Katrina'S Pineapple Upside-Down Cake
A luscious pineapple upside-down cake featuring caramelized pineapple slices on a tender cake base, perfect for dessert lovers and suitable for family gatherings or special occasions.
Ingredients
Instructions
- Drain pineapple, reserving 2 tablespoons of juice.
- Melt butter in a 13 x 9 x 2-inch pan and stir in brown sugar.
- Arrange pineapple slices on the sugar mixture. Sprinkle with reserved pineapple juice and 3/4 of the granola.
- Prepare the cake mix, stirring in the remaining granola.
- Pour the cake batter into the prepared pan over the pineapple and sugar mixture.
- Bake at 350°F for 50 to 55 minutes until a toothpick inserted in the center comes out clean.
- Let the cake cool for 5 minutes. Turn it over onto a serving plate just before serving.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light. If you don't have granola on hand, a mix of oats and nuts can serve as a suitable substitute. Ensure the butter is melted and evenly distributed to avoid clumping. To enhance the cake's texture, mix in 1/2 cup of crushed nuts or coconut, which pairs beautifully with this pineapple upside-down cake.
Serving Suggestions
This pineapple upside-down cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Pair it with a light fruit salad for a refreshing contrast. For a fun twist, serve it alongside Lynn'S Pepper Steak for a savory-sweet meal experience.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. To reheat, place a slice in the microwave for 10-15 seconds or warm it in the oven at 350°F for about 5-10 minutes for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Katrina'S Pineapple Upside-Down Cake contains roughly 702 calories, with 8g protein, 67g carbohydrates, and 45g fat. It is a good source of protein (15% of the Daily Value) and dietary fiber (11% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just make sure to slice it evenly and consider adding a little extra sugar to balance the tartness. Fresh pineapple will give a brighter flavor to your cake.
What should I do if my cake is sticking to the pan?
If your cake sticks, it's likely due to insufficient greasing. Always coat the pan with butter and flour before adding the sugar and pineapple. If it does stick, gently run a knife around the edges to loosen it before inverting.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Allow it to cool completely before covering it and storing it at room temperature. Just reheat slices before serving to restore its moist texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).