Homemade Pineapple Upside Down Cake
Homemade Pineapple Upside Down Cake
Ingredients
For the Caramel Topping
- 5 tablespoons butter
- 3/4 cup light brown sugar
- 1/8 teaspoon salt, or to taste
- 1 teaspoon vanilla extract, or more, to taste
- 1 tablespoon pineapple juice, from canned pineapple slices
- 1 tablespoon dark rum, optional
- 8 canned pineapple slices, drained and patted dry
- 8 maraschino cherries, drained
For the Cake Batter
- 3/4 cup salted butter, softened
- 1/4 cup vegetable oil
- 1 1/4 cups granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 1/4 cup pineapple juice, from canned pineapple
- 2 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon, optional
- 1/2 cup crushed pineapple, well drained
Instructions
- 1
Preheat your oven to 350°F (175°C). Place 5 tablespoons of butter into a light metal cake pan (avoid dark pans). Place the pan with butter into the preheated oven and allow the butter to melt and brown slightly, about 3-5 minutes, until it smells nutty like grilled cheese.
⏱️ 5 min•🌡️ 350
- 2
Carefully remove the pan from the oven. Add 3/4 cup of light brown sugar, 1/8 teaspoon of salt, 1 teaspoon of vanilla extract, and 1 tablespoon of pineapple juice (and optional rum) to the melted butter in the pan. Return the pan to the oven for 1 minute to allow the mixture to become more melty and combine.
⏱️ 2 min•🌡️ 350
- 3
While the caramel is briefly in the oven, pat the pineapple slices dry with paper towels. Remove the pan from the oven and arrange the dried pineapple slices on top of the caramel. Place a maraschino cherry in the center of each pineapple slice. Set the prepared pan aside.
⏱️ 5 min
- 4
In a large mixing bowl, combine 3/4 cup of softened salted butter, 1/4 cup of vegetable oil, and 1 1/4 cups of granulated sugar. Whisk or beat with an electric mixer until the mixture is light and creamy.
⏱️ 5 min
- 5
Add the 3 room temperature eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract. (Tip: To quickly bring eggs to room temperature, place them in a bowl of warm water for a few minutes).
⏱️ 3 min
- 6
In a separate measuring cup, combine 3/4 cup of buttermilk and 1/4 cup of pineapple juice. Gradually add this mixture to the creamed butter, oil, sugar, egg, and vanilla mixture, mixing until just combined. The mixture might look curdled due to the acidity, which is normal.
⏱️ 3 min
- 7
In a medium bowl, whisk together 2 1/2 cups of cake flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, and 1/4 teaspoon of cinnamon (if using).
⏱️ 2 min - 8
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Fold in the well-drained crushed pineapple.
⏱️ 3 min
- 9
Pour the cake batter evenly over the pineapple and cherry layer in the prepared cake pan.
⏱️ 2 min
- 10
Bake for approximately 40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
⏱️ 40 min•🌡️ 350
- 11
Once baked, remove the cake from the oven and let it cool in the pan for exactly 10 minutes. Do not let it cool longer, as it may stick.
⏱️ 10 min
- 12
Place a serving plate on top of the cake pan. Carefully and confidently flip the cake onto the plate. If any pineapple slices stick to the pan, carefully place them back onto the cake.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Pineapple Upside Down Cake
For the Caramel Topping
- 5 tablespoons butter
- 3/4 cup light brown sugar
- 1/8 teaspoon salt, or to taste
- 1 teaspoon vanilla extract, or more, to taste
- 1 tablespoon pineapple juice, from canned pineapple slices
- 1 tablespoon dark rum, optional
- 8 canned pineapple slices, drained and patted dry
- 8 maraschino cherries, drained
For the Cake Batter
- 3/4 cup salted butter, softened
- 1/4 cup vegetable oil
- 1 1/4 cups granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 1/4 cup pineapple juice, from canned pineapple
- 2 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon, optional
- 1/2 cup crushed pineapple, well drained
Instructions
- 1
Preheat your oven to 350°F (175°C). Place 5 tablespoons of butter into a light metal cake pan (avoid dark pans). Place the pan with butter into the preheated oven and allow the butter to melt and brown slightly, about 3-5 minutes, until it smells nutty like grilled cheese.
⏱️ 5 min•🌡️ 350 - 2
Carefully remove the pan from the oven. Add 3/4 cup of light brown sugar, 1/8 teaspoon of salt, 1 teaspoon of vanilla extract, and 1 tablespoon of pineapple juice (and optional rum) to the melted butter in the pan. Return the pan to the oven for 1 minute to allow the mixture to become more melty and combine.
⏱️ 2 min•🌡️ 350 - 3
While the caramel is briefly in the oven, pat the pineapple slices dry with paper towels. Remove the pan from the oven and arrange the dried pineapple slices on top of the caramel. Place a maraschino cherry in the center of each pineapple slice. Set the prepared pan aside.
⏱️ 5 min - 4
In a large mixing bowl, combine 3/4 cup of softened salted butter, 1/4 cup of vegetable oil, and 1 1/4 cups of granulated sugar. Whisk or beat with an electric mixer until the mixture is light and creamy.
⏱️ 5 min - 5
Add the 3 room temperature eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract. (Tip: To quickly bring eggs to room temperature, place them in a bowl of warm water for a few minutes).
⏱️ 3 min - 6
In a separate measuring cup, combine 3/4 cup of buttermilk and 1/4 cup of pineapple juice. Gradually add this mixture to the creamed butter, oil, sugar, egg, and vanilla mixture, mixing until just combined. The mixture might look curdled due to the acidity, which is normal.
⏱️ 3 min - 7
In a medium bowl, whisk together 2 1/2 cups of cake flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, and 1/4 teaspoon of cinnamon (if using).
⏱️ 2 min - 8
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Fold in the well-drained crushed pineapple.
⏱️ 3 min - 9
Pour the cake batter evenly over the pineapple and cherry layer in the prepared cake pan.
⏱️ 2 min - 10
Bake for approximately 40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
⏱️ 40 min•🌡️ 350 - 11
Once baked, remove the cake from the oven and let it cool in the pan for exactly 10 minutes. Do not let it cool longer, as it may stick.
⏱️ 10 min - 12
Place a serving plate on top of the cake pan. Carefully and confidently flip the cake onto the plate. If any pineapple slices stick to the pan, carefully place them back onto the cake.
⏱️ 2 min