Caramelized Pineapple Upside-Down Cake

Caramelized Pineapple Upside-Down Cake
Dramatic in presentation while remaining deceptively simple to make? That’s my kind of cake! Pineapple Upside-Down Cake is a beloved Southern classic, widely recognized by its colloquial name: The Bomb Dot Com.  Baked in a base of brown sugar and pineapple slices, which become increasingly sticky and sweet during their spa-moment in the oven, this show-stopper can be ready to invert onto a serving plate and slice within the hour. It’s sure to impress while helping you stress a little less… what could be better?
Total Time 1 hr 30 mins
Course Dessert
Cuisine Cake
Servings 1 9-inch cake


  • 1/4 cup butter 1/2 stick melted
  • 1/2 cup brown sugar
  • 10 pineapple rings
  • Maraschino cherries
  • 1/2 cup butter 1 stick softened
  • 1 cup sugar
  • 2 egg replacers
  • 1 tsp vanilla
  • 2 tbsp rum
  • 2 cups cake flour
  • 1 tbsp baking powder
  • 1/2 tsp salt divided
  • 1/2-1 cup plant milk room temperature preffer
  • 1-2 tsp ACV


  • Preheat oven to 350
  • Melt butter in pie plate
  • Sprinkle brown sugar on butter
  • Arrange pineapple rings and cherries

Make Cake

  • a. Cream butter and sugar
  • b. Add vanilla and egg replacers
  • c. Combine dry ingredients and alternate with milk folding into creamed mix
  • d. Begin and end with flour and only mix until JUST incorporated
  • Pour batter over prepped pan
  • Bake for 30 minutes, cover with foil and bake for another 15 minutes
  • Cool for 15 minutes then invert onto serving plate
  • Cool for another 10 minutes before cutting
Keyword cake, caramelized, pineapple
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