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Recipe Image

Product Used In This Recipe

Pineapple Upside Down Cake Pan

See Product

Classic Pineapple Upside Down Cake

Prep: 12 Minutes


Cook: 45 Minutes


8 Servings


  • Ingredients
    • Topping:
    • 1/4 cup melted butter
    • 1/2 cup light brown sugar
    • 7 slices canned pineapple, packed in water, drained
    • 7 maraschino cherries, drained
    • Batter:
    • 1 1/2 cups buttermilk
    • 2 large eggs, beaten
    • 1 teaspoon vanilla extract
    • 1/4 cup melted butter
    • 1 cup granulated sugar
    • 1/2 cup light brown sugar
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 3/4 teaspoon salt
  • Directions

      Preheat oven to 350°F. Swirl 1/4 cup melted butter into the bottom of the pan, brushing to get into pattern of pan and up sides. Sprinkle with 1/2 cup brown sugar. Arrange the pineapple slices and cherries into the pattern in the bottom of the pan. Mix all wet ingredients together in a bowl. Mix dry ingredients together in a separate bowl and mix into dry ingredients until incorporated. Pour over pineapple and cherries and bake for 45-55 minutes, until toothpick inserted comes out clean. Allow cake to cool for 5 minutes in pan before inverting onto a serving plate. Cool cake well before and slicing and serving.

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Product Used In This Recipe

Pineapple Upside Down Cake Pan

See Product

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