Heirloom Pineapple Upside Down Cake
Delight in the timeless charm of this Heirloom Pineapple Upside Down Cake, a luscious dessert that combines golden caramel, juicy pineapple rings, and a tender vanilla sponge. This classic treat is elevated with fresh or canned pineapples paired with maraschino cherries, creating a show-stopping presentation. Made from scratch with pantry staples like all-purpose flour, butter, and brown sugar, this retro favorite boasts a perfectly moist crumb and an irresistibly gooey caramel topping. Ready in just an hour, this easy-to-follow recipe ensures success every time, making it perfect for family gatherings, celebrations, or whenever a nostalgic dessert craving strikes. Serve it warm for a truly heavenly experience!
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 150 grams Brown sugar
- 8 pieces Fresh pineapple rings (or canned, drained)
- 8 pieces Maraschino cherries
- 190 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 150 grams Granulated sugar
- 85 grams Unsalted butter (softened)
- 2 large Eggs
- 1.5 teaspoons Vanilla extract
- 120 milliliters Whole milk
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan.
In a small saucepan, melt 115 grams of unsalted butter over medium heat. Add 150 grams of brown sugar and stir until the sugar dissolves and the mixture is smooth. Pour this caramel mixture evenly into the bottom of the prepared cake pan.
Arrange 8 pineapple rings over the caramel in a single layer. Place a maraschino cherry in the center of each ring. Set aside.
In a medium mixing bowl, whisk together 190 grams of all-purpose flour, 2 teaspoons of baking powder, and 0.5 teaspoon of salt.
In a large bowl, cream 85 grams of softened butter with 150 grams of granulated sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add 2 large eggs, one at a time, mixing well after each addition. Stir in 1.5 teaspoons of vanilla extract.
With the mixer on low speed, add the dry ingredients to the wet ingredients in three additions, alternating with 120 milliliters of whole milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Pour the batter over the pineapple and caramel in the cake pan, and smooth the top 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, then invert the cake onto a serving plate. Allow the caramel to drizzle over the cake as it cools further.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 288 mg | 13% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 45.1 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 177 mg | 4% | |
*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.
