This unorthodox homemade pineapple upside-down cake will absolutely be your new go-to recipe after making this.
Servings: 12
Prep Time: 20 minutesminutes
Cook Time: 1 hourhour30 minutesminutes
Ingredients
1 ½cupswalnuts
½cupno salt pistachios
2 ¼all-purpose flour
1teaspoonbaking powder
½teaspoonbaking soda
1teaspoonsea salt
1/3cupsour cream
1/2cupwhole milk
1/2cupneutral flavored oil
½cuppineapple juice
2sticks softened unsalted butter
1 ¼sugar
2teaspoonsvanilla
2large eggs
½cuppacked light brown sugar
¼cupheavy whipping cream
2tablespoonsbrandy or rum
1peeled and cored pineapple cut into circle rounds
5pitted fresh cherries cut in half
Instructions
Preheat the oven to 350°.
Add the walnuts and/or pistachios to a food processor and pulse until it becomes like a course meal.
Add them to a 9” cake round that has been prepared with parchment paper and non-stick spray and spread it out and gently pack down. Bake at 350° for 12-13 minutes. Let Cool on a rack.
Next, whisk together the flour, baking powder, baking soda, and salt until combined. Set aside.
In a separate bowl whisk together the sour cream, milk, oil, and pineapple juice and set aside.
Cream together 1 ½ sticks of softened unsalted butter and sugar in a stand mixer with the paddle attachment on high speed for 5-7 minutes or until it becomes light and fluffy.
Turn the speed down to low and add in the vanilla, and then add in 1 egg at a time until mixed in.
Scarpe the bowl and then add in alternating dry and wet ingredients beginning with dry and ending with dry just until mixed in.
Pour the batter over top of the toasted nuts and smooth out using a spatula.
Bake in the oven at 350° for 1 hour and 15 minutes to 1 hour and 20 minutes. Come back halfway through and tent the cake so it doesn’t get overly browned.
In the meantime, prepare the pineapple to get 8-9 coreless pineapple circles. See notes on canned.
Melt the remaining ½ stick of unsalted butter in a large frying pan over medium heat and place in the pineapple.
Immediately sprinkle in the ¼ cup of the brown sugar and cook for 2 - 3 minutes or until the pineapple becomes slightly caramelized. Flip over and cook for 1 more minute before removing and setting to the side on a plate.
Add the remaining ¼ cup of brown sugar to the pan over medium heat and additionally add in the cream, whisk, and cook until smooth, which takes about 3 to 4 minutes.
Remove from the heat and finish by whisking in brandy or rum. Set aside.
Flip the cake over onto a serving plate and add the pineapple rings to the top covering the cake but not overlapping.
Drizzle on the remaining caramel overtop of the cake.
Place the cherries inside of the pineapple circles. Slice and serve
Set the cake on a rack and cool for 20 to 35 minutes.
Notes
Make-Ahead: You can make this cake up to 1 day ahead of time.How to Store: Cover and keep at room temperature for up to 3 days. Place it in the refrigerator cover for up to 5 days. You can freeze this covered for up to 3 months and thaw it in the refrigerator for 1 day before reheating.How to Heat: If you want to serve this warm, place the desired number of pineapple upside-down cake slices onto a sheet tray lined with parchment paper and bake in the oven at 350° for 4 to 5 minutes or just until warm.You can use canned pineapple circles in place of fresh ones for this recipe.Feel free to use jarred Marciano cherries for this.I like to serve this up with homemade whipped cream.You can use either walnuts or pistachios or both.Don’t worry if the foil attaches some of the cake, we’re flipping it over.