Pineapple Upside-Down Cake-anti-cancer recipes- cook for your life

Pineapple Upside-Down Cake

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 9 ingredients
The classic version of this 1970s cake is usually sticky, sweet, and dotted with bright red maraschino cherries. We’ve given it a proper update with our Pineapple Upside-Down Cake version. Naturally sweet fresh pineapple...

Ingredients

  • ½ medium ripe pineapple, peeled, quartered lengthwise, and cored
  • 8 tablespoons (1 stick) butter at room temperature, plus 1 tablespoon
  • ⅓ cup fine brown sugar, plus 1 tablespoon
  • 2 large eggs
  • ¼ teaspoon vanilla extract (optional)
  • 1 cup whole wheat pastry flour
  • ½ teaspoon sea salt
  • 1 teaspoon baking powder
  • 2 tablespoons milk, as needed

Nutrition Facts

Calories

227 cals

Fat

13 g

Saturated Fat

8 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g

Carbohydrates

26 g

Sugar

13 g

Fiber

3 g

Protein

4 g

Sodium

187 mg

Directions

  1. Preheat the oven to 375 degrees.
  2. Cut the pineapple crosswise into ½-inch-thick pieces.
  3. Grease an 8-inch skillet or cake pan with 1 tablespoon of butter. Sprinkle with the extra tablespoon of sugar. Arrange the pineapple slices neatly in the pan. Set aside while you make the batter.
  4. Put the softened butter, sugar, eggs, and vanilla into a large mixing bowl. Sift the flour, salt and baking powder over it. Beat all together with an electric whisk until well blended. If the mixture is stiff, add milk to bring it to dropping consistency (where a small amount of the batter will fall off a spoon if gently shaken).
  5. Spoon the batter gently over the pineapple with a spatula. Bake on a middle shelf for about 30 minutes or until a toothpick comes out clean.
  6. Let the cake sit for 5 minutes. Run a knife round the edges to loosen it, then set a plate over the top and turn the whole thing upside down. Tap all over the bottom of the baking pan and lift it off the cake. You will have a cake with sticky, caramelized pineapple topping. Eat warm.

Chef Tips

A cast iron skillet is the best for making upside down cakes. They heat evenly.

If your pineapple isn’t quite ripe, leave it in a warm place like the top of your stove for a day so that the sugars start to come up.

As always, eat all sweet, sugary treats in moderation. A little bit of sweetness can make you feel good, but don’t overdo it! High calorie desserts are best as an occasional treat, never a habit.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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