Debbies Pineapple Upside Cake
Indulge in the tropical charm of Debbie's Pineapple Upside-Down Cake, a retro dessert classic that's as visually stunning as it is delicious. This irresistible recipe features caramelized brown sugar and butter as the base, topped with vibrant pineapple rings and maraschino cherries for a sweet, tangy pop of flavor. A fluffy, buttery cake smothered over the fruit creates the perfect balance of textures and tastes. With only 20 minutes of prep time and simple pantry ingredients like all-purpose flour, eggs, and whole milk, this dessert is an effortless showstopper. Baked to golden perfection and inverted for that iconic upside-down reveal, it’s an ideal treat for family gatherings, special occasions, or satisfying your dessert cravings. Serve warm with a dollop of cream or a scoop of vanilla ice cream for the ultimate pineapple upside-down cake experience!
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Recipe Information
Ingredients
- 115 g Unsalted butter
- 150 g Brown sugar
- 8 pieces Pineapple rings (canned, drained)
- 8 pieces Maraschino cherries
- 200 g All-purpose flour
- 2 tsp Baking powder
- 0.5 tsp Salt
- 150 g Granulated sugar
- 2 Eggs
- 1 tsp Vanilla extract
- 120 ml Whole milk
Instructions
Preheat your oven to 180°C (350°F) and grease a 23 cm (9-inch) round cake pan.
Melt 55 g of butter in a small saucepan over medium heat, then stir in the brown sugar until dissolved and bubbly. Remove from heat and pour the mixture into the prepared cake pan, spreading it evenly.
Arrange the pineapple rings on top of the brown sugar mixture in a single layer. Place a maraschino cherry in the center of each pineapple ring.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the remaining 60 g of butter and the granulated sugar together until light and fluffy, using an electric mixer on medium speed.
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined, being careful not to overmix.
Pour the batter evenly over the pineapple and cherries in the cake pan, spreading it out gently with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully run a knife around the edges of the pan to loosen the cake, then invert it onto a serving plate.
Let the cake cool for an additional 10 minutes before slicing and serving. Enjoy your homemade pineapple upside-down cake!
Nutrition Facts
Calories |
3162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 2331 mg | 101% | |
| Total Carbohydrate | 511.8 g | 186% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 341.0 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 414 mg | 32% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1024 mg | 22% | |
*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.
