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Perfect Honey Vanilla Upside Down Cake Recipe with Caramelized Pineapple

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A quick and easy upside-down cake featuring caramelized pineapple with honey and vanilla, delivering moist texture and tropical sweetness perfect for any occasion.

Ingredients

Scale
  • 1 fresh pineapple, peeled and sliced into rings (or about 3 cups pre-cut pineapple)
  • 3 tablespoons honey (preferably local raw honey)
  • 2 tablespoons unsalted butter
  • 1 tablespoon brown sugar (optional)
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla bean paste (or pure vanilla extract)
  • ¾ cup buttermilk (or ¾ cup milk + 1 teaspoon lemon juice, let sit 5 minutes)
  • 2 tablespoons honey

Instructions

  1. Prepare the Pineapple Topping: In a medium saucepan, melt the butter over medium heat. Add honey and brown sugar, stirring until melted and combined.
  2. Add the pineapple slices and cook for 5-7 minutes, turning gently so each slice gets coated and starts to caramelize until golden and sticky.
  3. Preheat oven to 350°F (175°C). Grease a 9-inch cake pan or cast iron skillet thoroughly with butter.
  4. Carefully transfer the caramelized pineapple slices and syrup into the bottom of the prepared pan and spread evenly.
  5. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
  6. Cream Butter and Sugar: In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  7. Add eggs one at a time, beating well after each addition. Stir in vanilla bean paste and honey.
  8. Combine Batter: Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix gently with a spatula until just combined.
  9. Pour batter evenly over the caramelized pineapple layer in the pan.
  10. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean and edges are golden.
  11. Cool & Invert: Let cake cool in the pan on a wire rack for 10-15 minutes. Run a knife around edges to loosen, then carefully invert onto a serving plate.
  12. Serve warm or at room temperature. Cake tastes better the next day after flavors meld.

Notes

Use medium heat to caramelize pineapple to avoid burning. Cream butter and sugar properly for a tender crumb. Mix batter just until combined to prevent toughness. Let cake cool slightly before inverting to avoid caramel burns. For gluten-free, substitute all-purpose flour with almond flour; for dairy-free, use coconut oil and plant-based milk with lemon juice.

Nutrition

Keywords: upside down cake, pineapple cake, honey vanilla cake, caramelized pineapple, easy dessert, tropical cake

Find it online: https://leilameals.com/perfect-honey-vanilla-upside-down-cake-recipe-with-caramelized-pineapple-easy-and-delicious/