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And Other Sweet And Salty Creations From Vera’s Kitchen Corner

Pineapple Upside Down Cake

Cakes and Cupcakes, Vera's Recipes

Pineapple Upside Down Cake – triple dose of old-fashioned, buttery, brown sugared, melt-in your-mouth pineapple upside-down cake layered with sweet, pillowy homemade cinnamon-vanilla whipped cream. Bonus: no mixer required for the cake recipe (just for the whipped cream). Triple the glaze and triple the fruit and you’ve got a whole new world of awesome!!!  This is the kind of show-stopping cake you want to bake for guests, friends and family.

Pineapple Upside Down Cake - Triple the glaze and triple the pineapple and you’ve got a whole new world of awesome!!! This is the kind of show-stopping cake you want to bake for guests, friends and family.

This super moist and full of flavor cake has three layers of caramelized pineapple and maraschino cherries with buttery brown sugar juicy glaze, and that’s the best part of every pineapple upside-down cake, right?!

When I saw this cake at A Latte Food  I became  totally obsessed with it. It took the finest part of the entire Pineapple Upside Down Cake and tripled it in every single bite, plus there’s light and fluffy whipped cream full of delicious cinnamon flavor. It seems like a dream come true, so I had to try it.

Pineapple Upside Down Cake - Triple the glaze and triple the pineapple and you’ve got a whole new world of awesome!!! This is the kind of show-stopping cake you want to bake for guests, friends and family.

Don’t get me wrong, I like the old –fashioned pineapple upside down cake,  with thick cake part full of brown sugar and vanilla flavor and the buttery, browned sugar juicy topping dripping on all sides of the cake, but this way I could get a lot more of my favorite part.

Three layers of pure deliciousness sound so much better than one layer!!!

If you ever baked Pineapple Upside Down Cake than you know as the cake bakes, the buttery brown sugar sauce bubble up the sides, creating a buttery glaze on all sides of the cake. And  it’s absolutely the best part!  So you can imagine how juicy, moist and buttery this cake will be when the cake batter part and the glaze part are in a different ratio, in favor of the glaze of course.

Triple the glaze and triple the pineapple and you’ve got a whole new world of awesome!!! This is the kind of show-stopping cake you want to bake for guests, friends and family.

For a cake base I use my own vanilla cake recipe with melted butter. I love this recipe because there’s no mixer required. There’s no need to mixing the butter and sugar, adding the ingredients one by one…Just whisk by hand melted butter and sugars, add wet ingredients whisk a little, add dry ingredients whisk to combine, pour the batter in the pan and you’re done. Since I don’t have three round cake pans and I had to wait for every layer to bake to use the pan again, I made the batter in three parts. It might sounds as a lot of work but every part of the batter is done in a few minutes and you don’t even need to clean the bowl in between .

Pineapple Upside Down Cake - Triple the glaze and triple the pineapple and you’ve got a whole new world of awesome!!! This is the kind of show-stopping cake you want to bake for guests, friends and family.

It’s a little time consuming waiting for 30 minutes to use the pan again, but if you have three 9 inch round cake pans you will finished these cake really quick and easy.

This luscious springtime Pineapple Upside Down Cake will become your favorite instead of standard Pineapple Upside Down Cake recipe.

Pineapple Upside Down Cake Recipe





Pineapple Upside-Down Cake

This luscious springtime Pineapple Upside Down Cake will become your favorite instead of standard Pineapple Upside Down Cake recipe.

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Ingredients

For the topping:

9 Tablespoons unsalted butter-melted

1 cup packed light brown sugar

3 20 oz. can sliced pineapple(8 ring for every layer) -drained and save the juice

40-50 maraschino cherries (if they are large use 20-25 and cut them in half)

For the cake:

2 1/4 cups (210g) sifted all-purpose flour, don’t over measure

3 Tablespoon cornstarch

1 1/2 teaspoon baking powder

1/2 teaspoon salt

9 Tablespoon unsalted butter- melted

3/4 cup packed light brown sugar

3 Tablespoons granulated sugar

3 egg

1/2 cup plain Greek yogurt

3 Tablespoons milk

6 Tablespoons pineapple juice -reserved from the canned pineapple

1 Tablespoon vanilla extract

For the filling:

2 cups heavy whipping cream

2 tsp cinnamon

2 tsp vanilla extract

1/4-1/2 cup powdered sugar (to taste)


