Pineapple Upside-Down Cake
User Reviews
5
Pineapple Upside-Down Cake
Description
This Pineapple Upside-Down Cake begins with melting butter in a cake pan before sprinkling brown sugar and arranging canned pineapple slices on top. The prepared cake batter with flour, sugar, baking powder, salt, milk, butter, vanilla, and egg poured over the fruit bakes into a moist and tender cake. The inverted presentation reveals pineapple rings with caramelized sugar that create a sweet, sticky topping.
The cake batter includes milk which can vary from skim to whole or dairy-free alternatives, and butter or shortening as fat. The baking process ensures the cake rises well, with a golden crusted fruit topping. Serving tips include cooling the cake before inverting to keep the topping intact.
The recipe advises placing the cake pan on a baking sheet to prevent any topping spillover. Substitutions and oven precautions help manage texture and baking consistency. The final result is a visually appealing and flavorful dessert with a balance of sweet fruit and soft cake.
Ingredients
Topping
- 1/4 cup butter
- 1/2 cup brown sugar packed
- 20 ounce pineapple canned, sliced
Cake
- 1 ¼ cups all-purpose flour
- 1/2 cup granulated sugar
- 1 ½ teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1 egg large
Instructions
- Preheat oven to 350 F.
- Melt butter in bottom of 9-inch round cake pan.
- Sprinkle brown sugar over butter.
- Add pineapple slices over brown sugar. Set aside.
- Add cake ingredients to a large bowl.
- Mix on low for 30 seconds.
- Turn speed to high, and beat on high for 1 minute.
- Pour batter over pineapple slices, smoothing as needed.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.³
- Run a thin knife around the edge of the pan.
- Let cool to room temperature, and invert to serve.
Notes
- Any type of milk (skim, whole, or dairy-free like almond milk) works in the batter.
- Butter can be replaced with an equal amount of shortening if desired.
- Place the cake pan on a cookie sheet while baking to catch any drips from the topping.
- The cake will rise to the top of the pan during baking, so use appropriate pan size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 334kcal | 17% |
| Carbohydrates | 53g | 18% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 260mg | 11% |
| Potassium | 253mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 467IU | 9% |
| Vitamin C | 7mg | 8% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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