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    Home » Recipes » Cakes and Cupcakes

    Pineapple Upside-Down Cake

    Published: Nov 9, 2020 / Updated: Jun 14, 2021 by Adelyn / Leave a Comment

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    Classic pineapple upside-down cake with maraschino cherries is perfect for dessert, snacks or with coffee. Simple and delicious cake. This cake looks complicated but it is really easy to make.

    Pineapple Upside-Down Cake on white round plate

    My husband has been asking me for months now to make this cake. He told me that he has not eaten it for a very long time. My husband and sister are my food tester and they really like this cake.

    Recipe Ingredients

    • 1st Butter – This butter has to be melted.
    • Brown sugar– The brown sugar should be firmly packed.
    • Sliced pineapple – I used the 398 ml canned pineapple and it has 8 slices of pineapple in it.
    • Maraschino cherries – Canned maraschino cherries. Just take out 13 cherries from the container. The 13 cherries are (7) for inside the sliced pineapple and (6) for the empty spaces between each pineapple slices.
    • 2nd Butter – Unlike the other butter above which is needed to be melted, this butter is softened.
    • White sugar
    • Egg
    • Milk
    • Vanilla
    • Flour – I used all-purpose flour for this recipe.
    • Baking powder
    • Salt
    upside down pineapple cake

    How to make the cake

    1. Preheat oven to 350 degrees F.
    2. Combine melted butter and brown sugar and spread the mixture into a 9-inch round pan.
    3. Arrange pineapple slices inside the pan, fill the center, and the empty edges of the pan between the pineapple slices with maraschino cherries. Set aside.
    4. Cream butter and white sugar, then add the egg, milk, and vanilla.
    5. Sift the flour, baking powder, and salt. Add the flour mixture to the liquid ingredients and blend well.
    6. Pour the batter mixture over the prepared pan with pineapple slices.
    7. Bake in the preheated oven for 40-50 minutes or until an inserted toothpick comes out clean.
    8. Invert cake on a serving plate and let set inverted for 3 minutes before removing the pan.

    Tools needed

    9-inch round pan

    Tip

    You can replace the maraschino cherries with pecans or walnuts.

    How to store

    The cake can be kept in an airtight container for up to one week in the refrigerator.

    upside down pineapple cake

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    cake with pineapples on top.

    Pineapple Upside-Down Cake

    Classic pineapple upside-down cake with maraschino cherries is perfect for dessert, snacks, or with coffee. Simple but delicious.
    No ratings yet
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    Cuisine: American
    Course: Dessert
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 6 servings
    Calories: 562kcal
    Author: Adelyn

    Equipment

    • 9-inch round pan

    Ingredients

    • ⅓ cup melted butter
    • ¾ cup brown sugar packed
    • 7 sliced pineapple drained
    • 13 pieces Maraschino cherries
    • ¼ cup softened butter
    • 1 cup white sugar
    • 1 egg
    • ¾ cup milk
    • 1 teaspoon vanilla
    • 1 ¼ cup all-purpose flour
    • 2 teaspoons baking powder
    • ¼ teaspoon salt
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    Instructions

    • Preheat oven to 350 degrees F.
    • Combine melted butter and brown sugar and spread the mixture into a 9-inch round pan.
    • Arrange pineapple slices inside the pan, fill the center, and the empty edges of the pan between the pineapple slices with maraschino cherries. Set aside.
    • Cream butter and white sugar, then add the egg, milk, and vanilla.
    • Sift the flour, baking powder, and salt. Add the flour mixture to the liquid ingredients and blend well.
    • Pour the batter mixture over the prepared pan with pineapple slices.
    • Bake in the preheated oven for 40-50 minutes or until an inserted toothpick comes out clean.
    • Invert cake on a serving plate and let set inverted for 3 minutes before removing the pan.

    Nutrition

    Calories: 562kcal | Carbohydrates: 93g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 78mg | Sodium: 429mg | Potassium: 197mg | Fiber: 2g | Sugar: 72g | Vitamin A: 674IU | Vitamin C: 6mg | Calcium: 160mg | Iron: 2mg
    Tried this recipe?Mention @seasiderecipes

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    Hello, world! My name is Adelyn. I am the writer, recipe developer, and food photographer at Seaside Recipes. I love sharing my recipes with the world.

    More about me →

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