Pineapple Upside-Down Cake
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5.0
9 reviews
Excellent
Pineapple Upside-Down Cake
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My classic Pineapple Upside-Down Cake recipe is a retro dessert idea that's a sweet option any time of year. Using fresh or canned fruit, the easy cake recipe calls for just 10 minutes of prep time.
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Ingredients
- 12 tablespoons butter cut into 12 pieces (1 tablespoon each), softened and divided (1 1/2 sticks)
- 3/4 cup brown sugar packed
- 20 ounces canned pineapple slices drained (about 10 slices, see note 2)
- 10 Maraschino cherries drained, plus more as desired, without stems (see note 3)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 eggs room temperature
- 1 egg white room temperature
- 1 teaspoon vanilla extract
- 1/3 cup milk
Instructions
- Adjust oven rack to lower-middle position and preheat oven to 350 degrees. To the bottom of a 9-inch round by 2-inch tall cake pan (see note 1), add 4 tablespoons butter.
- Place pan in preheated oven and heat butter until melted, about 2 to 4 minutes. Brush butter up sides of pan.
- Sprinkle brown sugar over the melted butter, then stir to combine. Pat brown sugar mixture into an even layer.
- Arrange pineapple slices in a single layer over brown sugar mixture. Add one cherry to the center of each pineapple ring. Add more cherries if desired (for decoration).
- In a medium bowl, whisk together flour, baking powder, and salt. In an electric mixer on medium speed, or by hand using an electric mixer, cream together remaining 8 tablespoons of butter and granulated sugar until fluffy and light, about 3 to 6 minutes.
- One at a time, beat in the eggs and egg white. Beat in the vanilla. Reduce speed to low.
- Add 1/3 of the flour mixture and beat until incorporated. Add 1/2 milk and beat until incorporated. Repeat with 1/3 of dry mixture, then milk. Add remaining dry mixture and mix until incorporated (batter will be thick).
- Pour batter over the pineapple and smooth top. Gently tap the pan on counter to remove any air bubbles and settle the batter.
- Bake until a toothpick inserted into the center comes out with few, moist crumbs attached, about 45 to 50 minutes. Rotate pan halfway through to ensure even baking.
- Allow cake to cool in pan 10 minutes. Place a large plate or serving platter on top of cake pan, turn plate and pan over (careful; the pan will still be warm). Allow cake to release itself onto the platter, about 1 minute, without shaking or tapping the pan. Remove pan and allow cake to cool completely, about 2 hours.
Notes
- Cake pan: To prevent the cake from overflowing, choose a 9-inch round cake pan with sides that are at least 2 inches tall (with a volume of 8 cups).
- Brown sugar: Light or dark brown; either will do.
- Pineapple: To substitute fresh pineapple rings for canned, you'll need about 1 1/2 pounds of fresh fruit.
- Cherries: To substitute fresh cherries, it's a one-for-one swap. Simply slice 10 fresh cherries them in half, remove the pit, and drain on paper towels to remove excess juice.
- Yield: This Pineapple Upside-Down Cake makes 8 generous slices (or more or less depending on the width of your wedges and your appetite level, of course!).
- Storage: Cover extra Pineapple Upside-Down Cake with plastic wrap and refrigerate for up to 4 days.
- Make ahead: After baking, leave the cake in pan. Cover the cake with plastic wrap and refrigerate; aim to enjoy within 4 days. When you're ready to share the Pineapple Upside-Down Cake, reheat it in a 375-degree oven until warmed, about 4 minutes. Turn the cake over onto serving platter as directed in step 7 and serve.
- Freezer: Allow the cake to cool completely, wrap it in plastic wrap, then store the tropical cake in an airtight freezer-safe container or zip-top bag for up to 3 months. Thaw at room temperature while still wrapped, about 1 hour, and reheat if desired (as explained above in the "make ahead" section) or enjoy as-is.
Nutrition Information
Show Details
Serving
1slice
Calories
424kcal
(21%)
Carbohydrates
60g
(20%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
88mg
(29%)
Sodium
394mg
(16%)
Potassium
98mg
(3%)
Fiber
1g
(4%)
Sugar
42g
(84%)
Vitamin A
611IU
(12%)
Vitamin C
1mg
(1%)
Calcium
92mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 424kcal | 21% |
| Carbohydrates | 60g | 20% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 88mg | 29% |
| Sodium | 394mg | 16% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 611IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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