Pineapple Upside Down Cake
Yes, Pineapple Upside Down Cake sounds unbelievably dated and cheesy. But in fact it’s quite delicious and addicting. I have yet to make this dessert for someone and they not exclaim how much they enjoy it. The combination of tart pineapple with sweet caramel placed on top of a buttermilk cake is a combo I’m 100% a fan of.
Recipe: Pineapple Upside Down Cake
Prep Time: 10 minutes Cook Time: 25 min for cake, 5 min for caramel Serves: 8
Ingredients for Caramel:
1 cup pineapple, sliced
3/4 cup sugar
1/2 cup water
1 stick butter
1/8 teaspoon salt
Ingredients for Cake:
1 1/2 cup flour
2 teaspoons baking powder
1/2 cup buttermilk
2/3 cup sugar
1/4 teaspoon salt
Preheat oven to 350 degrees and grease a 9 inch round pan.
Directions for Caramel:
Place water and sugar in medium sized pot. Don’t mix, just place in pot. Turn heat on medium. Continue cooking until the sugar dissolves and turns an amber color. Watch it closely because it will go from delicious tasting caramel to burnt in a matter of seconds. Once it has turned a caramel color, turn off the heat and add the cream. Mix with a wooden spoon and turn the heat back onto low. The caramel may seize up a bit, but continue mixing and heating and it will re-liquify.
Add the sliced pineapple to the pot and continue cooking for about 10 minutes.
Spoon out the pineapple pieces and place on the bottom of the greased pan. Continue cooking the caramel on low for about 3-4 minutes so it reduces a bit more.
Pour the caramel on top of the pineapple pieces. Pour the cake batter (instructions below) on top of the pineapple and caramel.
Directions for Cake:
In a medium sized bowl, combine all of the cake ingredients. Mix until thoroughly combined.
Bake for 20-25 minutes.
Take out of oven and let it cool for 15-20 minutes. Place a plate on top of the pan, flip it over so the cake comes out upside down and the pineapple is now on top of the cake.