Home/Recipes/Pineapple Ginger Upside Down Cake

Pineapple Ginger Upside Down Cake

serves8-10

cooking time40-55 mins

difficulty leveleasy

RECIPE BY: Dorot Gardens

Ingredients:

Cooking Instructions:

Pre-heat the oven to 350F and grease a bundt cake pan.

Add the first 4 ingredients in a medium saucepan and bring to a boil, whisking constantly. Allow it to boil for 10-15 minutes or more until the temperature is around 260F (use an instant-read thermometer).

Turn off the heat and whisk in butter until smooth. Pour inside the greased bundt cake pan. Then, add maraschino cherries throughout and then pineapple slices on top.

Whisk together the cake mix, eggs, pineapple juice, and vegetable oil in a medium bowl and pour into the bundt cake pan on top of the sugar mixture.

Bake it in the oven for 30-35 minutes, or until a toothpick comes out clean. After that, allow it to rest for 10 minutes in the bundt pan before carefully inverting it onto a round serving platter.

Serve it warm or at room temperature.

Recipe Details:

You’ll Love this Classic Cake Recipe with a Twist

This ginger pineapple upside‑down cake pairs buttery caramel with juicy pineapple for a fresh take on the classic. Dorot Gardens Crushed Ginger blends in cleanly, adding gentle warmth that lifts the sweetness—with no peeling or grating required. Flip for a glossy reveal and serve.

If you love elevating the flavor profile of classic recipes, this pineapple and ginger upside-down cake is sure to become your go-to recipe for holidays and get-togethers. This cake layers buttery caramel, juicy pineapple, and the mellow zing of ginger in every bite. It’s quick enough for a weeknight yet impressive for guests, thanks to the dramatic flip and glossy top.

The warm ginger aroma makes this recipe a guaranteed crowd-pleaser. Learn more about Dorot Gardens Crushed Ginger to see how it makes desserts like this cake easy, consistent, and prep-free.

Recipe Notes:

A thermometer helps: Aim for ~260°F so the caramel sets yet stays pourable; whisk constantly to prevent scorching.
Arrange for release: Place the cherries first, then the pineapple, so the fruit adheres after unmolding.
Pan options: A bundt pan gives more syrupy surface; a 9×13 works too (start checking at 25–30 minutes).
Ginger level: To add more zing, you can throw in an extra Dorot Ginger cube to the syrup.

FAQs about This Recipe

Yes. Use a 10-inch round or 9×13 pan. Watch the time and start checking at 25 minutes.

The flavor is comparable. Dorot Gardens ginger cube is peeled and pre-portioned, so it mixes smoothly into the syrup without fibrous bits, ideal for desserts.

Let the pineapple and ginger upside‑down cake rest for 10 minutes. Next, run a thin knife around the edges, set a platter on top, and invert in one confident motion. Then tap the pan to release.

Use light brown sugar, add a pinch more salt or a squeeze of lemon to the syrup, or increase the ginger by one cube for extra balance.

Yes. Bake, cool, and cover. Make sure to store it at room temperature for up to 1 day or refrigerate it for 2-3 days.