Upside Down Pineapple Cake
A delightful upside-down pineapple cake featuring caramelized pineapple and cherries, with a moist cake base, perfect for gatherings or a special dessert treat.
Ingredients
Instructions
- Melt butter and brown sugar in a heavy skillet and simmer for a few minutes.
- Mix sugar, flour, eggs, fruit juice, salt, and baking powder to form the batter.
- Place pineapple rings in the skillet over the caramelized mixture.
- Position maraschino cherries in the center of each pineapple ring.
- Pour the cake batter evenly over the pineapple and cherries.
- Place the skillet in a preheated 350°F (175°C) oven and bake for 30 to 40 minutes.
- Immediately invert the skillet onto a large cake plate to serve.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light. If you don't have fruit juice on hand, pineapple juice from the can works perfectly. Make sure to allow the cake to cool slightly before inverting to avoid spilling the caramel sauce. For a unique twist, try adding a sprinkle of cinnamon to the batter for warmth. This upside-down cake is a classic in American recipes.
Serving Suggestions
Serve this cake warm or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream for added indulgence. It pairs beautifully with Aunt Lizzy'S Ice Cream Dream Pie for a delightful dessert spread. Fresh fruit or a light salad can complement the sweetness of the cake for a balanced meal.
Storage & Reheating
To store leftovers, cover the cake tightly with plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to 4 days. To reheat, place slices in the microwave for about 20-30 seconds or warm in a preheated oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Upside Down Pineapple Cake contains roughly 771 calories, with 2g protein, 61g carbohydrates, and 59g fat. It is a good source of calcium (18% of the Daily Value). Note that it is relatively high in sodium, at 574mg per serving (25% 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 use fresh pineapple! Just slice it into rings and follow the same instructions. Make sure to caramelize the fresh pineapple properly for the best flavor and texture. Fresh pineapple may be a bit firmer, but it adds a wonderful freshness to the dish.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, try using 1/4 cup of unsweetened applesauce or a mashed banana for each egg. This will help bind the ingredients while adding moisture. Additionally, flaxseed meal mixed with water (1 tablespoon of flaxseed meal with 2.5 tablespoons of water) can also work well as a vegan alternative.
How can I prevent the cake from sticking to the pan?
To prevent sticking, make sure to grease the skillet thoroughly with butter before adding the brown sugar mixture. You can also line the bottom with parchment paper for extra protection. Once baked, allow the cake to cool for a few minutes before inverting it, as this gives the caramel time to set slightly and makes it easier to release.
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).