Ingredients for The Best Pineapple Upside Down Cake
- 1 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter, melted
- Vanilla
- 1/2 teaspoon ground cinnamon
- 1 (20 ounce) can pineapple rings, drained
- 10-12 maraschino cherries
- Egg Yolks
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Shortening
- 1/4 cup pineapple juice
- Half And Half
- 1 cup buttermilk
- Egg Whites
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How to Make The Best Pineapple Upside Down Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or an 8x8 inch square pan).
- In a medium saucepan, combine the brown sugar, butter, and pineapple juice. Cook over medium heat, stirring occasionally, until the butter is melted and the sugar is dissolved.
- Arrange the pineapple rings evenly in the bottom of the prepared pan, tucking them close together. Sprinkle with the maraschino cherries.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Pour the batter over the pineapple and cherries in the prepared pan.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate. Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
170g
Fat
55g
Carbs
21g
