How To Make Classic Pineapple Upside-Down Cake
Bring the retro vibes back to your table with this pineapple upside-down cake recipe. It comes with all the works- cherries, pineapple slices, and caramel.
Serves:
Ingredients
For Topping:
- 1½cupsbrown sugar,firmly packed
- ½cupbutter
- 1½canpineapple slices
- 2tbspKaro syrup
- maraschino cherries
- ¼cuppineapple juice
For Cake:
- 2cupsall-purpose flour
- ½cupcake flour
- 2tbspcake flour
- 1tspbaking powder
- 1tspsalt
- 2cupssugar
- 1boxvanilla instant pudding mix
- 1½cupsbutter
- 5eggs
- 1cupsour cream
- ½cupbuttermilk
- 1tspvanilla
Instructions
Toppping:
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Melt butter in pan and add brown sugar, add pineapple juice, and Karo.
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Stir constantly while bubbles form and continue to heat for about 5 minutes.
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Pour into greased cake pan and arrange pineapple slices and cherries.
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Add crushed pineapples in between spaces.
Cake:
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Combine all dry ingredients and stir with wooden spoon.
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Melt butter and pour into flour mix.
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Beat eggs and add to mix, then add sour cream, buttermilk, and vanilla.
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Mix for 3 minutes.
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Pour over pineapple slices and bake for 1 hour at 375 degrees F (or until knife comes out clean from the center).
Nutrition
- Calories: 1091.50kcal
- Fat: 54.98g
- Saturated Fat: 33.51g
- Trans Fat: 1.87g
- Monounsaturated Fat: 14.47g
- Polyunsaturated Fat: 2.70g
- Carbohydrates: 144.74g
- Fiber: 1.76g
- Sugar: 108.55g
- Protein: 9.44g
- Cholesterol: 237.55mg
- Sodium: 612.05mg
- Calcium: 169.99mg
- Potassium: 312.18mg
- Iron: 3.43mg
- Vitamin A: 484.93µg
- Vitamin C: 7.80mg
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