Pineapple Upside Down Cake
User Reviews
5.0
9 reviews
Excellent
Pineapple Upside Down Cake
Report
This Pineapple Upside Down Cake a delicious, classic cake that's so easy to make. Fluffy cake layered with juicy pineapple and cherries create a retro dessert that's simple yet satisfying.
Share:
Ingredients
- 2 cups cake flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ¾ cup sugar
- ¼ cup dark brown sugar
- ½ cup butter melted
- ¼ cup canola oil or vegetable oil
- 3 eggs
- 2 egg yolks
- 2 teaspoons vanilla
- 1 cup milk
Topping
- ½ cup butter melted
- 1 cup dark brown sugar
- 7 pineapple slices (either fresh pineapple cored and sliced or you can use canned pineapple slices, it will be more uniform and look prettier-- just make sure to pat it really dry)
- 7 Maraschino cherries
Add to Shopping List
Instructions
- Preheat oven to 350-degrees. Prepare a 9"x3" round cake pan by spraying with cooking oil around the bottom and sides.
- In a saucepan, combine sugar and butter and heat over low medium heat until smooth and a light caramel color. Pour evenly into the bottom of the prepared pan. (if you like the cake really gooey and caramel-y you can double the butter/brown sugar mixture)
- Pat pineapple dry and place slices evenly over the top of the caramel mixture. Pat cherries dry and place in the middle of each pineapple ring.
- In a medium sized bowl, sift together flour, salt, and baking powder, set aside.
- In a large mixing bowl combine sugars, melted butter, oil, eggs, egg yolks, and vanilla and mix well.
- Add flour mixture and milk a little at a time, alternating between the two. Do not over mix.
- Pour batter gently and evenly over the pineapple until the batter is evenly distributed throughout the pan.
- Bake for 40 minutes on the middle rack of the oven. After 40 minutes check for doneness with a wooden skewer. Place the skewer through the middle of the cake, if it comes out clean it's done. If needed, bake for 5 minutes more at a time, checking for doneness until the cake is done.
- When the cake is done, remove from the oven. Allow cake to rest for 10-15 minutes. Place a serving plate over the top of the pan.
- Using hot pads if pan is still hot, carefully flip the cake out onto the plate while it is still quite warm.
- Serve warm.
Nutrition Information
Show Details
Calories
439kcal
(22%)
Carbohydrates
58g
(19%)
Protein
5g
(10%)
Fat
22g
(34%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
83mg
(28%)
Sodium
250mg
(10%)
Potassium
213mg
(6%)
Fiber
1g
(4%)
Sugar
42g
(84%)
Vitamin A
589IU
(12%)
Vitamin C
3mg
(3%)
Calcium
94mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 58g | 19% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 250mg | 10% |
| Potassium | 213mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 589IU | 12% |
| Vitamin C | 3mg | 3% |
| Calcium | 94mg | 9% |
| 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
Other Recipes
You'll Also Love
Hawaiian Banana Bread Recipe (with Coconut and Pineapple)
North American, Hawaiian
4.7
(189 reviews)
