Recipe courtesy of Aaron May
Jalapeño Pineapple Upside-Down Cake
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- Level: Easy
- Total: 1 hr 20 min (includes cooling time)
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 349
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 2 g
- Sugar
- 36 g
- Protein
- 6 g
- Cholesterol
- 87 mg
- Sodium
- 268 mg
I always love the idea of upside-down cake! It’s fun, whimsical and never disappoints. From a tarte tatin to a classic pineapple upside-down, they are sure to bring a smile to everyone’s face. This recipe adds jalapeños for a little kick, and the sweet and spicy makes for the perfect dessert!
- Level: Easy
- Total: 1 hr 20 min (includes cooling time)
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 349
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 2 g
- Sugar
- 36 g
- Protein
- 6 g
- Cholesterol
- 87 mg
- Sodium
- 268 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Line a 10-inch round cake pan with parchment paper.
- Spread the melted butter evenly in the bottom of the prepared cake pan. Sprinkle evenly with the brown sugar, turbinado sugar and jalapeños. Arrange the pineapple rings in a single layer on top of the sugar mixture and reserve at room temperature.
- In a small bowl, mix the flour, baking powder and salt.
- In the bowl of an electric mixer, whip on medium speed the granulated sugar and remaining 2/3 cup butter until light and pale, 3 to 5 minutes. Add the vanilla and mix to combine.
- With the mixer on low, add one egg at a time, thoroughly mixing between each egg. Don’t forget to scrape the bottom of the bowl with a rubber spatula.
- Add the flour in 3 parts, alternating with the milk and 1/4 cup of the reserved pineapple juice (save any remaining juice for another use) and scraping down the sides in between each addition.
- Gently pour the batter over the pineapple rings.
- Bake for 30 to 40 minutes, until a toothpick inserted in the center comes out clean. Let cool for about 20 minutes. Invert the pan onto a serving platter and serve.
