Golden Circle Pineapple Upside Down Cake
Dive into the timeless charm of the Golden Circle Pineapple Upside-Down Cake, a dessert that’s as visually stunning as it is delicious. This classic recipe combines buttery caramel, sweet and tangy Golden Circle pineapple rings, and vibrant maraschino cherries for a tropical twist on your dessert table. With its soft, fluffy sponge cake infused with vanilla and the perfect balance of sweetness, this upside-down cake is baked to golden perfection. The best part? The dramatic, elegant reveal when you invert the cake to showcase its glossy, fruit-studded top. Perfect for holidays, potlucks, or family dinners, this show-stopping dessert is as easy to bake as it is to enjoy. Serve it warm with a scoop of vanilla ice cream or whipped cream for an irresistible treat. Simple ingredients, stunning presentation—this cake is sure to become your go-to crowd-pleaser!
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Ingredients
- 115 grams Unsalted butter
- 150 grams Brown sugar, packed
- 7 rings Canned pineapple rings (Golden Circle or similar brand), drained
- 7 pieces Maraschino cherries
- 190 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 200 grams Granulated sugar
- 2 pieces Eggs, large
- 2 teaspoons Vanilla extract
- 120 milliliters Whole milk
Directions
Step 1
Preheat the oven to 175°C (350°F). Grease a 9-inch round cake pan and set aside.
Step 2
In a small saucepan, melt 115 grams of butter over medium heat. Stir in the brown sugar until dissolved, creating a smooth caramel-like mixture.
Step 3
Pour the butter and sugar mixture evenly into the prepared cake pan. Arrange the pineapple rings over the caramel. Place a maraschino cherry in the center of each pineapple ring.
Step 4
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 5
In a large bowl, beat the granulated sugar and eggs together using an electric mixer on medium speed until pale and fluffy, about 2-3 minutes.
Step 6
Add the vanilla extract to the egg mixture and mix until combined.
Step 7
Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the milk. Start and end with the flour mixture. Mix until just combined, being careful not to overmix.
Step 8
Carefully pour the batter over the pineapple layer in the pan, spreading it evenly with a spatula.
Step 9
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 10
Remove the cake from the oven and let it cool in the pan for 10 minutes. Run a knife around the edges of the pan to loosen the cake.
Step 11
Place a serving plate upside down over the pan and carefully invert the cake onto the plate. Allow the pan to sit over the cake for a minute to ensure the caramel topping releases.
Step 12
Remove the pan, slice, and serve warm or at room temperature. Enjoy your Golden Circle Pineapple Upside-Down Cake!
Nutrition Facts
| Serving size | (1144.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3306.1 |
| Total Fat 114.6g | 0% |
| Saturated Fat 63.1g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 641.5mg | 0% |
| Sodium 2331.4mg | 0% |
| Total Carbohydrate 551.9g | 0% |
| Dietary Fiber 7.7g | 0% |
| Total Sugars 388.3g | |
| Protein 37.7g | 0% |
| Vitamin D 134.5IU | 0% |
| Calcium 411.7mg | 0% |
| Iron 12.5mg | 0% |
| Potassium 1021.5mg | 0% |
Source of Calories