The Best Pineapple Upside-Down Cake

Need a lacto ovo vegetarian side dish? The Best Pineapple Upside-Down Cake could be an excellent recipe to try. This recipe makes 10 servings with 354 calories, 3g of protein, and 16g of fat each. For 56 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from Averie Cooks requires baking powder, light brown sugar, egg, and salt. 73871 person have made this recipe and would make it again. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. With a spoonacular score of 20%, this dish is not so spectacular. If you like this recipe, take a look at these similar recipes: Pineapple Upside Down Cake, Pineapple Upside-down Cake, and Pineapple Upside Down Cake.

Servings: 10

Preparation duration: 15 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F. In a small,  microwave-safe bowl, melt the butter, about 1 minute on high power. Pour the butter into a 9-inch cake pan. Use your finger to run a bit of butter around the side of the pan so it's well-greased. Evenly sprinkle the brown sugar over the butter. Add 1 whole pineapple slice to the center of the pan. Halve the remaining slices vertically. Stagger them in a fan-like fashion going around the cake. I used 12 slices. Place the remaining slices around the sides of the cake pan with the curved side pointing down toward the bottom of the pan (see photos for reference). There will likely be bare side patches with no pineapple coverage, that's okay. Place 1 cherry in the center of the whole pineapple slice in the middle of the pan. Place 1 cherry in the center cutout of all the fanned pineapple slices; set pan aside. In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside. In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla). Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don't overmix or try to stir them smooth. Gently turn batter out into prepared pan, being careful to not disturb the pineapple slices on the sides or bottom. Fill pan only to about 3/4-full. If you have a little extra batter, discard it rather than overfilling your pan. Place pan on a cookie sheet (to catch anything that does overflow) and bake for about 40 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Only go down about 1-inch with the toothpick, not all the way to the bottom where you'll hit gooey pineapple juice. Place pan on a wire rack and allow cake to cool for at least 30 minutes before inverting, slicing, and serving. I allowed cake to cool overnight, covered with a sheet of foil, before inverting. Cake will keep airtight at room temperature for up to 5 days. Cake base adapted from Blueberry Muffin and Buttermilk Pancakes Cake

 

Step by step:

1. Preheat oven to 350F. In a small,  microwave-safe bowl, melt the butter, about 1 minute on high power.

2. Pour the butter into a 9-inch cake pan. Use your finger to run a bit of butter around the side of the pan so it's well-greased. Evenly sprinkle the brown sugar over the butter.

3. Add 1 whole pineapple slice to the center of the pan. Halve the remaining slices vertically. Stagger them in a fan-like fashion going around the cake. I used 12 slices.

4. Place the remaining slices around the sides of the cake pan with the curved side pointing down toward the bottom of the pan (see photos for reference). There will likely be bare side patches with no pineapple coverage, that's okay.

5. Place 1 cherry in the center of the whole pineapple slice in the middle of the pan.

6. Place 1 cherry in the center cutout of all the fanned pineapple slices; set pan aside. In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside. In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).

7. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don't overmix or try to stir them smooth. Gently turn batter out into prepared pan, being careful to not disturb the pineapple slices on the sides or bottom. Fill pan only to about 3/4-full. If you have a little extra batter, discard it rather than overfilling your pan.

8. Place pan on a cookie sheet (to catch anything that does overflow) and bake for about 40 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Only go down about 1-inch with the toothpick, not all the way to the bottom where you'll hit gooey pineapple juice.

9. Place pan on a wire rack and allow cake to cool for at least 30 minutes before inverting, slicing, and serving. I allowed cake to cool overnight, covered with a sheet of foil, before inverting. Cake will keep airtight at room temperature for up to 5 days. Cake base adapted from Blueberry Muffin and Buttermilk Pancakes Cake

Nutrition Information:

covered percent of daily need