Homemade Pineapple Upside Down Cake
User Reviews
4.9
Homemade Pineapple Upside Down Cake
Description
The Homemade Pineapple Upside Down Cake begins by preparing a caramel sauce from butter and brown sugar, poured into the bottom of a greased baking pan. Pineapple rings are arranged atop the caramel with maraschino cherries nestled in the centers, creating the characteristic inverted fruit topping. The cake batter is then mixed, incorporating flour, baking powder, salt, sugar, eggs, milk, almond extract, and the reserved pineapple juice, lending moisture and subtle flavor.
The batter is carefully spread over the fruit and caramel base, then baked until set and golden, typically 35 to 40 minutes. The result is a soft crumb contrasted by the sticky, caramelized pineapple and cherry topping that adheres once the cake is inverted after baking. The almond extract offers a mild nutty aroma that complements the tropical fruit.
This cake can be served warm or at room temperature as a dessert or special occasion cake. The layered fruit topping adds visual appeal without complicated decoration. Different baking pans like cast iron skillets or bundts may be used with slight adjustments to baking times.
The cake can be made 1 to 2 days ahead and kept covered either at room temperature or refrigerated. It also freezes well when wrapped tightly, maintaining texture for up to two months. Leftovers should be stored airtight at room temperature for a day or refrigerated for about three days.
Ingredients
- 1 cup unsalted butter divided
- 1½ cups brown sugar divided, packed, light
- 1 (20-ounce) can pineapple rings in juice
- 10 maraschino cherries
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup granulated sugar
- 2 egg
- ½ cup milk
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking dish.
- Melt ½ cup butter in a medium pot over medium heat. Set remaining ½ cup butter aside to soften.
- Stir 1 cup brown sugar into butter in the pot and bring to a boil, stirring frequently. Continue boiling for 1 minute, then pour into the prepared pan.
- Drain pineapple rings, reserving ½ cup of the juice, and place rings into the bottom of the pan. Place a cherry in the middle of each ring. Set aside.
- In a medium bowl, whisk flour, baking powder, and salt. Set aside.
- In another medium bowl, beat softened ½ cup butter, granulated sugar, and remaining ½ cup brown sugar with a hand mixer until well combined. Add eggs and blend well.
- Add flour mixture to wet mixture and beat until well combined.
- While still mixing, add milk, ½ cup reserved pineapple juice, and almond extract.
- Carefully spread batter over pineapple slices.
- Bake for 35–40 minutes, or until the middle is cooked through and a toothpick inserted in the center comes out clean. Let cool for at least 30 minutes.
- Slide a sharp paring knife or a rubber spatula around the inner perimeter of the pan. Invert a serving platter larger than the cake over the top of the pan. Place one hand on the platter and one hand on the bottom of the pan, then flip. Allow the cake to sit for another few minutes with the pan still covering it, then carefully remove the pan and enjoy!
Notes
- The cake can be made 1-2 days ahead and stored covered at room temperature or in the refrigerator.
- Wrap the cake with plastic and foil to freeze for up to 2 months without losing quality.
- Leftover cake keeps covered at room temperature for 2 days or in the fridge for about 3 days.
- Various pans can be used, including cast iron skillets, bundt pans, or two 9-inch rounds, adjusting bake time accordingly.
- Use reserved pineapple juice in the batter for moistness and flavor enhancement.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 373kcal | 19% |
| Carbohydrates | 54g | 18% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 219mg | 9% |
| Potassium | 158mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 531IU | 11% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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