Best Moms Pineapple Upside Down Cake Recipes

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PINEAPPLE UPSIDE DOWN CAKE



Pineapple Upside Down Cake image

Updated in 2020, this is my favorite recipe for traditional pineapple upside down cake. For best success, read the recipe and recipe notes before beginning.

Provided by Sally

Categories     Dessert

Time 1h30m

Number Of Ingredients 15

1/4 cup (60g) unsalted butter, melted
1/2 cup (100g) packed light or dark brown sugar
8-10 pineapple slices (see note)*
15-20 maraschino cherries (see note)*
1 and 1/2 cups (177g) cake flour (spoon & leveled)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 Tablespoons (85g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
2 large egg whites, at room temperature
1/3 cup (80g) sour cream, at room temperature
1 teaspoon pure vanilla extract
1/4 cup (60ml) pineapple juice, at room temperature (use leftover from can)
2 Tablespoons (30ml) milk, at room temperature

Steps:

  • Preheat oven to 350°F (177°C).
  • Pour 1/4 cup melted butter into an ungreased 9×2 inch pie dish or round cake pan. (Make sure the pan is 2 inches deep. I recommend this pie dish, which is 1.8 inches deep but I never have an overflow issue.) Sprinkle brown sugar evenly over butter. Blot any excess liquid off the fruit with a clean towel or paper towel. (The wetter the fruit, the more likely the cake could overflow or the topping could seep over the sides when inverted.) Arrange about 6-7 blotted pineapple slices and all the cherries on top of the brown sugar. I like to halve 3 pineapple rings and arrange them around the sides of the pan, too. See my photo and video above for a visual of the arranged topping. Place pan in the refrigerator for a few minutes as you prepare the cake batter. This helps solidify or "set" the topping's arrangement.
  • Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  • Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed until creamed together, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On high speed, beat in the egg whites until combined, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed and as the mixer runs, slowly pour in the pineapple juice and milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
  • Remove topping from the refrigerator. Pour and spread cake batter evenly over topping.
  • Bake for 43-48 minutes, tenting foil on top of the cake halfway through bake time to prevent the top from over-browning before the center has a chance to fully cook. The cake is done when a toothpick inserted into the center of the cake comes out mostly clean- a couple moist crumbs are OK. Don't be alarmed if your cake takes longer or if the cake rises up and sticks to the foil. (We serve the cake upside down anyway!)
  • Remove cake from the oven and cool on a wire rack for just 20 minutes. Invert the slightly cooled cake onto a cake stand or serving plate. Some of the juices from the topping will seep over the sides- that's ok. You can slice and serve the cake warm, but the slices will be messy. I find it's best to cool the cake completely at room temperature before slicing and serving. Do not refrigerate the cake to speed up the cooling process because it could end up tasting overly dense.
  • Cover leftover slices and store for up to 3 days in the refrigerator or 3 months in the freezer. Thaw at room temperature. I don't recommend freezing the cake as a whole because the topping arrangement doesn't thaw very nicely. See make ahead instructions below.

PINEAPPLE UPSIDE DOWN CAKE



Pineapple Upside Down Cake image

A semi-homemade version of an old-fashioned pineapple upside down cake!

Provided by Courtney Whitmore

Categories     Dessert

Number Of Ingredients 8

3 cups light brown sugar
3/4 cups butter ((1.5 sticks))
1 box pineapple (or vanilla) cake mix
1 cup water
3 large eggs ((room temperature))
1/3 cup vegetable oil
1 can pineapple slices
7-10 maraschino cherries ((for garnish))

Steps:

  • Preheat oven to 350 degrees F.
  • Spray a standard (10") cast iron skillet with non-stick cooking spray. Place on a medium-high stovetop.
  • Add butter and brown sugar. Cook until fully melted and bubbling.
  • Arrange the pineapple slices evenly over the top of the sugar (about 7 slices).
  • Using an electric or hand mixer, combine cake mix, water, eggs, and oil.
  • Pour cake batter over the pineapple slices.
  • Transfer cast iron skillet to oven and bake for about 30 minutes.
  • Remove from oven and allow to rest for 5 minutes.
  • Carefully flip the cake onto a large plate or cake stand, and add a maraschino cherry to the center of each pineapple ring.

