Pineapple Upside-Down Cake Recipe – Easy Demerara Sugar Delight

Last Updated on 2 months by Neha Deshmukh

Pineapple Upside-Down Cake Recipe – Easy Demerara Sugar Delight

Hey everyone! If you’re looking for a cake that’s both comforting and impressive, you’ve come to the right place. This Pineapple Upside-Down Cake is a classic for a reason – it’s wonderfully moist, bursting with tropical flavor, and that caramelized pineapple… oh, it’s just heavenly! I first made this for my grandmother’s birthday, and it was a huge hit. It’s become a family favorite ever since.

Why You’ll Love This Recipe

This isn’t just any cake. It’s a little bit of sunshine on a plate! The combination of sweet, caramelized pineapple and a fluffy, buttery cake is simply irresistible. Plus, it’s surprisingly easy to make, even if you’re not a seasoned baker. It’s perfect for special occasions, or just a delightful treat to brighten up your day.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup regular all-purpose flour (maida)
• 8 slices canned pineapple, drained
• 150 grams butter, at room temperature (that’s about ¾ cup!)
• ¾ cup demerara sugar
• 1 teaspoon baking powder
• 3 eggs, separated
• 1 teaspoon vanilla extract
• 1 cup powdered sugar, sifted
• ½ cup milk (low fat works too)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Demerara Sugar: What Makes It Special

Demerara sugar is key to that beautiful caramel. It has larger crystals than regular granulated sugar, giving it a lovely texture and a richer molasses flavor. Don’t worry if you can’t find it, though – I’ve included substitution tips in the FAQs!

Maida (All-Purpose Flour): Regional Variations & Substitutions

We’re using maida, which is all-purpose flour. Depending on where you are in India, you might find slightly different varieties. It’s generally readily available, but if you’re looking for a whole wheat option, you can substitute up to half the maida with whole wheat flour.

Butter: Using Room Temperature Butter for Best Results

Seriously, don’t skip this! Room temperature butter (around 20-25°C) creams together beautifully with the sugar, creating a light and airy cake. Take it out of the fridge an hour or so before you start baking.

Canned Pineapple: Choosing the Right Kind

I prefer using pineapple rings for a prettier presentation, but tidbits work just fine too! Just make sure they’re well-drained, otherwise your cake might be a little soggy.

Vanilla Extract: Enhancing the Flavor Profile

A good quality vanilla extract really elevates the flavor. Don’t skimp here! A teaspoon is all you need to add a lovely warmth.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat the oven to 190°C (375°F).
2. In a 9-inch cake pan (greased, please!), mix ¼ cup of the butter with the demerara sugar. Spread it evenly across the bottom. This is the base of our caramel!
3. Arrange the pineapple slices over the sugar mixture. Feel free to cut them to fill any gaps – we want full pineapple coverage!
4. In a bowl, sift together the flour and baking powder. Set this aside for now.
5. In another bowl, beat the egg yolks with the remaining ½ cup of butter and vanilla extract until it’s smooth and creamy.
6. Now, for the egg whites! In a separate, clean bowl, whisk them until soft peaks form. This is where a little elbow grease comes in handy.
7. Gently fold in the sifted powdered sugar into the egg whites, one tablespoon at a time. Be gentle – we want to keep all that air!
8. Fold in the egg yolk mixture, followed by the flour mixture in increments, until just combined. Don’t overmix!
9. Pour the batter over the pineapple layer.
10. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.

Expert Tips

A few little secrets to ensure your cake is perfect:

Achieving the Perfect Caramelization

Don’t rush the caramelization process! The sugar needs time to melt and turn golden brown. Keep a close eye on it during baking.

Preventing a Soggy Cake

Make sure your pineapple is really well-drained. Pat it dry with paper towels if needed.

Ensuring Even Baking

Rotate the cake halfway through baking to ensure even browning.

Working with Egg Whites for Volume

Make sure your bowl and whisk are completely clean when whipping the egg whites. Any trace of fat will prevent them from forming stiff peaks.

Variations

Want to switch things up? Here are a few ideas:

Vegan Pineapple Upside-Down Cake

Substitute the butter with a vegan butter alternative, the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and use plant-based milk.

Gluten-Free Pineapple Upside-Down Cake

Use a gluten-free all-purpose flour blend. Bob’s Red Mill 1-to-1 Baking Flour works great!

Spice Level Adjustment (Adding Cinnamon or Nutmeg)

A pinch of cinnamon or nutmeg in the batter adds a lovely warmth. My friend, Priya, always adds a dash of cardamom – it’s delicious!

Festival Adaptations (Christmas & New Year)

Add a sprinkle of chopped nuts (pecans or walnuts) to the batter for a festive touch.

Serving Suggestions

This cake is wonderful on its own, but a scoop of vanilla ice cream or a dollop of whipped cream takes it to the next level. A cup of chai is the perfect accompaniment!

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

Let’s answer some common questions:

What type of pineapple is best for upside-down cake?

Pineapple rings look the prettiest, but tidbits work just fine! Just make sure they’re well-drained.

Can I use brown sugar instead of demerara sugar?

You can, but demerara sugar gives a better caramelization. If using brown sugar, reduce the amount slightly as it’s more moist.

How do I know when the cake is fully baked?

A toothpick inserted into the center should come out clean.

Can this cake be made ahead of time?

You can prepare the caramel and pineapple layer a day ahead. But it’s best to bake the cake on the day you plan to serve it.

What’s the best way to invert the cake without it breaking?

Let the cake cool in the pan for about 10-15 minutes before inverting it onto a serving plate. Run a knife around the edges to loosen it if needed. Be gentle!