Pineapple Upside Down Cake
User Reviews
5
Pineapple Upside Down Cake
Description
This Pineapple Upside Down Cake begins with preparing a topping in the baking pan by melting butter and sprinkling brown sugar, then arranging pineapple slices and cherries on top. A batter mixing all-purpose flour, leavening agents, salt, melted butter, sugars, egg, buttermilk, pineapple juice, and vanilla is poured over the topping.
Once baked, the cake is inverted to display the caramelized fruit layer on top. The buttermilk and pineapple juice contribute moisture and slight acidity to the cake, enhancing tenderness and flavor complexity. The cherries add color and sweetness among the pineapple slices.
The cake bakes for 40-45 minutes until set and golden, with a moist interior contrasted by the sticky, sweet topping. Adjusting pan size may require baking extra batter separately to avoid overflow. The finished cake can be sliced and served at room temperature or slightly warm as a dessert or sweet snack.
Ingredients
For the topping
- 1/4 cup butter melted, unsalted
- 1/3 cup brown sugar packed
- 7 lices pineapple cored, can be canned or fresh
- 20 maraschino cherries
For the cake
- 1 2/3 all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup butter melted, unsalted
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 egg
- 3/4 cup buttermilk
- 1/4 cup pineapple juice you can drain it from the can of pineapple
- 2 teaspoons vanilla extract
- cooking spray
Instructions
- Preheat oven to 350 degrees F. Coat a 9" x 2" cake pan with cooking spray.
- For the topping: pour the 1/4 cup of melted butter into the cake pan. Sprinkle 1/3 cup of brown sugar over the top.
- Top with pineapple slices and arrange the cherries between and inside of the pineapple slices.
- In a medium bowl, mix together the flour, baking powder, baking soda, and salt.
- Place the 1/2 cup melted butter, 3/4 cup brown sugar and 1/4 cup granulated sugar in a bowl. Whisk to combine. Add the egg, buttermilk, pineapple juice, and vanilla extract. Stir until just combined. Slowly mix in dry ingredients until smooth.
- Spoon the batter into the pan on top of the pineapple and cherries. The batter should not be overflowing from the pan.
- If you aren't using a 9x2 inch pan you'll have extra cake batter, which you can bake on the side in a greased loaf pan.
- Bake the cake for 40-45 minutes. Check about 30 minutes into the bake time; if it looks like the top of the cake is getting too dark you can cover it with foil.
- Cool the cake in the pan for 10 minutes.
- Invert the cake and cool for another 20 minutes. Cut into slices and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 381kcal | 19% |
| Carbohydrates | 51g | 17% |
| Protein | 1g | 2% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 67mg | 22% |
| Sodium | 252mg | 11% |
| Potassium | 138mg | 3% |
| Sugar | 49g | 98% |
| Vitamin A | 635IU | 13% |
| Vitamin C | 3.8mg | 4% |
| Calcium | 68mg | 7% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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