Right Side Up Pineapple Cake
Indulge in the tropical delight of this Right Side Up Pineapple Cake, a refreshingly modern spin on the classic upside-down favorite. Featuring a moist, buttery vanilla cake base infused with the tangy sweetness of pineapple juice, this easy-to-make dessert is as irresistible as it is beautiful. Instead of the traditional inverted presentation, this recipe keeps the juicy pineapple chunks nestled right where they belong, wrapped within a luscious layer of caramelized brown sugar at the bottom of the pan. Ready in just under an hour, this pineapple cake pairs perfectly with a dollop of whipped cream or a scoop of vanilla ice cream. Whether you're planning a summer gathering or simply craving a slice of sunshine, this pineapple cake recipe is a show-stopping crowd-pleaser that's full of island flavor.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.0 cup Granulated sugar
- 2.0 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cup Unsalted butter (softened)
- 2.0 pieces Eggs (large)
- 1.0 teaspoons Vanilla extract
- 1.0 cup Canned pineapple chunks (drained, reserve juice)
- 0.5 cup Pineapple juice
- 0.25 cup Milk
- 0.25 cup Brown sugar
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened 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, and mix in the vanilla extract.
In a small bowl, combine the pineapple juice with the milk. This will be your wet mixture.
Alternately add the dry ingredients and the wet mixture to the butter mixture, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Sprinkle the brown sugar evenly over the bottom of the prepared cake pan. Arrange the drained pineapple chunks on top of the brown sugar layer.
Carefully pour the cake batter over the pineapple chunks, spreading it evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then invert onto a serving plate. Let it cool fully before slicing and serving.
Nutrition Facts
Calories |
2782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.2 g | 140% | |
| Saturated Fat | 64.8 g | 324% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 1690 mg | 73% | |
| Total Carbohydrate | 428.9 g | 156% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 284.0 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 245 mg | 19% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 826 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.
