Banana Pineapple Upside Down Cake
Transform your dessert repertoire with this irresistible Banana Pineapple Upside Down Cake—where tropical sweetness meets classic comfort. This show-stopping cake features a luscious caramelized topping of golden pineapple rings and tender banana slices, perfectly balanced with the moist, banana-infused cake base. Made with pantry staples like ripe bananas, brown sugar, and buttermilk, this recipe is as easy as it is impressive. The harmonious blend of flavors and textures creates a dessert that’s sure to delight at any gathering. Serve warm for ultimate indulgence, and watch as every bite brings the tropics to your table! Perfect for fans of fruity desserts, this Banana Pineapple Upside Down Cake is a crowd-pleasing centerpiece you'll come back to again and again.
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 0.75 cup brown sugar
- 6 pieces fresh pineapple rings or canned pineapple rings (drained)
- 2 pieces ripe bananas, sliced lengthwise
- 1.25 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoon salt
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter (softened)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup ripe bananas (mashed)
- 0.33 cup buttermilk
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan generously with butter or nonstick spray.
In a small saucepan, melt 6 tablespoons of unsalted butter over medium heat. Stir in the brown sugar and cook until smooth and bubbly, about 2 minutes. Pour this caramel mixture into the bottom of the prepared cake pan and spread evenly.
Arrange the pineapple rings over the caramel layer in the pan. Place the banana slices in between and on top of the pineapple rings. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat together the granulated sugar and 1/2 cup softened butter using an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix in the mashed bananas until fully incorporated. Then, add the dry ingredients in three parts, alternating with the buttermilk, starting and ending with the dry ingredients. Mix just until combined and smooth. Do not overmix.
Pour the batter carefully over the fruit layer in the cake pan, spreading it evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes. Run a knife around the edge to loosen it, then carefully invert the cake onto a serving plate.
Let the cake cool slightly before slicing and serving. Enjoy your Banana Pineapple Upside Down Cake!
Nutrition Facts
Calories |
3926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.4 g | 235% | |
| Saturated Fat | 108.0 g | 540% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 825 mg | 275% | |
| Sodium | 2191 mg | 95% | |
| Total Carbohydrate | 565.5 g | 206% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 378.3 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 405 mg | 31% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2946 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
