21 Sep Quick Pineapple Upside Down Coffee Cake
Sometimes you need that quick recipe that keeps you out of trouble when you have someone come over or you have a last-minute invitation and you want to go with something in your hand. This Pineapple upside down cake is for sure a crowd-pleaser. they’ll love this classic cake.
It is a very straightforward recipe, when you mix everything and that’s it for the cake, the only prep is to make the pineapple, I recommend using canned pineapple to speed the process.
So, next time you are looking for a simple cake recipe, you should give this easy pineapple upside down cake a try.
Ingredients:
Top of the cake:
- butter
- brown sugar
- canned pineapple rings
- maraschino cherries
Cake:
- flour
- white sugar
- vanilla extract
- unsalted butter at room temperature
- baking powder
- milk
- egg
Heat oven to 180°C and grease a rectangular pan.
For the top of the cake:
Melt the butter in a pan over low heat or in the microwave and pour over the prepared baking pan. Drizzle the brow sugar over and accommodate the 12 pineapple slices (drain the juices before) into the pan. Put a cherry over each pineapple centre.
For the pineapple cake:
In a large bowl mix the rest of the ingredients: flour, sugar, vanilla, unsalted butter, baking powder, milk and egg. Whisk everything energetically with a hand mixer or with a stand mixer at medium speed for a couple of minutes, and scrap the sides with a rubber spatula making sure everything is mixed. Pour the cake batter over the pineapples taking care not to move the pineapples around.
The bake time is 50-60 minutes or until a toothpick comes out clean. Let the cake cool on a wire rack for 5 minutes and with a spatula separate the edges from the pan. And turn the pan over on a heat-proof tray or cake stand. Let it rest then pan upside down for 20 minutes before lifting the pan.
Enjoy this classic dessert with your favourite coffee or tea.
Frequently asked questions:
Yes, you can use sour cream, cream or yoghurt instead of milk.
Yes, you can use fresh pineapple instead of canned pineapple.
Keep it in an airtight container for up to 5 days.
Quick Pineapple Upside Down Coffee Cake
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hour
- Yield: 12 pieces 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
Description
This is the perfect cake for a date with your friends or to have some sweets around the house for your late cravings. This will be the easiest and best pineapple upside down cake you ever try.
Ingredients
Top of the cake:
- 1/4 cup butter
- 2/3 of a cup brown sugar
- 12 canned pineapple rings
- 12 maraschino cherries
Cake:
- 1 1/3 cup of flour
- 1 cup of sugar
- 1 teaspoon of vanilla extract
- 1/3 cup of unsalted butter at room temperature
- 1 1/2 teaspoon of baking powder
- 3/4 cup of milk
- 1 egg
Instructions
- Preheat the oven to 180°C and grease a rectangular coffee cake pan or a springform pan.
- Prepare the topping: Melt the butter over a pan in low heat or over the microwave. Pour the melted butter over the bottom of the pan and sprinkle it with the brown sugar. Accommodate the pineapple slices over the melt butter and put the maraschino cherry in the middle of each one. Reserve for later.
- Put all the ingredients: flour, sugar, butter, baking powder, vanilla, egg and milk in a medium bowl, mix the cake batter with an electric mixer with the whisk attachment or use a hand mixer over high speed for 2 to 3 minutes. Scrap the sides with a spatula and whisk it again for a minute. Pour the cake mixture over the sticky caramelized pineapple checking that you don’t move any of the pineapples.
- Bake the cake mix for 50-55 minutes or until a toothpick comes out clean. Place pan over wire rack for 5 minutes to cool down and scrap the sides with a spatula and turn the baking pan over on a heat-proof serving plate. Let it stand like that for 20 minutes before lifting the pan.
- Eat the cake with your favourite coffee or tea.
Keywords: Pineapple upside down cake, keke volteado de pina
Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.
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