Pineapple upside down cake is a favorite of many, there is something about the caramelized pineapple sitting on top of a fluffy homemade cake that is hard to beat. Did you know this cake isn’t hard to make?
Maybe you grew up on these cakes, for me they were only served when we would have company at my house. I am a big believer in that you should enjoy the good stuff all of the time. Life is too short to only make special desserts when you have company. I personally love this cake because I personally do like icing very much, and this is one cake that you do not have to make any icing to go on top of this cake.
You can use fresh pineapple on this cake. You can also use canned pineapple for this cake. The important thing to do is to make sure the pineapple is well drained. Having pineapple that is too wet will make the batter not turn out well.
It may be that traditionally pineapple upside down cake was made in skillets. I am preparing this cake in a cake pan. They are a little easier to make in a traditional cake pan.
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Don’t miss out on this easy to make classic cake recipe! You will be surprised at how easy it is to make this one!
Pineapple Upside Down Cake
- 11 tablespoons unsalted butter
- 1/2 cup dark brown sugar plus 1 tablespoon
- 20 ounces pineapple drained
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1 egg white
- 2 eggs
- 1 teaspoon vanilla
- 1/3 cup whole milk
- Preheat oven to 350 degrees.
- Place 4 tablespoons of butter in a 9-inch round cake pan with deep sides. Place in the oven until the butter melts.
- Remove the pan from oven stir brown sugar into the melted butter and spread the mixture evenly across the pan. Drain pineapple well if you are using canned and spread evenly across the pan.
- In a bowl combine the flour, baking powder, salt, stir and set aside. In another bowl cream together 7 tablespoons of butter and the 3/4 cup of white sugar until light and fluffy.
- Add in two large eggs and one egg white to the batter. Add half of the dry ingredients into the creamed butter mix well. Add 1/3 cup of milk into the batter.
- Stir in remaining dry ingredients. Mix until the batter is well blended. Drop the batter over the pineapple. Spread batter gently over the pineapple.
- Bake for 45 to 50 minutes or when a toothpick is inserted and comes out clean. Place cake on a wire cooling rack. When the cake is has cooled to room temperature invert onto a plate and serve.
- Serve this cake when warm with a scoop of vanilla ice cream