Fruity Paula Deen Pineapple Upside-Down Cake Recipe

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Paula Deen pineapple upside-down cake is moist, fruity, and flavorful, thanks to the sweet brown sugar mixture between layers of sponge. Paula Deen has provided us with this simple yet amazing recipe that is easy to make but has a gourmet feel. 

Pineapple Upside-Down Cake

All you need is a 9-inch cake pan, unsalted butter, brown sugar, and pineapple slices. First, beat butter, brown sugar, and eggs until creamy. Next, whisk cake flour, baking powder, salt, and buttermilk in another bowl. Add the pineapple slices to brown sugar and bake the batter for about 30 minutes.

In this pineapple upside-down cake recipe, you can use creamed butter instead of melted, all-purpose flour instead of cake flour, all white sugar instead of brown and white sugar, and egg whites guarantee a huge textural difference. 

This guide will help you walk through every step of Paula Deen pineapple upside-down cake recipe. Let us now dive into making this soft and buttery cake that compliments your evening tea. Refer to link for best Paula Deen recipes.

Other Paula Deen Recipes That You Can Try

What Equipment Will You Need To Make Paula Deen Pineapple Upside-Down Cake?

  • Oven – You will need a conventional oven for baking the cake and help remove moisture from the cake.
  • Baking Pan – You will need a cake pan in an oven to bake a cake.
  • Electric Mixer – Whisk the ingredients and knead the dough in an electric mixer until it forms a batter.
  • Mixing Bowls – Mix the wet ingredients in a bowl until a smooth, fluffy, and creamy batter forms. 
  • Spatula – Arrange the pineapple slices over the batter into the prepared pan, smoothing it evenly with a spatula.
  • Wooden Toothpick – Insert a toothpick into the middle of the upside-down pineapple cake to ascertain if the cake is made.
  • Wire Rack – You will need a cooling rack or wire rack to cool the cakes down.

How Much Time Will You Need To Make Paula Deen Pineapple Upside-Down Cake?

Preparation TimeCooking TimeBaking TimeTotal Time
15 Minutes15 Minutes1 Hour1 Hour 30 Minutes

What Ingredients Will You Need To Make Paula Deen Pineapple Upside-Down Cake?

  • Cake Flour – Cake flour is lighter than all-purpose flour and will offer a soft crumb.
  • Baking Powder – Baking powder will act as a leavening agent, which makes the batter rise when baked.
  • Salt – Add salt to the batter to balance the sweetness of the cake.
  • Butter – Instead of melted butter, use softened butter, which guarantees a soft, buttery crumb. 
  • Sugar – White granulated sugar will sweeten and tenderize the cake. 
  • Brown Sugar – Drizzle brown sugar over the baking pan to provide essential flavor to the cake.
  • Eggs – Eggs will provide moisture to the cake. We will use egg yolks to keep the coconut cake light and fluffy.
  • Vanilla Extract – Vanilla extract will give the cake a sugary, caramelly taste with a light floral note. 
  • Buttermilk – Buttermilk will tenderize the cake, making the cake moist. It has a tangy taste, keeping the cake from being too sweet and giving it a rich, buttery flavor.
  • Pineapple – Arrange the pineapple slices over the brown sugar for a sweet and tart taste. 
Paula Deen Pineapple Upside-Down Cake served

Steps To Make Paula Deen Pineapple Upside-Down Cake

1. Start With The Basics 

Preheat the oven to 350 degrees and meanwhile, gease a 9×13-inch baking pan. You can use any pan on hand, but make sure it’s large enough so the cake doesn’t overflow when you put it in the oven.

2. Prepare The Egg Mixture

Whisk the melted butter in an electric mixer in a large bowl until creamy. Beat in the brown sugar until light and fluffy. Add in eggs simultaneously, beating well, and then beat in the vanilla extract. 

3. Prepare The Batter Mixture

Whisk the cake flour, baking powder, and salt in another bowl. Add this flour mixture to the egg mixture with buttermilk using an electric mixer. Beat just until blended. 

Divide the brown sugar evenly into each pan. Pour the 1/2 cup melted butter equally over the brown sugar. Arrange the pineapple slices over the brown sugar. Pour the batter into the greased pan with a spatula.

4. Baking The Pineapple Upside Down Cake

Bake for 50 minutes to 1 hour, or until a wooden toothpick is stuck into the center of the upside down cake and comes out clean.

