Pineapple Upside Down Cake
User Reviews
5
Pineapple Upside Down Cake
Description
The Pineapple Upside Down Cake combines a browned sugar and butter topping with pineapple rings and cherries arranged at the base of the pan before baking. The cake batter is prepared by blending melted butter, sugars, egg, vanilla, milk, pineapple juice, and Greek yogurt, followed by leavening agents and flour to create a thick mixture. Baking at 350°F for 40 to 45 minutes yields a golden cake with a moist crumb and sweet fruit topping. After baking, the cake is inverted onto a serving dish to showcase the glazed pineapples and cherries delicately resting atop the cake.
The dessert offers a balance of caramel sweetness and fruity acidity from the pineapple, with the cherries adding bursts of color and mild tartness. This presentation makes it suitable for casual gatherings or family treats. The texture is tender from the yogurt, while the topping provides a syrupy contrast. Watch for doneness by inserting a toothpick into the center to ensure the cake is fully baked.
For larger servings, doubling the ingredients and baking in a 9x13 pan is recommended, maintaining the same temperature but adjusting the baking time as needed. This cake stores well and can be lightly reheated to refresh the topping’s shine and softness, making it convenient for make-ahead occasions.
Ingredients
Topping
- 3 tablespoons butter melted
- 1/2 cup brown sugar tightly packed
- 1 (20 ounce can) pineapple slices
- 20-25 maraschino cherries
Cake Batter
- 1/3 cup butter melted
- 1/2 cup brown sugar tightly packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup milk
- 1/4 cup pineapple juice reserved from can
- 1/3 cup Greek yogurt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
Instructions
Topping
- Pour melted butter in a 9-inch round cake pan and sprinkle the brown sugar over the butter.
- Remove the pineapple slices from the can, reserving juices for later. Arrange 7 pineapple rings to cover the bottom of the pan. Cut some of the rings in half to line the sides of the pan. Place one maraschino cherry in the center of each pineapple ring and in between each where there is a hole.
Cake Batter
- Preheat oven to 350°F. In a large bowl, whisk together melted butter, brown sugar, and sugar. Add the egg, vanilla, milk, pineapple juice and greek yogurt and whisk until just combined.
- Stir in baking powder, baking soda and salt. Slowly add in flour and mix until just combined. Batter will be thick.
- Pour the batter into the pineapple-lined baking pan. Bake in the 350 degree oven for 40-45 minutes or until toothpick inserted in the center comes out clean.
- Gently run a knife around the edges of the pan to loosen the cake. Top the pan with a serving dish and invert the cake onto the serving dish. Leave the pan on top of the cake for 5-10 minutes to ensure all the brown sugar and butter syrup soaks into the cake.
Notes
- Double ingredients and bake in a 9x13 pan for a larger cake; bake at 350°F for 40 to 45 minutes.
- Ensure to loosen edges with a knife before inverting to maintain the topping’s integrity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Slices
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 255kcal | 13% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 35mg | 12% |
| Sodium | 88mg | 4% |
| Potassium | 131mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 295IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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