Pineapple-Banana Upside-Down Cake
A delicious upside-down cake featuring caramelized pineapple and banana flavors, perfect for dessert or special occasions, offering a moist texture and tropical sweetness.
Ingredients
Instructions
- Cream butter and sugar; add beaten egg and mix well.
- Sift flour, baking powder, and salt together.
- Gradually add the dry ingredients with milk to the butter mixture, mixing continuously.
- Fold in mashed banana.
- Melt 1/3 cup butter and pour it into the bottom of the cake pan.
- Sprinkle brown sugar evenly over the melted butter.
- Arrange crushed pineapple and nuts on top of the sugar layer.
- Pour the batter over the pineapple and nuts.
- Bake at 350°F (175°C) for 25 to 30 minutes until golden and cooked through.
Tips & Substitutions
For a richer flavor, try using brown sugar instead of white sugar in the cake batter. If bananas are too ripe, freeze them and then mash them for use in the recipe. For added texture, consider incorporating chopped nuts or shredded coconut into the batter. Make sure to let the cake cool slightly before inverting to avoid breakage.
Serving Suggestions
This cake is delicious served warm with a scoop of vanilla ice cream on top, making it a delightful dessert. It pairs beautifully with a side of fresh fruit or a light salad like Romaine And Almond Salad for a balanced meal. For a brunch treat, serve it alongside coffee or tea.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. To reheat, place a slice in the microwave for about 15-20 seconds or warm it in the oven at 350°F (175°C) for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple-Banana Upside-Down Cake contains roughly 516 calories, with 3g protein, 98g carbohydrates, and 14g fat. It is an excellent source of calcium (24% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 1242mg per serving (54% of the Daily Value).
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 crushed pineapple?
Yes, you can use fresh pineapple, but make sure to finely chop it to ensure it distributes evenly throughout the cake. You might need to adjust the sugar slightly since fresh pineapple can vary in sweetness.
What can I substitute for butter in this recipe?
You can substitute with coconut oil or a dairy-free spread if you're looking for a dairy-free option. Just make sure the alternative is in a solid form for the creaming process.
How do I know when the cake is done baking?
You can test the cake by inserting a toothpick into the center; it should come out clean or with a few crumbs attached. The top should also be golden brown and spring back when gently pressed.
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).