Pineapple Upside-Down Cake Recipe

Posted by
Rate It!
Pineapple Upside-Down Cake
Add your photo!
Ingredients
14
Count
Nutrition
364
Calories
Total time
21
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Preheat oven to 350 degrees F. Coat cake pan with nonstick spray; set aside. Cook brown sugar and butter in a small deep heavy saucepan over medium heat, whisking occasionally, until mixture is bubbling and sugar is completely dissolved. Boil, whisking occasionally, until caramel darkens, thickens, emulsifies, and pulls away from sides of pan, about 3 minutes.
  2. Remove from heat and whisk in bourbon (mixture will bubble vigorously). Return caramel to a boil; cook for 1 minute. Pour caramel into prepared cake pan and swirl pan until bottom is completely covered. Let cool completely before proceeding (caramel will harden).
  3. Cut skin from pineapple, making sure to remove all brown eyes. Cut 1/4-inch–1/3-inch-thick rounds from pineapple. Using biscuit cutter, remove core to form rings. (If pineapple is very juicy, drain rings briefly on paper towels.) Arrange pineapple rings decoratively on top of caramel in cake pan without overlapping. (Cut rings into smaller pieces to fill any large gaps, if desired.).
  4. Whisk flour, baking powder, salt, and cardamom in a medium bowl. Using an electric mixer, beat sugar and butter in another medium bowl until light and fluffy, 5–6 minutes. Beat in vanilla. Add eggs one at a time, beating to blend between additions. Scrape down sides of bowl. Beat egg mixture until doubled in volume and very light and fluffy, about 2 minutes. Scrape bottom of bowl well, making sure to incorporate all butter into eggs. Beat for 1 minute longer.
  5. Beat in flour mixture in 3 additions, alternating with sour cream in 2 additions, beginning and ending with dry ingredients. Scrape batter into pan; smooth top.
  6. Bake cake until a tester inserted into the center comes out clean, 50–60 minutes. Transfer to a wire rack. Let cake cool in pan for 30 minutes. Run a sharp knife around sides of pan to loosen cake; tap bottom of pan and invert cake onto a large plate.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 363.63 Kcal (1522 kJ)
Calories from fat 165.76 Kcal
% Daily Value*
Total Fat 18.42g 28%
Cholesterol 78.38mg 26%
Sodium 212.64mg 9%
Potassium 191.53mg 4%
Total Carbs 46.57g 16%
Sugars 32.42g 130%
Dietary Fiber 0.35g 1%
Protein 3.28g 7%
Vitamin C 0.4mg 1%
Vitamin A 0.2mg 6%
Iron 1.5mg 8%
Calcium 94.1mg 9%
Amount Per 100 g
Calories 351.06 Kcal (1470 kJ)
Calories from fat 160.03 Kcal
% Daily Value*
Total Fat 17.78g 28%
Cholesterol 75.67mg 26%
Sodium 205.29mg 9%
Potassium 184.91mg 4%
Total Carbs 44.96g 16%
Sugars 31.3g 130%
Dietary Fiber 0.34g 1%
Protein 3.16g 7%
Vitamin C 0.4mg 1%
Vitamin A 0.2mg 6%
Iron 1.5mg 8%
Calcium 90.8mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 8.7
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top