Pineapple Upside-Down Cake

 Pineapple is a popular tropical fruit that can be consumed fresh, juiced, cooked or preserved. A cup of fresh pineapple chunks contains vitamin C as a water-soluble antioxidant and immune system booster, manganese and thiamine (vitamin B1) for production of energy and antioxidant defenses, vitamin B6, fiber for digestion, copper, folate and pantothenic acid.

Furthermore, a certain study was published in the Archives of Ophthalmology indicates that eating 3 or more servings of pineapple fruit per day may lower your risk of age-related macular degeneration (ARMD), the primary cause of vision loss in older adults, by 36%, compared to persons who consume less than 1.5 servings of fruit daily.

Due to the abundance of pineapple in the Philippines, I can’t help but think of a recipe (aside from the usual pineapple pie) that could make it much easier for the beginners to bake. However, there is another way of serving your favorite fruit and turning it into an appetizing chiffon cake for dessert. The classic Pineapple upside-down cake is an easy homemade cake that everyone can enjoy during afternoon tea and snack.

Here’s a detailed recipe of the classic Pineapple upside-down cake:

pineapple upside down cupcakePINEAPPLE UPSIDE-DOWN CAKE

YIELD: 1 cake, 6-8 servings


BAKING TIME: 45 to 50 minutes



  • 1/4 cup unsalted butter
  • 3/4 cup light brown granulated sugar
  • 1 can pineapple slices or 1 medium pineapple, peeled and sliced in 1/4 inch thick
  • cherries (optional)


  • 1 1/2 cups cake flour
  • 2 tsp. baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated white sugar
  • 1/2 cup milk
  • 1/4 tsp. cream of tartar
  • 1 tsp. vanilla extract
  • 2 large eggs (egg yolk & egg whites separated)


  1. Pre-heat oven to 350ºF (177ºc). Butter a 9 inch (23cm) round cake pan with 3 inches (7.5 cm) sides.
  2. Topping: Place the butter and brown sugar in a small sauce pan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue cooking without stirring for a few more minutes or until bubbles just start to appear around the outside edges of the mixture (the sugar starts to caramelize), then remove from heat, and pour into your prepared cake pan. Evenly arrange the fresh pineapple slices on top of the sugar mixture. (You can also garnish with cherries.)
  3. Cake batter: In a bowl, whisk egg whites with the cream of tartar just until the whites hold a firm peak using an electric mixer. Then, prepare the dry ingredients. In a separate bowl, sift or whisk together the flour, baking powder, and salt. In the bowl of electric or hand mixer, beat the butter and sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the flour mixture (in 3 additions) alternately with milk (in 2 additions) ending with dry ingredients. Pour the egg white mixture into the cake batter (in 2 additions).
  4. Pour the batter into the pan and bake for 45 -55 minutes or until the top has browned and the sides starts to pull away from the pan.
  5. Remove from the oven and place on a cooling rack for 15 minutes.
  6. Put a plate on top of the pan and flip it upside-down. Then, remove the pan slowly.
  7. And Walla! Behold the much awaited Pineapple upside-down cake revealed.


  • Cho E, Seddon JM, Rosner B, Willett WC, Hankinson SE. Prospective study of intake of fruits, vegetables, vitamins, and carotenoids and risk of age-related maculopathy. Arch Ophthalmol. 2004 Jun;122(6):883-92. 2004. PMID:15197064.



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