Recipe courtesy of B. Smith

Pineapple Upside-Down Cake

  • Level: Intermediate
  • Total: 1 hr 55 min
  • Prep: 5 min
  • Inactive: 20 min
  • Cook: 1 hr 30 min
  • Yield: 10 to 12 servings
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Ingredients

Topping:

1/4 cup unsalted butter, melted

1/2 cup firmly packed light brown sugar

7 slices canned pineapple (reserve 1/2 cup juice for cake)

13 candied cherries

Cake:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 cup unsalted butter, softened

1 cup sugar

2 large eggs

1/2 cup heavy cream

1/2 cup reserved pineapple juice

Whipped Cream, for garnish

Directions

  1. Preheat oven to 350 degrees F. Grease sides of a 9 by 3-inch round baking pan with nonstick cooking spray or butter.
  2. For topping: Beat the melted butter and brown sugar together in a small bowl. Spread mix over the bottom of prepared baking pan. Arrange 6 pineapple slices around the edge of the pan and 1 in the middle. Place a cherry in the middle of each ring, and the rest between slices at the edges.
  3. For the Cake: Stir together flour, baking powder, baking soda, salt, ginger and cloves in a large bowl. In another large bowl, beat together the butter and the sugar until light and fluffy. Beat in the eggs 1at a time. Using a spatula, alternately fold in the flour mixture and the heavy cream and pineapple juice until blended. Spread batter over the pineapple slices and bake for 1 hour or until a toothpick inserted in center comes out clean.
  4. Cool in pan for 5 minutes. Then run a metal spatula around the edge to loosen cake, invert a serving plate over the cake pan, and turn cake and plate over together. Remove cake from the pan, and serve the cake warm, with whipped cream.
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