Spiced Pineapple Upside Down Cake
Infused with warm spices like cinnamon and nutmeg, this Spiced Pineapple Upside Down Cake is a delightful twist on a retro classic. Featuring a luscious caramelized topping of golden pineapple rings and vibrant maraschino cherries, this dessert delivers a perfect balance of sweetness and fragrant spice. A tender, buttery cake anchors each bite, made irresistibly moist with whole milk and vanilla extract. The recipe comes together with ease, making it ideal for both weeknight indulgence and show-stopping celebrations. Serve it warm for a comforting treat, or let it cool to showcase the stunning, glossy pineapple design. Perfect for entertaining or enjoying with your morning coffee, this cake is a timeless favorite with a spiced upgrade that your taste buds will adore!
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Recipe Information
Ingredients
- 85 g unsalted butter (melted)
- 150 g light brown sugar
- 8 pieces pineapple rings (canned or fresh)
- 8 pieces maraschino cherries
- 180 g all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.5 tsp salt
- 115 g unsalted butter (softened)
- 200 g granulated sugar
- 2 eggs
- 1.5 tsp vanilla extract
- 120 ml whole milk
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan and set aside.
Pour the melted butter into the prepared cake pan and tilt it to evenly coat the bottom.
Sprinkle the light brown sugar evenly over the melted butter layer.
Arrange the pineapple rings over the sugar layer in a single layer. Place a maraschino cherry in the center of each pineapple ring. Set aside.
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, using a hand or stand mixer, beat the softened butter and granulated sugar together on medium-high speed 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.
Reduce the mixer speed to low and alternately add the dry ingredient mixture and the milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Carefully pour the batter over the pineapple and cherries in the cake pan, spreading it out evenly without disturbing the arrangement.
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges to loosen, then invert the cake onto a serving plate. Gently lift the pan off.
Let cool for an additional 20 minutes before serving. Slice and enjoy!
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 289 mg | 13% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 51.8 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 159 mg | 3% | |
*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.
