PINEAPPLE UPSIDE DOWN CAKE

Pineapple Upside Down Cake

Pineapple Upside Down Cake

Happy National Pineapple Upside Down Cake Day!! I can’t make this up y’all! There’s literally a day for everything!

Yield: 2 x 9-inch rounds

PREP IT!     

For Topping:

  • 6 tablespoons Butter, softened, melted

  • ¾ cup Dark brown sugar, firmly packed

  • 10 slices Pineapple slices in juice, drained well (reserve juice)

  • 10 each Maraschino cherries, drained well

For Pineapple Upside Down Cake:

  • 1½ cups Flour, cake

  • 2 teaspoons Baking powder, double acting

  • ½ teaspoon Salt

  • ½ teaspoon Cinnamon, ground

  • 1/16 teaspoon Cardamom, ground

  • 8 tablespoons Butter, salted, softened

  • 1 cup Sugar, granulated

  • 2 large Eggs

  • 2 teaspoons Vanilla extract

  • 1½ teaspoons Dark rum

  • 1/3 cup Pineapple juice

  • ¾ cup Sour cream

For Pineapple Cream Cheese Frosting:

  • 8 tablespoons Butter, salted, softened

  • 8 ounces Cream cheese, softened

  • 1½ teaspoons Reserved pineapple juice

  • 3 cups Powdered sugar (start with this and add ½ cup more at a time as needed)

MAKE IT!

For Topping:

  1. In a small bowl stir together the melted butter and the brown sugar. Spread the mixture evenly in a well-buttered 9- by 2-inch round cake pan.

  2. Pat the pineapple dry and arrange 5 evenly on the sugar mixture. Place a cherry inside each pineapple center.

For Pineapple Upside Down Cake:

  1. Preheat oven to 350F.

  2. Mix cake flour, baking powder, salt, cinnamon, and cardamom in a bowl and set aside.

  3. In a separate large bowl with a hand mixer or in a stand mixer, cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla, dark rum, and pineapple juice.

  4. Fold 1/3 of dry mixture into wet mixture then whisk in 1/3 of the sour cream.

  5. Keep alternating mixing in dry ingredients and sour cream until everything is incorporated.

  6. Pour the batter into cake pans and bake at 350F degrees for 45-55 minutes.

  7. Check it after 35 minutes. You’ll know it’s done when you stick a toothpick in the cake and it comes out clean.

  8. Cool cakes in the pan on a cooling rack for 15 minutes. Run a thin knife around the edge and invert each cake onto a plate.

  9. Once completely cooled, frost cake with pineapple cream cheese frosting, and layer.

For Pineapple Cream Cheese Frosting:

  1. Place butter, cream cheese, and pineapple juice in a mixer or mix with a hand mixer. Whip until creamy. Add in powdered sugar until well incorporated and smooth.

  2. It stays fresh in the fridge for approximately 3 days

Tips:

  • Twist the top off your fresh pineapple rather than cutting it. Turn it upside down, after you’ve twisted the tip off, and store it in the fridge for a day. The sugar that is stored at the bottom of the pineapple will redistribute throughout the pineapple ensuring sweetness in every bite.

  • Recommend using light colored cake pans for best results so the edges don’t get too dark.

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