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: 6 tablespoons butter, softened and divided; 1/4 cup packed brown sugar; Cooking spray; 1 (20-ounce) can pineapple slices in juice; 3.9 ounces white rice flour (about 3/4 cup); 2.3 ounces brown rice flour (about 1/2 cup); 1.05 ounces sweet white sorghum flour (about 1/4 cup); 1 1/2 teaspoons baking powder; 1/2 teaspoon xanthan gum; 1/3 cup 1% low-fat milk; 3/4 cup granulated sugar; 1 teaspoon vanilla extract; 2 large eggs

Servings: persons

6 tablespoons butter, softened and divided
1/4 cup packed brown sugar
Cooking spray
1 (20-ounce) can pineapple slices in juice
3.9 ounces white rice flour (about 3/4 cup)
2.3 ounces brown rice flour (about 1/2 cup)
1.05 ounces sweet white sorghum flour (about 1/4 cup)
1 1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/3 cup 1% low-fat milk
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs

1
Preheat oven to 350u00b0.
2
Combine 2 tablespoons butter and brown sugar in a small saucepan over medium heat, stirring until melted and smooth. Spread brown sugar mixture into bottom of a 9-inch square metal baking pan coated with cooking spray and lined with parchment paper.
3
Drain pineapple, reserving 1/4 cup juice. Top brown sugar mixture with pineapple slices.
4
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, and xanthan gum, stirring with a whisk. Combine milk and reserved 1/4 cup pineapple juice in a small bowl.
5
Place 4 tablespoons butter and granulated sugar in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and eggs; beat until blended. Add flour mixture and milk mixture alternately to sugar mixture, beginning and ending with flour mixture, stirring until combined.
6
Pour batter evenly over fruit. Bake at 350u00b0 for 40 minutes or until a wooden pick inserted in center comes out clean. Immediately invert cake onto a serving platter. Cool 1 hour.

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: 6 tablespoons butter, softened and divided, 1/4 cup packed brown sugar, Cooking spray, 1 (20-ounce) can pineapple slices in juice, 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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