Pineapple Upside Down Cake
Print

Pineapple Upside Down Cake

Course Cakes, Dessert
Cuisine American
Keyword pineapple-upside-down-cake
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 12 pieces
Author Melissa Sperka

Ingredients

  • 1 1/4 cup butter softened and divided
  • 1 1/2 cups packed brown sugar
  • 12 slices fresh or canned pineapple
  • 12 maraschino cherries no stem
  • 2 cups granulated sugar
  • 2 tsp pure vanilla extract
  • 3 large eggs
  • 2 2/3 cups cake flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 3/4 cup buttermilk
  • whipped cream or ice cream for serving

Instructions

  • Preheat the oven to 350°F. Spray a non stick metal 13 x 9 inch pan with baking spray.
  • On the stove top in a small saucepan, melt together 1/2 cup  butter with 1 1/2 cups packed brown sugar. Cook just until combined then remove from the heat and spread into the bottom of the prepared pan. 
  • Arrange the pineapple slices on top and place a maraschino cherry in the center of each slice. 
  • In a mixing bowl, cream together the remaining 3/4 cup butter, sugar and vanilla
  • Add the eggs one at a time mixing well after each addition.
  • Sift together the cake flour, baking powder and salt. Add to the creamed mixture alternately with the buttermilk beginning and ending with flour.
  • Spread batter evenly over the pineapple slices. The batter will be thick.
  • Bake for 50-55 minutes or until a toothpick inserted into the center comes back clean.
  • Remove from the oven and rest for 5 minutes. Invert onto a serving platter.
  • Leave the pan on top for a couple of minutes to allow all of the caramel to drip down the sides of the cake.
  • Serve warm with whipped cream or vanilla ice cream.

Notes

Cake flour has less gluten [protein] in it than regular all purpose flour. This makes the "crumb" or texture of the cake more tender. All purpose flour in the same amount will still work but will give the cake a slightly different texture.