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Easy Fresh Pineapple Upside Down Cake Recipe

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Classic Pineapple UpsideDown Cake Recipe Taste of Home
Classic Pineapple UpsideDown Cake Recipe Taste of Home from www.tasteofhome.com

Description

This easy fresh pineapple upside down cake recipe is the perfect dessert to impress your guests. The cake is moist and fluffy, and the pineapple topping adds a sweet and tangy flavor that is irresistible. Plus, it's easy to make and requires only a few ingredients.

Prep Time

10 minutes.

Cook Time

35 minutes.

Ingredients

  • 1/2 cup unsalted butter, melted
  • 1/2 cup brown sugar
  • 1 fresh pineapple, peeled and cut into rings
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract

Equipment

  • 9-inch cake pan
  • Mixing bowl
  • Whisk or electric mixer
  • Spatula

Method

  1. Preheat oven to 350°F.
  2. In a mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, mix together the buttermilk, vegetable oil, eggs, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until smooth.
  5. Melt the butter in a cake pan over medium heat, then sprinkle the brown sugar evenly over the melted butter.
  6. Arrange the pineapple rings over the brown sugar mixture.
  7. Pour the cake batter over the pineapple rings and spread it evenly.
  8. Bake for 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
  9. Remove from the oven and let it cool for 5 minutes.
  10. Run a knife around the edge of the cake pan to loosen the cake, then invert onto a serving plate.
  11. Serve warm or at room temperature.

Notes

  • Make sure the cake pan is well-greased to prevent the cake from sticking to the pan.
  • You can use canned pineapple rings instead of fresh pineapple.
  • If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
  • You can also add maraschino cherries to the pineapple topping for a pop of color and flavor.

Nutrition Info

  • Calories: 380
  • Total Fat: 18g
  • Saturated Fat: 9g
  • Cholesterol: 71mg
  • Sodium: 296mg
  • Total Carbohydrates: 52g
  • Dietary Fiber: 1g
  • Sugars: 36g
  • Protein: 4g

Recipes FAQ

Can I use canned pineapple instead of fresh?

Yes, you can use canned pineapple rings instead of fresh pineapple. Just make sure to drain them well before using.

Can I make this cake ahead of time?

Yes, you can make this cake ahead of time and store it in an airtight container at room temperature for up to 3 days.

Can I freeze this cake?

Yes, you can freeze this cake for up to 3 months. Just make sure to wrap it tightly in plastic wrap and aluminum foil before freezing.

Recipe Tips

  • Make sure to let the cake cool for a few minutes before inverting it onto a serving plate to prevent it from falling apart.
  • You can serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
  • If you want to make this cake even more decadent, you can drizzle caramel sauce over the top.

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