Pineapple Upside-Down Cake

If you have about 1½ cups of ripe fresh pineapple to spare, and are in the mood for baking, then you and your family are sure to enjoy this twist on traditional upside-down cake. I prefer to make it in a skillet the old-fashioned way since it’s easier to melt the butter, cooks a little faster and it comes out of a non-stick frying pan very easily.

Print Recipe

Pineapple Upside-Down Cake

This update on a traditional recipe uses fresh chopped pineapple and coconut butter.

Prep Time10 minutes mins

Cook Time50 minutes mins

Servings: 6

Calories: 411kcal

Author: Kevin Lamoureux

Ingredients

• 3 tbsp butter
• ½ cup packed brown sugar
• 1½ cups chopped fresh pineapple
• 1 cup flour
• ¾ cup white sugar
• 4 tbsp coconut butter or shortening
• ½ cup milk
• 1 tsp baking powder
• ¼ tsp salt
• 1 egg

Instructions

• Preheat oven to 350° F.
• Melt butter in 9-inch oven proof frying pan or 9 x 9 inch oven proof dish.
• Sprinkle with brown sugar.
• Top with pineapple pieces.
• In a mixing bowl, beat the remaining ingredients for 30 seconds on low, then 3 minutes on high.
• Pour mixture over the pineapple then bake for about 40-45 minutes or until a knife inserted in the centre comes out clean.
• Immediately invert onto a serving plate but let the frying pan cover the cake for about 5 minutes.

Notes

You can add either maraschino or canned sweet cherries along with the pineapple.