Pineapple Upside Down Cake
Elevate your dessert game with the vibrant and nostalgic charm of Pineapple Upside Down Cake, a timeless classic that pairs caramelized tropical sweetness with a soft, buttery crumb. This recipe features golden pineapple rings and gleaming maraschino cherries nestled in a rich layer of melted butter and brown sugar, creating a visually stunning and flavor-packed topping. The moist vanilla cake is infused with pineapple juice, adding a refreshing hint of citrus to every bite. Perfectly baked to golden perfection and inverted onto a serving platter, this dessert is as captivating to look at as it is to taste. With its quick prep time, simple ingredients, and irresistible appeal, this Pineapple Upside Down Cake is ideal for holiday dinners, summer gatherings, or any occasion that calls for a showstopping treat.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 150 grams light brown sugar
- 10 slices pineapple rings
- 10 units maraschino cherries
- 190 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 200 grams granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 milliliters whole milk
- 60 milliliters pineapple juice
Instructions
Preheat your oven to 350°F (175°C).
Melt 55 grams of unsalted butter in a 9-inch round cake pan or cast-iron skillet over low heat.
Sprinkle 150 grams of light brown sugar evenly over the melted butter in the pan, tilting the pan to coat the bottom.
Arrange the pineapple rings flat in the pan, and place a maraschino cherry in the center of each ring.
In a medium bowl, whisk together 190 grams of all-purpose flour, 2 teaspoons of baking powder, and 0.5 teaspoon of salt.
In a large bowl, beat the remaining 60 grams of unsalted butter and 200 grams of granulated sugar together until light and fluffy.
Beat in 2 large eggs, one at a time, then add 1 teaspoon of vanilla extract.
Mix in the flour mixture alternately with 120 milliliters of whole milk and 60 milliliters of pineapple juice, starting and ending with the flour mixture.
Pour the batter over the pineapple rings in the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan on a wire rack for 10 minutes.
Carefully run a knife around the edges of the pan, invert the cake onto a serving plate, and serve warm or at room temperature.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 287 mg | 12% | |
| Total Carbohydrate | 83.5 g | 30% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 59.4 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 233 mg | 5% | |
*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.
