Pineapple Upside Down Cake
User Reviews
4.9
Pineapple Upside Down Cake
Description
Pineapple Upside Down Cake showcases pineapple rings and maraschino cherries nestled in a brown sugar and butter caramel base. The cake batter combines vegetable oil, applesauce, brown sugar, egg, and vanilla with flour and leavening, contributing to a moist cake that complements the caramel topping. Baking begins with melting butter and sugar in the pan, followed by arranging the fruit and layering the batter on top. The cake is baked until golden and set, then inverted to display the fruit and caramel. This method produces a visually appealing cake with a rich, fruity sweetness and tender texture.
The cake can be served warm or at room temperature, highlighting the caramelized pineapple slices and cherries on top. It pairs well with simple accompaniments like whipped cream or ice cream to balance sweetness. The moist crumb and sticky topping can make it an attractive dessert for gatherings or a comforting homemade treat.
Leftovers store well refrigerated for up to four days and can be enjoyed cold or gently reheated in the oven or microwave to revive the soft texture and flavors.
Ingredients
Topping
- ½ cup butter
- ¼ cup brown sugar
- 6-7 lices pineapple rings
- 5 maraschino cherries
Cake
- ¼ cup vegetable oil
- ½ cup brown sugar
- ½ cup applesauce unsweetened
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Place butter in 9" round cake pan or pie plate and put in the oven. Preheat the oven to 350°F allowing the butter to melt in the pan while warming.
- Remove the pan from the oven once the butter has melted. Stir in brown sugar (you can do this right in the pan!).
- Arrange pineapple slices and cherries on top of the butter mixture.
Cake
- In a medium bowl, whisk together vegetable oil and sugar. Add applesauce, egg, and vanilla and whisk until combined.
- Add flour, baking powder, baking soda, and salt and stir just until combined. Spread carefully over pineapple in pan, making sure not to disturb the cherries as you spread the batter.
- Bake for 20-25 minutes, until top of the cake is golden brown and a toothpick comes out clean. Let cool for 5 minutes in the pan before running a knife carefully around the edge.
- Place a large round plate on top of the pan, flip and allow the cake to fall out onto the plate before removing the pan.
Notes
- Store leftover cake covered in the refrigerator for up to 4 days to maintain freshness.
- Serve the cake cold or warm it in the oven or microwave to enhance its softness and flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352 | 18% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 51mg | 17% |
| Sodium | 258mg | 11% |
| Potassium | 182mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 421IU | 8% |
| Vitamin C | 30mg | 33% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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