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Pineapple Upside Down Cake Pan

Pineapple Upside Down Cake Pan

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Classic Pineapple Upside Down Cake

5 based on 3 reviews

PREP: 12 MINUTES

COOK: 45 MINUTES

SERVINGS: 8 SERVINGS

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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.

Read Recipe Reviews

    Really delicious recipe! Very easy and fast.

    I made a couple recipes and by far this is the best!

    This was absolutely fantastic! It was the first time I used this pan and this recipe. 5 ⭐️‘S very easy recipe too =)

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Product Used In This Recipe

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Pineapple Upside Down Cake Pan

Pineapple Upside Down Cake Pan

SEE PRODUCT