Sunny Upside Down Cake
Brighten up your dessert table with this delightful Sunny Upside Down Cake, a radiant twist on a classic favorite! Featuring a caramelized layer of golden pineapple slices topped with optional maraschino cherries, this cake is as visually stunning as it is delicious. Infused with a touch of orange zest, the moist vanilla cake base brings a subtle citrusy warmth that perfectly complements the buttery brown sugar glaze. Ready in just about an hour, this stunning dessert starts with a quick stovetop caramel and finishes effortlessly in the oven. Ideal for parties, brunches, or a simple weeknight indulgence, this vibrant upside-down cake is sure to make every slice a sunny moment of joy. Enjoy it warm or at room temperature for a treat that truly shines!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 8 pieces pineapple slices (canned or fresh)
- 8 pieces maraschino cherries (optional)
- 1 tablespoon orange zest
- 0.5 cup light brown sugar
- 0.25 cup unsalted butter (for topping)
- 1.5 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter (melted)
- 0.5 cup whole milk
- 2 pieces large eggs
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan generously with butter and lightly dust with flour. Set aside.
In a small saucepan over medium heat, melt the 1/4 cup of unsalted butter for the topping. Stir in the light brown sugar and cook until the mixture is smooth and caramel-like, about 2-3 minutes.
Pour the butter and brown sugar mixture evenly into the prepared cake pan. Arrange the pineapple slices in a circular pattern on top of the caramel, and place a maraschino cherry in the center of each pineapple slice, if using.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In another bowl, combine the 1/2 cup melted butter, whole milk, eggs, orange zest, and vanilla extract. Whisk until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; the batter should be smooth and thick.
Pour the batter evenly over the pineapple and caramel layer in the cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Run a knife around the edge of the pan to loosen the cake.
Place a serving plate over the cake pan and carefully invert the cake onto the plate. Tap gently on the pan to release the cake.
Let the cake cool for an additional 15 minutes before serving. Enjoy your Sunny Upside Down Cake warm or at room temperature!
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 226 mg | 10% | |
| Total Carbohydrate | 56.4 g | 20% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 37.0 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 127 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.
