Pineapple Orange Upside Down Cake
Indulge in the tropical sweetness of this Pineapple Orange Upside Down Cake—a vibrant twist on the classic dessert that’s sure to impress! This luscious cake features a sticky-sweet brown sugar and butter caramel base, topped with juicy pineapple rings, vibrant orange slices, and optional cherries for a burst of color. The soft, buttery cake batter, enriched with vanilla and a hint of creaminess from whole milk, comes together effortlessly for a perfectly tender crumb. With its dazzling presentation and citrusy flair, this dessert is perfect for any occasion, from summer gatherings to holiday tables. Ready in just over an hour, this easy yet elegant cake is best served warm, allowing the tangy fruit and caramel to shine.
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 1 cup brown sugar
- 6 pieces pineapple rings
- 1 large orange
- 6 pieces cherries (optional, for garnish)
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup unsalted butter (softened)
- 1 teaspoon vanilla extract
- 2 large eggs
- 0.75 cup whole milk
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
In a small saucepan, melt 6 tablespoons of butter over medium heat. Add the brown sugar and stir until combined and bubbly, about 2 minutes. Pour the caramel into the prepared cake pan, spreading it evenly across the bottom.
Arrange the pineapple rings over the caramel in a single layer. Peel the orange, then slice it into thin rounds and cut each round in half. Fit the orange slices between the pineapple rings. Add cherries to the centers of the pineapple rings if desired.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the granulated sugar and 1/2 cup softened butter until light and fluffy, about 2–3 minutes. Mix in the vanilla extract.
Add the eggs one at a time to the sugar mixture, beating well after each addition.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
Pour the batter over the fruit layer in the cake pan, spreading it out evenly.
Bake in the preheated oven for 40–45 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 10–15 minutes. Run a knife around the edges to loosen the cake, then carefully invert it onto a serving plate.
Allow the cake to cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
4109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.9 g | 238% | |
| Saturated Fat | 109.6 g | 548% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 838 mg | 279% | |
| Sodium | 2150 mg | 93% | |
| Total Carbohydrate | 595.3 g | 216% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 431.2 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 621 mg | 48% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1843 mg | 39% | |
*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.
