Easy Haliimaile Pineapple Upside-Down Cake Recipe

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Home » Easy Haliimaile Pineapple Upside-Down Cake Recipe

ByMaria July 31, 2025

Okay, here we go! Let’s turn this recipe into something real. I’m thinking comfy slippers, a messy bun, and a whole lotta “winging it” vibes. This Easy Haliimaile Pineapple Upside-Down Cake Recipe is about to get a major personality upgrade.

This is my go-to recipe for those days when you need a little sunshine in cake form. Seriously, it’s like a vacation for your tastebuds. The caramelized pineapple with that savory twist? Forget about it! So good. You HAVE to try it.

Okay, so this recipe is a legend in my house. My husband, bless his heart, isn’t the biggest sweets guy. But this cake? He goes nuts for it. I remember the first time I made it. I was all stressed about getting the caramel just right (burnt sugar smell for DAYS!), and he walked in, took one bite, and said, “Babe, you could sell this!” Now, whenever I’m feeling down, he subtly suggests I make it. He knows the way to my heart (and his!). The kids are obsessed too, but let’s be honest, what kid doesn’t love cake?

Why You’ll Love This Easy Haliimaile Pineapple Upside-Down Cake Recipe

It’s way easier than it looks. Seriously, if I can do it with a toddler hanging off my leg, so can you.
The sweet-savory combo is mind-blowing. It’s not just another sugar bomb.
It’s a total crowd-pleaser. Bring it to a potluck, and you’ll be the hero. Guaranteed.
Pineapple. Caramel. Cake. Need I say more?
It’s the perfect excuse to eat cake for breakfast. (Don’t judge. We’ve all been there.)

How to Make It

Alright, let’s get into the nitty-gritty. First, that pineapple has to be peeled. I know, I know, it’s a pain, but trust me, you don’t want the skin in your cake. Then, slice it into rings. Not too thick, not too thin. You know, just right! I’m not sure if I was Goldilocks in another life, but thickness is key!

Next up is the caramel. Now, this part can be a little tricky, so pay attention. Melt the butter and brown sugar in a skillet. Keep stirring until it’s all smooth and bubbly. Don’t walk away, or you’ll end up with a burnt mess. I’ve learned this the hard way. MANY times.

Arrange the pineapple rings in the skillet, and then sprinkle with those sesame seeds.

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Now for the cake batter. Mix all the dry ingredients, then add the wet ingredients. Don’t overmix it, or the cake will be tough. Just stir until everything is combined. Then, pour the batter over the pineapple in the skillet and bake.

Let it cool slightly (this is the hardest part, I know), then invert it onto a plate. And voila! A beautiful, delicious pineapple upside-down cake. Try not to eat the whole thing in one sitting. (But if you do, I won’t judge.)

Ingredient Notes

Pineapple: Fresh is best, obviously, but canned works in a pinch. Just make sure to drain it really well, or your cake will be soggy. Soggy is not sexy.
Brown Sugar: Dark or light, doesn’t really matter. I usually use whatever I have on hand. Once I used date sugar because I thought I was “healthier”, but it did not taste good!
Butter: Unsalted is my go-to for baking. It gives you more control over the saltiness.
All-Purpose Flour: I haven’t tried it with gluten-free flour yet, but I’m sure it would work. Just might need to tweak the other ingredients a bit.
Eggs: Large, always. Unless you’re using those tiny bantam eggs from your backyard chickens. Then, use like, a million.
Sesame Oil: Don’t skip this! It adds a nutty, savory flavor that takes the cake to the next level. Trust me on this one.

Recipe Steps:

Prepare the pineapple by peeling and slicing it into rings.
Melt butter and brown sugar in a skillet for the caramel.
Arrange pineapple rings in the skillet and sprinkle with sesame seeds.
Combine dry and wet ingredients to make the cake batter.
Pour batter over the pineapple in the skillet.
Bake in a preheated oven until golden brown.
Cool slightly before inverting onto a serving plate.
Serve warm and enjoy!

What to Serve It With

Honestly, this cake is pretty amazing on its own. But if you’re feeling fancy, a scoop of vanilla ice cream or a dollop of whipped cream never hurt anyone. Or, if you’re feeling really wild, try it with a drizzle of salted caramel sauce. Yeah, I know. I’m extra.

Tips & Mistakes

Don’t overbake the cake, or it will be dry. Check it with a toothpick after about 30 minutes. If it comes out clean, it’s done.
If the caramel starts to burn, remove the skillet from the heat immediately. You can add a tablespoon of water to help stop the burning.
Don’t be afraid to experiment with different spices. A little cinnamon or nutmeg would be delicious in this cake.
If you don’t have sesame oil, you can use another type of oil, but it won’t have the same flavor.
And most importantly, don’t stress out too much! It’s just a cake. Have fun with it.

Storage Tips

Store leftovers in an airtight container at room temperature for up to 3 days. Or, if you’re like me, just leave it on the counter and pick at it whenever you walk by. Cold cake is surprisingly good, especially for breakfast. Just sayin’. I have even been known to wrap a piece in plastic wrap and take it for lunch the next day!

Variations and Substitutions

Honey instead of brown sugar: Adds a different flavor profile, a bit more floral. Works great!
Tamari instead of soy sauce: Perfect for gluten-free folks. Tastes almost the same.
Maple syrup: Good if you’re out of honey! (I made that switcheroo once.)
Skipped the sesame seeds: It was still delicious! My husband didn’t even notice.
Coconut oil: For a richer experience.
Pecans: If I am feeling wild!

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the flour for a gluten-free blend. Bob’s Red Mill is always a win. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me. I accidentally left a little bit on once… never again.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Paper towels, the whole shebang. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar. Nobody complained!

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious. It’s worth picking up, though!

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