Pineapple Lemon Upside Down Cake
Brighten up your dessert table with this Pineapple Lemon Upside Down Cake, a harmonious blend of tropical sweetness and zesty citrus. Topped with caramelized pineapple slices, maraschino cherries, and a buttery brown sugar glaze, this show-stopping dessert flips traditional upside-down cakes on their head—literally! Infused with fresh lemon zest and juice, the tender, moist cake base balances vibrant citrus flavors with a touch of vanilla, creating a perfectly refreshing bite. Easy to prepare in just under an hour, it’s an irresistible centerpiece for any gathering. Serve it as-is or with a dollop of whipped cream for a delightfully decadent treat that’s as flavorful as it is beautiful. Keywords: pineapple lemon upside down cake, citrus dessert, tropical cake recipe, caramelized pineapple, easy homemade cake.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 8 tablespoons unsalted butter
- 0.75 cup light brown sugar
- 8 pieces pineapple slices (canned or fresh)
- 8 pieces maraschino cherries
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.75 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon pure vanilla extract
- 0.5 cup whole milk
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan, then line the bottom with parchment paper for easy removal.
In a small saucepan, melt 4 tablespoons of the butter over medium heat. Add the brown sugar and stir until smooth. Pour the mixture evenly into the bottom of the prepared pan.
Arrange the pineapple slices over the brown sugar mixture in a decorative pattern. Place a maraschino cherry in the center of each pineapple slice. Set the pan aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the remaining 4 tablespoons of butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
Add the flour mixture to the wet ingredients in two additions, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
Carefully spread the batter evenly over the pineapples in the pan using a spatula.
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes. Run a knife around the edge to loosen it, then carefully invert the cake onto a plate or serving dish. Peel off the parchment paper if needed.
Let the cake cool completely before slicing and serving. Enjoy your Pineapple Lemon Upside Down Cake!
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 192 mg | 8% | |
| Total Carbohydrate | 64.0 g | 23% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 43.7 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 138 mg | 3% | |
*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.
