Pineapple Banana Upside Down Cake

Transform your dessert game with this irresistible Pineapple Banana Upside Down Cake! Combining the tropical sweetness of caramelized pineapple and ripe banana slices with a soft, banana-infused cake base, this recipe is a show-stopping twist on the classic upside-down cake. A rich brown sugar and butter caramel coats the fruit for a sticky-sweet topping, while the moist batter, delicately flavored with vanilla and mashed bananas, bakes to golden perfection. Perfect for gatherings or a weeknight treat, this cake comes together in just 20 minutes of prep and bakes in under 40 minutes. Serve it warm with whipped cream or vanilla ice cream for a tropical dessert that's sure to impress! Keywords: Pineapple Banana Upside Down Cake, tropical dessert, caramelized fruit cake, upside-down cake recipe.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 115 grams unsalted butter
• 150 grams light brown sugar
• 6 whole pineapple slices
• 1 large ripe banana slices
• 180 grams all-purpose flour
• 1.5 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.25 teaspoons salt
• 150 grams granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 large ripe bananas, mashed
• 120 milliliters whole milk

Directions

Step 1

Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.

Step 2

Melt 55 grams of butter in a small saucepan over medium heat. Once melted, stir in the light brown sugar and cook for 1-2 minutes until the mixture is smooth and bubbling.

Step 3

Pour the caramel mixture into the prepared cake pan, spreading it evenly over the bottom. Arrange the pineapple slices in a single layer on top of the caramel. Place banana slices in the gaps between the pineapple slices.

Step 4

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

Step 5

In a large bowl, beat the remaining 60 grams of butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Step 6

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and the mashed bananas until well combined.

Step 7

Gradually fold in the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.

Step 8

Carefully pour the batter over the fruit in the cake pan, spreading it evenly with a spatula.

Step 9

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 10

Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges to loosen, then carefully invert the cake onto a serving plate.

Step 11

Serve the cake warm or at room temperature. Optionally, garnish with whipped cream or a scoop of vanilla ice cream for extra indulgence.

Nutrition Facts

Serving size	(6659.9g)

Amount per serving	% Daily Value*
Calories	5952.7

Total Fat 121.5g	0%
Saturated Fat 64.1g	0%
Polyunsaturated Fat 0.1g
Cholesterol 641.5mg	0%
Sodium 2197.5mg	0%
Total Carbohydrate 1252.4g	0%
Dietary Fiber 91.4g	0%
Total Sugars 891.8g
Protein 69.9g	0%

Vitamin D 136.5IU	0%
Calcium 1075.1mg	0%
Iron 27.3mg	0%
Potassium 8144.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.1%

Protein: 4.4%

Carbs: 78.5%