Pineapple Upside Down Cake Recipe
Pineapple Upside Down Cake is a sweet treat where caramelized pineapple meets a soft, fluffy cake. Perfect for any occasion, this recipe brings a burst of fruity flavor to your dessert lineup. It’s simple to make and delivers a satisfying mix of textures and tastes that pineapple lovers will adore. You'll enjoy the tropical taste with every bite!
Ingredients
For the cake:
- ⅓ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ½ cup sweetened shredded coconut
- ¾ cup buttermilk
For the base:
- ¼ cup unsalted butter
- ⅔ cup packed dark brown sugar
- 2 teaspoons lemon juice
- 5-6 slices tinned pineapple rings
For decoration:
- Raspberries
Instructions
- Preheat the oven to 180ºC (350°F).
- In a skillet, melt the butter and brown sugar, stirring until the mixture is creamy and bubbling. Stir in the lemon juice, then remove the pan from the heat.¼ cup unsalted butter, ⅔ cup packed dark brown sugar, 2 teaspoons lemon juice
- Line an 8 inch round cake pan with parchment paper and arrange the pineapple slices. Top with the brown sugar syrup.5-6 slices tinned pineapple rings
- In a large bowl, whisk together the buttermilk, oil, eggs, and vanilla. In a separate bowl, sift the flour, sugar, baking powder, salt, baking soda, and nutmeg.⅓ cup vegetable oil, 3 large eggs, 1 teaspoon vanilla extract, 1 ½ cups all-purpose flour, ¾ cup sugar, 1 teaspoon baking powder, ½ teaspoon salt, ¼ teaspoon baking soda, ¾ cup buttermilk, ¼ teaspoon ground nutmeg
- Add the dry ingredients to the buttermilk mixture and whisk until just combined. Gently fold in the coconut.½ cup sweetened shredded coconut
- Pour the batter slowly over the pineapple to avoid shifting the fruit. Bake the cake for 30 to 35 minutes, or until a tester inserted into the center comes out clean.
- Allow the cake to cool in the pan for 30 minutes. Then, place a serving plate over the cake and carefully invert the pan to reveal the pineapple on top. Decorate with raspberries.Raspberries
- Serve warm or at room temperature.
Notes
- Drain the Pineapple: Make sure to drain your pineapple slices well. Too much pineapple juice can make the bottom soggy instead of beautifully caramelized.
- Spice it Up: A little extra nutmeg or even a pinch of cinnamon can add a warm spice that's lovely with pineapple.
- Fresh Pineapple: If you prefer, fresh pineapple works great! Just make sure it’s thinly sliced and patted dry to prevent extra moisture.
- Test Doneness: Different ovens might need slight adjustments in baking time. Start checking your cake with a toothpick at around 25 minutes to prevent overbaking.
- Cool Before Flipping: Letting the cake cool for 30 minutes helps the pineapple layer set and minimizes breaking during the flip.
Storage Instructions
- Room Temp: Once the cake has completely cooled, slip it into an airtight container or wrap it tightly with plastic wrap. You can keep it at room temperature for a day or two, which is perfect if you think it'll be gobbled up quickly.
- Fridge: For longer storage, pop it in the refrigerator where it can stay fresh and tasty for up to five days. Just remember, the cooler environment might make the sugar syrup a bit sticky, but a quick zap in the microwave will bring it back to life!
Nutrition
Calories: 569kcalCarbohydrates: 78gProtein: 7gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 105mgSodium: 401mgPotassium: 169mgFiber: 1gSugar: 54gVitamin A: 405IUVitamin C: 1mgCalcium: 115mgIron: 2mg
Tried this recipe?Let us know how it was!