Pineapple Upside Down Cake
This homemade Pineapple Upside Down Cake made with an easy buttery and moist vanilla cake and topped with delicious caramelized pineapple topping and even a cherry on top. The perfect spring and summer dessert!
Servings: 8 slices
Calories: 456kcal
Ingredients
Pineapple Glaze:
- ¼ cup Butter
- ½ cup Brown Sugar
- ½ tsp Cinnamon
- 24 oz. can Pineapple Rings
- Maraschino Cherries
Cake Batter:
- 6 tbsp Butter softened
- ¾ cup Granulated Sugar
- ⅓ cup Cream Cheese softened
- 2 Eggs
- 1 tsp Vanilla
- ¾ cup Crushed Pineapple in Juice
- 1 ¼ cup All Purpose Flour
- ½ tsp Baking Powder
- ½ tsp salt
Instructions
- Pre-heat oven to 350 degrees. Line a 9 or10 inch cake pan with parchment paper or spray with non-stick cooking spray. Be sure to cover the sides thoroughly to prevent sticking.
- Add the pineapple glaze ingredients to a saucepan and melt for 5 minutes. Pour the glaze into the cake pan and spread around the pan.
- Arrange pineapple slices over the glaze and place a cherry in each ring. Set aside.
- Cream Butter, Sugar and Cream Cheese in a stand mixer or using a hand mixer until light and fluffy.
- In a medium bowl combine dry ingredients.
- With the mixer on low-speed beat in eggs one at a time, followed by vanilla and crushed pineapple until combined.
- Slowly add dry ingredients until combined. Do not over mix!
- Carefully spoon batter over pineapples in the pan.
- Bake for 30-40 minutes. Let cool for 5 minutes. Invert onto serving platter. (see tips for removing cake from the pan in the post above.)
Video
Nutrition
Calories: 456kcal | Carbohydrates: 69g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 89mg | Sodium: 324mg | Potassium: 270mg | Fiber: 2g | Sugar: 52g | Vitamin A: 700IU | Vitamin C: 13mg | Calcium: 71mg | Iron: 1.6mg