Classic American Dessert – Pineapple Up-side down Cake

Pineapple is one of my favorite fruit. The sweet tropical aroma and flavor, the crisp texture give this cake dessert the perfect taste. The rich caramelized fruit just melts in the mouth and awaken all the senses.

So, without further ado, here is the recipe slightly modified from this one.


1/2 Pineapple, cut into thin slices

1/4 cup melted butter (add pinch of salt if unsalted)

3/4 cup brown sugar

1 1/2 cup all-purpose flour

1 tsp baking soda

1/2 tsp ground cinnamon

1/2 cup softened butter

1/2 cup white sugar

2 eggs (I used flax seeds as egg substitute; 1 egg = 1tbsp flax seeds + 3tbsp water blended well in a paste)

1/2 cup milk

Directions: (watch this video for better understanding)

Preheat the oven to 350 degrees F.

Mix brown sugar in the melted butter, warm a bit more to make a smooth paste. Transfer this paste to the baking dish and spread evenly. Now, place the pineapple pieces evenly over the butter-sugar paste.

Cream butter and sugar in another bowl. Add eggs and whisk to make a light fluffy  paste. Take one more bowl and mix the dry ingredients and whisk them properly to remove any cluster. Combine dry and wet ingredients. Add milk to make a smooth paste. Spread it evenly over the pineapple.

Place the dish in oven and bake for around 50 mins or until the knife comes out clean. Cool for 10 mins before flipping the cake up-side down on a plate/serving dish.

Flip it.

This cake is both very moist and crisp. Enjoy it with a scoop of ice-cream and indulge in the rich caramel flavor.

Happy Baking!


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