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Pineapple Upside-Down Cake - Small Town Living USA
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Pineapple Upside-Down Cake on baking sheet

Pineapple Upside-Down Cake

This Pineapple Upside-Down Cake is so heavenly. The cake layer holds up well to the weight of the fruit and syrup topping, yet still remains moist. This is the perfect summer dessert!
Prep Time 25 mins
Cook Time 40 mins
Course Dessert

Ingredients
  

Pineapple Topping

  • 1/4 cup salted butter
  • 3/4 cup light brown sugar packed
  • 2 tbsp pineapple juice reserved from canned pineapple
  • 15 maraschino cherries more or less to taste
  • 1 20 ounce can pineapples slices in juice drained (reserve juice for rest of recipe)

Cake

  • 3/4 cup white sugar
  • 2 1/2 tsp baking powder
  • 2 cups all-purpose flour
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 2 extra large eggs
  • 3/4 cup buttermilk
  • 1 tsp vanilla extract
  • 1/2 cup salted butter melted and cooled
  • 1/4 cup pineapple juice reserved from canned pineapple

Instructions
 

Pineapple Layer

  • Preheat oven to 350 degrees F. Use cooking spray to lightly coat a rectangular cake pan.
  • In a saucepan, combine the butter, brown sugar, and 2 tbsp of pineapple juice over medium heat. Continue until the sugar is dissolved and the butter is melted. Pour the sauce into the bottom of your cake pan.
  • Place 10 pineapple rings on top of the sauce (we did four on each of the long sides and two in the center). Place the cherries in the center of the pineapple slices. We chose to put a few more in where it was bare.

Cake

  • In a large bowl, whisk together the sugar, baking powder, flour, baking soda, and salt. Create a well in the middle of the dry ingredients.
  • In a small bowl, whisk the eggs lightly. Add in the buttermilk, vanilla, cooled butter, and pineapple juice. Whisk until combined well.
  • Pour the wet ingredient bowl into the dry ingredient bowl. Carefully fold together until the flour is incorporated (a flexible spatula is best for this step). The batter will be thick and lumpy.
  • Spoon dollops of batter into the cake pan (try not to move the pineapple rings). Gently smooth the top of the batter.
  • Bake for 38-45 minutes depending on your oven. You do not want to over-bake this cake.
  • Let the cake cool in the pan for 15 minutes. Invert onto a baking sheet/serving platter. Allow to cool to room temperature. Enjoy!
Keyword baking, cake, dessert, from scratch, fruit, homemade, pineapple, summer