Ingredients for Debbies Pineapple Upside Cake
- 1 cup (2 sticks) unsalted butter
- 3/4 cup packed light brown sugar
- Pineapple Rings
- Maraschino Cherry
- 1/2 cup pecan halves
- Self Rising Flour
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup buttermilk
- 1/4 cup pineapple juice
- 1 teaspoon vanilla extract
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How to Make Debbies Pineapple Upside Cake
- Preheat oven to 375°F (190°C).
- Melt 1/2 cup (1 stick) unsalted butter in a 10-inch cast iron skillet over medium heat.
- Sprinkle 3/4 cup packed light brown sugar evenly over the melted butter in the skillet.
- Arrange 20 ounces (1 can) pineapple rings on top of the brown sugar, leaving some space between them.
- Place a maraschino cherry in the center of each pineapple ring.
- Arrange 1/2 cup pecan halves, top side down, around the pineapple rings.
- Set the prepared skillet aside.
- In a large mixing bowl, cream together 1/2 cup (1 stick) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
- Add 3 large eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together 1 cup buttermilk and 1/4 cup pineapple juice.
- In another bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 teaspoon vanilla extract.
- Do not overmix the batter.
- Pour the batter into the prepared skillet over the fruit mixture.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the skillet for 4 minutes before inverting it onto a serving plate.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
303g
Fat
103g
Carbs
34g
