Pineapple Upside Down Cake

Pineapple Upside Down Cake


  • 1 pineapple
  • 1 1/4 cups butter (softened, divided)
  • 1 tsp. Franklin Raw Honey
  • 1 tsp. dark rum
  • 1/3 cup brown sugar (packed)
  • 1/2 tsp. salt (divided)
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tbsp. milk
  • 1/2 tsp. Pineapple White Balsamic Vinegar 
  • 1 1/3 cups all-purpose flour
  • 2 tsp. baking powder


  • Preheat oven to 350℉
  • Cut pineapple in half crosswise and into ½ inch thick slices.
  • Drain pineapple on paper towels.
  • Combine 1/4 cup butter, brown sugar, honey, rum and 1 teaspoon salt in mixing bowl; beat on medium speed until smooth.  Spread onto bottom of 9-inch round cake pan.
  • Arrange pineapple evenly over butter mixture.
  • Place remaining 1 cup butter in mixer bowl and beat on medium speed until creamy.
    • Add granulated sugar; beat on medium-high speed 3 to 4 minutes or until fluffy.
    • Add eggs, milk and balsamic; beat on medium speed until combined. Add flour, baking powder and remaining 1/2 teaspoon salt; mix on low speed about 30 seconds or just until blended.
    • Spread batter over pineapple with spatula.
  • Bake 30 to 35 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack 15 minutes.
  • Run thin knife around edge of pan to loosen. Place serving plate over pan; invert cake onto serving plate.
  • Cool 1 hour before serving.
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