Fresh Pineapple Upside Down Cake
Elevate your dessert game with this Fresh Pineapple Upside Down Cake, a tropical twist on a beloved classic made with juicy, fragrant pineapple and a rich, buttery caramel glaze. This recipe swaps canned fruit for fresh, ripe pineapple rings, ensuring unbeatable flavor and a stunning presentation. Nestled atop the caramelized brown sugar base are optional maraschino cherries for a pop of color and sweetness. With its tender vanilla cake base, perfectly infused with the tropical essence of pineapple, this dessert is as delicious as it is beautiful. Ready in just about an hour, this show-stopping treat is perfect for summer gatherings, special occasions, or anytime you’re craving a slice of paradise. Whether served warm with a dollop of whipped cream or enjoyed on its own, this Fresh Pineapple Upside Down Cake is guaranteed to impress!
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Recipe Information
Ingredients
- 1 whole Fresh pineapple (peeled, cored, and sliced into rings)
- 8 tablespoons Unsalted butter
- 0.75 cup Light brown sugar
- 6 whole Maraschino cherries (optional)
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 2 whole Large eggs
- 1.5 teaspoons Vanilla extract
- 0.5 cup Whole milk
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set it aside.
In a small saucepan over medium heat, melt 4 tablespoons of the butter. Stir in the brown sugar and cook until the sugar dissolves and the mixture is smooth, about 2-3 minutes. Pour this mixture into the bottom of the prepared cake pan and spread it evenly.
Arrange the fresh pineapple slices over the brown sugar mixture in a single layer. If using maraschino cherries, place them in the center of each pineapple ring or in empty spaces as desired.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate large mixing bowl, cream together the remaining 4 tablespoons of butter and the granulated sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Alternately add the dry flour mixture and milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Pour the batter evenly over the pineapple slices in the cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 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 5 minutes. Run a knife around the edges of the pan, place a serving plate over the top, and carefully invert the pan to release the cake.
Let the cake cool slightly before slicing and serving. Enjoy your Fresh Pineapple Upside Down Cake!
Nutrition Facts
Calories |
2665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.8 g | 142% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 1739 mg | 76% | |
| Total Carbohydrate | 436.6 g | 159% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 400.8 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 444 mg | 34% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1538 mg | 33% | |
*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.
