Big Pineapple Upside Down Cake

Introduction

Pineapple Upside-Down Cake is a retro classic dessert that first became popular in the 1920s when canned pineapple became widely available. Its charm comes from the buttery caramel topping paired with tangy pineapple and a soft, moist cake underneath. This version is made big and bold in a large pan — perfect for sharing at parties, family gatherings, or Sunday dinners.

Ingredients

For the Pineapple Topping:

• 1 cup (200 g) brown sugar, packed
• 1/2 cup (115 g) unsalted butter
• 1 can (20 oz / 565 g) pineapple slices (or fresh pineapple chunks)
• Optional: Maraschino cherries for classic look

For the Cake Batter:

• 2 1/2 cups (315 g) all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 3/4 cups (350 g) granulated sugar
• 3/4 cup (170 g) unsalted butter, softened
• 4 large eggs, room temperature
• 1 tbsp vanilla extract
• 1 cup (240 ml) whole milk (or buttermilk for extra richness)

Instructions

1. Prepare the Pineapple Layer

1. Preheat oven to 350°F (175°C).
2. In a saucepan, melt butter and brown sugar together until bubbly.
3. Pour mixture evenly into the bottom of a 9×13-inch (23×33 cm) baking dish.
4. Arrange pineapple slices or chunks on top of the caramel mixture. Add cherries in the center if using.

2. Make the Cake Batter

1. In a bowl, whisk flour, baking powder, and salt.
2. In another large mixing bowl, cream together butter and sugar until fluffy.
3. Beat in the eggs one at a time, then stir in vanilla extract.
4. Alternately add the dry ingredients and the milk, mixing gently until combined.

3. Bake the Cake

1. Pour the cake batter evenly over the pineapple layer in the dish.
2. Smooth the top with a spatula.
3. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

4. Serve

1. Let the cake cool in the pan for about 15 minutes.
2. Run a knife around the edges, then carefully invert onto a large serving tray or leave it in the baking dish for a rustic look.
3. Slice into squares and serve warm or at room temperature.

History

The Upside-Down Cake method dates back to the Middle Ages, when cooks baked cakes in cast iron skillets over open flames. The addition of pineapple came in the early 20th century, thanks to the Dole Pineapple Company, which popularized canned pineapple. The cake quickly became a beloved American dessert.

Benefits

• Pineapple is rich in Vitamin C and bromelain, which aids digestion.
• Homemade cake avoids unnecessary preservatives.
• Perfect for gatherings — serves 12–16 people.

Conclusion

This big Pineapple Upside-Down Cake is a showstopper dessert — caramelized, fruity, buttery, and nostalgic. It combines history, flavor, and comfort all in one pan. A true crowd-pleaser for every cake lover.