Fatima's Fabulous Kitchen

I don't eat to live. I live to eat.

Pineapple Upside-down Cake

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My sister asked me to make a cake for her birthday and so I decided to make her this fabulous, fruity and rich, extra moist and sweet, Pineapple Upside-down Cake. As a die-hard Spongebob fan, I thought she would love the concept – after all Spongebob lives in a pineapple under the sea.

Well guess what?

She thought it was lame.

Whatever, I don’t care what she thinks because the cake tasted incredible.

Yeah, I’ve got some recipes on here that are more of my sister’s liking and some that are more to my parent’s taste. And this is more of the latter. I guess a lot of that has to do with the fact that my mom and dad don’t like chocolate (weird, I know) so I often end up making fruity cakes such as this one because it’s is a non-desi dessert they will eat.

There’s only so many ways you can re-invent a classic, so I stuck to the basics with this retro dessert by adding maraschino cherries, pineapple juice, brown sugar, vanilla extract. One slight deviation I did here is that I used coconut oil instead of regular vegetable oil; the coconut flavor is subtle enough, but gives a little something extra in the background that really compliments the pineapple. I also added some almond extract for an extra kick.

This cake is super moist, sweet, and slightly tart. It’s a great way to use fresh pineapple in the spring or summer, but you can also make this in the winter with canned pineapple and I promise you that it will still be delicious!

 

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Pineapple Upside-Down Cake

Servings 8

Ingredients

Dry Ingredients

  • 1 1/2 cup flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt

Wet Ingredients

  • 2 eggs
  • 2/3 cup coconut oil (solid)
  • one 8 oz can crushed pineapple
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/3 cup sugar
  • 1/4 cup brown sugar

Bottom of Cake

  • 6-7 slices pineapple (round)
  • 6-8 marachino cherries
  • 1 Tbsp butter melted
  • 2 Tbsp brown sugar

Instructions

  1. Pre-heat your oven to 350 degrees Farenheight.

  2. Melt your coconut oil by popping it in the microwave for 30 seconds. Then allow it to cool to room temp.

  3. In the meantime, grab an 8 inch cake pan and add your melted butter to the bottom of the pan. Spread around. Take two tablespoons of brown sugar and crumble it on top of the butter in an even layer.

  4. Add your pineapple slices in an even layer. If you can't fit all of your slices in the pan, feel free to cut your pineapple slices in half and add them at the edges of the cake.

  5. Add your cherries in the empty hole of each pineapple slice and in between slices. Feel free to add however many cherries you like.

  6. Time to work on the batter. Sift your dry ingredients and add to a bowl.

  7. In a separate bowl, work on your wet ingredients. First cream together your eggs and sugars with a whisk or electric mixer. Add your melted coconut oil to the batter. (Make sure it's cool before mixing.) Lastly add in your pineapple juice and vanilla + almond extracts. Combine everything with a spatula.

  8. Add in half your dry ingredients. Mix. Add the remaining half. Mix.

  9. Add your batter to the pan and place in oven. The cake should take about 45-50 minutes but may take more or less time depending on your oven. Always check by inserting a toothpick into the cake.

  10. Remove cake pan from oven and allow to cool on cooling rack for 30 minutes or so.

  11. Once cake is cooled to room temp., turn the pan upside down onto a cake platter. Your cake is ready to be served!