Pineapple Upside Down Cake

This is one of the first cake recipes I ever remember making. I was about 3 or 4 and had made a pineapple upside down cake and some paper crowns for my dad’s birthday. It’s probably one of my first memories that I can ever recall. Maybe this cake also brings back old memories for you, like it does me, or maybe not. Either way it’s a delicious and easy to make cake. Minus the flipping, that can be a little intimidating if you’ve never done it before. But it's not that difficult once you’ve done it a time or two.

Whether you’re looking for a birthday cake or something different to bring to a picnic, this is a great place to start. It’s also the same recipe that I used when I was 3 or 4 and it’s never disappointed me. Although it will get a little wet in the middle if you don’t pat the pineapple slices dry before using. That can be a little frustrating, but it’ll just take a few extra minutes to cook if you forget! And I’ve surely forgotten many times!

Enjoy! ~ Kelly

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Pineapple Upside Down Cake

Yield: 8

Author: Kelly

Prep time: 25 MinCook time: 35 MinTotal time: 1 Hour

Nostalgic pineapple upside down cake, features a sweet and sticky top with a light cake on the bottom.

Ingredients

• 2 tablespoons butter
• 1/3 cup brown sugar
• 1 tablespoon water
• 1 (8-ounce) can pineapple slices, drained
• 12 maraschino cherries
• 1 and 1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 2/3 cup granulated sugar
• 1/4 cup butter, softened (1/2 stick)
• 1 large egg
• 1 teaspoon vanilla
• 2/3 cup whole milk

Instructions

1. Preheat oven to 350º F.
2. Place a 9-inch round baking pan on a stovetop burner and melt the 2 tablespoons butter, over medium heat. Once the butter has melted, add in the brown sugar and water. Mix until the sugar crystals dissolve. Remove from the burner. Pat the pineapple slices and cherries dry on a paper towel. Arrange in the pan on top of the butter and sugar mixture.
3. In a medium bowl, whisk the flour and baking powder together.
4. In a large bowl, cream together the sugar and butter until light and fluffy. Mix in the egg and vanilla. Add in half the flour mixture and mix until just combined. Mix in the milk, and then the remaining flour mixture.
5. Carefully spoon the cake batter over top of the pineapples and cherries. Once all the batter is in the pan, smooth the top with a large spoon or spatula, making sure that the batter touches the edges of the pan.
6. Bake for 30-35 minutes or until a toothpick comes out nearly clean when inserted into the middle of the cake (it’s ok if it’s still a little wet, it’s from the pineapple and sticky mixture on top). It’s also ok if the edges of the cake start to brown before the inside is done. Keep baking until the center is no longer raw. The cake will be flipped over, and no one will notice.
7. Once the cake is removed, allow it sit in the pan 5 minutes before flipping. When ready to flip, place a plate or serving tray on top of the pan. While wearing hot pads, get a grip of both the pan and plate, then gently pick them up and flip it over. The pan should easily slide off the top of the cake.

Nutrition Facts

Calories

329

Fat

10 g

Sat. Fat

6 g

Carbs

57 g

Fiber

2 g

Net carbs

55 g

Sugar

40 g

Protein

4 g

Sodium

195 mg

Cholesterol

48 mg

*Nutritional Information is estimated