Pineapple Upside Down Cake
User Reviews
5
Pineapple Upside Down Cake
Description
The Pineapple Upside Down Cake begins with a buttery brown sugar glaze that caramelizes in the oven to form a sticky, flavorful topping. Pineapple rings and maraschino cherries are arranged over the glaze before the cake batter is poured on top. The batter is made by creaming good quality salted butter with sugar until pale and fluffy, then alternately adding beaten eggs and self-rising flour for a smooth, tender texture.
During baking, the fruit and sugar meld as the cake cooks through, resulting in a golden brown interior and a glossy caramelized pineapple topping once inverted. The sweetness of the brown sugar glaze and the slight tartness of the pineapple balance the rich buttery cake.
This cake is best served the same day for freshness and optimal texture. It can be enjoyed on its own or with a splash of pineapple vodka or rum for added depth. The presentation, with the neatly arranged fruit, makes it suitable for gatherings or dessert after a casual meal.
Handle the cake gently when inverting to preserve the fruit arrangement and the caramel topping. Avoid opening the oven early to ensure even baking.
Ingredients
- ¾ c brown sugar light or dark
- ¼ c butter good quality, salted
- 6 pineapple rings
- 6 maraschino cherries
- ⅔ c butter good quality, salted
- ¾ c sugar
- 1 ¼ c self-rising flour
- ⅛ tsp salt if using unsalted butter
- 3 egg beaten
Instructions
Make the Topping
- Place the butter and brown sugar in a small pot over low heat and melt the butter. Stir to combine the sugar and allow to simmer for one minute then remove from heat. Pour into a 9" cake tin.
- Lay the pineapple rings in a circle with one in the center, then a cherry to the center of each ring.
Make the Cake Batter
- In a stand mixer or using a handheld mixer, cream the butter and sugar until very light and fluffy. It will begin to pale in color, too (given that you're using a good quality, yellow butter).
- Add about one third of the beaten eggs, and mix well at medium speed. Then add about a third of the sifted flour. Repeat this step. Add the rest of the eggs and mix well, then turn the mixer to low and add the final flour and just mix until well combined.
- Scrape the cake mixture over the pineapple and cherries in the pan and place in the center of a preheated oven for about 35 minutes. Since ovens vary greatly, do not open the oven until you start to smell the cake and it looks well risen (through the glass).
Serve the Cake
- Carefully check that the cake is done with a cake tester or thin skewer. When the cake is ready, remove it from the oven and put a serving plate over the top of the cake and carefully invert.
- Allow to cool at least an hour before serving.
Notes
- Serve the cake the same day for best texture and flavor.
- For adults, add a splash of pineapple vodka or rum to each serving if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 463kcal | 23% |
| Carbohydrates | 61g | 20% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 234mg | 10% |
| Potassium | 130mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 46g | 92% |
| Vitamin A | 763IU | 15% |
| Vitamin C | 4mg | 4% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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