in the recipe.
I have used all common ingredients, generally available in all types of kitchen. You can make this easy pineapple cake at home at the time of your choice. Print the recipe card, stick it on your refrigerator and let's get started.
|Recommended Read: Skip The Juicing; Enjoy Fresh Fruits
Important
Please follow the recipe word-to-word. This is my tried and tested recipe. Any change in the recipe may change the results and we may not be able to find the reason for failure.
PS: Use Conversion Table to convert cups into grams and vice versa
Let’s make our Pineapple Upside Down Cake
Mix milk, vanilla essence and vinegar in a mixing jar and keep it aside.
Meanwhile, keep a heavy vessel on the gas stove. I have used a deep frying pan (Kadai). You may feel free to use a pressure cooker or Idli Maker. Switch on the flame.
Put salt into it and place a metallic stand on salt to avoid direct contact with the baking pan with salt.
Close the lid and continue to heat on medium flame. This will work like a preheated oven.
TIP: Salt helps to maintain the temperature and absorbs the extra moisture while baking.
Let’s make the batter
In a large mixing bowl add condensed milk, oil, sugar, and butter. Whisk all of them together until they become fluffy and creamy.
I used an electric whisker for this. However, you can use regular hand-whisker too.
TIP: Butter will improve the richness of the cake and oil will help in keeping the cake moist.
Using a sifter, sieve flour, baking powder, baking soda, and salt.
Sifting the dry ingredients has three main purposes:
TIP: For eggless baking, sifting plays an important role and helps in keeping your bakes light and fluffy.
Using a spatula, fold all the dry ingredients into wet ingredients and add milk solution to make a smooth batter.
Ensure that there are no lumps in the batter. Use an electric whisker, if you feel like.
Line a cake pan with parchment paper. Sprinkle some brown sugar at the base of the pan. Place pineapple slices and cherry as shown in the picture below. For this recipe, I have used 7” cake pan.
PS: While baking the cake, the brown sugar and the butter will join hands to create a buttery glaze on the cake
Pour the batter over the pineapple slices and tap the tin on counter to release air bubbles. The tapping on the counter helps to avoid cracks or big air pockets in the cake.
Let’s Bake
Place this baking tin on the stand (places inside vessel on a gas stove) and close the lid.
Let it bake on a medium flame for about 40 minutes or until it passes the toothpick test.
Once the cake is completely baked, switch off the flame and take out the baking tin. Let it rest for 5 minutes and then demould the cake. Remove the parchment paper.
The caramelized sugar and buttery pineapple will create a brown-sugared juicy topping on top of the cake. The cake looks gorgeous when you flip it upside down.
Slice it, serve it and fall in love!
Watch Video Recipe
Buy Tools and Ingredients used in this recipe
Cake Turn Table | Measuring Scale | Mixing Bowl | Baking Powder | Baking Soda | Vanilla Essence | Brown Sugar
If you like my recipes, follow me on Facebook, Instagram, and Pinterest. If you like to watch video recipes, check my YouTube Channel for more amazing recipes.
|You would also Love: Eggless Masala Chai Cake
Pineapple Upside Down Cake
This classic old-fashioned pineapple upside down cake is an amazing cake that has stunning looks. This moist and flavorful has a topping of pineapple slices and cherries. Pineapple upside down cake is an Americans favorite cake for a century.
Ingredients
- 200 gm Whole Wheat Flour
- 40 gm Sugar Powdered
- 150 ml Condensed Milk
- 250 ml Milk
- 40 ml Oil
- 40 gm Butter
- 1 tsp Vinegar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 tsp Vanilla Essence
- 1 tbs Brown Sugar
- 4 slices Pineapple
- 8 pcs Cherry
Instructions
- Mix milk, vanilla essence and vinegar in a mixing jar and keep it aside.
- Meanwhile, keep a heavy vessel on the gas stove. I have used deep frying pan (Kadai). Switch on the flame.
- Put salt into it and place a metallic stand on salt to avoid direct contact of baking pan with salt. Close the lid and continue to heat on medium flame.
- For batter, Take a large missing bowl. Add condensed milk, oil, sugar, and butter. Whisk all the ingredients.
- Using a sifter, sieve flour, baking powder, baking soda, and salt.
- Using a spatula, fold all the dry ingredients into wet ingredients. Add milk solution to the batter and make a smooth batter.
- Line a 7 inches pan with parchment paper. Sprinkle brown sugar at the base of the pan. Place pineapple slices and cherry.
- Pour the batter over the pineapple slices and tap the tin on counter to release air bubbles.
- Place this baking tin on the stand (places inside vessel on a gas stove) and close the lid.
