One Bowl Upside Down Cake
Delightfully easy yet undeniably impressive, this One Bowl Upside Down Cake is the ultimate fuss-free dessert that packs a tropical punch. With a rich caramelized topping of golden pineapple slices, buttery brown sugar, and optional sweet maraschino cherries, every bite is a perfect balance of flavor and texture. What makes this recipe truly shine is its simplicity—everything comes together with minimal prep and just one mixing bowl, cutting down on cleanup without sacrificing taste. The moist vanilla cake base is made from pantry staples like all-purpose flour, eggs, and milk, making it perfect for any occasion. Ready in under an hour, this show-stopping dessert is as satisfying to bake as it is to savor, whether served warm with a scoop of vanilla ice cream or enjoyed as a stunning centerpiece for your next gathering. Keywords: one bowl upside down cake, pineapple upside down cake, simple dessert recipe, easy baking ideas, quick cakes.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 150 grams light brown sugar
- 8 pieces pineapple slices (or any other fruit, such as apple or peach)
- 8 pieces maraschino cherries (optional)
- 200 grams granulated sugar
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 120 milliliters whole milk
- 190 grams all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
Instructions
Preheat your oven to 175°C (350°F) and lightly grease a 9-inch round cake pan.
In the cake pan itself, melt the butter (115 grams) over low heat or by placing it briefly in the oven, then evenly sprinkle the brown sugar (150 grams) over the melted butter.
Arrange the pineapple slices (or chosen fruit) in a single layer over the brown sugar, and optionally place a maraschino cherry in the center of each fruit slice.
In a large mixing bowl, whisk together the granulated sugar (200 grams) and large eggs (2) until light and fluffy, about 1–2 minutes.
Add the vanilla extract (1.5 teaspoons) and whole milk (120 milliliters), and whisk until fully combined.
Sift the all-purpose flour (190 grams), baking powder (1.5 teaspoons), and salt (0.5 teaspoons) into the wet ingredients, and gently fold until just combined. Avoid over-mixing.
Pour the batter evenly over the fruit layer in the pan, smoothing the top with a spatula.
Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 10–15 minutes.
Run a knife around the edges of the pan to loosen the cake, then carefully invert it onto a serving plate. If any fruit sticks to the pan, gently place it back onto the cake.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
3522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.2 g | 148% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 2108 mg | 92% | |
| Total Carbohydrate | 617.9 g | 225% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 443.2 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 459 mg | 35% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1633 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
