Decadent Pineapple Upside-Down Cake
Indulge in the irresistible flavors of this delightful pineapple upside-down cake, featuring a moist and tender sponge topped with caramelized pineapple, crunchy pecans, and sweet coconut. A true classic that is sure to impress your guests!
Ingredients
Ingredients | |
|---|---|
| 1 | unopened can of crushed pineapple, to be drained with juice reserved |
| 2 1⁄2 | cups all-purpose flour |
| 1 1⁄2 | teaspoons baking powder |
| 1⁄2 | teaspoon baking soda |
| 1⁄4 | teaspoon salt |
| 1⁄2 | cup butter, softened |
| 1 | cup granulated sugar |
| 2 | eggs |
| 3⁄4 | cup packed brown sugar |
| 3⁄4 | cup chopped pecans |
| 3⁄4 | cup coconut |
Instructions
Preparation | |
|---|---|
| 1. | Begin by draining the crushed pineapple, ensuring to reserve the juice. |
| 2. | In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt; set aside for later use. |
| 3. | In a large mixing bowl, using an electric mixer on medium to high speed, cream the softened butter for about 30 seconds until smooth. Gradually add the granulated sugar, beating until light and fluffy. Incorporate the eggs one at a time, mixing until the batter is smooth and well combined. |
| 4. | Slowly add the flour mixture and reserved pineapple juice to the egg batter, alternating between the two ingredients and mixing on low speed after each addition, only until just combined. Gently fold in the crushed pineapple. |
| 5. | Pour the batter into a greased 13x9x2 inch baking pan or dish. In a small bowl, mix together the packed brown sugar, chopped pecans, and coconut. Sprinkle this mixture evenly over the batter. Bake in a preheated 350°F (175°C) oven for approximately 35 minutes or until the center is set and the top is golden brown. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 402.1 kcal |
| Protein | 5 g |
| Fat | 17.1 g |
| Carbohydrates | 59.9 g |
| Fiber | 2.6 g |
| Sugar | 37.6 g |
Published on Jul 26, 2024 by Luminița