I Tried the Viral “Pineapple Upside-Down Pastries” and They’re So Much Easier to Bake than the Classic Cake

Ever since the upside-down pastry hack blew up on TikTok a couple of months ago, there have been all kinds of enticing iterations. It wasn’t until I came across the recently viral recipe for pineapple upside-down pastries, a cheater version of classic pineapple upside-down cake, that I knew I needed to jump on the trend. Created by the popular food influencer Asma (aka @simplydiffrent_), this baked treat calls for only five store-bought ingredients and comes together in under 30 minutes. As a huge pineapple fan, I couldn’t wait to have a new way to prepare it in a dessert and learn a new trick or two along the way.

Preheat your oven to 350°F and prepare a baking sheet by lining it with parchment paper. Either drizzle some honey, or sprinkle a layer of brown sugar onto the parchment paper (just about the size of one pineapple ring.) Place each pineapple ring on top of the prepared spaces and drop a maraschino cherry into the center. Repeat this step for as many pastries as you intend on making. 

When ready, cut a circular piece of puff pastry to be slightly larger than the pineapple ring and drape it over each ring. Use a fork to crimp the edges of each pastry, then beat an egg and brush it over top of each pastry to help aid in the browning process. Bake for 20 minutes, then remove from heat and let cool. Flip over each pastry and garnish with confectioners’ sugar before serving and enjoying. If you’re feeling extra ambitious, adding a scoop of ice cream will take this recipe to a whole new level.   

I’m a novice baker, so simple always wins for me. And this recipe delivers. If you’re a fan of pineapple, this recipe is worth trying. It’s an excellent summer treat that takes only 10 minutes to prep (at most).

• Choose honey or brown sugar: Depending on your preference, both pantry sweeteners work well as the base for this pastry. Honey will result in a more subtle sweetness, whereas the brown sugar takes on that richer molasses flavor. 
• Keep your puff pastry thick: Avoid tearing the puff pastry by cutting circles larger than the pineapple. You’re looking for the pastry to drape over the pineapple without tearing while you crimp.
• Change up the fruit: OK, so I have yet to experiment with other ingredients, but if you’re not a fan of pineapple and maraschinos, you don’t have to stick to the script. Change it up based on whatever fruit is in season. Upside-down apple pie, anyone?