Upright Pineapple Cake
Elevate your dessert game with this show-stopping Upright Pineapple Cake, a creative twist on the classic pineapple upside-down cake! This visually stunning treat features vibrant, golden pineapple rings standing tall along the edges of a soft, buttery vanilla cake. Baked to perfection in a springform pan, the cake is infused with rich caramel notes from a luscious layer of brown sugar and melted butter that seeps into every bite. The combination of tender crumb, caramelized fruit, and tropical flair makes this cake both beautiful and utterly delicious. Perfect for special occasions or as a centerpiece dessert, serve it with freshly whipped cream or a scoop of vanilla ice cream for an indulgent finishing touch. Try this easy yet impressive recipe for a dessert that truly stands out!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter (softened)
- 1.5 cups Granulated sugar
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 10 pieces Fresh pineapple rings (cut into halves)
- 0.5 cup Light brown sugar
- 3 tablespoons Unsalted butter (melted, for caramelizing)
Instructions
Preheat the oven to 350°F (175°C). Grease and lightly flour a tall 9-inch springform pan, ensuring the sides are adequately covered.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
In a small bowl, mix the melted butter and brown sugar together to create a caramel mixture.
Pour the caramel mixture into the prepared pan, evenly spreading it over the bottom. Arrange the halved pineapple rings vertically along the inner sides of the pan, pressing them lightly into the caramel.
Carefully pour the cake batter into the pan, ensuring the pineapples stay upright along the sides.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes before releasing the springform ring. Let it cool completely on a wire rack.
Slice and serve your beautiful Upright Pineapple Cake with optional whipped cream or a scoop of vanilla ice cream for added indulgence.
Nutrition Facts
Calories |
3732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.4 g | 262% | |
| Saturated Fat | 122.9 g | 614% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1069 mg | 356% | |
| Sodium | 2451 mg | 107% | |
| Total Carbohydrate | 430.9 g | 157% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 214.0 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 7.9 mcg | 40% | |
| Calcium | 657 mg | 51% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2110 mg | 45% | |
*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.