Cool the cake in a pan on a wire rack for half an hour before inverting it onto a serving plate. Cut into square slices and serve warm or at room temperature.

Nutritional Information

Calories433 kcal
Carbohydrates 62 g
Protein5 g
Fat19 g
Saturated fat12 g
Cholesterol88 mg
Sodium 253 mg
Potassium243 mg
Fiber2 g
Sugar43 g
Vitamin A652 IU
Vitamin C7 mg
Calcium 87 mg
Iron2 mg

How Will Paula Deen Pineapple Upside-Down Cake Look And Taste Like?

Paula Deen pineapple upside-down cake is soft and buttery with caramelized brown sugar and pineapple topping. Its juices seep into the cake, adding even more luscious flavor and texture. A classic favorite using canned pineapple, this retro cake is served upside down and perfect any time of year.

Recipe Card

Paula Deen Pineapple Upside-Down Cake

Paula Deen Pineapple Upside-Down Cake Recipe

This recipe is easy to follow, resulting in a delicious and decadent cake that will wow your friends and family. So what are you waiting for? Let's get baking!
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Baking Time 1 hr
Total Time 1 hr 30 mins
Course Chef’s Delight
Cuisine American
Servings 4
Calories 433 kcal

Equipment

Oven
Baking Pan
Electric Mixer
2 Mixing Bowls
Spatula
Toothpick
Wire Rack

Ingredients
  

  • 3 cups Cake Flour
  • 1 ½ cup Butter (softened)
  • 2 ¼ cups Sugar
  • 5 Eggs
  • 1 teaspoon Vanilla Extract
  • 2 teaspoons Baking Powder
  • ¼ teaspoon Salt
  • 1 ¼ cups Buttermilk
  • 1 ½ cups Brown Sugar
  • 8-10 slices Fresh Pineapple

Instructions
 

  • Preheat the oven to 350 degrees F. Grease a 9×13-inch baking pan.
  • In a large bowl, beat the butter with the help of an electric mixer until creamy.
  • Add the brown sugar and beat until light and fluffy.
  • Then it’s time to break the eggs, one at a time. Beat them well after each addition and then beat in the vanilla extract.
  • Whisk the flour, baking powder, and salt in another bowl.
  • Add the flour mixture to the egg mixture alternately with buttermilk with the mixer. Beat just until blended.
  • Divide the brown sugar evenly into each pan. Pour the 1/2 cup melted butter equally over the brown sugar, and arrange the pineapple slices over the brown sugar.
  • Pour the batter into the prepared pan, smoothing it evenly with a spatula.
  • Bake the upside-down cake for 50 minutes to 1 hour, or until a wooden toothpick inserted into the center of the cake comes out clean.
  • Cool the cake in a pan on a wire rack for at least 30 minutes before inverting it onto a serving plate.
  • Cut into squares and serve warm or at room temperature.

Nutrition

Calories: 433kcal | Carbohydrates: 62g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 88mg | Sodium: 253mg | Potassium: 243mg | Fiber: 2g | Sugar: 43g | Vitamin A: 652IU | Vitamin C: 7mg | Calcium: 87mg | Iron: 2mg
Keyword Paula Deen Pineapple Upside-Down Cake Recipe
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Conclusion

Paula Deen Pineapple Upside-Down Cake is a delicious and easy-to-follow recipe perfect for any occasion. The cake is made with simple ingredients and is a great way to enhance and show off your baking skills.

Frequently Asked Questions (FAQs)

Why is my pineapple upside-down cake soggy?

Your upside-down pineapple cake is soggy because of the moisture on the pineapple slices. Fully drain the can of pineapple slices and dry them. I suggest you save the juice as it is delicious. 

Should you refrigerate pineapple upside-down cake?

You need to refrigerate the pineapple upside-down cake if you’re not consuming it within 48 hours. Since the cake contains fruit, which will spoil quickly if not chilled, if your kitchen is hotter than 70F, the upside-down pineapple cake will need to be refrigerated immediately. 

Ques 3 – Should you use parchment paper when baking a pineapple upside-down cake?

Cut a parchment paper to fit your pan to ensure your cake turns out of the pan. Use the pineapple juices from the canned pineapple to replace the water in the cake mix. Squeeze out the moisture from 1/8 cup of canned crushed pineapple to fill in around the pineapple rings and maraschino cherries.

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