Pineapple Right Side Up Cake
Elevate your dessert game with this irresistible Pineapple Right Side Up Cake, a tropical twist on a classic favorite! Packed with the sweet and tangy flavors of crushed pineapple and pineapple juice, this golden cake features a perfectly caramelized layer of brown sugar at the base, creating a lightly luscious topping without the need for flipping. The tender crumb is enhanced by buttery richness and a splash of vanilla, while optional vibrant cherries add a playful finish. Made in just under an hour, this easy-to-follow recipe is ideal for any occasion, from family gatherings to festive celebrations. Whether served as a show-stopping centerpiece or a simple slice with coffee, this pineapple cake promises a taste of paradise in every bite! Keywords: pineapple cake recipe, tropical dessert, easy homemade cake, caramelized topping cake.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter
- 1.5 cups granulated sugar
- 3 large eggs
- 0.5 cups pineapple juice
- 2 teaspoons vanilla extract
- 1 cups crushed pineapple
- 0.5 cups brown sugar
- 10 cherries (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or springform pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the 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.
Mix in the vanilla extract and pineapple juice until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the crushed pineapple gently, ensuring even distribution.
Sprinkle the brown sugar evenly over the bottom of the greased cake pan.
Optionally, arrange cherries on top of the brown sugar for decoration.
Pour the cake batter over the brown sugar and cherries, spreading it evenly with a spatula.
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Run a knife around the edges of the pan to loosen the cake, then invert it onto a serving plate.
Allow the cake to cool completely before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 2326 mg | 101% | |
| Total Carbohydrate | 632.4 g | 230% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 436.2 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 248 mg | 19% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1218 mg | 26% | |
*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.
