An old fashion homemade pineapple upside down cake with caramelized pineapples with a buttery, moist cake.
Reaching in the archives to bring a delicious pineapple upside down cake recipe. I haven’t had this cake but maybe once and that was when I was very young. I remember it being one of those cakes my Oma would bake for church socials and ladies’ gatherings around the scarred kitchen table.
Recently, I found my Oma’s original recipe and I thought, “okay, time to see what all the fuss is about.” I am so glad I did. I understand now why Oma made it often. This recipe is extremely easy and incredibly moist with a buttery all but melts in your mouth cake. It’s impossible not to love it! Serve it with a homemade buttermilk ice cream and it is pure heaven!
The upside down in the cake!
A beautiful caramel is layered on the bottom of the cake pan and layered with pineapples. A fluffy buttery cake batter is spread on top and baked to perfection. While baking, the pineapple soaks up all those caramel flavors. When done baking, the cake is flipped over allowing the caramel to seep into the cake.
Too hot, too cold, or just right?
I love the cake still warm and steamy fresh out of the oven. It just begs to be eaten warm. One slice, okay two slices, (I have to make sure it is good) I share the cake with family and poof it’s gone.
If by some bizarre fluke you find there are leftovers, the cake can be kept outside of the refrigerator in an airtight container for up to two days. Any longer than that you should keep leftovers in the refrigerator. Even refrigerated you should eat within three days. It’s all that butter and eggs, best to eat it sooner than later.
If you like this recipe, you may also like:
- 4 tablespoons butter, melted
- 1/2 cup brown sugar
- 1 can 20 ounces sliced pineapple
- 1 ½ cups flour
- 1 ½ teaspoon baking powder
- 8 tablespoons butter, room temperature
- 2/3 cup sugar
- 2 eggs
- 1 teaspoon pure vanilla
- 3/4 cup buttermilk
Preheat oven to 350°F. Spray a Bundt cake pan with butter flavored cooking spray.
Gently mix the melted butter with the brown sugar and spread on the bottom of a Bundt cake pan. Evenly place the sliced pineapple over the sugar mixture.
In a stand-up mixer whip the soft butter with the sugar until light and fluffy. Add the eggs, vanilla and buttermilk.
In a medium bowl add the flour and baking powder and whisk together. Slowly add the dry ingredients to the wet ingredients and mix until combined. Spoon over the pineapple in the pan.
Bake for 25 – 30 minutes, or until a knife inserted in center comes out clean.
Let cake cool slightly. Invert cake onto serving dish. Serve warm with your favorite vanilla ice cream.