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Pineapple Upside Down Cake

Pineapple Upside Down Cake recipe image
This classic Pineapple Upside Down Cake features a tender, buttery sponge topped with glossy, caramelized pineapple rings and toasted pecans. The recipe creates a beautiful glaze by melting butter and brown sugar directly in the pan before adding the fruit and batter. As it bakes, the sugar melts into a rich, sticky sauce that permeates the cake layers. It is a comforting, nostalgic dessert perfect for Sunday brunches, summer gatherings, or holiday dinners.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 799
Dietary: Vegetarian
Description
This classic Pineapple Upside Down Cake features a tender, buttery sponge topped with glossy, caramelized pineapple rings and toasted pecans. The recipe creates a beautiful glaze by melting butter and brown sugar directly in the pan before adding the fruit and batter. As it bakes, the sugar melts into a rich, sticky sauce that permeates the cake layers. It is a comforting, nostalgic dessert perfect for Sunday brunches, summer gatherings, or holiday dinners.
Directions
  1. 1
    Preheat the oven to 350°F (175°C).
  2. 2
    Sift the cake flour, baking powder, salt, and granulated sugar together into a medium bowl. Sift the mixture three times to ensure it is light and airy.
  3. 3
    Add the softened butter to the dry ingredients. Using a fork or pastry blender, cut or mix the butter into the flour until the texture resembles coarse crumbs.
  4. 4
    In a small separate bowl, combine the beaten egg, milk, and vanilla extract.
  5. 5
    Pour the wet mixture into the flour mixture. Stir gently until the flour is just moistened, then beat vigorously for 1 minute to create a smooth batter.
  6. 6
    In an 8-inch square baking pan or 8-inch skillet, melt the 4 tablespoons of butter over low heat on the stovetop.
  7. 7
    Sprinkle the packed brown sugar evenly over the melted butter. Cook and stir briefly until the sugar begins to dissolve and mixes with the butter.
  8. 8
    Arrange the pineapple wedges in a single layer over the sugar-butter mixture, filling the pan evenly.
  9. 9
    Sprinkle the broken pecans evenly over the pineapple slices.
  10. 10
    Carefully pour the cake batter over the fruit and nuts, spreading it gently to cover the entire surface.
  11. 11
    Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  12. 12
    Remove the cake from the oven. Let it cool in the pan for 5 minutes.
  13. 13
    Run a thin spatula around the edges of the pan to loosen the cake. Place a serving plate upside down over the pan.
  14. 14
    In one quick motion, invert the pan and plate together to release the cake. Lift the pan off to reveal the caramelized pineapple top.
  15. 15
    Serve warm or at room temperature.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 799kcal
% Daily Value *
Total Fat 25.4 gg40%
Saturated Fat 15.6 gg78%
Cholesterol 65 mgmg22%
Sodium 1663 mgmg70%
Total Carbohydrate 138 gg46%
Dietary Fiber 2 gg8%
Sugars 76 gg
Protein 7 gg15%

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

Read it online: https://www.chefs-mate.com/recipe/pineapple-upside-down-cake-5/