Easy and delicious pineapple upside-down cake! The perfect summer snack to enjoy with friends and family.
One of my favorite desserts to make is this Pineapple Upside-down Cake! I love making showstopper desserts, but they can be a little intimidating – for the baker and for the guests. What I enjoy most is making easy recipes that I know everyone will love!
Pineapple Upside-down cake was very popular back home in Venezuela, so I tend to think of it as a hispanic dessert. Sure there’s the French version Tarte Tatin and the Brazilian Bolo de Ananas, but to me this cake just reminds me of home!
What I love about it is that it comes together in 5 minutes. You can have some fun styling and arranging the pineapples any way you want. I went for a tropical art deco Miami vibe! Traditional Pineapple upside-down cakes also include Maraschino cherries, but I don’t love them (and they also look a little tacky, TBH).
I like to serve this cake with fresh whipped cream and a cherry on top. A little honey also works too (but some might feel like it’s too sweet). If you prefer the traditional version, simply add the Maraschino cherries after arranging the pineapples on the pan (Step 3 below).
If you don’t like using cake mixes, here’s a simple white and yellow cake recipe. But I highly recommend a cake mix! I used Betty Crocker white cake mix, but you can opt for a “healthier” cake like this one.
That’s it, friends! The perfect snack cake for the summer.
As always, if you loved this recipe, leave a comment and rate! Don’t forget to share your creations with me on Instagram using the hashtag #yogaofcooking. It always makes my day!
Happy Baking! x