Fresh Upside Pineapple Cake
Delight your taste buds with this Fresh Upside-Down Pineapple Cake, a stunning dessert that combines the vibrant flavors of fresh pineapple and caramelized brown sugar for a tropical indulgence. Perfectly moist and buttery, this homemade cake is topped with golden pineapple rings and bright maraschino cherries, creating a beautiful presentation that's as impressive as it is delicious. Unlike traditional varieties, this recipe features fresh pineapple for a burst of natural sweetness and freshness in every bite. With a simple yet satisfying preparation process, you'll have this show-stopping dessert ready in no time. Serve it as a crowd-pleasing treat at gatherings, or enjoy a slice with your favorite cup of tea or coffee. Whether you're a baking enthusiast or looking for an approachable recipe to try, this Fresh Upside-Down Pineapple Cake will become a go-to in your kitchen!
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Recipe Information
Ingredients
- 8 tablespoons unsalted butter
- 0.75 cup brown sugar
- 1 whole fresh pineapple
- 12 pieces maraschino cherries
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.75 cup granulated sugar
- 6 tablespoons unsalted butter (softened)
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 0.5 cup whole milk
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan generously with butter.
In a small saucepan over low heat, melt 8 tablespoons of butter. Stir in the brown sugar and heat until smooth and bubbly. Pour the mixture into the bottom of the prepared cake pan, spreading it evenly.
Arrange the fresh pineapple rings over the caramel layer in the pan. Place a maraschino cherry in the center of each pineapple ring.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the granulated sugar and 6 tablespoons of softened butter until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.
Carefully pour the batter over the pineapple and caramel layer in the pan, spreading it evenly.
Bake in the preheated oven for 40-45 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. Run a knife around the edges to loosen the cake.
Invert the cake onto a serving platter by placing the platter on top of the pan and flipping them over. Tap gently to release the cake.
Allow the cake to cool completely before slicing and serving. Enjoy your Fresh Upside-Down Pineapple Cake!
Nutrition Facts
Calories |
3874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.9 g | 233% | |
| Saturated Fat | 105.4 g | 527% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 821 mg | 274% | |
| Sodium | 1521 mg | 66% | |
| Total Carbohydrate | 548.1 g | 199% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 363.5 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 481 mg | 37% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1697 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.
