Pineapple Upside Down Cake

Sometimes I get a craving for something sweet but don’t have a lot of time to invest in making dessert. This miniature upside down cake can be baked in a medium sized aluminum foil pan and serves four to five.

Brown and Bubbly Goodness

Pineapple Upside Down Cake – makes one cake in an 8 1/2″ x 4 1/2″ x 2 1/2″ disposable aluminum loaf pan

For the Cake:

2/3 cups all purpose flour
2/3 cups sugar (you may want to reduce this to 1/2 cup if, like me, you find it a bit too sweet)
1 tsp baking powder
1/4 tsp salt
1/4 cup pineapple juice
2 large eggs

For the Glaze & Topping:

2 tbsp butter
1/3 cup brown sugar
1 small can pineapple chunks, well drained and patted dry
8-10 maraschino cherries (can be omitted)

Whipped cream to serve

Preheat oven to 350 deg Fahrenheit.

Spray your loaf pan with non-stick cooking spray or lightly butter the bottom & sides.

In a medium sized bowl combine the flour, sugar, baking powder, salt, pineapple juice and eggs and whisk together until well incorporated.

In a small sauce pan, melt the butter, once melted add in the brown sugar and stir constantly on medium heat for 45 seconds, set aside.

Spoon a layer of the hot mixture into the bottom of the loaf pan, then arrange the chunks of pineapple on top of the brown sugar mixture. (Next time, I’ll omit the little pieces you see in the picture below. They made the batter too wet.)

Add the cherries throughout the chunks, if using.

Spoon the cake batter on top. (You can see that some of the little chunks of pineapple floated up into the batter. Another reason not to add them next time.)

Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean. (If the top gets too brown while the center is still moist, cover with a sheet of aluminum foil.)

Once baked, remove from the oven and allow to cool in the pan for 10 minutes. Gently run a knife around the edge of the cake to help loosen, because it may stick slightly. Unmold onto a wire cooling rack & allow to cool completely. Do not wrap up while it’s still warm as the inside will get soggy after refrigerating overnight.

Slice and serve with a scoop of slightly sweetened whipped cream.

NOTE: The loaf below was made with half the batter so it was much thinner than the regular recipe. It cooled quickly and the cake remained light and fluffy after storing overnight in the fridge. Not that there was that much to store … I ate half of it the first day and the rest the next. I preferred this thinner version to the one above.

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