Homemade Pineapple Upside-Down Cake

This Homemade Pineapple upside-down cake is a classic recipe that never goes out of style. I’ve added a few tweaks to the classic recipe and it’s filled to the brim with pineapples and topped with sweet brown sugar glaze.

I’ve been on a de-cluttering kick.  It started with the kitchen and now has progress to other parts of my home.  This is dangerous, ya’ll.  Seriously.  I have found things that I know no one has used in months, maybe even years yet since they do not belong to me (read: they are hubby’s) I cannot simply get rid of them.  Oh, I could but you and I both know that the second I do, he will be looking for said items.  Sigh.  I’ll stick to my junk unused items of wonder.  I see another trip to the thrift store coming soon.  Maybe by the time I clear out all rooms in the house my Spring cleaning will be done!

Now, making this Pineapple Upside Down Cake recipe from scratch was uncomplicated and turned out delicious.  I love the using  crushed pineapple on top of the pineapple rings.  Every bite was filled with the flavors!   I used my 9-inch cake pan and this cake turned out perfect! You can easily use a 10-inch skillet or a cast iron skillet, too.  Just make sure the pan you use is oven-safe. 

How to Make this Homemade Pineapple Upside-Down Cake from Scratch 

In a 9-inch cake pan over medium heat, melt the butter and add the brown sugar; cook until the sugar melts and then remove from heat. Make sure you use potholders to handle the cake pan as it will be HOT. Arrange the pineapple slices in the skillet over the caramelized sugar. Then, fill in each center of pineapple ring with a maraschino cherry. 

Spread the crushed pineapple over the rings and cherries, filling in any spaces. Set aside.

To make the cake batter, whisk the flour, baking powder, and salt in a bowl; set aside.  In a small bowl, combine the milk, vanilla extract and 1/4 cup of the reserved pineapple juice. Set this aside, too.

In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and coconut oil on medium speed until thick and creamy, about 3 minutes. Add in the egg and beat till combined.  Then add half of the flour mixture and mix on low until just combined. Add the milk mixture and stir until just combined.  Finally, add the rest of the flour and mix until combined, about 1 minute.

Pour the batter over the pineapple slices in the skillet and spread evenly. Bake until the top is golden brown and cake is done.  Let cool for 15 minutes. Cover with a cutting board or large plate and invert the cake. Serve warm.

Homemade Pineapple Upside-Down Cake

Pineapple upside-down cake is a classic recipe that never goes out of style. I’ve added a few tweaks to the classic recipe and it’s filled to the brim with pineapples and topped with sweet brown sugar glaze.

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Author: Lisa Kerhin

Ingredients

Pineapple:

• 2 tablespoons unsalted butter
• 1/2 cup lightly packed dark brown sugar
• One 20-ounce can sliced pineapple drained and juice reserved
• Maraschino cherries I used 7 from the jar
• One 20-ounce can crushed pineapple drained and juice reserved

Cake:

• 1 1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 1/2 cup whole milk
• 2 teaspoons pure vanilla extract
• 1/4 cup reserved pineapple juice from the cans
• 3/4 cup granulated sugar
• 1/2 cup unrefined coconut oil
• 1 large egg

Instructions

• Preheat the oven to 350 degrees.

Pineapple Prep:

• In a 9-inch cake pan over medium heat, melt the butter and add the brown sugar; cook until the sugar melts and then remove from heat. Make sure you use potholders to handle the cake pan as it will be HOT.
• Cook, stirring constantly, until the sugar melts, about 2 minutes.
• Remove from the heat and arrange the pineapple slices in the skillet.
• Fill in each center of pineapple ring with a maraschino cherry.
• Spread the crushed pineapple over the rings and cherries, filling in any spaces. Set aside.

Combine the cake ingredients in this order:

• In one bowl, whisk together the flour, baking powder and salt.
• In another bowl combine the milk, vanilla extract and 1/4 cup of the reserved pineapple juice.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and coconut oil on medium speed until thick and creamy, about 3 minutes.
• Beat in the egg.
• Add half of the flour mixture and mix on low until just combined.
• Add the milk mixture and stir until just combined.
• Add the rest of the flour and mix until combined, about 1 minute.
• Pour the batter over the pineapple slices in the skillet and spread evenly.
• Bake until the top is golden brown and a toothpick comes out clean when inserted, 25 to 35 minutes, checking after 20 minutes to make sure the top isn’t getting too brown. If it is, cover loosely with aluminum foil.
• Let cool for 15 minutes. Cover with a cutting board or large plate and invert the cake. Serve warm.
• Recipe slightly adapted from [Southern at Heart’s Damaris Phillips | http://www.foodnetwork.com/recipes/damaris-phillips/pineapple-upside-down-cake.html]

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

You may also enjoy these “Upside Down” Cake Recipes:

• Homemade Jumbo Upside Down Pineapple Muffins – the classic cake in muffin form.
• Blueberry Upside Down Cake – Fresh blueberries gives this cake a wonderful presentation
• Peach Upside Down Cake – So good using fresh or frozen peaches

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