Homemade Pineapple Upside Down Cake Recipe
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5.0
9 reviews
Excellent
Homemade Pineapple Upside Down Cake Recipe
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This unorthodox homemade pineapple upside-down cake will absolutely be your new go-to recipe after making this.
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Ingredients
- 1 ½ cups walnuts
- ½ cup no salt pistachios
- 2 ¼ all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- 1/3 cup sour cream
- 1/2 cup whole milk
- 1/2 cup Neutral flavored oil
- ½ cup pineapple juice
- 2 sticks softened unsalted butter
- 1 ¼ sugar
- 2 teaspoons vanilla
- 2 large eggs
- ½ cup packed light brown sugar
- ¼ cup heavy whipping cream
- 2 tablespoons brandy or rum
- 1 peeled and cored pineapple cut into circle rounds
- 5 pitted fresh cherries cut in half
Instructions
- Preheat the oven to 350°.
- Add the walnuts and/or pistachios to a food processor and pulse until it becomes like a course meal.
- Add them to a 9” cake round that has been prepared with parchment paper and non-stick spray and spread it out and gently pack down. Bake at 350° for 12-13 minutes. Let Cool on a rack.
- Next, whisk together the flour, baking powder, baking soda, and salt until combined. Set aside.
- In a separate bowl whisk together the sour cream, milk, oil, and pineapple juice and set aside.
- Cream together 1 ½ sticks of softened unsalted butter and sugar in a stand mixer with the paddle attachment on high speed for 5-7 minutes or until it becomes light and fluffy.
- Turn the speed down to low and add in the vanilla, and then add in 1 egg at a time until mixed in.
- Scarpe the bowl and then add in alternating dry and wet ingredients beginning with dry and ending with dry just until mixed in.
- Pour the batter over top of the toasted nuts and smooth out using a spatula.
- Bake in the oven at 350° for 1 hour and 15 minutes to 1 hour and 20 minutes. Come back halfway through and tent the cake so it doesn’t get overly browned.
- In the meantime, prepare the pineapple to get 8-9 coreless pineapple circles. See notes on canned.
- Melt the remaining ½ stick of unsalted butter in a large frying pan over medium heat and place in the pineapple.
- Immediately sprinkle in the ¼ cup of the brown sugar and cook for 2 - 3 minutes or until the pineapple becomes slightly caramelized. Flip over and cook for 1 more minute before removing and setting to the side on a plate.
- Add the remaining ¼ cup of brown sugar to the pan over medium heat and additionally add in the cream, whisk, and cook until smooth, which takes about 3 to 4 minutes.
- Remove from the heat and finish by whisking in brandy or rum. Set aside.
- Flip the cake over onto a serving plate and add the pineapple rings to the top covering the cake but not overlapping.
- Drizzle on the remaining caramel overtop of the cake.
- Place the cherries inside of the pineapple circles. Slice and serve
- Set the cake on a rack and cool for 20 to 35 minutes.
Notes
- Make-Ahead: You can make this cake up to 1 day ahead of time.
- How to Store: Cover and keep at room temperature for up to 3 days. Place it in the refrigerator cover for up to 5 days. You can freeze this covered for up to 3 months and thaw it in the refrigerator for 1 day before reheating.
- How to Heat: If you want to serve this warm, place the desired number of pineapple upside-down cake slices onto a sheet tray lined with parchment paper and bake in the oven at 350° for 4 to 5 minutes or just until warm.
- You can use canned pineapple circles in place of fresh ones for this recipe.
- Feel free to use jarred Marciano cherries for this.
- I like to serve this up with homemade whipped cream.
- You can use either walnuts or pistachios or both.
- Don’t worry if the foil attaches some of the cake, we’re flipping it over.
Nutrition Information
Show Details
Calories
343kcal
(17%)
Carbohydrates
26g
(9%)
Protein
5g
(10%)
Fat
25g
(38%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
11g
Monounsaturated Fat
10g
Trans Fat
0.05g
Cholesterol
38mg
(13%)
Sodium
261mg
(11%)
Potassium
305mg
(9%)
Fiber
3g
(12%)
Sugar
20g
(40%)
Vitamin A
243IU
(5%)
Vitamin C
38mg
(42%)
Calcium
80mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 38mg | 13% |
| Sodium | 261mg | 11% |
| Potassium | 305mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
| Vitamin A | 243IU | 5% |
| Vitamin C | 38mg | 42% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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