Nutrition Facts : Calories 598 kcal, Carbohydrate 109 g, Protein 4 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 92 mg, Sodium 521 mg, Sugar 88 g, ServingSize 1 serving

PINEAPPLE UPSIDE DOWN CAKE



Pineapple Upside Down Cake image

Recipe video above. Bringing back the retro classic! You will love everything about this cake. The sticky, caramelised pineapple and cherry topping. The ultra-tender and moist vanilla cake. How it's studded with pineapple bits inside. And how we use some of the pineapple juice to flavour the cake. Because why would we waste it??

Provided by Nagi

Categories     Cake

Number Of Ingredients 16

565g/ 20 oz canned pineapple slices in juice ((not in syrup, Note 1))
12 - 18+ maraschino cherries ((Note 2))
60g/ 4 tbsp unsalted butter (, melted)
1/2 cup brown sugar
1 1/2 cups flour
1 tsp baking powder
1/4 tsp baking soda ((sub 1 tsp baking powder))
1/4 tsp salt
1/3 cup milk (, full or low-fat)
1/4 cup pineapple juice (, reserved from can (under Topping ingredients))
1/4 cup sour cream (, full fat (sub plain yogurt))
1 tsp vanilla extract ((or essence))
115g/ 1 stick butter (, unsalted, softened (to 18C/64F, Note 3))
3/4 cup white sugar
2 large eggs (, at room temperature (Note 4))
Any leftover pineapple (, chopped (Note 1))

Steps:

  • Preheat oven to 180°C/350°F (160°C fan).

Nutrition Facts : Calories 319 kcal, Carbohydrate 47 g, Protein 3 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 61 mg, Sodium 162 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving

MOM'S AMAZING PINEAPPLE UPSIDE DOWN CAKE



Mom's Amazing Pineapple Upside Down Cake image

I have to admit I use a lot of shortcuts in my cooking. Mom made this cake with stiffly beaten egg whites and it is really so much better than my cake mix version. But... when I want something special I pull out this recipe and its worth the extra effort.

Provided by Kathie Carr

Categories     Cakes

Time 1h

Number Of Ingredients 12

PINEAPPLE TOPPING:
1/2 c butter
1 c brown sugar, firmly packed
1 can(s) pineapple rings (drain and reserve juice)
1 jar(s) marachino cherries (small jar), well drained
CAKE:
3 egg yolks, well beaten (reserved whites, used below)
1 c sugar
5 Tbsp pineapple juice
1 c flour
1 tsp baking powder
3 egg whites, stiffly beaten

Steps:

  • 1. NOTE: This cake can be made in a large iron skillet (the old fashioned way) or an 8 inch round cake pan. Melt butter in pan used. Sprinkle brown sugar evenly over entire surface of pan or skillet. Place pineapple rings on the sugar and place a cherry in the center of each ring. Set aside.
  • 2. Preheat oven to 325 degrees. Beat egg whites until stiff peaks form. Set aside a moment. In another mixing bowl, combine sugar and pineapple juice to egg yolks (well beaten) and mix well. Add flour and baking powder and mix well. Gently fold in egg whites (stiffly beaten). Carefully pour batter into iron skillet or cake pan with the pineapples and cherries being sure you do not displace the fruit. Bake at 325degrees for 40-45 minutes.
  • 3. Remove cake from oven and set on a wet towel. Take a butter knife and run it around the sides of the cake to loosen from pan. Let cake cool. When cool turn upside down onto cake plate. Let sit for a minute and gently lift skillet from the cake. You may need to rearrange fruit if any sticks to bottom of pan. This cake is so good I don't even use whipped cream with it but I guess you could. ENJOY!

LAYERED PINEAPPLE UPSIDE-DOWN CAKE



Layered Pineapple Upside-Down Cake image

I made this layered pineapple upside-down cake for my dad's birthday. Everyone in my family asked me for the recipe afterwards. It was so good. Enjoy!

