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Upside Down Pineapple Loaf Cake

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Upside Down Pineapple Cake is a definite crowd pleaser with its sweet, caramelized pineapple and cherry topping that compliments its vanilla cake. This Upside Down Pineapple Loaf Cake has all of the qualities of the classic, but as a loaf cake so it's perfect for a smaller crowd.

  • Author: Marisa Guerra
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour and 10 minutes
  • Yield: 10-12 servings
  • Category: Dessert

Ingredients

Topping

  • 28 grams (2 tbsp) unsalted butter, melted
  • 106 grams (1/2 cup) brown sugar
  • 2 pineapple rings
  • 3 maraschino cherries without stems

Upside Down Pineapple Loaf Cake

  • 4 oz (1/2 cup) unsalted butter, softened
  • 148 grams (3/4 cup) sugar
  • 1 tsp vanilla
  • 2 eggs, room temperature
  • 200 grams (1 1/2 cups, 2 tbsp) flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 75 grams (1/3 cup) milk
  • 3 tbsp pineapple juice

Instructions

  1. Preheat oven to 350º F.
  2. Prep a 1 lb loaf pan by coating it with cooking spray and lining it with parchment that slightly overhangs on each side. Do not skip this step.
  3. Pour melted butter into the pan and move the pan around so it evenly coats the bottom. Add brown sugar and spread out evenly over the butter.
  4. Put the pineapple rings on a paper towel and top with another paper towel. Gently press down to squeeze out any excess liquid. Repeat this a few times until they are no longer letting out liquid. Do this same process with the maraschino cherries.
  5. Place one pineapple ring in the center of the pan on top of the brown sugar. Cut the other ring in half and place each half on either side of the middle ring, with the cut side facing the sides of the pan. 
  6. Place a maraschino cherry in each pineapple ring hole. Chill the pan until you are ready to use it.
  7. In a stand mixer fitted with a paddle attachment, combine the butter and sugar for 2-3 minutes on medium speed until light and fluffy.
  8. Add eggs, one at a time, scraping down the sides of the bowl with your spatula as needed. Add vanilla.
  9. Add the flour, baking powder, and salt followed by the milk and pineapple juice. Mix on low just until combined and scrape down the sides of the bowl as needed.
  10. Carefully pour the batter into the prepared pan and use an offset spatula to spread it evenly over the pineapple topping.
  11. Bake the loaf for 45-50 minutes until a toothpick or knife inserted into the center comes out clean.
  12. Cool for 30 minutes on a cooling rack before gently running a knife along the edges and carefully using the overhanging parchment to lift the cake out of the pan. Enjoy!

Notes

  • I like to use canned pineapple rings and use the juice from the can. However, you can use fresh rings and juice, but make sure to blot the rings to remove excess liquid.
  • Do not skip the step of adding cooking spray and parchment to your pan! Otherwise, you will have issues with the caramelized top of the cake sticking.
  • The cake can be wrapped in plastic wrap or placed in an airtight container and kept at room temperature for up to five days. It's best enjoyed slightly warmed in the microwave.

Find it online: https://marisabakes.com/2023/08/18/upside-down-pineapple-loaf-cake/