Awesome Pineapple Upside-Down Cake
Submitted by md42701
Homemade pineapple upside-down cake from scratch with butter, mace-spiced vanilla batter, and caramelized crushed pineapple topping. Tender crumb meets sticky-sweet fruit in every bite.
YIELD
16 servingsPREP
20 minCOOK
35 minREADY
1½ hrsForget the box mix; this from-scratch version rewards you with a buttery, spice-kissed crumb that holds its own against the caramelized pineapple crown.
A whisper of mace (nutmeg’s sophisticated cousin) adds warmth without overpowering the bright tropical fruit.
The thick batter spreads like frosting over the fruit layer, which might seem odd at first, but it bakes into a supremely moist cake that soaks up all those buttery-brown-sugar juices.
Pro Tips
- Drain the pineapple thoroughly in a fine-mesh sieve to prevent a soggy bottom
- Soften butter to room temperature for easier mixing and a lighter texture
- Invert immediately after baking while the caramel is still fluid for a glossy finish
- Serve slightly warm when the caramel is at its most luscious
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Drain the pineapple well in a sieve, discard liquid; spray the sides and bottom of a 9 inch square pan with non-stick spray, and melt the butter in the pan in the preheated oven.
Add the brown sugar to the butter and blend. Spread the drained pineapple evenly over the sugar mixture, but do not mix. Set aside.
Mix flour, sugar, baking powder, salt and mace. Add the softened butter, milk and vanilla. Beat on low speed for 1½ minutes, then add the egg and beat 1½ minutes longer.
Spread the batter evenly over the pineapple with a rubber spatula -- the batter will be quite thick.
Bake for 35 to 40 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from oven.
Loosen edges with knife and invert immediately onto a platter. Let cool, serve warm or cooled.
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