Pineapple Banana Upside Down Cake
Transform your dessert game with this irresistible Pineapple Banana Upside Down Cake! Combining the tropical sweetness of caramelized pineapple and ripe banana slices with a soft, banana-infused cake base, this recipe is a show-stopping twist on the classic upside-down cake. A rich brown sugar and butter caramel coats the fruit for a sticky-sweet topping, while the moist batter, delicately flavored with vanilla and mashed bananas, bakes to golden perfection. Perfect for gatherings or a weeknight treat, this cake comes together in just 20 minutes of prep and bakes in under 40 minutes. Serve it warm with whipped cream or vanilla ice cream for a tropical dessert that's sure to impress! Keywords: Pineapple Banana Upside Down Cake, tropical dessert, caramelized fruit cake, upside-down cake recipe.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 150 grams light brown sugar
- 6 whole pineapple slices
- 1 large ripe banana slices
- 180 grams all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 150 grams granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 large ripe bananas, mashed
- 120 milliliters whole milk
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
Melt 55 grams of butter in a small saucepan over medium heat. Once melted, stir in the light brown sugar and cook for 1-2 minutes until the mixture is smooth and bubbling.
Pour the caramel mixture into the prepared cake pan, spreading it evenly over the bottom. Arrange the pineapple slices in a single layer on top of the caramel. Place banana slices in the gaps between the pineapple slices.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the remaining 60 grams of butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and the mashed bananas until well combined.
Gradually fold in the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Carefully pour the batter over the fruit in the cake pan, spreading it evenly 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.
Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges to loosen, then carefully invert the cake onto a serving plate.
Serve the cake warm or at room temperature. Optionally, garnish with whipped cream or a scoop of vanilla ice cream for extra indulgence.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 271 mg | 12% | |
| Total Carbohydrate | 69.6 g | 25% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 45.9 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 284 mg | 6% | |
*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.
