Pineapple Upside Down Cake (Fruit Sweet)

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Servings: 16 Difficulty: Advanced
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A classic caramelized fruit cake with a glossy, sweet pineapple topping and tender crumb.
Pineapple Upside Down Cake (Fruit Sweet recipe image

This Pineapple Upside Down Cake is a nostalgic favorite, featuring glistening pineapple slices and toasted nuts set in a rich, buttery caramel sauce. The cake itself is light, moist, and slightly tangy, balancing the intense sweetness of the fruit topping perfectly. It’s an ideal dessert for weekend brunches, family gatherings, or as a comforting treat after a heavy meal. Made with simple pantry staples and fresh pineapple, this recipe delivers restaurant-quality results with minimal effort. The warm, spiced aroma filling the kitchen while it bakes promises a delicious reward. Serve it warm for the best texture, allowing the caramel to remain soft and pourable.

Pineapple Upside Down Cake (Fruit Sweet recipe image
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Pineapple Upside Down Cake (Fruit Sweet)

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 16 Calories: 246.1

Description

This Pineapple Upside Down Cake is a nostalgic favorite, featuring glistening pineapple slices and toasted nuts set in a rich, buttery caramel sauce. The cake itself is light, moist, and slightly tangy, balancing the intense sweetness of the fruit topping perfectly. It&# 226;ÂÂs an ideal dessert for weekend brunches, family gatherings, or as a comforting treat after a heavy meal. Made with simple pantry staples and fresh pineapple, this recipe delivers restaurant-quality results with minimal effort. The warm, spiced aroma filling the kitchen while it bakes promises a delicious reward. Serve it warm for the best texture, allowing the caramel to remain soft and pourable.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC). Grease a 9-inch square or round baking pan.
  2. In a small saucepan, combine 2 tablespoons melted butter and 1/4 cup Fruit Sweet. Stir until dissolved and smooth.
  3. Spread the butter-sugar mixture evenly over the bottom of the prepared pan.
  4. Drain the pineapple, reserving 1/4 cup of the juice. Arrange the pineapple rings in a single layer in the pan.
  5. Place 16 walnut or pecan halves on top of or around the pineapple slices.
  6. In a large bowl, cream together 1/2 cup Fruit Sweet and 1/3 cup softened butter until light and fluffy.
  7. Beat in 1 egg and 2 teaspoons vanilla extract.
  8. Stir in the reserved 1/4 cup pineapple juice and 2/3 cup milk.
  9. In a separate bowl, whisk together 1 1/2 cups flour, 2 teaspoons baking powder, and 1 teaspoon salt.
  10. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  11. Pour the batter evenly over the pineapple layer in the pan.
  12. Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly touched.
  13. Let the cake cool in the pan for 5 minutes. Run a knife around the edge to loosen.
  14. Place a serving platter over the pan and quickly invert to release the cake. Let stand for a few minutes before serving.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 246.1kcal
% Daily Value *
Total Fat 22.4g35%
Saturated Fat 14.0g70%
Cholesterol 59.1mg20%
Sodium 177.9mg8%
Total Carbohydrate 12.8g5%
Dietary Fiber 1.0g4%
Sugars 9.2g
Protein 0.9g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pineapple, cake, upside down, dessert, fruit, baking, walnuts, pecans, caramel, vanilla, vegetarian, brunch, classic, homemade, sweet, moist, glazed, easy
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