Pineapple Upside-Down Cake

Pineapple Upside-Down Cake originated in the United States in the early 20th century and became popular during the 1920s. It was often made with canned pineapple, which was a novelty at the time.

This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

Print Recipe

Medium

Pineapple Upside-Down Cake

Cooking Method: Baking Cuisine: American Courses: Anytime, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 8 Calories: 2800

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Butter
• 1 cup Brown Sugar
• 1 can Pineapple Slices
• 1 jar Maraschino Cherries
• 1.5 cup All-Purpose Flour
• 1.5 teaspoon Baking Powder
• 0.25 teaspoon Salt
• 1 cup Granulated Sugar
• 2 large Eggs
• 1 teaspoon Vanilla Extract
• 0.5 cup Milk

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. Melt the butter in a saucepan over medium heat. Stir in the brown sugar until well combined. Pour the mixture into the prepared cake pan.
3. Arrange the pineapple slices on top of the butter and sugar mixture. Place a maraschino cherry in the center of each pineapple slice.
4. In a mixing bowl, whisk together the flour, baking powder, and salt.
5. In a separate bowl, cream together the granulated sugar and softened butter. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
7. Pour the batter over the pineapple slices in the cake pan.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Place a serving plate upside down on top of the cake pan. Carefully flip the cake pan and plate together to release the cake onto the plate.
11. Allow the cake to cool completely before serving.

Nutrition Facts

Servings 8

---

Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 16g25%

Total Carbohydrate 50g17%

Sugars 35g

Protein 3g6%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.