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Pineapple Upside-Down Cake from Scratch

Cost $7, save $12

Source: Recommended by CookGo

  • 40 Min
  • 10 Servings
  • $7

INGREDIENTS

  • Cake Base

    • ½ cup brown sugar
    • ÂĽ cup unsalted butter, melted
    • 🍍 3 pieces fresh pineapple, quartered
    • 🍒 12 frozen cranberries
    • â…” cup white sugar
    • ½ cup unsalted butter, softened
    • 🥚 2 large eggs
    • 1½ teaspoons baking powder
    • 1 teaspoon vanilla extract
    • ½ teaspoon almond extract
    • ½ teaspoon ground cinnamon
    • ÂĽ teaspoon salt
    • 1½ cups unbleached all-purpose flour
    • 🥛 Âľ cup milk

STEPS

1

Preheat the oven to 350°F (175°C). Grease a 9x2½-inch round cake pan.

2

Combine brown sugar and ÂĽ cup melted butter in a bowl; spread evenly into the prepared pan. Arrange pineapple pieces and cranberries in the pan.

3

Beat white sugar and ½ cup softened butter with an electric mixer until light and fluffy. Add eggs one at a time and beat well. Mix in baking powder, vanilla extract, almond extract, cinnamon, and salt.

4

Mix in flour and milk alternately in three additions, ensuring complete incorporation.

5

Pour batter over arranged pineapple slices, spreading evenly with an offset spatula.

6

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 40-45 minutes.

7

Cool the cake on a wire rack for 15-20 minutes. Run a knife around the edges to loosen, then invert onto a plate to release the cake.

NUTRIENTS

Per 1 serving

🔥

319

Calories

  • 4g
    Protein
  • 42g
    Carbs
  • 15g
    Fats

đź’ˇ Tips

Replace pineapple with other fruits like Italian prunes or cherries for variety.Serve with whipped cream for extra richness.Ensure the cake has cooled slightly before inverting to prevent sticking.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.