Pineapple Upside Down Cake Without Brown Sugar

It’s difficult to believe how easy and beautiful the pineapple cake is. The upside-down pineapple cake is a hit with an original retro look.

It all begins with a rich, buttery cake which, when removed from its spring form, reveals a caramelized pineapple ring decorated with maraschino cherries. Every bite is a feast of amazing flavor.

The greatest aspect of upside-down pineapple cake is its simple preparation. Although it may appear complicated, it’s simple to make and requires no baking equipment or skills.

How to Create Pineapple upside cake Without Brown Sugar

Step 1

Gather all the ingredients. Heat oven to 350F.

Prepare the topping. Mix the ingredients in a bowl and whisk together the sugar and butter until they are fluffy.

Step 2

Spread the butter on the spring form of 9 inches.

Place the pineapple rings inside and cherries in the middle between the rings.

Step 3

Bake the cake. Beat the sugar and butter in a mixing bowl.

Add eggs, and beat until smooth. Add baking powder, flour, and vanilla.

Stir until smooth. Pour the batter over the pineapples, then smooth over the top.

Step 4

The cake is cooked in a preheated baking oven for about 35 mins. The cake should be removed from the oven, and allow the cake to rest for five minutes prior to turning it upside down on a plate.

The cake should be flipped upside down onto a platter. The cake should be set aside to cool and cut it into slices prior to serving.

Pineapple upside-down cake without Brown Sugar

  • Yield: 1 cake
  • Preparation time: 15 minutes
  • Cook time: 35 minutes
  • Total time: 50 minutes

The simple upside-down cakes with pineapple with no brown sugar are a show-stopper!


To make the topping with pineapple:

  • 2oz. softened butter
  • 2 oz. Granulated sugar
  • seven pineapple rings cooked in syrup drain (reserve syrup)
  • 7 glace cherries, optional

To make the cake:

  • 4oz. softened butter
  • 4oz. Sugar granulated
  • 4oz. plain flour
  • 1 1/2 teaspoon baking soda
  • 1 tsp vanilla extract
  • 2 eggs


  1. Preheat the oven to 350F.
  2. Create the topping. Mix the sugar and butter in a mixing bowl until it becomes fluffy.
  3. Spread the butter on the springform of 9 inches.
  4. Put the pineapple rings in and place cherries in the middle of the rings.
  5. Create the cake by mixing sugar and butter in a mixing bowl.
  6. Add eggs, and beat until smooth. Add baking powder, flour, and vanilla.
  7. Stir until smooth. Pour the batter over the pineapples, then smooth over the top.
  8. The cake is cooked in preheated cake oven that has been baking for around 35 minutes. Take the cake out of the oven, and allow the cake to rest for five minutes before turning it upside down on a plate.
  9. Place the cake upside down onto a plate. The cake should be set in the refrigerator to cool, then cut it into slices before serving.

The Reasons for Why We Love The Upside-Down Cake

The traditional recipe for upside-down pineapple cakes is to can pineapple rings. This means you’ll not have to worry about peeling and cleaning the pineapple and making perfect rings.

Pineapple upside-down cake is a popular cake. Sugar and fruits cook in the pan’s bottom and a fluffy batter is placed over it.

When the cake is turned over, the cake’s beauty is revealed by the pineapple rings baking and then soaked in melted sugar and butter.

The upside-down pineapple cake has almost universal appeal – a single-layer cake that needs minimal equipment and isn’t too sweet.

For this particular recipe, I’m using the juice from the pineapple for the batter. Why should we throw away this good juice from a can? It’s because the pineapples have been in the juice for a while; therefore, why not throw away the delicious extra flavor?

Tips to Make The Pineapple Upside-Down Cake

The buttery layer that starts off the cake is the most important component of upside-down pineapple cakes. This layer can be made by using one of two methods:

  1. The most common method is to combine sugar and butter before spreading them on the bottom of the springform. While baking, the sugar, and butter will begin to caramelize, giving the fruit an excellent flavor and flavoring.
  2. If you’re looking for a stronger flavor and golden brown color to the pineapple cake, you can simmer the sugar and butter in the oven until it is golden, and before pouring the mixture into the bottom of your springform.

After the pineapple has been placed inside the pan, it’s time to coat it in the batter. The cake batter is very thick and must be sprinkled by tablespoons on top of those pineapple rings.

After putting the batter in, leave it to sit as tidily as possible. The batter can move the pineapple rings, and the final look is ruined. Simply pour the batter on top of the pineapple and keep it there as it is.

After baking, ensure to allow the cake to cool before inverting it onto the serving plate. It’s the most challenging part.

A lot of people are in a rush, and when they turn over the cake, which is still warm, their cake is splattered all over the plate.

Make sure that your cake has at least 5 minutes after cooling before turning it upside down. This allows the sauce to settle and adhere to the pineapples.

How To Flip Perfectly upside down cake

For certain people, cakes and flipping them over can be a problem. The best moment for flipping the cake would be when it has cooled down slightly. After the cake has been cool, you’ll need to locate the cake stand or flat plate. Stand.

Any plate with twisted or raised sides isn’t recommended since it can cause damage to the cake or cause problems when cutting.

A tip: Before flipping the cake, move the knife through the cake. This will help loosen some of the sticky sauce and make it easier to remove. The flat cake stands or plate on the cake’s surface and then turns the cake upside down.

Let gravity take over. Take the springform off gently, and when the pineapple rings have moved a little and you want them to be put back, gently move them.

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