Pineapple Upside-Down Cake-So Easy!

 

Pineapple Upside Down Cake

Fun Fact: Growing up, I absolutely hated pineapples in cakes and it wasn’t until I was much older (18 to be exact) that I finally let go of my aversion and actually started eating pineapple. It was time I introduced this sticky sweetness on the blog.

I partnered up with Kitchen Mama to share this delicious Pineapple Upside Down Cake. Their electric can openers are so handy and hassle-free! If you use canned food regularly for cooking and baking, you need one of these in your kitchen right now. You can shop their collection here.

 

Pineapple Upside-Down Cake-So Easy!

The only Pineapple Upside-Down Cake recipe you will ever need from here on out!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: pineapple
Servings: 8

Ingredients

Cake Batter

  • 3/4 cup butter room temperature
  • 1/2 cup cream cheese room temperature
  • 1 1/4 cup sugar
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 3/4 cups all purpose flour
  • 1/2 tsp salt
  • 3/4 tsp baking powder

Pineapple Layer

  • 1/4 cup melted butter
  • 1/2 cup brown sugar light or brown
  • 1 can pineapple slices

Instructions

  • Preheat oven to 350 degrees F.
  • In a mixing bowl, beat butter for a few minutes or until light and fluffy. Run the spatula around the edges (the butter tends to clump together).
  • Next add in cream cheese and beat for 2-3 minutes or until light and fluffy.
  • Add in sugar and cream for a good 4-5 minutes or until, you guessed it right! Light AND Fluffy!
  • Next, add eggs one at a time, beating for 30 seconds on medium speed with each addition.
  • Add in vanilla extract and mix.
  • In a separate bowl, mix together flour, salt and baking powder.
  • Add the flour mixture in batches into the batter and mix on medium speed until all of the flour is fully incorporated and the batter looks smooth.
  • To prep the cake batter for the oven, pour melted butter into a 9" spring-form pan.
  • Next, sprinkle on the brown sugar and pat down using a spatula or fork.
  • Next, pop open the pineapple can using the Kitchen Mama Electric Can Opener and layer them on top of the brown sugar.
  • Place maraschino cherries inside the pineapple slices.
  • Top the slices with the cake batter and smooth it evenly.
  • Bake in the preheated oven for 1 hour. Mine took 1 hr and 10 mins to fully cook through. A toothpick inserted in the center should come out clean.
  • To serve, invert the cake onto a plate so the pineapple side is on the top. DUH!

Notes

*Butter, cream cheese and eggs should be at room temperature. It helps incorporate more air resulting in a fluffy and soft crumb.
***Spring-form pan is essential for this cake because you will need to invert it onto a plate so the bottom pineapple layer is on the top.

 

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Welcome To My Food Blog!

I’m Izza, the Rookie behind and in front of the camera. Here, you will find all the delicious recipes I’m whipping up in my cozy apartment in downtown Seattle while juggling my 9-5 in tech.

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