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Pineapple Upside Down Cake

Pineapple upside down cake is the best way to enjoy eating pineapple. This cake has everything a cake lover looks for. It’s moist, easy to make,buttery, and gorgeous,
Course Cake
Cuisine American
Keyword pineapple upside down cake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Calories 240kcal
Author Muna Kenny

Ingredients

FOR THE CAKE BATTER

  • 1 ½ cup all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 cup white sugar
  • 1 teaspoon vanilla
  • 5 tablespoon unsalted butter at room temperature
  • 3 tablespoon oil
  • ½ cup milk
  • 2 tablespoon sour cream

FOR THE CARAMEL LAYER

  • 3 tablespoon unsalted butter
  • ¾ cup brown sugar
  • Cherries canned or fresh but make sure it’s pitted
  • Pineapple slices fresh or canned.

Instructions

  • Preheat the oven to 325F/170C.

MAKE THE CARAMEL LAYER FIRST

  • Melt the butter and mix it with the brown sugar until incorporated.
  • Spread the brown sugar mixture evenly at the bottom of the springform pan.
  • Place a whole slice of pineapple in the middle of the pan.
  • Cut the rest of the pineapple slices into halves, place the halves around the whole pineapple slice.
  • Place a cherry in the middle of the pineapple slices. Refer to the images and the video tutorial to guide you on how to arrange the cherries and pineapple slices.
  • Keep the pan aside.

MAKING THE CAKE BATTER

  • Sift the flour with baking powder, baking soda, and salt. Keep aside.
  • In a bowl, beat the butter, oil, and sugar until creamy.
  • Add the eggs one at a time to the previous mixture and keep on beating.
  • Add the vanilla and the sour cream and beat for few seconds.
  • Add half the amount of flour and beat on the lowest speed, then add the milk and mix until combined for a few seconds on low speed. Repeat this step.
  • Using a spatula, give the batter a quick mix to make sure that all the ingredients are incorporated.
  • Pour the batter in the previously prepared baking pan. Smooth the surface of the batter and spread evenly.
  • Bake, the cake for 35 to 40 minutes, or until a skewer inserted in the middle of the cake, comes out clean.
  • Let the cake rest in the pan for 6 minutes, run a butter knife along the sides of the pan, and then open the springform pan and release the cake by flipping it on a serving plate.
  • Some like to serve the cake warm with ice cream on top, but you can allow the cake to come to room temperature and then serve it.
  • *Learn how to store the cake from the post above!

Video

Notes

  1. Cream the butter and sugar to get tender crumbs and enhance the flavor of butter in the cake.
  2. Don’t over mix the batter after adding the flour or the cake will turn out dense.
  3. Make sure the oven is preheated, allow the oven to preheat for 15 minutes before using it.
  4. Make sure that the baking powder is stored well and has not expired.
  5. Use unsalted butter, but if you only have salted butter, then omit the salt from the cake batter.
  6. Do not open the oven within the first ten minutes of baking; otherwise, the cake will sink in the middle.
  7. If you don’t have parchment paper, make sure to grease and dust the edges of the pan well.
  8. When baking the cake, the top might get darker. To prevent this, grease an aluminum foil and place it over the cake with the greased side facing the cake.

Nutrition

Calories: 240kcal