Upside-Down Pineapple Cake
User Reviews
5.0
3 reviews
Excellent
Upside-Down Pineapple Cake
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Upside Down Pineapple Cake for a scrumptious treat perfect for the tea time. Adapted from Smitten Kitchen’s recipe, this pineapple cake has the most delicious crumb to fruit ratio with an addictive brown sugar glaze. Easy to make with everyday ingredients you most likely have in your pantry.
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Ingredients
To make the batter:
- 1 1/2 cups (7 1/2 ounces) all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons (3 ounces) unsalted butter, at room temperature
- 1 cup (7 ounces )granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla
- 1/2 cup unsweetened pineapple juice
- Lavender leaves optional
To make the topping:
- 1/2 medium pineapple peeled, cored, and sliced into small size (as seen in the photos)
- 6 tablespoons (3 ounces) unsalted butter
- 3/4 cups (5.25 ounces) light brown sugar
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Instructions
- Preheat the oven to 375 degrees. Lightly butter and flour a 9-inch cake pan. I used one with a removable bottom.
To make the batter:
- Mix together the flour, baking powder, and salt together in a small bowl and set aside.
- Place the butter and sugar in the bowl of a standing mixer (or a hand mixer would work as well) attached with the paddle attachement. Mix in medium speed until totally combined and creamy. While the mixer is running, add eggs one at a time beating well after each addition. Stir in the vanilla and mix for 15-20 seconds.
- Turn the speed to low and add half of the flour mixture. Mix until barely combined. Beat in the pineapple juice and the rest of the flour mixture. Mix until just blended. Do not overmix. Do not be alarmed if it looks slightly curdled. Set aside.
To make the topping:
- Melt the butter in a saucepan. Add in the brown sugar. Let it simmer, while stirring it frequently 3-4 minutes.
To assemble the cake:
- Pour the butter-brown sugar mixture in the prepared pan. Arrange pineapple slices over the mixture in concentric circles, overlapping pieces slightly. Spoon the batter over. Using the back of a spoon spread it evenly throughout the cake pan. Place it on a sheet pan and bake for 40-45 minutes or until a toothpick inserted comes out clean.
- Let it cool for 10 minutes. Place a serving plate upside down onto the pan and turn plate and pan over. Let it sit for 3-5 minutes so the brown sugar topping can drizzle over the cake. Remove pan. Cool 15 minutes. If preferred, garnish it with fresh lavender leaves.
- Serve while it is still warm.
- Store covered in the fridge. Bring it to room temperature and serve. If preferred, warm it up for 15-20 seconds in the microwave.
Nutrition Information
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Calories
483kcal
(24%)
Carbohydrates
77g
(26%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Cholesterol
86mg
(29%)
Sodium
204mg
(9%)
Potassium
149mg
(4%)
Fiber
1g
(4%)
Sugar
57g
(114%)
Vitamin A
617IU
(12%)
Vitamin C
29mg
(32%)
Calcium
100mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Calories | 483kcal | 24% |
| Carbohydrates | 77g | 26% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 86mg | 29% |
| Sodium | 204mg | 9% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 57g | 114% |
| Vitamin A | 617IU | 12% |
| Vitamin C | 29mg | 32% |
| Calcium | 100mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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