Week 27 – Pineapple Upside Down Cake
The world may now be able to agree if pineapple belongs on pizza, but I think we can certainly come together about pineapple and this cake! There we go, I’ve solved the world’s problems using sugar, it’s a dream come true!
But seriously, this cake is light and delicious and the pineapple give the perfect kick to the sweet, slightly gooey topping. I’m a big fan!
Overall, this was not a difficult bake. Just make sure you are careful about adding your cake batter to the pan so that you don’t displace the topping.
As for the topping, I skipped the cherries and chopped nuts. Sure, my cake was simple, but it just WORKED.
I will absolutely be making this recipe again. And again. And again.
Details
1 9" cake
12 minutes
30 minutes
Print
Ingredients
- Topping
4 tablespoons (57g) butter
1/2 cup (106g) light brown sugar, firmly packed
1/4 teaspoon cinnamon
1/4 teaspoon ginger
20-ounce can pineapple rings in juice, drained
candied red cherries or maraschino cherries
pecans or walnuts, halves or diced; optional
- Cake
3 tablespoons (43g) butter, at room temperature, at least 65°
3/4 cup (149g) granulated sugar
1 large egg, at room temperature
1/2 teaspoon table salt
1 3/4 teaspoons baking powder
1 teaspoon vanilla
1/8 teaspoon coconut extract, optional
1 1/3 cups (150g) all-purpose flour
1/2 cup (113g) milk, at room temperature
Directions
- Preheat the oven to 375°F. Lightly grease a 9″ round cake pan.
- To make the topping: Melt the butter, and mix with the brown sugar, cinnamon, and ginger. Spoon the mixture into the prepared pan.
- Space the pineapple rings atop the brown sugar mixture. Place a cherry in the center of each ring. If you’re using nuts, scatter them in any empty spaces.
- To make the cake: Beat the butter and sugar until fairly smooth.
- Beat in the egg, then the salt, baking powder, vanilla, and coconut flavor.
- Add the flour alternately with the milk, mixing at medium speed and beginning and ending with the flour. Once the last of the flour is added, mix briefly, just until smooth.
- Spoon the thick batter into the prepared pan, spreading it to the edges of the pan. It may not cover the pineapple entirely; that’s OK.
- Bake the cake for 30 to 35 minutes, until a toothpick or cake tester inserted into the center comes out clean.
- Remove the cake from the oven, wait 3 minutes, then turn the pan over onto a serving plate. Wait 30 seconds, then lift the pan off. If anything sticks in the pan, just lift it out and place it back on the cake.
- Serve warm or at room temperature.
See what I mean? Overall, this was a simple recipe, but gives BIG results! Honestly, I was sad when there was no more cake left. The good news is that it won’t take me too long to whip up another one! Happy baking!
