Warning: Hide this from your husband—he might devour the entire thing! 😜
This Crispy Pineapple Upside-Down Cake is a delightful twist on a classic dessert, with a caramelized, crispy topping that’s absolutely irresistible. My Mum made me a version of this for my birthday growing up. The sweet, tangy pineapple paired with a rich brown sugar glaze and a dense, buttery cake will have your family begging for seconds. Perfect for family gatherings, potlucks, or just a cozy night in, this recipe is a husband approved winner! Plus, I’m sharing my best mom tips to make it foolproof. Let’s get baking!
Serves: 8
Prep Time: 15 minutes
Bake Time: 40 minutes
Total Time: About 1 hour (plus cooling)
Ingredients:
For the Topping:
4 fresh pineapple rings (or canned, drained well)
¼ cup butter, melted
½ cup brown sugar, packed
For the Batter:
1 ½ cups all-purpose flour
½ cup granulated sugar
½ tsp salt
1 tsp baking powder
⅔ cup whole milk, warmed
⅓ cup unsalted butter, melted
1 flax egg (1 Tbsp ground flaxseed mixed with 3 Tbsp water)
1 tsp pure vanilla extract
Instructions:
Prep the Pineapple Topping
Open your can of pineapple rings (or slice fresh pineapple if you’re feeling fancy) and pat them as dry as possible with paper towels. The drier the pineapple, the crispier your topping will be—trust me, this is key! Set aside.
In a small bowl, mix the melted butter and brown sugar until it forms a smooth, caramel-like slurry. Line a 9-inch round cake pan with your pineapple rings, arranging them beautifully. Pour the brown sugar slurry evenly over and around the pineapple, letting it seep into all the nooks and crannies.
Preheat the Oven
Set your oven to 350°F (175°C)
Make the Flax Egg
In a small bowl, combine 1 Tbsp ground flaxseed with 3 Tbsp water. Stir and let it sit for 5 minutes to thicken—this is your egg substitute,
Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder until well combined.
Combine the Wet Ingredients
Warm the milk slightly (a quick 20-30 seconds in the microwave) to prevent the melted butter from hardening. Stir the melted butter, warmed milk, flax egg, and vanilla extract together until smooth.
Make the Batter
Gently pour the wet ingredients into the dry ingredients, stirring until just combined. The batter will be thick and luscious—don’t overmix!
Assemble and Bake
Carefully pour the batter over the pineapple and brown sugar layer in the cake pan, spreading it gently to avoid disturbing the topping.
Pop it into the preheated oven and bake for 40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. This cake is dense, so don’t expect a big rise—it’s all about that rich, moist texture!
Cool and Flip
Let the cake cool completely in the pan (patience, mama—this step is crucial for a clean flip!). Once cooled, place a cutting board or serving platter over the pan, take a deep breath, and flip it with confidence. The pineapple topping should release beautifully.
Serve and Enjoy!
Slice, serve, and savor every crispy, sweet bite. For an extra treat, microwave a slice for 15-20 seconds to crisp up the edges—yum!
Mom Tips for the Perfect crispy Pineapple Upside-Down Cake
Low-Key happiness 
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