Jamaican Pineapple Upside Down Cake
Jamaican Pineapple Upside Down Cake
Experience the irresistible flavors of the Caribbean with this Jamaican Pineapple Upside Down Cake recipe! This mouthwatering fruity dessert features a moist and spiced cake base adorned with a crown of caramelized pineapple chunks and toasted pecans. A dreamy fusion of tropical goodness in every bite. Perfect for sharing with loved ones or enjoying as a solo indulgence, this cake is a true taste of paradise. Nut-free option.
Why Pineapple Upside Down Cake?
You know what? A good slice of cake is an absolute must in my book—every single day! Haha. And that might answer why I have SO many cake recipes...There's just something about a delicious piece of cake that brings so much comfort and joy, and let me tell you, this Jamaican Pineapple Upside Down Cake recipe ticks all the right boxes! I love infusing my Jamaican roots into my favorite recipes. There's nothing as delicious as homemade Flaky Jamaican Curry Chickpea Kale Veggie Patties---especially when they're achieved in just a few simple steps.
If you're craving more Jamaican delights-- I've got a whole lot of mouthwatering recipes for you to explore! Trying my finger-licking Baked Jamaican Jerk Chicken Wings? Spicy and flavorful--Guaranteed to transport you straight to the streets of Jamaica. Or If you're searching for some meatless Jamaican recipes try this one pot Creamy Jamaican Rasta Pasta or these Vegan Jamaican Beef Patties! And don't miss out on this refreshing Jamaican Me Happy Mocktail —it's the perfect accompaniment to any meal. If you're a lover of cake, then our Best Cake Flavors for Any Occasion list is one to check out!
But y'all today is for this delicious fruity dessert aka a Pineapple Upside Down Cake recipe – a crowd-pleasing delight that's both easy to make + bursting with tropical flavors! Using pantry staples, this cake is perfect for bakers of all levels. This summer dessert is sure to impress and satisfy every sweet craving!
Jump to:
- Why Pineapple Upside Down Cake?
- How To Make Pineapple Upside-Down Cake?
- Ingredients
- Fresh Pineapple VS. Canned Pineapple
- Can I Use Another Plant-Based Milk for Pineapple Upside Down Cake?
- Why You Will LOVE This Jamaican Pineapple Upside-Down Cake
- Cake Flour vs. All-Purpose Flour
- How To Flip Your Pineapple Upside-Down Cake Perfectly
- The Big Flip
- Check Your Baking Powder + Baking Soda are Fresh.
- Perfect Occasions For A Slice Jamaican Pineapple Upside Down Cake
- Jamaican Pineapple Upside Down Cake Q + A's
- More Mouthwatering Cake Recipes to Try Next!
- Jamaican Pineapple Upside Down Cake
How To Make Pineapple Upside-Down Cake?
There are 4 main steps I will guide you through for this fruity dessert of Pineapple Upside-Down Cake: Creating the luscious caramelized pineapple topping, crafting the cake itself, followed by assembling all the goodness + allowing it to cool to perfection.
Ingredients
Here's what you need to make this Pineapple Upside-Down Cake recipe:
CAKE
- Organic all-purpose flour: The foundation for a scrumptious, homemade cake!
- Light brown sugar: Adds that irresistible caramel sweetness.
- Baking powder: Gives the cake its fluffy and airy texture.
- Baking soda: Ensures a tender, melt-in-your-mouth crumb.
- Sea salt: Elevates all the flavors with a pinch of goodness.
- Ground cinnamon: Infuses a warm and comforting aroma.
- Ground nutmeg: Adds a touch of spice magic.
- Organic egg: The glue that binds everything together.
- Almond milk: Keeps the cake moist and divine.
- Pineapple juice: Dials up the tropical pineapple bliss.
- Vegetable oil: Brings moisture and richness to the mix.
- Fresh lime zest: Adds a zesty, tangy twist for extra delight.
- Vanilla extract: Elevates the flavors to heavenly heights.
TOPPING
- Unsalted butter: The secret to a luscious, caramelized topping.
- Pineapple chunks: Juicy bursts of tropical paradise.
