This homemade pineapple upside down cake is so moist and fluffy, layered with pineapples and delicious raspberry Jello-O mousse cream. The pineapple adds a fresh tangy flavor and balances the sweetness of the cake.

If you love fruity cakes, you will absolutely love this pineapple upside-down cake. Delicious moist cake, creamy, and a bit tarty, it’s a crowd-pleaser and perfect for any occasion.

Recipe Ingredients

166 grams of Flour- Cake flour is best for fluffiness, but all-purpose flour works as well.
1 1/4 cups of granulated white sugar
2 tsp baking powder
8 eggs
16 oz cool whip
8 oz cream cheese
6 oz raspberry Jello-O
2 cans of sliced pineapples

How to make pineapple upside down cake?

It’s important to have your eggs and cream cheese at room temperature.
Pre-heat oven to 350°
Open pineapple jars, and place individual pineapple slices on a paper towel to dry out all the excess pineapple juice (or you will have an overly moist cake).
Make the batter: In a large mixing bowl with a whisk attachment beat eggs and sugar for 5 minutes on high speed until the eggs double in size.
In a separate bowl sift 83 grams of flour and 1 tsp of baking powder. Slowly add the flour to the egg batter, using a spatula fold the flour carefully until incorporated. Do not overfold or you will lose the volume and fluffiness of the cake
Grease the sides and bottom of two 9×12 baking pans, align the bottom with parchment paper and pour the cake batter into the cake pans. Bake at 350° for 15 to 20 minutes depending on your oven, until the top is fluffed up and golden brown. You can also insert a toothpick in the center and if the toothpick comes out clean, you know the cake is done.

7. Remove cakes from the pan using a spatula, and remove parchment paper from the bottom of the cakes. Place on a cooling rack and allow cakes to cool to room temperature.

Make the Cream for the Pineapple Cake.

1. In a medium bowl add 6 oz of Raspberry Jell-O gelatin mix and 1 cup of hot water (not boiling water) Stir until the gelatin mix is completely dissolved and allow it to come to room temperature. Keep an eye on the gelatin mixture, stirring occasionally, you don’t want the jello to start thickening just yet, we just need it to cool down to room temperature.

2. Once the Jell-O mixture is at room temperature, You can start making the cream. Using a kitchen aid mixer with a whisk attachment, Beat 16 oz of cool whip and 8 oz of cream cheese on medium speed for about 2 minutes until soft peaks form. Add cooled Raspberry Jell-O and mix on medium for another minute until all the ingredients are thoroughly incorporated.

Assemble the Cake.

Now, this is the fun part, this cake will be assembled from the bottom up so we can see those beautiful pineapple slices.

Neatly line the sides and the bottom of the 9×12 baking dish with foil.

Arrange pineapple rings on top of the foil in a single layer, then spread a thick layer of Raspberry Jell-O cream all over the pineapples. Place the first cake layer with the bottom side up, arrange pineapples, and spread a generous amount of cream all over the cake evenly. Repeat the same process for the second cake layer.

Cover the cake with foil or plastic wrap and let it refrigerate overnight. Refrigerating the cake allows the Raspberry Jellatin in the cream to set, this is a crucial step.

How to Flip the Cake?

The next day, after the cake had time to set in the fridge overnight. Take a large baking sheet and lay it flat over the baking pan that the cake is resting in, carefully using both hands flip the cake over onto the baking dish.

Remove the foil, and serve immediately.

Tips for Success

Using foil to assemble the cake allows us to easily unmold the cake when it’s ready, and it helps with presentation.

Layer the cake with a generous amount of the delicious Raspberry mousse cream ( trust me when I say the cream is the best part of the cake). This ratio of the cake and cream should be equal. Layer as much cream as your heart desires.

A second layer of pineapple circles in the middle of the cake is optional. The pineapples do help to balance the sweetness of the cake and adds a nice fresh bite.

Don’t cover the cake in an airtight container, the cake needs room for the cream to thicken and expand, for best results cover the cake with either aluminum

Pineapple Upside Down Cake

5 from 1 vote

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Prep Time 10

Cook Time 1

Ingredients

166 grams All Purpose Flour
1 1/4 cup White Granulated Sugar
2 tsp baking powder
8 eggs
16 oz cool whip
6 oz Raspberry Jell-O Gelatin
2 jars sliced pineapples

Instructions

Pre-heat oven to 350°
Open pineapple jars, and place individual pineapple slices on a paper towel to dry out all the excess pineapple juice.
Make the batter: In a large mixing bowl with a whisk attachment beat eggs and sugar for 5 minutes on high speed until the eggs double in size.
In a separate bowl sift 83 grams of flour and 1 tsp of baking powder. Slowly add the flour to the egg batter, using a spatula fold the flour carefully until incorporated. Do not overfold or you will lose the volume and fluffiness of the cake
Grease the sides and bottom of two 9x12 baking pans, align the bottom with parchment paper and pour the cake batter into the cake pans. Bake at 350° for 15 to 20 minutes depending on your oven, until the top is fluffed up and golden brown. You can also insert a toothpick in the center and if the toothpick comes out clean, you know the cake is done.
Remove cakes from the pan using a spatula, and remove parchment paper from the bottom of the cakes. Place on a cooling rack and allow cakes to cool to room temperature.
Make the Cream
In a medium bowl add 6 oz of Raspberry Jell-O gelatin mix and 1 cup of hot water (not boiling water) Stir until the gelatin mix is completely dissolved, and allow it to come to room temperature. Keep an eye on the gelatin mixture, stirring occasionally, you don't want the jello to start thickening just yet, we just need it to cool down to room temperature.
Once the Jell-O mixture is at room temperature, You can start making the cream. Using a kitchen aid mixer with a whisk attachment, Beat 16 oz of cool whip and 8 oz of cream cheese on m for about 2 minutes until soft peaks form. Add cooled Raspberry Jell-O and mix on medium for another minute all the ingredients are thoroughly incorporated.
Assemble The Cake
Neatly line the sides and the bottom of the 9x12 baking dish with foil.
Arrange pineapple rings on top of the foil in a single layer, then spread a thick layer of Raspberry Jell-O cream all over the pineapples. Place the first cake layer with the bottom side up, arrange pineapples, and spread a generous amount of cream all over the cake evenly. Repeat the same process for the second cake layer.
Cover the cake with foil or plastic wrap and let it refrigerate overnight. Refrigerating the cake allows the Raspberry Jellatin in the cream to set, this is a crucial step.
How to Flip The Cake
After the cake had time to set in the fridge overnight. Take a large baking sheet and lay it flat over the baking pan that the cake is resting in, carefully using both hands flip the cake over onto the baking dish.
Remove the foil, and serve immediately.

Notes

Using foil to assemble the cake allows us to easily unmold the cake when it's ready, and it helps with presentation.

Don't cover the cake in an airtight container, the cake needs room for the cream to thicken and expand, for best results cover the cake with either aluminum foil or saran wrap.

Don't leave the cake at room temperature for more than an hour, or the cream will begin to melt. It's best to serve it and put it back in the fridge until next time.

foil or saran wrap.

Don’t leave the cake at room temperature for more than an hour, or the cream will begin to melt. It’s best to serve it and put it back in the fridge until next time.

This delicious pineapple upside down cake isn’t like the classic recipe but it’s just as delicious, it’s one of my favorite cakes, and kids love it too. And I love how fun and beautiful it looks, this cake is a family favorite and I hope it will become yours too.

Best pineapple upside down cake