Mohamed Shili This delicious Pineapple Upside-Down Cake by Paula Deen is a quick and easy dessert that’s perfect for any occasion. With its buttery caramelized topping and juicy pineapple slices, it’s both nostalgic and irresistible. Made with common pantry staples and a creamy pineapple buttercream frosting, this recipe is flexible, simple, and sure to impress your guests!
Recipe Ingredients:
- 3 cups plus more for pan cake flour
- 1 cup softened, plus 1/2 cup, melted butter
- 2 1/4 cups sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups whole buttermilk
- 1 1/2 cups firmly packed brown sugar
- 2 (20 oz) cans drained well (reserve 2 tablespoons juice for frosting) pineapple slices in juice
- 1 (10 oz) jar drained well maraschino cherries
- 1/2 cup softened, for frosting unsalted butter
- 3 1/2 cups confectioner’s sugar
- chopped for garnish, optional pecans
How To Make Pineapple Upside Cake?
- Preheat the oven and prepare pans: Preheat your oven to 180°C (350°F). Grease two 23cm (9-inch) round cake pans with nonstick spray and dust lightly with flour.
- Make the batter: In a large mixing bowl, cream 225g (1 cup) of softened butter with a hand mixer until fluffy. Gradually add 450g (2 1/4 cups) of sugar, beating well. Add 5 eggs, one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
- Combine dry and wet ingredients: In a separate bowl, mix 375g (3 cups) of flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt. Gradually add the dry ingredients to the wet mixture, alternating with 300ml (1 1/4 cups) of buttermilk, starting and ending with the dry mixture.
- Prepare the fruit base: Divide 325g (1 1/2 cups) of brown sugar evenly between the two prepared pans. Pour 115g (1/2 cup) of melted butter over the sugar in both pans. Arrange the pineapple slices and maraschino cherries on top of the brown sugar layer.
- Bake the cakes: Pour the batter evenly over the prepared fruit in both pans. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and invert: Allow the cakes to cool in the pans for 10 minutes. Carefully invert each cake onto a wire rack and let cool completely.
- Prepare the frosting: In a medium bowl, beat 115g (1/2 cup) of softened butter with 30ml (2 tablespoons) of reserved pineapple juice. Gradually add 450g (3 1/2 cups) of confectioner’s sugar, beating until smooth and creamy.
- Assemble the cake: Place one cake layer, fruit side up, on a serving plate. Carefully stack the second cake layer, fruit side up, on top. Frost the sides of the cake with the pineapple buttercream frosting.
- Optional garnish: Press chopped pecans into the frosting along the sides of the cake for a decorative finish.
Recipe Tips:
- Use room temperature ingredients: Make sure the butter, eggs, and buttermilk are at room temperature before starting. This helps the batter mix evenly for a light, fluffy cake.
- Drain the pineapple and cherries well: Excess liquid can ruin the caramelized topping. Pat the fruit dry with a paper towel to avoid a soggy base.
- Don’t skip the flouring of pans: After greasing, lightly flour the pans to prevent sticking. This ensures the cake releases cleanly when inverted.
- Pour the batter evenly: Distribute the batter equally between pans for uniform layers and consistent baking. Uneven layers can result in undercooked or overcooked areas.
- Invert the cakes while warm: Let the cakes cool for only 10 minutes in the pans before flipping them. Waiting too long can cause the caramelized topping to harden, making it difficult to release.
How To Store Leftovers?
- Refrigerate: Let the leftover Pineapple Upside-Down Cake cool to room temperature first. Then, wrap it tightly with plastic wrap or store it in an airtight container. Keep it refrigerated for up to 3 days.
- Freeze: Once cooled, wrap the cake tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 2 months. To serve, let the cake thaw in the refrigerator overnight before bringing it to room temperature.
Nutrition Facts
- Calories: 1,365 kcal
- Total Fat: 50.7g
- Saturated Fat: 30.4g
- Cholesterol: 242.4mg
- Sodium: 179.2mg
- Potassium: 356.5mg
- Total Carbohydrate: 223.3g
- Dietary Fiber: 1.2g
- Sugars: 178.9g
- Protein: 10g
Check out More Recipes:
Paula Deen Pineapple Upside Cake
Description
This delicious Pineapple Upside-Down Cake by Paula Deen is a quick and easy dessert that’s perfect for any occasion. With its buttery caramelized topping and juicy pineapple slices, it’s both nostalgic and irresistible. Made with common pantry staples and a creamy pineapple buttercream frosting, this recipe is flexible, simple, and sure to impress your guests!
Ingredients
Instructions
- Preheat the oven and prepare pans: Preheat your oven to 180°C (350°F). Grease two 23cm (9-inch) round cake pans with nonstick spray and dust lightly with flour.
- Make the batter: In a large mixing bowl, cream 225g (1 cup) of softened butter with a hand mixer until fluffy. Gradually add 450g (2 1/4 cups) of sugar, beating well. Add 5 eggs, one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
- Combine dry and wet ingredients: In a separate bowl, mix 375g (3 cups) of flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt. Gradually add the dry ingredients to the wet mixture, alternating with 300ml (1 1/4 cups) of buttermilk, starting and ending with the dry mixture.
- Prepare the fruit base: Divide 325g (1 1/2 cups) of brown sugar evenly between the two prepared pans. Pour 115g (1/2 cup) of melted butter over the sugar in both pans. Arrange the pineapple slices and maraschino cherries on top of the brown sugar layer.
- Bake the cakes: Pour the batter evenly over the prepared fruit in both pans. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and invert: Allow the cakes to cool in the pans for 10 minutes. Carefully invert each cake onto a wire rack and let cool completely.
- Prepare the frosting: In a medium bowl, beat 115g (1/2 cup) of softened butter with 30ml (2 tablespoons) of reserved pineapple juice. Gradually add 450g (3 1/2 cups) of confectioner’s sugar, beating until smooth and creamy.
- Assemble the cake: Place one cake layer, fruit side up, on a serving plate. Carefully stack the second cake layer, fruit side up, on top. Frost the sides of the cake with the pineapple buttercream frosting.
- Optional garnish: Press chopped pecans into the frosting along the sides of the cake for a decorative finish.
Notes
- Use room temperature ingredients: Make sure the butter, eggs, and buttermilk are at room temperature before starting. This helps the batter mix evenly for a light, fluffy cake.
- Drain the pineapple and cherries well: Excess liquid can ruin the caramelized topping. Pat the fruit dry with a paper towel to avoid a soggy base.
- Don’t skip the flouring of pans: After greasing, lightly flour the pans to prevent sticking. This ensures the cake releases cleanly when inverted.
- Pour the batter evenly: Distribute the batter equally between pans for uniform layers and consistent baking. Uneven layers can result in undercooked or overcooked areas.
- Invert the cakes while warm: Let the cakes cool for only 10 minutes in the pans before flipping them. Waiting too long can cause the caramelized topping to harden, making it difficult to release.
Paula Deen Pineapple Upside Cake
