Pineapple Upside-Down Cake

If you have a couple of pineapples or cherries stick to the pan when you invert the cake, know that it does happen sometimes. It will be OK, just put the fruit back into place.

I have been making this cake for 30 years and it happened to me just the other day. Your guests won’t notice the difference and will ask you for your pineapple upside-down cake recipe.

No one will even notice that it happened. This is the same cake as the one shown earlier with the pineapple that fell off.

Pineapple Upside Down Cupcakes
This recipe can be used to make cupcakes. You will need more pineapple though.

For pineapple rings, they may need to be cut down in size so they fit into the bottom of the pan. I find using pineapple tidbits works better.

Divide the butter evenly among the muffin tin holes. Melt the butter in the oven before dividing the brown sugar evenly over the holes. Top with the fruit. Divide the batter evenly and bake for 15 to 25 minutes or until a toothpick comes out clean.

These will take longer than normal cupcakes to bake because the bottoms do not heat up as quickly due to the fruit.

If you only made one round or square smaller cake use the rest of the cake batter for pineapple upside-down cupcakes. Just divide the butter and brown sugar you didn’t use evenly among 6 to 8 muffin tins that have been liberally sprayed with baking spray. Top the brown sugar with additional pineapple and cherries. You may need to cut pineapple rings to fit. I use a cup or two of pineapple tidbits instead. These will take 15 to 25 minutes to bake.

Easy Pineapple Upside Down Cake
Moist pineapple flavored cake topped with caramelized pienapple.

Course: Cakes, DessertCuisine: American Prep Time: 10minutes minutesCook Time: 40minutes minutesAdditional Time: 5minutes minutesTotal Time: 55minutes minutes Servings: 12 Servings Calories: 348kcal

Equipment
▢ 9 X 13 Cake Pan

Ingredients