Pineapple Upside Down Cake

Is there anything more classic than a pineapple upside-down cake? This recipe is easy to follow and perfect for any occasion.

The sweet, juicy pineapple perfectly contrasts the rich, buttery cake.

Plus, who can resist that delicious caramelized topping? Give this recipe a try and see for yourself why it’s such a favorite!

Happy cooking!

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Why do I love Pineapple Upside Down Cake?

Well, for one, it’s easy to make. You don’t need any special skills or ingredients, and it’s pretty hard to mess up. Plus, it’s always a hit with friends and family.

But most importantly, I love pineapple upside-down cake because it’s so darn delicious. The sweet, juicy pineapple perfectly contrasts the rich, buttery cake. And that caramelized topping? It’s just the icing on the (pineapple) cake.

If you’ve never made pineapple upside-down cake before, give this recipe a try. I promise you won’t be disappointed!

Ingredients:

• Granulated sugar
• Butter melted
• Cream cheese softened
• Brown sugar
• Pineapple slices
• Bitter cream
• Maraschino cherries chopped
• Vanilla
• Graham cracker crumbs
• Eggs

• 

  Instructions:

  Step 1. Heat the oven to 325 degrees, and prepare a 9-inch springform pan.

  Step 2. Stir together the 2 Tbsp of brown sugar and 2 Tbsp of melted butter, and layer it in the bottom of the pan.

  

  Step 3. Top the butter mixture with the slices of pineapple, and place a cherry in the center of each pineapple slice.

  

  Step 4. Blend together 3 Tbsp of melted butter, 3 Tbsp of granulated sugar, and the graham cracker crumbs.

  

  Spread the mixture over the pineapple slices in the pan.

  

  Step 5. Beat together the cream cheese, bitter cream, the remainder of the granulated sugar, and the vanilla until smooth and creamy.

  

  Step 6. Whisk in the eggs.

  

  Step 7. Pour the mixture into the pan, and bake for 55-60 minutes.

  

  Step 8. Let the cake cool for 30 minutes, run a knife around the outside edge, and release from the springform pan.

  Step 9. Turn the cake over onto a platter or serving plate, and chill for at least 3 hours before serving.

  

  Instructions

  • Heat the oven to 325 degrees, and prepare a 9-inch springform pan.
  • Stir together the 2 Tbsp of brown sugar and 2 Tbsp of melted butter, and layer it in the bottom of the pan.
  • Top the butter mixture with the slices of pineapple, and place a cherry in the center of each pineapple slice.
  • Blend together 3 Tbsp of melted butter, 3 Tbsp of granulated sugar, and the graham cracker crumbs. Spread the mixture over the pineapple slices in the pan.
  • Beat together the cream cheese, bitter cream, the remainder of the granulated sugar, and the vanilla until smooth and creamy.
  • Whisk in the eggs.
  • Pour the mixture into the pan, and bake for 55-60 minutes.
  • Let the cake cool for 30 minutes, run a knife around the outside edge, and release from the springform pan.
  • Turn the cake over onto a platter or serving plate, and chill for at least 3 hours before serving.