Pineapple Upside-Down Cake
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5.0
6 reviews
Excellent
Pineapple Upside-Down Cake
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This easy Pineapple Upside-Down Cake makes a delicious dessert or even afternoon treat with a cup of tea or coffee. Serve warm or cool.
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Ingredients
PINEAPPLE BASE
- 3 tablespoons butter (melted cooled)
- ⅓ cup brown sugar (lightly packed)
- 6 pineapple slices well drained (in syrup or juice, I used syrup)
- 6 maraschino cherries (if desired)
FOR THE CAKE
- 2 cups cake/pastry flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 pinch salt
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- 1 cup granulated sugar
- 1 teaspoon vanilla
- ½ cup plain yogurt (room temperature - I used whole fat yogurt)
- ¼ cup + 2 tablespoons milk (room temperature - I used 2%) (90 grams total, if doubling the recipe then double this amount)
For room temperature, remove the ingredients from the fridge about 30-45 minutes before using.
Instructions
- Pre-heat oven to 350F (180C). To help keep the caramel and fruit bottom from sticking it is a good idea to line the pan with parchment paper. A good tip is to first wet the paper then scrunch it up and shake out any excess moisture before lining the cake pan.
PINEAPPLE BASE
- Pour the melted butter into the bottom of a 8 or 9 inch (20-23 cm) cake pan, brush the sides with a little of the butter, the rest will remain on the bottom of the pan, sprinkle the brown sugar on top of the melted butter, then place the sliced pineapple on top and in the middle of every slice place a maraschino cherry, if desired. Set aside.
FOR THE CAKE
- In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl beat together the eggs, egg yolk and sugar until light and fluffy about 3-4 minutes, then add the vanilla, yogurt and milk beat until smooth. Add the whisked flour mixture and beat until smooth about 1 minute. Pour the batter evenly over the pineapple and bake for approximately 30-45 minutes, test for doneness with a toothpick. Let cool or serve warm. Let the cake cool before turning upside down on a large plate, then cut and serve. Enjoy!
Notes
- I like to use a springform cake pan it makes it easier to remove the cake.
- The cake should be stored in the fridge, in an airtight container or wrapped well in plastic wrap or foil, bring it to room temperature before serving. Remove from the fridge about an hour or so before serving. It will last up to 3-4 days in the fridge.
- It can also be frozen. Wrap the completely cooled cake with plastic wrap and place in a freezer safe bag or container. It will keep for 2-3 months in the freezer. Thaw the wrapped cake at room temperature, it should take about an hour to thaw.
Nutrition Information
Show Details
Calories
329kcal
(16%)
Carbohydrates
60g
(20%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Cholesterol
83mg
(28%)
Sodium
110mg
(5%)
Potassium
171mg
(5%)
Fiber
1g
(4%)
Sugar
37g
(74%)
Vitamin A
252IU
(5%)
Calcium
85mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 60g | 20% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 83mg | 28% |
| Sodium | 110mg | 5% |
| Potassium | 171mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 252IU | 5% |
| Calcium | 85mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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