Yummy Pineapple Upside Down Cake Recipe
Nothings says summer like pineapple! One of my favorite quick and easy pineapple desserts is a pineapple upside down cake recipe! This is super simple to make and the best pineapple upside down cake. Whether you are making this old fashioned pienapple upside down cake for company or just as a delicious summer dessert – the presentation is sure to wow and the flavor is sure to delight!
Servings 9 slices
Ingredients
Topping
- 1/4 cup butter
- 1/2 cup brown sugar packed
- 8 oz can pineapple rings reserve juice for cake
- 9 candied cherries, no pits
Cake
- 1/2 cup pineapple juice / water
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1and 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup butter melted
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
- Preheat oven to 350 F.In 8×8 square baking dish place 1/4 cup butter; heat in the oven until the butter is melted. Remove the pan of melted butter from the oven and sprinkle brown sugar over the butter.
- Meanwhile, drain pineapple slices, reserving the juice. Add water to juice to make ½ cup liquid; set aside.Carefully, as your pan is hot, arrange pineapple slices in the pan on top of the brown sugar.
- Again, being careful with the hot pan, put a dessert topping cherry (no pit) in the middle of each pineapple ring.
- In small bowl combine juice mixture and remaining ingredients. With mixer at low speed, beat until well mixed, constantly scraping bowl with rubber spatula. At high speed, beat 2 minutes, occasionally scraping bowl.
- Carefully spoon batter over fruit in prepared pan and spread the pineapple cake batter evenly accross the pan
- Bake 40-45 minutes, or until a toothpick inserted in center comes out clean.Cool in pan on wire rack 10 minutes. Invert pan onto serving plate
- Carefully cut the cake into 9 servings so that each cake slice has a complete pineapple ring. You can serve this warm or cool.