Pineapple Upside-Down Cake

In the Signature Style of Chef Muassab Pasha

1. Definition

Pineapple Upside-Down Cake is a classic butter cake baked with a caramelized fruit topping placed at the bottom of the pan and inverted after baking to reveal a glossy pineapple and cherry surface.

It is defined by:

• Caramelized brown sugar topping
• Decorative pineapple rings
• Soft, buttery vanilla sponge
• Moist texture
• Signature inverted presentation

The cake is baked over a layer of melted butter and brown sugar, allowing the fruit to caramelize during baking. Once flipped, the topping becomes the visual highlight of the dessert.

In the refined baking style of Chef Muassab Pasha, this cake represents nostalgia, elegance, and timeless presentation.

—

2. History

Pineapple Upside-Down Cake became widely popular in the United States in the 1920s, particularly after canned pineapple became commercially available.

The Hawaiian Pineapple Company (now known as Dole Food Company) played a major role in popularizing pineapple-based desserts by promoting recipes featuring canned pineapple rings.

Upside-down cakes themselves date back centuries, when cooks would prepare skillet cakes topped with fruit and cook them over open flames. The pineapple version quickly became the most iconic variation.

Today, Pineapple Upside-Down Cake remains a beloved vintage dessert, often associated with family gatherings and classic bakery menus.

—

3. Recipe

9-Inch Cake Pan

Preheat Oven to 170°C

Ingredients

For the Cake

Unsalted Butter – 115g (½ cup)
Granulated Sugar – 150g (¾ cup)
Large Eggs – 2
Vanilla Essence – 1 tsp

All-Purpose Flour – 195g (1½ cups)
Baking Powder – 1½ tsp
Baking Soda – ¼ tsp
Salt – ¼ tsp
Milk – 120ml (½ cup)

—

For the Topping

Melted Butter – 25g (about 2 tbsp)
Brown Sugar – 100g (½ cup)
Pineapple Rings – 5 to 7 slices
Cherries – approximately 50g

—

Method

1• Preheat oven to 170°C and grease a 9-inch cake pan.

2• Pour melted butter into the base of the pan and spread evenly.

3• Sprinkle brown sugar over the melted butter.

4• Arrange pineapple rings over the sugar layer and place cherries in the center of each ring.

5• In a mixing bowl, beat butter and sugar until light and fluffy.

6• Add eggs and vanilla essence, mixing well.

7• In a separate bowl, combine flour, baking powder, baking soda, and salt.

8• Add dry ingredients and milk alternately into the batter, mixing gently after each addition. Do not overmix.

9• Pour the prepared batter carefully over the arranged pineapple layer.

10• Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

11• Allow the cake to cool in the pan for 10 minutes.

12• Carefully invert onto a serving plate so the pineapple topping appears on top.

—

Storage

Room Temperature:
Store in an airtight container for up to 2 days.

Refrigeration:
Up to 4 days.

Freezing:
Wrap tightly and freeze (without topping damage) for up to 1 month.