I made a Fresh Pineapple Upside Down Cake the other day because they are so good! 

Is there anything better than pineapple and caramalley goodness topped with cake? There couldn't possibly be! I have been perfecting this for a while and oh my is it good. 

Pineapple Upside Down Cake is moist with a perfect crumb. Truth be told I could eat the ring all the way around the outside, then the pineapples, and cake by myself. I love the way the caramel and cake come together with the flavor of pineapple, and create a little crunch along the caramelized sugary edge..

Here's how to make Fresh Pineapple Upside Down Cake From Scratch.

Remove the skin off the pineapple and cut out the core.

Slice in half and then slice each half into 1/2" thick slices.

 Place 1/4 of the pineapple into a blender or food processor.

 Puree the pineapple until smooth.

Beat:

• 6 tablespoons Cold Butter Cut into tablespoon sized pieces 
• 1/2 cup Brown Sugar
• 1/2 cup Granulated Sugar 

On medium until light and fluffy.

Add 2 whole Eggs and beat until combined over medium.

Add:

• 2 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 2 teaspoons Pure Vanilla Extract
• Pineapple Puree 

Beat until light and fluffy.

Add 1 1/2 cups All-Purpose Flour or Whole Wheat Pastry Flour.

Mix on low until just barely combined. You should still see flour.

Stir in 2 tablespoons Milk and mix until combined.

Set Pineapple Upside Down Cake batter aside.

For the Caramel Pineapple Topping in a heavy duty skillet mix together:

• 6 tablespoons Butter
• 3/4 cup Brown Sugar

Cook over medium. Stir to combined.

Stir and cook over medium heat until the sugar and butter become smooth.

Pour  caramel mixture into the bottom of a 9" by at least 2" deep cake pan that was greased with butter well. 

Place pineapple on top of caramel.

Top caramel/pineapple mixture with cake batter and place into 350 degree preheated oven for 45 minutes or until a tooth pick inserted into the center of the cake comes out clean.

Allow to cool for about 8 minutes before inverting onto a cake stand or plate. 

If cake sits too long it will not release from the pan. Too short of a time and the caramel will run off the edge of the cake. I find 8 minutes is just right.

 Serve warm or at room temperature with a big scoop of vanilla ice cream.

Other Cake Recipes you might like are:

• Peach Upside Down Cake
• Caramel Apple Poke Cake
• Banana Cake with Cream Cheese Frosting
• Best Yellow Birthday Cake
• Moist Chocolate Cake with Ganache 

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American

Yield: 10

Author: Serena Bakes Simply From Scratch

Pineapple Upside Down Cake From Scratch

Pineapple Upside Down Cake recipe from scratch using fresh pineapple from Serena Bakes Simply From Scratch.

4.75 out of 5 based on 8 user ratings

prep time: 20 Mcook time: 45 Mtotal time: 65 M

ingredients:

Pineapple Cake Batter

• 1 1/2 cups Whole Wheat Pastry Flour Or All Purpose Flour
• 6 tablespoons Butter, Cold Sliced 1 Tablespoon Pieces
• 1/2 cup Brown Sugar
• 1/2 cup Granulated Sugar
• 2 whole Eggs
• 2 teaspoons Pure Vanilla Extract
• 2 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 1/2 cup Pineapple Puree (Place remaining 1/4 Whole Fresh Pineapple into Blender Or Food Processor and Process Until smooth, Measure)
• 2 tablespoons Milk

Pineapple Caramel Topping

• 3/4 whole Fresh Pineapple, Core Removed And Sliced Into 1/2" Thick Slices
• 6 tablespoons Butter
• 3/4 cup Brown Sugar

instructions:

How to cook Pineapple Upside Down Cake From Scratch

Pineapple Cake Batter

1. Preheat oven to 350 degree's. Heavily butter a 9" by 2" deep cake pan. Set pan aside.
2. In a mixer fitted with a paddle attachment add butter and both sugars.
3. Beat on medium until light and fluffy.
4. Add eggs, and mix till combined. Add vanilla, pineapple puree, baking powder, and sea salt. Beat on medium until light and fluffy.
5. Add all of the flour. Mix until just barely combined on low ( you should still see flour). Add the milk and mix until fully combined. Set aside.

Pineapple Caramel Topping

1. In a heavy duty pan add butter, and brown sugar. Stir until combined. Cook over medium heat, stirring until sugar becomes smooth.
2. Pour hot sugar mixture into well buttered pan. Top with pineapple slices.
3. Cover with cake batter and place into preheated oven.
4. Cook for 45 minutes or until a wooden toothpick comes out clean.
5. Allow cake to cool 8 minutes in pan before inverting onto a cake plate.
6. Enjoy warm or at room temperature with a scoop of vanilla ice cream.

Calories
396.65

Fat (grams)
15.41

Sat. Fat (grams)
9.16

Carbs (grams)
62.15

Fiber (grams)
4.56

Net carbs
57.60

Sugar (grams)
39.70

Protein (grams)
6.26

Sodium (milligrams)
281.99

Cholesterol (grams)
73.82

Calories are estimated.

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© 2012 Serena Bakes Simply From Scratch

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