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Pineapple Upside Down Cake
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5 from 1 vote

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.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert, Parties, Tea Time
Cuisine: American
Servings: 10 slices



  • 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.


  1. Do not skip to sift the dry ingredients.
  2. The batter of the cake should be of pouring consistency and there should be no lumps.
  3. 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.
  4. Use parchment paper for easy demoulding.
  5. After baking demould the cake else the base will be soggy.
  6. This is a tried and tested recipe. Change of any ingredient can change the end product.
  7. To bake this cake in oven, bake it at 180 °C for 30 minutes or until it passes the toothpick test.
  8. To bake it in Convection mode, bake it at 160 °C for 30 min.