Delicious Pineapple Upside-Down Cake Recipe | Two-Layer Delight
Embark on a culinary journey with our Pineapple Upside-Down Cake, a delightful twist to a classic dessert that promises to enchant your taste buds. This recipe simplifies the traditional process with convenient ingredients like cake mix and canned pineapple, ensuring a spectacular result every time.
Table of Contents
The Best Pineapple Upside-Down Cake
This Pineapple Upside-Down Cake recipe is a real showstopper, featuring a two-layer cake that’s as delicious as it is attractive. Ideal for any gathering, it serves up sweet pineapple flavors with a hint of cherry and coconut, all enveloped in a soft, moist cake.
Notes on Ingredients
For this recipe, you’ll need a jar of maraschino cherries, butter, brown sugar, flaked coconut, canned sliced and crushed pineapple, and a package of yellow cake mix. Using reserved pineapple juice instead of water in the cake mix will enhance the pineapple flavor that is central to this cake’s charm.
How to Make Pineapple Upside-Down Cake
Begin by preheating your oven and preparing your pans as described in the recipe. The layering of the coconut, pineapple rings, and cherries not only infuses the cake with flavor but also creates an eye-catching design once inverted. The detailed steps provided ensure that even novice bakers can achieve perfect results.
How to Serve Pineapple Upside-Down Cake
Serve this stunning dessert warm or at room temperature to highlight its moist texture and rich flavors. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream, making it a versatile choice for any dessert table.
How to Store Pineapple Upside-Down Cake
Ensure the cake is completely cooled before covering it to maintain its texture. It can be stored at room temperature for a day and refrigerated for up to 5 days. Always cover loosely to avoid moisture buildup.
Nutrition information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 310.75 kcal | 16% |
| Total Fat | 9.73 g | 14% |
| Saturated Fat | 3.98 g | 20% |
| Monounsaturated Fat | 3.22 g | – |
| Polyunsaturated Fat | 2.05 g | – |
| Trans Fat | 0 g | – |
| Cholesterol | 10.66 mg | 4% |
| Sodium | 296.97 mg | 15% |
| Carbs | 55.08 g | 21% |
| Fiber | 1.54 g | 6% |
| Sugars | 19.9 g | 22% |
| Protein | 2.24 g | 4% |
| Vitamin A | 40.36 mcg | 5% |
| Vitamin C | 3.68 mg | 5% |
| Vitamin D | 0 mcg | 0% |
| Vitamin E | 0.12 mg | 1% |
| Vitamin K | 0.63 mcg | 1% |
| Thiamin B1 | 0.07 mg | 6% |
| Riboflavin B2 | 0.03 mg | 2% |
| Niacin B3 | 0.27 mg | – |
| Vitamin B6 | 0.06 mg | 5% |
| Folic Acid B9 | 6.1 mcg | 3% |
| Vitamin B12 | 0.05 mcg | 2% |
| Calcium | 78.96 mg | 10% |
| Iron | 0.48 mg | 3% |
| Magnesium | 12.75 mg | 3% |
| Zinc | 0.22 mg | 2% |
| Phosphorus | 141.25 mg | 20% |
| Potassium | 109 mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Pineapple Upside-Down Cake
Can I use fresh pineapple instead of canned?
While canned pineapple provides convenience and a consistent moisture content, fresh pineapple can be used if it’s available.
How can I prevent the cake from sticking to the pan?
Properly greasing the pans and using the right amount of butter and sugar as directed helps create a non-stick surface.
Delicious Pineapple Upside-Down Cake Recipe
Ingredients
- 1 10 ounce jar maraschino cherries, drained
- ¼ cup butter
- ½ cup packed brown sugar
- ½ cup flaked coconut
- 1 8 ounce can sliced pineapple, drained with juice reserved
- 1 8 ounce can crushed pineapple, drained with juice reserved
- 1 18.25 ounce package yellow cake mix
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Coat the bottoms and sides of each 9 inch round cake pan with 2 tablespoons of melted butter. Sprinkle the bottom of each pan with 1/4 cup of brown sugar.
- In one of the pans, sprinkle coconut over the brown sugar. Lay pineapple rings in a single layer on top of coconut. Place a cherry in the center of each ring. In the other pan, spread the drained crushed pineapple.
- Mix the cake as directed on package, but substitute reserved pineapple juice in place of water. Divide batter between the 2 pans. Remember which pan has the pineapple rings in it.
- Bake for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into cake comes out clean. Cool in pans for 20 minutes.
- While the bottoms of the cake pans are still warm to the touch, invert the layer with the crushed pineapple out onto a serving dish, then gently invert the layer with the pineapple rings on top of it for a dazzling two layer pineapple upside down cake.
