Paula Deen Pineapple Upside Down Cake Recipe
Paula Deen pineapple upside down cake is a classic Southern-style dessert. It is sweet, buttery and very soft.This Paula Deen pineapple upside down cake recipe brings tropical flavor with caramelized pineapple and cherries.
Ingredients
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 can pineapple slices drained
- 10 maraschino cherries
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup milk
- 1/3 cup vegetable oil
- 2 eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Prepare the Pan Base
- Melt butter in the cake pan over low heat. Sprinkle brown sugar evenly on melted butter. Arrange pineapple slices neatly over sugar. Place cherries in pineapple centers for decoration.
Mix Dry Ingredients
- In a bowl, combine flour, baking powder, and salt. Stir well so ingredients mix evenly. This step helps create a soft and fluffy cake texture later after baking.
Prepare Wet Mixture
- In another bowl, beat eggs, sugar, milk, oil and vanilla extract. Mix until smooth and creamy. This mixture gives moisture and richness to the cake batter.
Combine Batter
- Slowly add dry ingredients into wet mixture. Stir gently until smooth batter forms. Avoid overmixing so cake stays light and soft when baked in the oven.
Assemble Cake
- Pour batter carefully over pineapple layer in the pan. Spread evenly using spatula. Make sure fruit layer stays in place at bottom of pan.
Bake the Cake
- Bake in preheated oven at 350°F for about 40 minutes. Check with toothpick until it comes out clean. Cake should be golden brown and firm.
Flip and Serve
- Let cake cool for 10 minutes. Place plate on pan and flip carefully. Lift pan slowly to reveal caramelized pineapple topping beautifully.
Notes
- Use fresh pineapple for stronger fruity flavor.
- Add cinnamon for warm spice taste.
- Replace cherries with blueberries if preferred.
- Use cake mix for quicker version.
- Let cake rest before flipping for best shape.