Provided by Stevie Bowden

Categories     Pineapple Upside-Down Cake

Time 1h30m

Yield 12

Number Of Ingredients 12

1 cup dark brown sugar
½ cup unsalted butter
1 (20 ounce) can pineapple rings, drained
2 ¼ cups all-purpose flour
9 tablespoons cake flour
1 ⅛ teaspoons baking powder
¾ teaspoon salt
2 ½ cups white sugar
1 ½ cups unsalted butter, softened
6 large eggs
1 ⅛ teaspoons vanilla extract
1 ⅛ cups sour cream

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease the bottom and sides of two 9-inch round, 1 1/2-inch tall cake pans.
  • Combine brown sugar and butter for topping in a saucepan over medium heat; stir until sugar dissolves and mixture is bubbly, about 3 to 4 minutes.
  • Pour mixture into one of the prepared cake pans. Arrange pineapple rings in a single layer on top.
  • Whisk together both flours, baking powder, and salt for cake in a large mixing bowl. Beat sugar and butter in a separate bowl with an electric mixer until creamy and light. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with sour cream in two additions each, beating well after each addition.
  • Pour 1/2 of the cake batter over the caramel and pineapple topping. Pour remaining cake batter into the second cake pan.
  • Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 60 to 75 minutes.
  • Remove from the oven and let sit in the pans for 5 minutes. Turn the cake without the topping layer onto a serving platter. Turn the cake with the topping layer on top of that. Serve warm.

Nutrition Facts : Calories 729.6 calories, Carbohydrate 93 g, Cholesterol 183.8 mg, Fat 38 g, Fiber 1.1 g, Protein 7.1 g, SaturatedFat 23.1 g, Sodium 251.4 mg, Sugar 68.2 g

LIKE MOM'S PINEAPPLE UPSIDE DOWN CAKE



Like Mom's Pineapple Upside Down Cake image

My mom made the best pineapple upside down cake and unfortunately no one in the family has the recipe. I found this recipe on the internet somewhere, and its taste like my Mom's recipe. It is so yummy and no yellow cake mix. Note: This was edited from when it was first posted, I accidently added all the butter with the brown sugar for top coating.

Provided by diner524

Categories     Dessert

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 11

1/2 cup butter (1 stick divided)
1 cup brown sugar
1 (20 ounce) can pineapple slices (save juice)
3 eggs
1 cup sugar
1/4 cup milk
1/4 cup pineapple juice (or can use 1/2 cup pineapple juice-omit milk)
1 teaspoon vanilla
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt

Steps:

  • Use a 9 or 10 inch cast iron skillet or pan.
  • Melt 1/4 cup of the butter over low heat in skillet, add brown sugar make sure evenly coats bottom.
  • Take pan off of the heat, arrange pineapple slices on top of brown sugar.
  • In a large bowl, cream other 1/4 cup of butter with the sugar. Add eggs, one at a time, mix until blended. Add juice, milk if using, and vanilla. Beat until sugar is well dissolved.
  • Sift flour, baking powder and salt and mix with the egg mixture until well blended.
  • Pour batter into the skillet/pan.
  • Bake at 350 degrees for 35 minutes.
  • Let cool for 10 minutes and then put plate over skillet/pan and flip over.

SPICED PINEAPPLE UPSIDE-DOWN CAKE



Spiced Pineapple Upside-Down Cake image

I often bake this beautiful cake in my large cast-iron skillet and turn it out onto a pizza pan. -Jennifer Sergesketter, Newburgh, Indiana

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 15

1-1/3 cups butter, softened, divided
1 cup packed brown sugar
1 can (20 ounces) pineapple slices, drained
10 to 12 maraschino cherries
1/2 cup chopped pecans
1-1/2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup buttermilk

Steps:

  • In a saucepan, melt 2/3 cup butter; stir in brown sugar. Spread in the bottom of an ungreased heavy 12-in. ovenproof skillet or a 13x9-in. baking pan. Arrange pineapple in a single layer over sugar mixture; place a cherry in the center of each slice. Sprinkle with pecans and set aside. , In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg; add alternately to batter with buttermilk, beating well after each addition. , Carefully pour over the pineapple. Bake at 350° until a toothpick inserted in the center comes out clean, about 40 minutes for skillet, 50-60 minutes for baking pan. Immediately invert onto a serving platter. Serve warm.

Nutrition Facts : Calories 509 calories, Fat 25g fat (13g saturated fat), Cholesterol 91mg cholesterol, Sodium 467mg sodium, Carbohydrate 69g carbohydrate (52g sugars, Fiber 2g fiber), Protein 5g protein.

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