Pineapple Upside-Down Cake Recipe

Name: Pineapple Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 (20-ounce) can pineapple slices in juice, drained; Cooking spray; 1/3 cup fat-free caramel topping; 9 maraschino cherries, drained; 5 tablespoons butter; 2/3 cup sugar; 2 large eggs; 1/2 cup low-fat buttermilk; 1 teaspoon baking powder; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1/4 teaspoon baking soda; 1 1/4 cups all-purpose flour

Servings: persons

1 (20-ounce) can pineapple slices in juice, drained
Cooking spray
1/3 cup fat-free caramel topping
9 maraschino cherries, drained
5 tablespoons butter
2/3 cup sugar
2 large eggs
1/2 cup low-fat buttermilk
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups all-purpose flour

1
Preheat oven to 350u00b0.
2
Press 9 pineapple slices between paper towels until barely moist; set aside. Reserve the remaining pineapple for another use.
3
Coat a 9-inch square baking pan with cooking spray; drizzle caramel topping over bottom of pan. Arrange prepared pineapple slices in a single layer over caramel; place 1 cherry in the center of each slice.
4
Place the butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until the butter melts. Add sugar, stirring with a whisk. Add eggs, and stir well. Stir in low-fat buttermilk and next 4 ingredients (buttermilk through baking soda). Lightly spoon 1 1/4 cups flour into dry measuring cups, and level with a knife. Add flour, stirring just until blended (do not overstir). Pour the batter into prepared pan.
5
Bake at 350u00b0 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool for 1 minute in pan on a wire rack. Place a plate upside down on top of the cake, and invert onto plate. Cool completely. Cut cake into squares.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (20-ounce) can pineapple slices in juice, drained, Cooking spray, 1/3 cup fat-free caramel topping, 9 maraschino cherries, drained, and more.

Yes, Pineapple Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pineapple Upside-Down Cake

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