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–+ servings

Pineapple Upside Down Cake

thetimelessbaker
Pineapple upside down cake is a classic light and buttery cake, baked into a layer of fresh pineapple, sweet cherries and pecans in a brown sugar rum sauce.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 35 minutes
cooling time 10 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 315 kcal

Equipment

  • 9" round cake pan OR 9" springform cake pan
  • parchment paper
  • mixer and mixing bowls of various sizes

Ingredients
  

Topping:

  • 1/3 cup unsalted butter
  • 2/3 cup light brown sugar packed
  • 1 cup fresh pineapple chunks cut into small triangles about ¼” thick
  • ¼ cup maraschino cherries
  • ¼ cup pecans roughly chopped
  • 1 Tablespoon dark rum (optional)

Cake:

  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup milk

Instructions
 

For the topping:

  • In a microwave safe bowl, melt the 1/3 cup unsalted butter
  • Add the 2/3 cup light brown sugar and 1 Tablespoon dark rum (if using) and mix well; spread into the bottom of a greased 9” round cake pan.
  • Arrange the 1 cup fresh pineapple chunks, ¼ cup maraschino cherries and ¼ cup pecans evenly over the brown sugar mixture.

For the cake:

  • Preheat the oven to 350° F. Line a 9" round cake pan or 9" springform pan with parchment paper. Grease cake pan liberally.
  • In a medium sized mixing bowl, sift the 1 ½ cups all-purpose flour, 2 teaspoons baking powder and ¼ teaspoon salt
  • In the bowl of a stand mixer or using an electric mixer and a large mixing bowl, cream the ½ cup unsalted butter, and ¾ cup granulated sugar until light, about two minutes.
  • Add in the 2 large eggs,, one at a time, followed by the 1 teaspoon vanilla extract
  • Add in half of the dry ingredients, mix only until just combined. Add in the ½ cup milk, followed by the remaining dry ingredients, again only mixing until just combined.
  • Spread the batter into the cake pan over the brown sugar and pineapple mixture. Bake in a preheated oven at 350° F for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Cool the cake pan on a wire rack 10-15 minutes and then invert on to a serving platter (or release sides if using a springform pan and then invert). Gently place any of the pineapple topping back into place that became displaced after inverting. Serve warm or at room temperature.

Notes

  • You can substitute canned pineapple for the fresh pineapple, although the pineapple flavor will not be as strong
  • Pineapple upside down cake is best eaten the day it is made; serve warm or room temperature
  • If you have leftovers, keep this cake covered and refrigerate up to 24 hours. After 24 hours, the cake will become soggy.
  • Pay attention to your pan size; you need a large enough pan to bake the cake layer evenly, which will prevent the cake from under baking. 
  • Makes 12 large slices or 16 smaller slices. 

Nutrition

Serving: 1large sliceCalories: 315kcalCarbohydrates: 41gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 62mgSodium: 139mgPotassium: 88mgFiber: 1gSugar: 28gVitamin A: 462IUVitamin C: 7mgCalcium: 78mgIron: 1mg
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