Pineapple Upside-Down
A delightful pineapple upside-down cake featuring caramelized pineapple slices on top of a moist yellow cake, perfect for gatherings or as a sweet treat for pineapple lovers.
Ingredients
Instructions
- Drain the crushed pineapple well and set aside.
- Prepare the cake batter according to the package instructions, using pineapple juice instead of water.
- Pour the batter into a greased 13 x 9-inch pan.
- Arrange the drained pineapple on top of the batter.
- Bake for about 15 minutes or until the cake is cooked through.
- Allow to cool before serving.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the cake batter. If you don't have a Jiffy cake mix, you can substitute it with any yellow cake mix. Ensure the crushed pineapple is well-drained to avoid a soggy cake. You can also fold in some chopped walnuts or pecans for added texture, similar to what you might find in an Old Fashioned Oatmeal Pie.
Serving Suggestions
This cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with Mom's Green Salad for a refreshing contrast. Consider serving it at gatherings or alongside other American recipes for a delicious dessert spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place a slice in the microwave for about 20-30 seconds or until warmed through. Alternatively, you can warm it in the oven at 350°F (175°C) for about 10 minutes for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Upside-Down contains roughly 527 calories, with 7g protein, 95g carbohydrates, and 13g fat. It is a good source of calcium (16% of the Daily Value), protein (14% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 785mg per serving (34% 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 canned?
Yes, you can absolutely use fresh pineapple! Just make sure to slice and core it properly. You may want to cook it slightly to soften and release some juice, which can be added to the cake batter for extra flavor.
Is it possible to make this cake healthier?
Certainly! You can use a sugar-free cake mix and low-fat cream cheese to reduce calories. Additionally, substituting applesauce for some of the oil in the cake mix can help cut down on fat while maintaining moisture, similar to options in Vegetarian recipes.
How can I tell when the cake is done baking?
A toothpick inserted into the center of the cake should come out clean or with just a few crumbs attached. If the toothpick has wet batter on it, the cake needs more time. Keep an eye on it towards the end of the baking time to avoid overcooking.
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).