Description
Delicious pineapple upside down cake topped with cherries and a rich caramel layer.
Ingredients
Scale
- 1 can (20 ounce) pineapple slices
- 19 maraschino cherries
- ¼ cup (4 Tbs., 57 g) unsalted butter, melted
- ⅔ cup (143 g) packed light brown sugar
- 1 ½ cups + 2 Tablespoons (195 g) cake flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup (4 Tbs., 57 g) unsalted butter, melted
- ¼ cup (60 ml) canola oil
- 1 cup (200 g) granulated white sugar
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- ⅔ cup (160 mL) buttermilk
Instructions
- Prep oven and prepare pan. Position a rack in the center of your oven and preheat oven to 350°F (180°C). Spray a 9-inch (23 cm) cake pan with non-stick cooking spray. You can also line the bottom of the cake pan with parchment which will help with any sticking issues.
- Prep fruit. Drain pineapple. Place pineapple slices and cherries on a plate and blot with a paper towel to remove excess moisture. Cut 3 pineapple slices in half.
- Prepare topping. Pour the melted butter into the bottom of the cake pan, swirling to coat the entire bottom. Sprinkle the brown sugar over the top of the butter. Place the whole pineapple slices on top of the brown sugar (8 on the bottom of the pan, and with the remaining cut pineapple slices, place each pineapple half slice around the sides standing upright alternating between the slices on the bottom. Place a cherry in the center of each pineapple slice and in between the pineapple slices and around the sides.
- Combine dry ingredients. Whisk together the cake flour, baking powder, and salt in a small mixing bowl and set aside.
- Combine the wet ingredients. In a large mixing bowl, whisk together the melted butter, oil, sugar, vanilla, eggs, and buttermilk until combined.
- Add dry ingredients. Add the flour mixture to the wet mixture and whisk to combine until the last of the flour has been incorporated. Pour the batter over the top of the pineapple topping. Some of the pineapple slices may still peek above the top of the cake batter.
- Bake. Bake in the center of your preheated 350°F oven for 45 to 55 minutes or until a toothpick inserted in the center of the cake comes out clean. The top of the cake will be a golden brown and spring back when lightly touched. Remove from the oven and allow to cool for 5 minutes in the pan. Use a knife to loosen around the edge of the cake pan, and invert out onto a serving platter. Store leftovers in an airtight container for up to 3 days.
Notes
- It’s best to use fresh pineapple if available for a more vibrant flavor.
- Make sure the eggs and buttermilk are at room temperature before mixing for a better texture.
- Allow the cake to cool slightly before inverting to avoid breaking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg