Pineapple Upside Down Cake

5 from 2 reviews

This recipe for Pineapple Upside Down Cake, is a classic that marries the sweetness of caramelized pineapple with the tangy burst of citrus. Tender cake with brown sugar pineapple rings is pure dessert perfection!

Prep Time5

Cook Time35

Total Time40

Course: Cake, Dessert

Cuisine: American

Servings:

Calories: 335kcal

Author: Donya Mullins

Ingredients

1 ⅓ cups all-purpose flour
¾ cup sugar
2 teaspoon baking powder
½ teaspoon salt
¼ cup vegetable oil
¾ cup whole milk
1 teaspoon vanilla
1 egg
zest from 1 lime or lemon
1 tablespoon fresh lime or lemon juice
¼ cup butter (½ stick)
½ cup dark brown sugar
1 fresh ripe pineapple rings or 1-20 ounce can pineapple slices drained.

Instructions

Preheat oven to 350 degrees. Prep the fresh pineapple by peeling, slicing it into rings, and removing the core. If using canned pineapple, drain off the juice.
In a mixing bowl, whisk together the flour, sugar, baking powder and salt.
Add the oil and milk to the bowl and beat, using a hand or stand mixer, for 1 minute.
Add in vanilla, egg, lemon rind and juice. Blend until just combined.
In a cast iron skillet on stove top, melt butter. Remove from the heat and sprinkle in the brown sugar. Place the pineapple slices in the skillet.
Pour the batter evenly over the pineapple and bake for 35- 45 minutes.
Remove from oven and let cool completely in the pan. Invert onto a serving platter, slice, and serve.

Notes

To add maraschino cherries, drain the cherries and place one in the center of each pineapple slice. Pour the batter over the fruit and bake as directed.
Substitute all-purpose flour (1-1 ratio) with a gluten-free alternative.
Store any leftover cake covered with plastic wrap or aluminum foil in the refrigerator for up to 5 days. Before serving, let it come to room temperature for the best flavor.

Nutritional values provided are an estimate and will vary depending on the brands used.

Nutrition