Upside-down fruit cakes have been a staple in American homes since the early 1900’s. My favorite is Pineapple upside-down cake which is simply a basic yellow cake which is inverted after baking to reveal a glistening sheen of caramelized butter and brown sugar coating golden pineapple and maraschino cherries. It’s got my mouth watering just thinking about it.
Traditionally, my Mom made her Pineapple Upside-Down Cake in a rectangular 9 x 13″ pan which she would invert onto a platter. Squares would then be cut around each pineapple slice so that each person got their own slice. I prefer to make mine individualized in a mini bundt cake pan. My pan has larger wells so the recipe fits into 6 wells forming 6 individual cakes.
This recipe is especially good with a dollop of homemade whipped cream. I also have a more tropical variation, Pina Colada Cakes, that I’ll share in the coming weeks.
Pineapple Upside-Down Cake
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Prep Time: 10 minutes - Cook Time: 30 minutes
- Total Time: 40 minutes
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Yield: 6 mini bundt cakes
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Pin RecipeDescription
Pineapple Upside-Down Cake Author: Ronda Eagle | Kitchen Dreaming
Ingredients
- 6 tbsp butter, melted
- 6 tbsp packed brown sugar
- 6 slices pineapple fresh or canned, drained
- 6 cherries, if desired
- 1 1/3 cups All-purpose flour
- 1 cup granulated sugar
- 1/3 cup vegetable or canola oil
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup pineapple juice
- 1 egg
Instructions
- Preheat oven to 350°F. Into a mini-bundt cake pan with 6 wells, evenly distribute the butter. Sprinkle 1 tbsp of brown sugar evenly over melted butter in each of the 6 wells.
- Arrange pineapple slices over brown sugar. It should just fit into the well.
- In a bowl, beat the remaining ingredients with electric mixer on medium-high speed for about 3 minutes, scraping the sides of the bowl occasionally. Divide and pour batter over the pineapple.
- Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean.
- Immediately place a serving plate upside down over the pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm topped with a cherry and a dollop of fresh whipped cream.
- Refrigerate any leftover portions.
Nutrition
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
The Pineapple Upside-Down Cakes are a family favorite because:
- fruity
- sweet
- moist
- easy
If you liked these Pineapple Upside-Down Cakes, you may also like:
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Andrea says
I’d say perfect portions but I ate like 5 of them!! lol
Amber says
Oh my!! these were tasty!!!
Barbara says
I’ve had these several times now. They turn out great every time.
★★★★★
Sandee Mcpheeters says
Hi! These look so beautiful. Thanks for sharing!