Upside Down Dream Cake
Treat yourself to a slice of nostalgia with this irresistible Upside Down Dream Cake, a dazzling dessert that combines buttery caramel, juicy pineapple, and vibrant maraschino cherries in every bite. Perfectly moist and tender, this show-stopping cake features an effortless homemade batter made with pantry staples like all-purpose flour, milk, and eggs, ensuring a fluffy and flavorful crumb. The magic happens when the cake is inverted, revealing a glistening, golden topping of caramelized pineapples and cherries that’s as stunning as it is delicious. Ready in just an hour, including prep and baking, this timeless dessert is perfect for family gatherings, celebrations, or simply indulging your sweet tooth. Whether served warm or at room temperature, the Upside Down Dream Cake lives up to its name, delivering a dreamy blend of textures and tropical flavors that are sure to impress.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 150 grams light brown sugar
- 8 pieces pineapple slices
- 8 pieces maraschino cherries
- 200 grams all-purpose flour
- 200 grams granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 120 milliliters whole milk
- 60 milliliters vegetable oil
- 1 teaspoons pure vanilla extract
- 2 large eggs
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan and set it aside.
In a small saucepan, melt 85 grams of the butter over medium heat. Stir in the light brown sugar and cook until it dissolves and forms a caramel-like mixture, about 2 minutes. Pour this mixture evenly into the bottom of the prepared cake pan.
Arrange the pineapple slices on top of the caramel mixture, ensuring they cover the base. Place a maraschino cherry in the center of each pineapple slice.
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate bowl, combine the milk, vegetable oil, vanilla extract, and eggs. Whisk until well mixed.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Melt the remaining 30 grams of butter and gently fold it into the cake batter.
Pour the batter over the pineapples in the cake pan, spreading it evenly with a spatula.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes.
Carefully invert the cake onto a serving plate, allowing the caramel topping to drip over the edges.
Let the cake cool for an additional 15 minutes before serving. Serve warm or at room temperature. Enjoy your dreamy Upside Down Cake!
Nutrition Facts
Calories |
477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 252 mg | 11% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 48.3 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 118 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.