- Let it bake on a medium flame for about 40 minutes or until it passes the toothpick test.
- Once the cake is completely baked, switch off the flame and take out the baking tin. Let it rest for 5 minutes.
- Demould the cake. Remove the parchment paper. Your Pineapple upside down cake with healthy twist is ready to serve.
Notes
- Do not skip to sift the dry ingredients.
- The batter of the cake should be of pouring consistency and there should be no lumps.
- Baking powder and Baking soda should be in their “Best to use” time period. Always prefer to check the ingredient before baking to avoid waste later on.
- Use parchment paper for easy demoulding.
- After baking demould the cake else the base will be soggy.
- This is a tried and tested recipe. Change of any ingredient can change the end product.
- To bake this cake in oven, bake it at 180 °C for 30 minutes or until it passes the toothpick test.
- To bake it in Convection mode, bake it at 160 °C for 30 min.
What should be substitute for Vinegar? Can I use normal sugar instaed of brown sugar~
Hi Kartiki,
You can replace vinegar with lemon juice.
Happy Baking!
Made this and it turned out great! Thank you
Yummy recipe, will definitely try soon as my kitchen is under construction
Thanks
Regards
hi. Thanks for the recipe. Will you be able to tell the measurements with cups and spoons? the measurements in grams becomes slightly dicey for beginners. thanks!
Hello Madhulika,
Please use the conversion table from google. You will get approximate value in cups and spoons.
Happy Baking!
Hi Sonia ! The cake tasted awesome but I got a crack along the circumference and the center raised more than the sides ! Followed the exact recipe ! Any idea why this happened ?
Sowmya,
Oven temperature, batter consistency or pan size, anything can be a reason for this problem. So just figure out.
Happy Baking!
Sonia
Hi dear… can I use tin pineapple instead of fresh pineapple??
Yes Simran you can use.
Hi it looks lovely! Can I use the same recipe for a peach upside Down cake?
Yes Aiesha, you can use any fruit instead of pineapple.
Happy Baking!
Hi Sonia this is nice recipe
One thing i need to ask that any substitute of condensed milk??
Hello Upasana,
I have not tried the recipe with any other substitute so cannot comment.
Regards
Sonia
Hi Sonia..
Your blog is great help..
Any option for condensed milk in recipe..?
Hello Reshma,
I haven’t tried the recipe with any other alternatives, so will not be able to comment.
Regards
Sonia
Hi Sonia,
I tried this and it came out well. Thanks for the recipe 🙂
One issue I had though was it was slightly sticky and didn’t hold up for the next day, turning soggy. What could have led to that?
Regards,
Ramya
Hello Ramya,
Most likely you have stored the cake in a container while it was still hot/warm.
Sonia
Hi Sonia,
You are welcome 🙂 I always try to bake first as per the recipe and then change things the next time. So planning to try it as is for now. Will update you when I make it with fresh pineapple.
A general query I had while trying to procure items for this recipe. How do we adjust ingredient measurements for a different cake pan size from a given recipe?
Regards,
Ramya
It comes with practice Ramya.
Hi Sonia,
I’m intrigued by your blog with all healthy ingredients and am waiting to try them out in the recipes listed. One question here – my son loves pineapple as is, so I was wondering if I can use it fresh on top of the cake without heating it – more like a topping. Can I use the same measurements and make the cake with one or two changes or would I have to wait for a newer recipe altogether? 😊
Regards,
Ramya
Ramya,
Thank you so much for the appreciation. Such messages work like fuel for me 🙂
Ramya you can use fresh pineapple for garnishing however all the fruits and vegetables if kept in raw form, release water. So it can impact the texture of your cake and icing ( if any). Feel free to experiment with the recipe and share with us too. I would love to hear from you.
Happy Baking.
Sonia
Hello Sonali,
I always like taste if pineapple so want to try this recipe next week.
I have few queries:
1) pineapple must be over ripped?
2) may I use milk powder in place of condensed milk? If yes then how much? And then how to adjust wet ingredients?
3) if want to bake in microwave convection mode then also need to ur pineapple and cherry at bottom?
Thanks a lot in advance
Shalini
Hi Shalini,
Pineapple cake is one of my favorite recipes too. Here are the answers to your queries:
1. Over ripped pineapple is not mandatory.
2. I haven’t experimented this recipe with milk powder so no suggestions on it for now.
3. Pineapple upside down cake can only be made by keeping pineapple and cherries at the bottom. Microwave Convection or OTG has no impact.
Best of luck in advance. I will wait for your feedback on how your recipe came out. Post your cake pics on https://www.facebook.com/groups/sonlicious
By the way, my name is Sonia 🙂
-Sonia