Old Fashioned Pineapple Upside Down Cake
If you enjoy classic desserts with a fruity twist, this old fashioned pineapple upside down cake is perfect.
With a moist and buttery vanilla cake, caramelized pineapples and crunchy nuts, this dessert is sure to wow everyone.
Recipe originally published on OurZestyLife
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A Dessert To Flip For
Upside Down Cake-Makin’ Must-Haves
Cake Batter: A basic batter is made by alternating dry ingredients with creamed ingredients.
Sweet Fruit: Drained pineapple slices, maraschino cherries, and crushed pecans are placed on a buttery brown sugar base.
Toppings: Add whipped cream, maraschino cherries, pineapple chunks, or crushed pecans for a decorative finish.
Sweet Switch-Ups
- For a tasty tropical twist, add shredded coconut to the pineapple layer.
- You can use crushed pineapple instead of slices. This will make the cake easier to slice, however is not quite as pretty.
- Add a splash of rum to the batter or caramelize the pineapple in rum for an adult-friendly version.
- Use walnuts instead of pecans, or make it nut-free by simply omitting them.
How to Make Pineapple Upside-Down Cake
- Melt butter in a skillet and stir in brown sugar.
- Place pineapple slices, cherries, and nuts over brown sugar.
- Prepare cake batter by alternating dry ingredients, creamed ingredients, and cream.
- Pour batter over the pineapple layer and bake.
- After it cools slightly, invert the cake onto a plate.
Helpful Hints for a Heavenly Cake
How To Save That Slice
Once cooled, wrap this old fashioned pineapple upside down cake tightly, or place it in an airtight container. Store at room temperature for 2 days or in the fridge for up to 5 days.
For longer storage, freeze the cake—either whole or in individual slices—wrapped in plastic and foil. It will remain in good form about 3 months in the freezer.
Did you make this Old Fashioned Pineapple Upside Down Cake? Leave a comment and rating below.
Old Fashioned Pineapple Upside Down Cake
Equipment
- cast iron skillet
- Medium mixing bowl
- large bowl
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter or margarine
- 1 cup sugar
- 2 large eggs
- 1 Tablespoon vanilla extract
- 1 cup light cream
Pineapple
- ¼ cup butter
- ½ cup brown sugar
- 2 cans sliced pineapple 14 ounce cans, drained and slices patted dry a bit
- 1 cup chopped pecans or walnuts
- maraschino cherries to fill pineapple holes as desired
Garnish
- whipped cream optional
- maraschino cherries optional
- pineapple chunks optional
Instructions
- Preheat oven to 350˚F
- Melt ¼ cup butter in 10 inch cast iron skillet. Add ½ cup brown sugar, mix and spread evenly.
- Drain sliced pineapple well. Pat dry a bit. Set aside.
- In a medium bowl whisk together flour, baking powder and salt. Set aside.
- In a large bowl, cream butter and slowly add sugar until white and fluffy.
- Add eggs one at a time and beat in between each addition.
- Alternate adding dry ingredients and cream, beating well after each. Add vanilla.
- Add pineapple slices to skillet, add maraschino cherries and sprinkle with chopped pecans.
- Carefully pour the cake batter over pineapple.
- Bake 25-30 minutes. Check early for doneness. If a toothpick inserted in the center comes out clean, it is done.
- Rest on a cooling rack for about 15 minutes. Place a serving plate over skillet, and invert quickly to turn out the cake in one piece.
- Serve with whipped cream and garnish with a maraschino cherry.
Notes
- Nutrition does not include tippings.
- If you do not have a cast iron skillet, use a 9 inch springform pan or a 10 inch round cake pan.
- Reserve excess pineapple juice for smoothies or other recipes.
Nutrition
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