Pineapple or Banana Upside Down Cake
Indulge in a show-stopping dessert with this Pineapple or Banana Upside Down Cake—a perfect combination of nostalgic charm and tropical flair! This timeless recipe features a caramelized brown sugar and butter topping that glazes slices of sweet pineapple or banana, with optional maraschino cherries adding a delightful pop of color. Topped with a moist, vanilla-scented cake, this treat comes together in just an hour, making it an ideal centerpiece for celebrations or a comforting weeknight dessert. The flip at the end reveals a stunning, glossy masterpiece that’s as beautiful as it is delicious. Serve it warm or at room temperature for a crowd-pleasing dessert that guarantees smiles.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 0.666 cup Brown sugar
- 8 slices Pineapple slices or banana slices
- 8 pieces Maraschino cherries (optional)
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.75 cup Granulated sugar
- 6 tablespoons Unsalted butter (softened)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Milk
Instructions
Preheat your oven to 350°F (175°C).
Melt 4 tablespoons of unsalted butter in an ovenproof 9-inch round cake pan over medium heat on the stovetop.
Sprinkle 2/3 cup of brown sugar evenly over the melted butter and let it melt slightly, stirring to combine. Ensure the sugar coats the bottom of the pan evenly.
Arrange the pineapple slices or banana slices in an even layer on top of the sugar mixture. If using, place a maraschino cherry in the center of each pineapple slice. Remove from heat and set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream 6 tablespoons of softened butter and 3/4 cup of granulated sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Add the dry ingredients to the butter-sugar mixture in three parts, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
Pour the batter evenly over the fruit layer in the prepared pan, spreading it out gently with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 5-10 minutes. Run a knife around the edges to loosen the cake.
Place a serving plate upside down over the pan, then carefully invert the cake onto the plate. Let the pan sit inverted for a few seconds to ensure the topping releases.
Serve warm or at room temperature. Store leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.1 g | 168% | |
| Saturated Fat | 76.7 g | 384% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 1506 mg | 66% | |
| Total Carbohydrate | 265.2 g | 96% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 119.0 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 361 mg | 28% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 828 mg | 18% | |
*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.
