I have an obsession for pineapple. In the summer months we always have at least 1-2 fresh ones in the house & that is my breakfast every morning. I LOVE it. I have become so spoiled having it fresh that I really won’t eat it canned anymore. Winter it’s obviously harder to get them – especially up here. I really didn’t expect to have any until summer. But hubs brought one home from the store the other day. Unfortunately it was well ripened & we already had things planned out for the coming days. I knew I had to just bake something with it or it would go bad. I decided on the good ol’ Pineapple Upside-Down Cake because it had been forever since I last made one. I think the recipe hubs grandmother gave me was using canned pineapple, box cake & pretty much no imagination. So I decided to go with an old tried & true recipe I had here & it came out great. After photos we ate it with the whip cream. The next night we warmed it up with some butter pecan ice cream on top. Oh yeah- it was DELISH!
Ingredients
- 1 1/2 sticks unsalted butter at room temperature (plus a bit more for the pan)
- 1 tsp baking powder
- 1 1/2 cups all-purpose flour. Spooned & leveled.
- 1/2 tsp salt
- 1/2 cup packed light brown sugar + more for sprinkling
- 2/3 medium pineapple, peeled, cored & cut into chunks
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup 2% milk
Instructions
- Prepare your pineapple- set aside.
- Butter 9" round cake pan.
- Preheat oven to 350 degrees.
- In medium bowl whisk together flour, baking powder & salt- set aside.
- In small saucepan, combine 4 tbsp butter & the 1/2 cup brown sugar. Bring to a simmer- stirring constantly until mixture is slightly darkened & thick. Pour into prepared pan & spread out.
- Add pineapple in single layer in pan.
- Sprinkle generously with more brown sugar.
- In stand mixer, beat remaining butter with granulated sugar on med-high until fluffy. Scrape down bowl as necessary.
- Beat in eggs one at a time.
- Beat in vanilla.
- Reduce mixer to low- add flour mixture. Beat until combined.
- Carefully spread batter over pineapple & bake until toothpick inserted in center comes out clean- approx 55-60 min.
- Let cool at least 10-15 min before inverting on serving platter.
Enjoy!
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YUM. I love pineapple too, this is one of my favorite cakes, can’t wait to try it!
Yes, I love this cake too. One of my favorities. The only two things I do different is I use crushed pineapple and marchino cherries..yummo! thanks for sharing…Need a piece.
Laurie
I love pineapple! It’s one of the reasons I’m crazy about Hawaii!
Gina, your food photos are just so great! I think if you photographed dirt I would be inspired to eat it! haha Thanks for the recipe….
This is a beautiful capture! Looks so yummy. We love pineapple too.
I have a fond memory of making pineapple upside down cake in pre-school for U week!! Now pineapple can bother me b/c of all the acid – but I am with you – canned doesn’t hold a candle to the real fresh fruit!
The cake looks wonderful BUT…truly loving your food photography. And ANOTHER great idea for burlap too! I’m going to have to go buy me some to have around for photographic purposes!
Looks really yummy!
Gina looks so good! Hoping to finally have some cooking time this Winter, we will see:) I love seeing all of your food pins, wondering what is gonna show up next. Have a great weekend.
Tiffany
Coming by for This or That = Had once a recipe for the same cake, but I like this one better, because it’s with fresh pineapple:) Thanks!
Looks delicious! Making Pineapple Upside Down Cake is a Christmas traditon for me. I make it the typical way with the pineapple rings and cherries. Folks in my household aren’t very much into pineapple, so I get to enjoy it pretty much for myself.
Drooling…I haven’t made on in years either. That looks so good!
I need to eat more pineapple in the winter! I sort of forget about it! I clearly need the pineapple for this cake! It looks wonderful! Thanks for sharing at One Creative Weekend!
Made this today! Was good, but the cooking time was much shorter for me, about 30-35 minutes. Also, it doesn’t say when to add the milk in the recipe, so I just alternated between the flour and the milk. Thanks for the recipe!