Poohrona's Pineapple Upside Down Cake

Dive into tropical bliss with *Poohrona's Pineapple Upside-Down Cake*, a show-stopping dessert that pairs caramelized pineapple and maraschino cherries with a buttery, tender vanilla cake. This recipe transforms simple pantry staples into a decadent treat with its stunning layer of glossy caramel, perfectly arranged pineapple rings, and bursts of vibrant cherry. With just 15 minutes of prep and a fragrant 45 minutes in the oven, this cake is as effortless as it is elegant. Ideal for family gatherings, potlucks, or as a weekend indulgence, this upside-down cake embraces a classic favorite with a homemade touch. Serve it warm or at room temperature for a slice of sweet paradise! Keywords: pineapple upside-down cake, homemade pineapple cake, caramelized pineapple dessert, easy cake recipe.

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 8

Ingredients

• 115 g Unsalted butter
• 150 g Brown sugar
• 8 pieces Pineapple rings (canned or fresh)
• 8 pieces Maraschino cherries
• 200 g All-purpose flour
• 200 g Granulated sugar
• 2 tsp Baking powder
• 0.5 tsp Salt
• 120 ml Whole milk
• 2 tsp Vanilla extract
• 3 large Eggs
• 60 ml Vegetable oil

Directions

Step 1

Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) round cake pan and set aside.

Step 2

In a small saucepan, melt 75 g of unsalted butter over medium heat. Stir in brown sugar and cook until it becomes a smooth caramel. Pour this mixture into the prepared cake pan, spreading it evenly.

Step 3

Arrange the pineapple rings over the caramel layer, ensuring they cover the bottom of the pan. Place a maraschino cherry in the center of each pineapple ring.

Step 4

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

Step 5

In a large mixing bowl, beat the eggs and granulated sugar together until the mixture is light and fluffy, about 2–3 minutes.

Step 6

Add the remaining 40 g of melted butter, vegetable oil, vanilla extract, and milk into the egg mixture. Mix well to combine.

Step 7

Gradually add the dry ingredients into the wet mixture in batches, mixing just until the batter is smooth and no lumps remain. Do not overmix.

Step 8

Pour the batter over the pineapple and caramel layer in the cake pan. Smooth the surface with a spatula.

Step 9

Bake the cake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

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

Step 11

Allow the cake to cool completely, then slice and serve. Enjoy your Poohrona’s Pineapple Upside-Down Cake!

Nutrition Facts

Serving size	(1856.2g)

Amount per serving	% Daily Value*
Calories	4156.9

Total Fat 172.6g	0%
Saturated Fat 72.4g	0%
Polyunsaturated Fat 34.2g
Cholesterol 827.5mg	0%
Sodium 2408.4mg	0%
Total Carbohydrate 631.7g	0%
Dietary Fiber 16.6g	0%
Total Sugars 441.5g
Protein 48.4g	0%

Vitamin D 177.5IU	0%
Calcium 517.8mg	0%
Iron 15.4mg	0%
Potassium 1721.2mg	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: 36.3%

Protein: 4.5%

Carbs: 59.1%