- Pecans: A delightful nutty crunch that brings joy.
Fresh Pineapple VS. Canned Pineapple
The age-old debate of fresh vs. canned pineapples for the perfect Pineapple Upside Down Cake. Fresh pineapples bring natural sweetness and the joy of slicing to your liking, adding a delightful texture. However, they require more preparation time and may have limited seasonal availability.
Plus they sometimes have less juiciness which may make your cake dry. Canned pineapples, on the other hand, offer convenience, ready-to-use slices, and consistent flavor all year round. The choice ultimately depends on your preference and the time you want to invest in this delectable pineapple dessert.
Can I Use Another Plant-Based Milk for Pineapple Upside Down Cake?
Yes, you can use any dairy-free milk you like to make this Pineapple Upside Down Cake recipe. Here are some easy recipes to make your own milk that is cheaper and so easy to whip up!
- Quinoa Milk
- Coconut Milk
- Easy Homemade Creamy Cashew Milk
- How to Make Potato Milk
- Ultra Creamy Homemade Oat Milk
- Cauliflower Milk
Why You Will LOVE This Jamaican Pineapple Upside-Down Cake
- Caramelized pineapple dessert goodness.
- A perfect crowd-pleaser.
- Easy to make with pantry staple ingredients.
- A totally dreamy spring + summer dessert for any occasion
- Most importantly... It's totally mouthwatering
Cake Flour vs. All-Purpose Flour
When it comes to the main ingredient of this entire recipe—-the flour, I enjoy using is Bob’s Red Mill Unbleached White All-Purpose Flour, which is ideal for all kinds of baking, including this one.
However, I do occasionally use Super-Fine Cake Flour which adds a nice airiness and fluffiness to your cakes as well.
How To Flip Your Pineapple Upside-Down Cake Perfectly
Here are a few tips to make sure your pineapple dessert turns out perfectly every time-
- Stick with canned pineapple slices. If you don't want to risk any surprises--Not only are they conveniently pre-sliced, but they also provide that perfect juiciness every time, ensuring a moist and delicious cake.
- Skip using parchment paper. When you spray the cake pan with non-stick spray, you give that luscious caramelized brown sugar the chance to work its magic. It'll cling lovingly to the pineapple slices, creating a stunning topping.
- Chill Before the flip. Once you've baked that heavenly pineapple dessert creation, let it cool for around 10 minutes before you unleash the grand flip. This little break ensures that the cake settles, making the flip a breeze.
The Big Flip
Okay now here's the fun part--
Prep the Plate: Place a plate or cake stand on top of the pan with the cake, making sure it covers the entire opening.
Take a Deep Breath: Gather your courage and take a moment to mentally prepare for the big flip.
Go for the Flip: With a swift and confident motion, hold the plate firmly against the pan and flip them both over together.
Be Patient: Give the cake a few seconds to work its magic. Watch in anticipation as the heavenly brown sugar and pineapple slices gracefully cascade down.
Remove the Pan: Carefully lift the cake pan away, leaving the stunning pineapple topping exposed for all to admire.
Take a moment to appreciate your perfectly flipped pineapple upside-down cake—a true work of art!
Check Your Baking Powder + Baking Soda are Fresh.
Baking is such a science, but more importantly because certain ingredients like your leaveners (aka baking powder + baking soda) are completely fresh so that your pineapple upside down cake (and other baked goods) fully rise and bake through nicely.
Incase you weren't aware, there's an easy to double check both the baking powder and baking soda. Here's what you need:
BAKING SODA HACK:
-Add 1 teaspoon baking soda with ¼ cup vinegar or lemon juice in a bowl and if it's fresh, the mixture should "bubble/fizz". If no bubble/fizz is present, then your baking soda needs to be replaced.
BAKING POWDER:
-Add 1 teaspoon baking powder with ¼ cup Hot tap water in a bowl and if it's fresh, the mixture should "bubble/fizz". If no bubble/fizz is present, then your baking powder needs to be replaced.
Perfect Occasions For A Slice Jamaican Pineapple Upside Down Cake
These events are a great excuse to eat some fruity pineapple dessert!
