Pineapple Upside Down Cake

You'd think I'd make myself a fancy birthday cake, especially with this being such a milestone birthday, turning 30🥳, but the truth is that after making cakes all the time, I'm not always in the mood for one covered in buttercream. This year, I wanted something simple and easy. And Pineapple Upside Down Cake sounded just right. 

I did make it into a two-layer cake because, well, it is my birthday after all. I sandwiched the layers together with a brown butter, brown sugar buttercream, but left the outside unfrosted. It felt a little more special than a traditional version while still keeping that classic pineapple upside down cake charm. And if you don't feel like making a layer cake, don't worry - it works perfectly as a single layer cake too! 

 

Pineapple Upside Down Cake

Ingredients:

For the Topping:

• 12 Pineapple Slices (2 cans or fresh works too!) 
• 12 - 24 Maraschino Cherries 
• 1/2 cup Butter, melted, 
• 1 cup Brown Sugar

For the Cake:

• 1 Package of Bakery Bliss Vanilla Cake Mix
• 2 Eggs
• 1/2 cup Milk 
• 1/2 cup Pineapple Juice
• 1/2 cup Oil

For the Buttercream:

• 6 tablespoons Pasteurized Egg Whites
• 1/2 cup + 3 tablespoons Brown Sugar
• 3/4 cup Butter, browned, solidified and at room temperature (see notes)
• 1/4 teaspoon Salt
• 1/2 teaspoon Vanilla

Directions

1. Prepare your pans.

Preheat oven to 350F. Lightly grease and line 2 8" round pans (see notes).

2. Prepare your topping first

Divide the melted butter evenly between the two pans. Sprinkle brown sugar evenly over the butter. With a clean paper towel, blot any excess juice off the fruit. Arrange 6 pineapple rings on top of the brown sugar and place the cherries on top.

I like to stick the cherries in the centers of the pineapple rings and in any open gaps. Place the pans in the fridge while you prepare your cake batter.

3. Make your cake batter

Follow the instruction on the back of the cake mix, subbing out half of the milk for pineapple juice.

Remove your pans from the fridge and evenly divide the batter between the two pans. Lightly tapping the pan on the counter top remove any air bubbles.

Place the cakes in the oven and bake until the cake is golden and springs back when you lightly touch it. About 30 - 40 minutes.

Remove your cakes and let them rest in the pans for 10 - 15 minutes. We want the topping to set up enough that it wont drip when we flip the cakes out of the pan.

Flip the cakes out and let cool completely. While the cake is cooling, make the buttercream.

4. Make the Buttercream

In a double boiler heat the egg white and brown sugar together. Stirring constantly until the brown sugar has completely dissolved. Remove from heat and add the salt and vanilla. Once the mixture has cooled, add the browned butter and beat until smooth and fluffy. 

5. Assemble the cake

Place one cake layer on a serving plate. Spread the buttercream evenly over the top, then place the second layer on top. Slice, serve and enjoy!  

 

 

 

 

 

 

 

 

 

 

 

Notes:

1. You can cut the recipe in half and bake it in 1 8" round cake pan or a 9" pie plate, if doing this I would omit the frosting and enjoy after flipping it out of the pan while still warm. 
2. You don't have to line the bottom of your pans,  the topping helps prevent the cake from sticking to the pan. 
3. Browning the butter is optional, I find it gives it a nice nutty flavour. If you are going to do this, you'll need to make it ahead of time - you can do this while making the topping and put it in the fridge to set up. 

 

If you try this recipe, I'd love to see your version! Tag me @bakeryblissjess (#BakedwithBakeryBliss) so I can share your creations.