Pineapple Upside Down Cake Recipe
User Reviews
5
Pineapple Upside Down Cake Recipe
Description
This cake begins with a topping of melted butter and packed brown sugar spread evenly on the bottom of the pan, followed by a decorative layer of pineapple slices and cherries arranged atop. The cake batter is prepared by whisking together dry ingredients including all-purpose flour, baking powder, baking soda, kosher salt, and sugar. Separately, wet ingredients of buttermilk, remaining melted butter, reserved pineapple juice, eggs, and vanilla extract are combined and then folded into the dry mix. Chopped leftover pineapple from the can is stirred into the batter.
The batter is poured over the arranged topping and baked in a 350ºF oven until cooked through. Once inverted after baking, the topping becomes the visible top, showcasing the caramelized brown sugar, fruit, and cherries. The cake offers a moist texture with tangy pineapple complemented by the rich, buttery caramel topping and sweet cherries.
The cake can be refrigerated, covered, for up to 5 days and is best served at room temperature. It can also be frozen tightly wrapped for up to three months and thawed overnight before serving. It is suitable to prepare ahead by baking and storing chilled before serving.
Ingredients
For the topping:
- 1/4 /4 cup butter melted
- ½ cup brown sugar packed
- 1 (20-ounce) can pineapple in juice, reserve the juice for the cake, slices
- 8 maraschino cherries without stems
For the cake:
- 2 cups all-purpose flour
- 1 1/2 /2 teaspoons baking powder
- 1/2 /2 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup granulated sugar
- 3/4 /4 cup buttermilk
- 1/4 /4 cup butter melted
- 1/4 /4 cup pineapple juice reserved from the pineapple slices
- 2 large egg
- 1 teaspoon vanilla extract
- pineapple leftover from the can, chopped, slices
Instructions
- Prep. Preheat the oven to 350º F.
Make the topping:
- Pour 1/4 cup melted butter into the cake pan. Swirl the pan until the bottom and the inside sides of the cake pan are well-coated with the butter to prevent the cake from sticking. Sprinkle the brown sugar evenly over the melted butter. Arrange the pineapple slices on top of the brown sugar. Place the maraschino cherries in the center of each of the pineapple rings. Add more as you prefer.
Make the cake:
- Whisk together the flour, baking powder, baking soda, salt, and sugar together in a large mixing bowl. Set aside.
- Whisk together the buttermilk, remaining 1/4 cup of melted butter, pineapple juice, eggs, and vanilla extract in a separate bowl or large measuring cup. Whisk into the flour mixture until well combined. Stir in the leftover chopped pineapple.
- Pour the cake batter over the pineapple and cherry topping. Spread the cake batter in the pan with an offset spatula or the back of a spoon.
- Place in the oven and bake for approximately 45 minutes to 1 hour or until a toothpick or skewer inserted in the center comes out clean. You can follow my tips for how to tell when your cake is done.
- Remove the cake from the oven and allow to stand for about 5-10 minutes before transferring to a cake stand.
- Run a butter knife or offset spatula around the edges of the cake in the cake pan to make sure the cake has released from the pan. Place the cake plate (or cake stand) on top of the cake pan. Carefully invert the cake pan and cake cake plate. Place the cake plate onto a solid surface such as your countertop. Then, lift the cake pan straight up off of the cake plate.
Notes
- Store this cake covered in the refrigerator for up to 5 days; allow it to come to room temperature before serving.
- To make ahead, prepare and bake the cake, then cool completely and refrigerate covered.
- For freezing, wrap tightly with plastic wrap and foil; freeze up to 3 months and thaw overnight in the refrigerator before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 53mg | 18% |
| Sodium | 235mg | 10% |
| Potassium | 127mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 308IU | 6% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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