- Birthdays
- Anniversaries
- Barbecues
- Potlucks
- Kids Sleepovers
- Holiday Gatherings
- Graduations
- Baby Showers
- Dinner Parties
- Actually, any time is a good time for cake, right? Bake away for a little weekday pep-up!
Jamaican Pineapple Upside Down Cake Q + A's
Keep cake leftovers stored for up to 4 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
Absolutely! Serving this fruity dessert warm enhances the flavors and makes it even more comforting. You can also add a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Grease the pan thoroughly with cooking spray or olive oil before adding the topping. This will help prevent the cake from sticking, making it easier to flip out beautifully onto a serving plate.
Yes, you can get creative! While pineapple is traditional, you can experiment with other fruits like peaches, pears, or even cherries to create your twist on this classic dessert.
Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is ready. Avoid overbaking to maintain its moistness.
More Mouthwatering Cake Recipes to Try Next!
- Vanilla Birthday Cake with Chocolate Frosting
- Vegan Funfetti Cake + Vanilla Buttercream
- Lemon Strawberry Layer Cake
- Vanilla Yogurt Cake
- Honey Lavender Sheet Cake
- Grapefruit Olive Oil Cake with Raspberry Compote
MADE OUR RECIPE(S)?
If you tried this Jamaican Pineapple Upside Down Cake recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you.
Jamaican Pineapple Upside Down Cake
Ingredients
CAKE:
- 1 ½ cups organic all-purpose flour
- ¾ cup light brown sugar, organic (You can also use dark brown as well)
- 2 tsps baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- Pinch of ground nutmeg
- 1 large organic egg, at room temp.
- ½ cup Almond milk (You can also use your fave plant-based milk)
- ¼ cup pineapple juice
- ¼ cup vegetable oil
- 1 lime, freshly zest
- 1 teaspoon vanilla extract
TOPPING:
- ¼ cup unsalted butter
- ½ cup light brown sugar, organic
- 1-2 cups pineapple chunks (You can also use 8-10 pineapple slices, if desired)
- ½ cup pecans, halved or chopped (See Notes)
Instructions
TO MAKE THE TOPPING:
- In a medium 10-inch skillet over medium-high heat, add the butter and let it melt. Reduce heat to low and add the brown sugar, whisking until sugar dissolves and the mixture becomes brown in color.
- Preheat the oven to 350 degrees Fahrenheit and lightly grease (w/ olive oil or spray) a 9-inch round cake pan. At the bottom of the pan, arrange the pineapple chunks or slices until fully covered followed by the pecans, tucking them in between the pineapples as well.
TO MAKE THE CAKE:
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and sea salt until combined. Set aside.
- In a bowl, add the oil and sugar, beating them together using a hand-mixer (on high-speed), until wet and combined, about 1-2 minutes. Reduce the speed and add in the egg, vanilla, milk, and the lime zest followed by the dry ingredients, mixing everything together until well combined and smooth, about 1-2 minutes. NOTE: DO NOT over-mix!
ASSEMBLE + BAKE:
- Pour the cooled melted butter-sugar mixture atop the arrange pineapple + pecans in the pan, evenly covering everything.
- Pour the cake batter into prepared pan atop the topping mixture, spreading everything around for a perfect evenness.
- Bake for 30-35 minutes, or until the center of the cake comes out clean when tested with a toothpick or butter knife.
REMOVE + COOL:
- Once done, remove the cake from the oven and let cool for about 10-15 minutes before carefully lifting it from the pan and unto a serving platter or plate.
- Slice and enjoy it warm with your favorite scoop of ice cream or by itself.
- Bon Appetit!
Tips & Tricks
- STORAGE: Keep cake leftovers stored for up to 4 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
- FLOUR: You can also use cake flour in place of all-purpose flour for a fluffier texture.
- NUT-FREE OPTION: Instead of pecans, you can always use Maraschino cherries as done traditionally as well.
Nutrition
DID YOU MAKE THIS recipe?
Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
LOVE THIS RECIPE?
LET US KNOW!