Pineapple Upside Down Cake

chefs-mate chefs-mate 0 Comments
Servings: 8 Difficulty: Advanced
Jump To Recipe Print Recipe
A classic caramelized pineapple and pecan cake with a moist, buttery crumb
Pineapple Upside Down Cake:::gwhp32 A recipe image
Pineapple Upside Down Cake:::gwhp32 A recipe image
Print Recipe

Pineapple Upside Down Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 799.3

Description

This beloved Pineapple Upside Down Cake features a luscious layer of caramelized pineapple rings and toasted pecans set atop a tender, vanilla-scented yellow cake. The combination of sweet, juicy fruit and rich butter creates a decadent dessert that is both nostalgic and elegant. Perfect for Sunday brunches, holiday gatherings, or as a special treat to share with friends and family. The cake bakes up with a golden crust and a moist interior, offering a delightful contrast between the sticky, gooey fruit topping and the soft, fluffy cake layers. Simple to assemble with pantry staples, this recipe delivers impressive results with minimal effort, making it a reliable favorite for any occasion.

Ingredients

Directions

  1. Preheat oven to 350F (175C).
  2. In a medium bowl, sift together the cake flour, baking powder, salt, and granulated sugar. Sift the mixture three times to ensure lightness.
  3. Cut the softened butter into small pieces and rub it into the dry ingredients until the mixture resembles coarse crumbs.
  4. In a separate small bowl, combine the beaten egg, milk, and vanilla extract.
  5. Pour the wet ingredients into the flour mixture. Stir gently until just combined and all flour is dampened, then beat vigorously for 1 minute to aerate the batter.
  6. In an 8x8 inch baking pan or 8-inch skillet, melt 4 tablespoons of butter over low heat on the stovetop.
  7. Stir the packed brown sugar into the melted butter and cook until thoroughly mixed and slightly bubbly.
  8. Arrange the pineapple wedges evenly over the caramel layer in the pan. Sprinkle the broken pecans over the pineapple.
  9. Carefully spread the cake batter evenly over the pineapple and nuts.
  10. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  11. Remove from oven and let cool in the pan for 5 minutes.
  12. Loosen the edges of the cake with a spatula. Place a serving plate upside down over the pan, then carefully invert both to release the cake.
  13. Serve warm, garnished with whipped cream if desired.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 799.3kcal
% Daily Value *
Total Fat 25.4g40%
Saturated Fat 15.6g78%
Cholesterol 65.1mg22%
Sodium 1662.8mg70%
Total Carbohydrate 137.9g46%
Dietary Fiber 1.7g7%
Sugars 76.2g
Protein 7.4g15%

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

Note

Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat gently in the microwave or oven before serving.

You can substitute the pineapple with sliced apples, peaches, cooked apricots, prunes, or pitted cherries. Adjust the cooking time slightly if using fruits with higher water content.

Ensure the butter for the topping is fully melted and the brown sugar is completely dissolved before adding fruit to prevent clumping. Use fresh or canned pineapple; if using canned, drain well to avoid a soggy cake.

Keywords: pineapple, upside down cake, pecans, butter cake, caramelized fruit, dessert, baking, classic recipe, vanilla cake, brunch, fruit cake, homemade, comfort food, party dessert, butter, brown sugar, cake flour, easy baking, traditional, sweet treat
Recipe Card powered by WP Delicious