Eight Animals Bake a Cake Pineapple Upside Down Cake
Experience the whimsical charm and tropical flavors of the "Eight Animals Bake a Cake Pineapple Upside Down Cake," a fun twist on a classic dessert! This moist and buttery cake boasts a dazzling caramelized pineapple and maraschino cherry topping, making it as visually stunning as it is delicious. Featuring a fluffy vanilla-infused batter enriched with pineapple juice, this recipe strikes the perfect balance of sweetness and tang. Ready in just over an hour, it’s a foolproof dessert for gatherings or family dinners. Whether you're a baking novice or a seasoned pro, this upside-down cake is sure to be a crowd-pleaser, and its nostalgic presentation will transport you to a simpler time.
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Recipe Information
Ingredients
- 6 tablespoons Unsalted butter
- 0.75 cup Brown sugar
- 8 pieces Pineapple rings (canned or fresh)
- 8 pieces Maraschino cherries
- 1.67 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Whole milk
- 0.25 cup Pineapple juice (from canned pineapple or fresh)
Instructions
Preheat your oven to 350°F (175°C).
Place 6 tablespoons of unsalted butter in a 9-inch round cake pan and place the pan in the preheating oven until the butter is melted. Remove carefully using oven mitts.
Sprinkle the melted butter with 3/4 cup of brown sugar and spread evenly to form a caramelized base.
Arrange 8 pineapple rings over the brown sugar mixture, and place a maraschino cherry in the center hole of each pineapple ring. Set aside.
In a medium mixing bowl, whisk together 1 2/3 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt.
In a large mixing bowl, beat 3/4 cup of granulated sugar and 2 large eggs together until light and fluffy, about 2 minutes.
Mix in 2 teaspoons of vanilla extract.
Combine 1/2 cup of whole milk and 1/4 cup of pineapple juice in a small bowl or measuring cup.
Gradually add the dry ingredients to the egg mixture in three additions, alternating with the milk-pineapple juice mixture, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Pour the batter evenly over the pineapple and cherry base in the prepared pan. Smooth the top with a spatula.
Bake the cake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10–15 minutes. Run a knife around the edges to loosen the cake.
Carefully invert the cake onto a serving plate or cake stand. Tap gently on the bottom of the pan to release the cake, then lift the pan away.
Let cool completely before slicing and serving. Enjoy your 'Eight Animals Bake a Cake Pineapple Upside Down Cake'!
Nutrition Facts
Calories |
3087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.8 g | 114% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 573 mg | 191% | |
| Sodium | 1730 mg | 75% | |
| Total Carbohydrate | 550.7 g | 200% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 357.1 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 455 mg | 35% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1670 mg | 36% | |
*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.
