Home

Pineapple Upside-Down Cake

It's 2015 and it's going down this year.

The resolutions have been made.  By other people, not me....although I do wish to continue to be fabulous this year...

The sequins and the high heels have been worn out.  Again, not by me.  I've got the shimmer and flats game on lock though.

The champagne has been drunken.  That was me.  I did that for sure.  By the way, is "drunken" even a word?!  If so, then I have most definitely drunken all the champagne.

While I am excited for new beginnings and the promises of a new year, I am also excited to make more dishes that I eat regularly when I am at home in the Bahamas.  I realized the other day, while vegging out on my couch and for sure not in the gym with all the other folks who vowed to work out more this year, that I have now cataloged several Bahamian recipes but I haven't actually made them at home in New Jersey.  And wasn't that the whole point of documenting this process?

As you can imagine, pineapple upside-down cake is not distinctly Bahamian, but I only eat it when I go home.  So yeah, for me it's "Bahamian".  I was able to request for my sister to make this cake when I went back in December.  I have no idea where this recipe comes from because this is just the way we've made this cake for years.  Yeah, I'm talking yearsssss.... So here ya go.  I'm super excited to share this with you guys since 1) it's cake, duh!  and 2) this is something I look forward to eating each time I go home and I really think you'll enjoy it too!

Now go forth and conquer the new year and eat lots of cake!

 

Pineapple Upside-Down Cake

Print Recipe

Cake:

  • 2 sticks butter, room temperature
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 - 1/2 cup milk
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon

Topping:

  • 3/4 stick butter
  • 1 cup brown sugar
  • 2 cans sliced pineapples
  • 1 jar Maraschino cherries

 

Make the cake batter:

1) Preheat oven to 325 degrees F.  Set aside an ungreased 9x13 pan.

2) In a large bowl, cream together the butter and sugar.

3) Add in the eggs and vanilla.  Mix until incorporated.

4) In a medium bowl, sift together the dry ingredients (flour, baking soda, baking powder, and cinnamon).  Fold the dry ingredients into the wet ingredients.

5) Pour in 1 cup of milk.  Stir together until the batter is thin enough to spread easily in a pan.  The batter should look runny.  If the batter is not easily spreadable, add up to another 1/2 cup of milk.

 

Make the topping:

1) Melt the butter in a small saucepan over medium heat.

2) Stir in the brown sugar until dissolved.  Allow the butter and sugar to caramelize in the pan for 2-3 minutes.

 

Assemble the cake:

1) Immediately pour the topping in an ungreased 9x13 pan. 

2) Layer the sliced pineapples and cherries as desired.  You may have extra left over, depending on how you layer the fruit.

3) Pour the cake evenly over the pineapples and cherries.  Tip:  If you dollop the batter around the pan, it will be easier to spread evenly without disrupting the topping and fruit on the bottom of the pan.

4) Bake for ~1 hour, or until a toothpick inserted into the center of the cake comes out cleanly.

5) Once the cake is done, allow it to cool for about 5 minutes.  Then invert it onto a cake dish or a larger platter.  Allow to cool fully before serving.