White Chocolate Pineapple Upside Down Cake
Indulge in a tropical twist on a classic dessert with this White Chocolate Pineapple Upside Down Cake, a luscious fusion of caramelized pineapple, sweet maraschino cherries, and velvety white chocolate chips baked into a light, tender cake. Perfectly balanced with a buttery brown sugar topping, this show-stopping recipe is as beautiful as it is delicious! The rich batter, infused with vanilla and a touch of sweetness, bakes to golden perfection before being inverted to reveal a stunning fruit-and-chocolate mosaic. Ideal for gatherings or a simple weeknight treat, this dessert is easy to prepare in just over an hour and is sure to become a family favorite. Whether you're satisfying a pineapple craving or looking for a creative twist on traditional upside-down cake, this recipe delivers on all fronts!
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Recipe Information
Ingredients
- 6 tablespoons Unsalted butter
- 0.75 cup Light brown sugar
- 8 rings Pineapple slices (canned)
- 8 Maraschino cherries
- 0.5 cup White chocolate chips
- 1.5 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Whole milk
- 0.25 cup Vegetable oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
Melt the butter and pour it into a 9-inch round cake pan, spreading it evenly over the bottom.
Sprinkle the brown sugar evenly over the melted butter in the pan.
Arrange the pineapple slices over the brown sugar layer in a single layer. Place a maraschino cherry in the center of each pineapple ring.
Sprinkle the white chocolate chips around the pineapple slices in the bottom of the pan.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a separate bowl, combine the milk, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
Gradually add the wet ingredients into the dry ingredients, stirring just until combined. Do not overmix.
Pour the batter evenly over the pineapple and white chocolate layer in the pan, spreading it out with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it rest in the pan for 10 minutes.
Run a knife around the edge of the cake to loosen it, then carefully invert it onto a serving plate. Let it cool for at least 20 minutes before serving.
Slice and enjoy your White Chocolate Pineapple Upside Down Cake!
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 240 mg | 10% | |
| Total Carbohydrate | 72.9 g | 27% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 52.7 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 155 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.
