Pineapple Inside Out Cake
Experience the tropical elegance of a Pineapple Inside Out Cake, a show-stopping dessert that transforms the classic pineapple upside-down cake into a moist, flavor-packed masterpiece. This recipe features a buttery vanilla cake infused with pineapple juice and crushed pineapple for a burst of fruity sweetness in every bite. The bottom of the pan is layered with a sticky-sweet brown sugar glaze and vibrant maraschino cherries, creating a caramelized crown when inverted. With a prep time of just 20 minutes, this crowd-pleaser is surprisingly simple to make. Perfect for parties or weeknight indulgence, it’s best served with a fluffy dollop of whipped cream for an extra touch of decadence. Keywords: pineapple inside out cake, tropical dessert, pineapple cake recipe, easy cake recipes, pineapple upside-down cake twist.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter
- 3 large Eggs
- 1 cup Pineapple juice
- 1 teaspoons Vanilla extract
- 1 cup Crushed pineapple (with juice)
- 0.75 cup Brown sugar
- 10 pieces Maraschino cherries
- 2 cups Whipped cream
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a mixing bowl, whisk together the flour, baking powder, and salt. Set the dry mixture aside.
In another large bowl, beat the butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract, and then stir in the pineapple juice until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Fold in the crushed pineapple (with its juice).
Sprinkle the brown sugar evenly over the bottom of the prepared cake pan. Arrange the maraschino cherries decoratively on top of the brown sugar layer.
Pour the cake batter over the brown sugar and cherries, smoothing the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes. Run a knife along the edges, then invert the cake onto a serving plate. Peel off the parchment paper carefully.
Let the cake cool completely. Once cooled, serve with a dollop of whipped cream on top and enjoy!
Nutrition Facts
Calories |
3701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.9 g | 118% | |
| Saturated Fat | 50.4 g | 252% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 767 mg | 256% | |
| Sodium | 2356 mg | 102% | |
| Total Carbohydrate | 688.0 g | 250% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 483.5 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 326 mg | 25% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1167 mg | 25% | |
*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.
