Easy Pineapple Upside Down Cake Recipe

Pineapple Upside Down Cake
:: Cook Me Food ::

This easy pineapple upside down cake is loaded with caramelized walnuts and pineapple flavor. It’s a classic recipe with a unique twist. The combination of pineapple, cherries, walnuts and the white moist cake creates an explosion of delicate and refreshing flavors with every bite.

You’ll need:
• 7 half slices pineapple (drained)
• 2 tbsp pineapple juice
• ¼ cup (56g) unsalted butter + 3 tbsp (42g) (melted & slightly cooled)
• ¼ cup (37g) brown sugar
• 7 maraschino cherries
• 1/3 cup (46g) chopped walnuts or pecans
• 1 ½ cup (178g) all purpose flour
• 2/3 cup (140g) white sugar
• 2 tsp baking powder
• ½ tsp salt
• 2 eggs, lightly beaten (room temperature)
• ¼ cup 2% milk or whole fat milk

*Using an 8-inch baking pan in the video

HELPFUL HINTS ::
* Measure your flour correctly. Adding too much flour will result to dry and crumbly texture of cupcakes when baked. Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.

* Let the cake rest for 10-15 minutes before flipping the cake upside down to ensure that it keeps its form and does not stick to the bottom of the pan.

Happy baking!
Thanks for watching!