Instructions

  • Preheat oven to 350°F and prepare 3 9 inch round cake pans. If you don’t have three pans you can repeat the process for each layer after one is done.
  • Spread 3 tablespoons melted butter into the bottom of each round cake pan. Sprinkle brown sugar onto the butter ( 1/3 cup brown sugar in each pan). Arange the pineapple slices to cover the bottom of the pan and arrange cherries between the pineapple slices. Set aside.
  • To make the cake in a medium bowl, sift together flour, corn starch baking powder and salt, set aside.
  • In a large microwave-safe bowl, melt butter in the microwave, whisk in the sugars - mixture will be gritty. Whisk in egg, yogurt, milk, pineapple juice, and vanilla extract until combined. Slowly whisk in dry ingredients until no lumps remain. Gently pour/spoon batter into prepared pans and smooth the top. Bake 30 minutes (until toothpick inserted in the center comes out clean). Invert first layer on a large serving plate and the other two on a parchment paper to cool completely.
  • To make the cinnamon whipped cream using a mixer whip the heavy whipping cream until soft peaks form, add cinnamon, powdered sugar and vanilla and continue beating until stiff peaks form. Reserve 1/2 cup of cinnamon whipped cream for garnish.
  • To assemble the cake spread 1/2 of remaining whipped cream onto bottom cake layer. Using really large spatula transfer second cake layer onto whipped cream layer (be careful the cake layer could fall apart really easy), spread remaining whipped cream and top with the third cake layer.
  • Cover the cake and store in the refrigerator for up to 3 days.
Recipe Type: Dessert
7.6.4
273
https://omgchocolatedesserts.com/pineapple-upside-down-cake/



A cheap, yummy and simple to make pineapple upside-down cake recipe. One of the best cakes I've ever put to my lips.

 

24 thoughts on “Pineapple Upside Down Cake

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  1. Question regarding the section about you making each layer of the cake separately (because you only have one cake pan): Does that mean you divided each listed ingredient by 3 to make each layer separately? Are the listed ingredient measurements based on making all 3 layers at once?
  2. this looks so good tkx for sharing it :) i am going to make it today to take to a diner tonight yummm my favorite cake
  3. You can make 1 pan twice as thick and cut it into after it has baked instead of waiting and using the same pan. I have done this for a banana cake.
  4. Hi, thank you for sharing, it looks really yummy!I found online that 1 C of AP Flour equals approx. 128g, while in your recipe it says 2 1/4 C = 210g (according to my online search, 2 1/4 C should equal 288g, which is quite a big difference). Which number should I follow more strictly in the recipe for the flour - is it the measure for the Cups or for the Grams?Thank you!
    1. Hi Edgar, measure in grams if you have a scale. If you sift the flour and using the spoon scoop the flour into the cup you shouldn't get more than 210 grams in 2 1/4 cups. Do not pack the flour down and do not tap the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.
  5. Hello, I made this and the cake was very dense and didn't seem like what I was expecting, is it supposed to be like that? I like the idea of the three layers and the whip cream went nicely with it, just thinking I would use a different cake recipe?
      1. Hi Vera.... Our cake turned out dense... so not sure what went wrong. On the topping... it says butter, brown sugar and 3 cans of pineapple slices. How much pineapple juice do we add to the topping? It doesn't say anything about the topping in the directions.
  6. Hi! Love this recipe. It's awesome, but I have a question..... What can you do for your cake not to come out dense?
  7. I just made these cake exactly to the letter of this recipe checked everything 3x as I was making it. the cake does come out dense and I also noticed that there doesnt seem to be quite enuff batter to spread all over 3 cake pans. I did get enuff but they are very thin. Dont seem very moist. I will let you know when it cools and i try it. It smells really good. looks pretty good. just thin and the batter was dense. So we will see. just something doesnt seem right.
    1. Connie, I was wondering can you use a box cake mix? Alot of comments mention that the cakes are dense. Maybe using more than one box of mix . What do you think? I would love to make this, sounds great but I don't bake much, maybe a yellow cake mix would work.
  8. I was wondering if there was an alternative to the Greek yogurt? My grandma requested a pineapple upside down cake for her birthday. The only issue is that she and my sister can't have yogurt. This recipe looks so delicious and LOVE the idea of layers.

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