Pineapple Upside Down Cake
Total Time
What I love about this cake is that it’s really easy to make but it looks so impressive. It’s a wonderful dessert to serve or take to a special dinner.
What I love about this cake is that it’s really easy to make but it looks so impressive. It’s a wonderful dessert to serve or take to a special dinner. And, if you can get your hands on a fresh sweet pineapple to use in this recipe you’ll be in heaven. But, you still can’t go wrong using canned pineapple slices. I like to add double the cherries in the center of each slice for added color and flavour. But how I really make this classic cake Jamaican is by adding coconut and rum to the batter to give it some Jamaican flavour! Over the years it has become a family favourite. This cake is excellent on its own or topped with ice cream or warm English custard.
Pineapple Upside Down Cake
Ingredients
- 1/4 cup Butter
- 2/3 cup Brown Sugar firmly packed
- 14- oz can medium Pineapple Slices
- 16 whole maraschino cherries
- 1 1/2 cup all-purpose Flour
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 1/4 cup unsweetened shredded Coconut
- 1/2 cup Butter
- 1/2 cup White Sugar
- 1 egg
- 1 tsp Vanilla extract
- 1 cup Pineapple Juice reserved from canned slices
- 2 Tbsp Jamaican Rum
Instructions
- In sauce pan, melt butter on Medium heat; stir in brown sugar until brown sugar is blended
- Pour the butter-brown sugar mixture into a 9-inch baking pan
- Place about 8 pineapple slices into the pan; put 2 cherries into the hole of each pineapple slice; set pan aside
- Put the flour, baking powder, salt and coconut into a mixing bowl and set aside
- In another mixing bowl cream together butter, white sugar, egg and vanilla
- Add the rum to the pineapple juice
- Add flour and pineapple juice to butter mixture alternating the dry and liquid ingredients to create cake batter; do not over mix the batter
- Spread batter over the pineapples in the pan
- Put cake into pre-heated 350-degree oven for about 1 hour, or until a knife inserted in the cake comes out clean
- Put the pan on a cooling rack let sit for 5 minutes; place cake plate on top of the pan
- Flip the pan and the plate over and let it sit for another 5 minutes
- Remove the baking pan to unveil a beautiful pineapple cake
Notes
Leave a Review
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Absolutely love love love this dish, it’s the best. Even my extremely fussy 11 year old loves it…and that’s saying something!!!
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Tasted so good! Replacements since recommended n/a: green split peas-worked well, Chicken Better Than Bouillon and vegetable stock, other hot peppers. Took a long time to prep but worth it!
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It was delicious I increased the amount of ingredients because I did it for a restaurant came out 👌
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Simply delicious
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love it ,easy to make
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Delicious and I make it all the time now.
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I make it at least once a week
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I love this recipe! I added culantro/shadow Benny and small dumplings also. Delicious. Thank you for sharing.
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Thank you for sharing, this has become one of my favourite go to recipes.
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Love it