Introduction
Strawberry Pineapple Upside-Down Cake is a moist, buttery dessert topped with a glossy layer of caramelized fruit. The sweetness of pineapple blends beautifully with the fresh, slightly tangy flavor of strawberries, creating a vibrant and refreshing cake perfect for gatherings, tea time, or special occasions.
Ingredients
For the Fruit Topping:
1 cup fresh strawberries, sliced
1 cup pineapple chunks (fresh or canned, drained)
1/2 cup brown sugar
1/4 cup unsalted butter (melted)
For the Cake Batter:
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter (softened)
3 large eggs
1 cup milk
1 tablespoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
Instructions
Preheat your oven to 180°C (350°F). Grease a round cake pan.
Pour the melted butter into the bottom of the pan and sprinkle the brown sugar evenly over it.
Arrange the strawberries and pineapple chunks over the sugar layer.
In a bowl, cream the softened butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In another bowl, combine flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until smooth.
Pour the batter gently over the arranged fruit.
Bake for 40–50 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool for 10–15 minutes, then carefully invert onto a serving plate.
How to Make (Step-by-Step Overview)
Prepare your baking pan with butter and brown sugar to create the caramel base.
Decorate the base with neatly arranged fruit slices for a beautiful presentation.
Mix the cake batter until smooth and creamy, avoiding overmixing.
Pour batter carefully to avoid disturbing the fruit layer.
Bake until golden and perfectly set.
Flip the cake while still slightly warm to reveal the glossy fruit topping.
Variations
Add shredded coconut for a tropical flavor twist.
Use only pineapple for a classic pineapple upside-down cake.
Replace strawberries with cherries, peaches, or mango slices.
Add a tablespoon of rum extract for a richer Caribbean-style flavor.
Make it healthier by using whole wheat flour instead of all-purpose flour.
Tips
Do not overmix the batter to keep the cake soft and fluffy.
Drain canned pineapple well to prevent excess moisture.
Allow the cake to rest briefly before flipping to avoid breaking.
Use parchment paper at the bottom for easier release.
Serve slightly warm for the best flavor and texture.
Nutrition (Approximate per slice)
Calories: 280–320 kcal
Carbohydrates: 40–45 g
Protein: 4–6 g
Fat: 10–14 g
Fiber: 2 g
Sugar: 25–30 g
Healthy Benefits
Strawberries provide vitamin C and antioxidants that support immunity.
Pineapple contains bromelain, which may aid digestion.
Homemade cake allows control over sugar and ingredient quality.
Using fresh fruit adds natural sweetness and fiber.
Conclusion
Strawberry Pineapple Upside-Down Cake is a colorful, flavorful dessert that combines fruity freshness with a soft, buttery crumb. It is easy to prepare, visually impressive, and perfect for sharing with family and friends. 🍓🍍
