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Pineapple Upside Down Cake

Pineapple Upside Down Cake: A Slice of Tropical Bliss

This Pineapple Upside Down Cake is a nostalgic classic that brings tropical sweetness to any gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Caramel Layer
  • 0.25 cup Unsalted Butter Use salted butter if that's what you have.
  • 0.5 cup Dark Brown Sugar Light brown sugar works as a substitute if needed.
  • 2 teaspoons Lemon Juice Lime juice can be a lovely alternative.
For the Cake Batter
  • 0.5 cup Vegetable Oil Consider melted coconut oil for a tropical twist.
  • 3 large Eggs Make sure they’re at room temperature for the best results.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla extract for a more robust taste.
  • 1.5 cups All-Purpose Flour You can swap with gluten-free all-purpose flour for a gluten-free bake.
  • 0.75 cup Sugar Using brown sugar can introduce a more caramel-like flavor.
  • 1 teaspoon Baking Powder
  • 0.5 teaspoon Salt
  • 0.25 teaspoon Baking Soda
  • 0.25 teaspoon Ground Nutmeg
  • 0.5 cup Sweetened Shredded Coconut Can be replaced with chopped nuts for crunch.
  • 0.75 cup Buttermilk Substitute with regular milk mixed with a splash of vinegar if preferred.
For the Pineapple Topping
  • 5-6 slices Canned Pineapple Rings Fresh pineapple can be used for an even fresher taste.
  • Raspberries For decoration, optional.

Equipment

  • 8-inch round cake pan
  • medium skillet
  • large mixing bowl
  • sifter

Method
 

Step-by-Step Instructions for Pineapple Upside Down Cake
  1. Preheat your oven to 350°F (180°C).
  2. Melt ¼ cup of unsalted butter in a medium skillet over medium heat. Stir in ½ cup of dark brown sugar and 2 teaspoons of lemon juice until bubbling and smooth.
  3. Line an 8-inch round cake pan with parchment paper. Arrange pineapple rings at the bottom of the pan. Pour the brown sugar mixture over the pineapple rings.
  4. In a large mixing bowl, whisk together ¾ cup of buttermilk, ½ cup of vegetable oil, 3 large eggs, and 1 teaspoon of vanilla extract until well blended.
  5. In a separate bowl, sift together 1.5 cups of all-purpose flour, ¾ cup of sugar, 1 teaspoon of baking powder, ½ teaspoon of salt, ¼ teaspoon of baking soda, and ¼ teaspoon of ground nutmeg.
  6. Gently fold the dry ingredients into the wet mixture. Stir in ½ cup of sweetened shredded coconut.
  7. Pour the cake batter over the arranged pineapple and caramel layer in the prepared pan.
  8. Bake for 30-35 minutes or until golden brown and a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for about 30 minutes. Run a knife around the edges before flipping the cake onto a serving plate.
  10. Garnish with fresh raspberries. Serve warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 150IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Thoroughly drain the pineapple rings to prevent soggy cake. Use room temperature eggs for better blending. Avoid overmixing to maintain a light texture.

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