Peachy Pineapple Upside Down Cake
Indulge in tropical bliss with this Peachy Pineapple Upside Down Cake, a delightful twist on a classic dessert. This moist and tender cake features a luscious caramelized topping of juicy pineapple slices, sweet peaches, and vibrant maraschino cherries. Combining fresh or canned fruit with a buttery, vanilla-scented cake batter, this recipe brings sunny flavors to your table in just an hour. Perfect for family gatherings or summer celebrations, this easy-to-make cake is as stunning as it is delicious. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent finish that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 0.75 cup brown sugar
- 6 slices pineapple slices (canned or fresh)
- 6 slices peach slices (fresh or canned)
- 6 whole maraschino cherries
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 2 whole large eggs
- 1 teaspoon vanilla extract
- 0.5 cup whole milk
Instructions
Preheat the oven to 350°F (175°C).
In a 9-inch round cake pan, melt 6 tablespoons of unsalted butter in the oven. Once melted, evenly sprinkle 3/4 cup of brown sugar over the butter.
Arrange 6 pineapple slices and 6 peach slices in an alternating pattern over the butter and brown sugar mixture. Place a maraschino cherry in the center of each pineapple slice.
In a medium bowl, whisk together 1.5 cups of all-purpose flour, 1.5 teaspoons of baking powder, and 1/4 teaspoon of salt. Set aside.
In a large mixing bowl, beat 3/4 cup granulated sugar and 1/2 cup softened unsalted butter until light and fluffy, about 2-3 minutes.
Add 2 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup of whole milk. Begin and end with the dry ingredients, mixing just until combined.
Gently pour the batter over the arranged fruit in the cake pan, spreading it out into an even layer.
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 about 10 minutes.
Run a knife around the edges of the pan to loosen the cake. Place a serving plate or cake stand over the top of the pan, then carefully invert the cake onto the plate.
Let the cake cool completely before serving. Slice and enjoy your Peachy Pineapple Upside Down Cake!
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 193 mg | 8% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 46.7 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 178 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.
