Pineapple Upside-down Cake
User Reviews
4.9
21 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
1 hr 10 mins
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Servings
8 servings
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Calories
589 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Pineapple Upside-down Cake
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Pineapple Upside Down Cake is as tasty as it is pretty! Made with moist yellow cake and caramelized pineapple and cherries, this classic dessert is a crowd-pleaser.
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Ingredients
For the Topping
- 5 tablespoons butter
- ¾ cup light brown sugar, packed
- 2 teaspoons lemon juice
- 7 pineapple rings
- 7 Maraschino cherries
For the Cake
- ½ cup butter, room temperature
- 2 tablespoons vegetable oil
- 1 cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 large eggs
- 2 cups flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup milk
- ¼ cup sour cream
- ¼ cup pineapple juice (from the canned pineapples)
- 2 teaspoons vanilla extract
Instructions
- In a skillet over medium heat, add the butter and brown sugar. Cook, stirring regularly, until melted and bubbling. The mixture will be grainy.
- Stir in the lemon juice and cook, stirring regularly, until the mixture is bubbly and fluid.
- Remove pan from the heat and transfer the caramel to a 9 x 4-inch round baking dish, swirling to cover the bottom of the pan.
- Arrange the pineapple rings in the syrup close together but not overlapping. Place a maraschino cherry in each pineapple hole. Set aside.
- In a large bowl, add the room-temperature butter, vegetable oil, granulated sugar, and brown sugar. Using a hand mixer at medium speed, beat until creamy.
- Add the eggs one at a time, beat well after each addition.
- In a separate bowl, sift together the flour, baking powder, and salt.
- In another bowl, combine milk, sour cream, pineapple juice, and vanilla extract. Whisk until blended.
- Beginning and ending with the flour mixture, add flour mixture and milk mixture alternately to the egg mixture. Beat at low speed with every addition. The batter will be thick.
- Spoon the batter over the pineapples, carefully as not to shift or move the fruits. Using a spatula, spread and smoothen it evenly.
- Bake in a preheated 350 F oven for about 45 to 50 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and run a small spatula around the cake to loosen.
- Place a serving platter over the baking pan and using hand mittens, carefully invert and turn out the cake onto the platter. Brown sugar topping will be very hot.
Notes
- Pat the pineapples and cherries with paper towels to remove excess moisture that might otherwise make for an overly wet crumb.
- As the juices might bubble up during baking, place a pan or sheet on the lower rack to catch spills. Or use a deeper pan, 9 x 4 inches.
- Removing the cake from the pan while still hot is best, as the caramelized topping might harden and stick if completely cooled. Run a small spatula or knife around the sides to loosen and invert on a serving platter.
Nutrition Information
Show Details
Calories
589kcal
(29%)
Carbohydrates
88g
(29%)
Protein
6g
(12%)
Fat
25g
(38%)
Saturated Fat
16g
(80%)
Cholesterol
95mg
(32%)
Sodium
345mg
(14%)
Potassium
328mg
(9%)
Fiber
2g
(8%)
Sugar
62g
(124%)
Vitamin A
715IU
(14%)
Vitamin C
5mg
(6%)
Calcium
131mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Calories | 589kcal | 29% |
| Carbohydrates | 88g | 29% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 95mg | 32% |
| Sodium | 345mg | 14% |
| Potassium | 328mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 62g | 124% |
| Vitamin A | 715IU | 14% |
| Vitamin C | 5mg | 6% |
| Calcium | 131mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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