Air Fryer Pineapple Upside Down Cake
Air Fryer Pineapple Upside Down Cake is one of those classic desserts I love making because the result always looks so much more impressive than the effort involved, and the air fryer gets it perfectly caramelized in a fraction of the oven time. The batter bakes into a soft, moist, coconut-speckled cake with warm nutmeg throughout, and underneath is a deeply caramelized layer of brown sugar and pineapple that becomes the gorgeous sticky top the moment you flip it. I make this for family gatherings, Mother's Day, Easter, and potlucks because it travels well, serves beautifully at room temperature, and always gets the best reaction. It keeps well covered at room temperature for up to 2 days or in the fridge for up to 4 days.
Ingredients
For the cake:
- ⅓ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ½ cup sweetened shredded coconut
- ¾ cup buttermilk
For the base:
- ¼ cup unsalted butter
- ⅔ cup packed dark brown sugar
- 2 teaspoons lemon juice
- 5-6 slices tinned pineapple rings
For decoration:
- Raspberries
Instructions
- In a skillet, melt the butter and brown sugar, stirring until the mixture is creamy and bubbling. Stir in the lemon juice, then remove the pan from the heat.¼ cup unsalted butter, ⅔ cup packed dark brown sugar, 2 teaspoons lemon juice
- Line an 8 inch round cake pan with parchment paper and arrange the pineapple slices. Top with the brown sugar syrup.5-6 slices tinned pineapple rings
- In a large bowl, whisk together the buttermilk, oil, eggs, and vanilla. In a separate bowl, sift the flour, sugar, baking powder, salt, baking soda, and nutmeg.⅓ cup vegetable oil, 3 large eggs, 1 teaspoon vanilla extract, 1 ½ cups all-purpose flour, ¾ cup sugar, 1 teaspoon baking powder, ½ teaspoon salt, ¼ teaspoon baking soda, ¾ cup buttermilk, ¼ teaspoon ground nutmeg
- Add the dry ingredients to the buttermilk mixture and whisk until just combined. Gently fold in the coconut.½ cup sweetened shredded coconut
- Pour the batter slowly over the pineapple to avoid shifting the fruit. Bake the cake in the air fryer at 160ºC (320°F) for 15 to 20 minutes, or until a tester inserted into the center comes out clean.
- Allow the cake to cool in the pan for 30 minutes. Then, place a serving plate over the cake and carefully invert the pan to reveal the pineapple on top. Decorate with raspberries.Raspberries
- Serve warm or at room temperature.
Notes
Here are a few tips I've picked up from making this cake that will help you get the best results every time.
- Use parchment paper carefully: Cut the parchment to fit snugly in the base of the pan so the pineapple slices lay flat and the caramel doesn't seep underneath and stick.
- Don't skip the lemon juice: It balances the brown sugar's sweetness and brightens the topping's overall flavor.
- Fold in the coconut gently: Once you add the coconut to the batter, switch to a spatula and fold rather than whisk so you don't overdevelop the gluten and toughen the crumb.
- Pour the batter slowly: Take your time pouring the batter over the pineapple slices. Rushing it can push the fruit out of place and ruin the pattern on top.
- Start checking at 15 minutes: Air fryers vary, so don't wait until 20 minutes to check. Insert a toothpick or cake tester at the 15-minute mark and pull the cake as soon as it comes out clean.
- Cool fully before flipping for gifting: If you're giving the cake as a gift or transporting it, let it cool completely in the pan before inverting so the caramel sets firmly and the topping stays intact.
Nutrition
Calories: 569kcalCarbohydrates: 78gProtein: 7gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 105mgSodium: 401mgPotassium: 169mgFiber: 1gSugar: 54gVitamin A: 405IUVitamin C: 1mgCalcium: 115mgIron: 2mg
Tried this recipe?Let us know how it was!