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recipe for pineapple upside down cake Caramel Crown with Sunburst Rings
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Diet: General
Description
Our recipe for pineapple upside down cake Caramel Crown with Sunburst Rings transforms simple pantry staples into a gorgeous, family-friendly treat. This fail-proof classic delivers moist cake and glistening fruit every time, perfect for easy dinner ideas or special gatherings.
Ingredients
- 1 (20-oz) can pineapple slices, packed in 100% juice, well-drained
- 8–10 maraschino cherries, halved or whole
- 0.5 cup (113g) unsalted butter, melted
- 1 cup (200g) light brown sugar, packed
- 1.5 cups (180g) all-purpose flour
- 2 teaspoons (8g) baking powder
- 0.5 teaspoon (3g) fine sea salt
- 2 large eggs, at room temperature
- 0.5 cup (120ml) whole milk
- 1 teaspoon (5ml) vanilla extract
- 1 cup (200g) granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Ensure the oven is fully heated for even baking.
- Prepare Caramel Base: In a 9-inch round cake pan or oven-safe skillet, melt the 0.5 cup butter over medium-low heat on the stovetop (or in the oven). Once melted and bubbling lightly, sprinkle the 1 cup brown sugar evenly over the butter, stirring gently until it forms a thick, glistening caramel layer.
- Arrange Fruit: Carefully arrange the drained pineapple slices over the warm caramel in your pan, creating a beautiful ‘sunburst’ pattern. Place the halved maraschino cherries in the centers of the pineapple rings or in the gaps for a vibrant look.
- Whisk Dry Ingredients: In a medium bowl, whisk together the 1.5 cups all-purpose flour, 2 teaspoons baking powder, and 0.5 teaspoon salt until well combined and airy.
- Combine Wet Ingredients: In a separate large bowl, whisk the 2 large eggs, 0.5 cup milk, 1 teaspoon vanilla extract, and 1 cup granulated sugar until pale and frothy, showing it’s well incorporated.
- Mix Batter: Pour the dry ingredient mixture into the wet ingredients. Mix with a spatula until just combined; avoid overmixing to keep the cake tender. The batter should look slightly lumpy.
- Pour Batter: Gently pour the cake batter evenly over the arranged pineapple and cherry layer in your pan, spreading it carefully to cover all the fruit.
- Bake Cake: Bake for 30-35 minutes, or until the cake is golden brown and a wooden skewer or toothpick inserted into the center comes out clean. (If your cake seems too moist in the center but golden on top, loosely tent it with foil and bake for an additional 5-7 minutes.)
- Invert Cake: Immediately upon removing from the oven, place a large serving plate (larger than your cake pan) upside down over the pan. Using oven mitts, carefully but quickly invert the pan and plate together. Let it rest for 5-10 minutes, allowing the caramel to fully release and drip over the cake, then lift the pan gently.
Notes
Opt for unsweetened pineapple for a slightly healthier choice. For gluten-free, use a 1:1 gluten-free flour blend. Dairy-free milk like almond milk works well as a substitution. Consider reducing granulated sugar to 0.75 cup for less overall sweetness. If the cake seems too moist in the center but golden on top, loosely tent it with foil and bake for an additional 5-7 minutes. A good quality non-stick pan is your best friend for an easy inversion. For different flavors, sprinkle toasted coconut flakes or chopped pecans over the pineapple before pouring the batter for added crunch and texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 450 calories
- Sugar: 50 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg