Upside-Down Pineapple and Lime Cake

A soft, buttery cake topped with sweet caramelized pineapple and a refreshing hint of lime. This beautiful upside-down cake is perfect for family gatherings, afternoon tea, or a simple homemade dessert.

Prep Time: 25 minutes
Cook Time: 40–53 minutes
Cooling Time: About 55 minutes
Servings: 10

Ingredients

For the Topping

• 40 g unsalted butter
• 60 g light brown sugar
• 300 g canned pineapple in juice, thoroughly drained

For the Cake Batter

• 150 g unsalted butter, softened
• 150 g granulated sugar
• 2 large eggs
• 180 g all-purpose flour
• 6 g baking powder
• 2 g fine salt
• 100 ml whole milk
• 2 teaspoons finely grated lime zest

Instructions

1. Prepare the Oven and Pan

Preheat the oven to 175°C (345°F). Line the bottom of a 23 cm round cake pan with parchment paper and lightly grease the sides.

2. Prepare the Pineapple Topping

Melt 40 g of butter and spread it evenly over the lined bottom of the pan. Sprinkle the brown sugar over the butter, then arrange the drained pineapple in a single, even layer.

3. Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar for about 3 minutes until light and fluffy.

4. Add the Eggs

Add the eggs one at a time, beating well after each addition until fully incorporated.

5. Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

6. Make the Cake Batter

Gradually add the dry ingredients to the butter mixture in two additions, alternating with the milk. Mix gently until just combined. Fold in the lime zest.

7. Assemble the Cake

Carefully spoon the batter over the pineapple layer. Spread it evenly without disturbing the fruit.

8. Bake

Bake on the middle rack for 40–53 minutes, or until a toothpick inserted into the center comes out without wet batter. If the top browns too quickly, loosely cover it with aluminum foil.

9. Invert the Cake

Allow the cake to rest in the pan for 10 minutes. Carefully loosen the edges with a knife, place a serving plate over the pan, and invert the cake. Remove the pan and parchment paper.

10. Cool and Serve

Let the cake cool for approximately 45 minutes before slicing. Serve at room temperature for the best texture and flavor.

Storage Tips

• Allow the cake to cool completely before covering.
• Store in an airtight container in the refrigerator at 4°C or below.
• Enjoy within 3 days.
• Avoid leaving the cake at room temperature for more than 2 hours.

Tips for the Best Results

• Drain the pineapple thoroughly to prevent excess moisture.
• Use softened butter for a smooth, fluffy batter.
• Avoid overmixing once the flour has been added.
• Let the cake rest for 10 minutes before turning it out to help preserve the pineapple topping.
• Use fresh lime zest for a bright, citrusy flavor.