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- user reviews (18)
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1/2
cup (1 stick) butter
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1
cup packed brown sugar
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12
canned pineapple rings in juice*
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2
cups all-purpose flour
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2
teaspoons baking powder
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1/2
teaspoon salt
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1/2
teaspoon ground nutmeg
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1/2
cup (1 stick) butter, softened
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1/2
cup granulated sugar
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1/2
cup packed brown sugar
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2
eggs
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1/2
cup milk
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1
teaspoon vanilla
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Vanilla Greek yogurt or sweetened whipped cream (optional)
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1
tablespoon packed brown sugar (optional)
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12
maraschino cherries (optional)
1. Heat oven to 350 degrees F. Butter the bottom and sides of a 13x9x2-inch baking pan. Line bottom of pan with parchment paper; set pan aside. For pineapple topping, melt 1/2 cup butter in a medium saucepan over low heat. Stir in 1 cup brown sugar. Bring to boiling over medium heat, stirring frequently. Pour into prepared pan. Drain pineapple rings, reserving 1/2 cup juice. Fit 12 rings into bottom of pan.
2. In a medium bowl, whisk together flour, baking powder, salt and nutmeg. In a large bowl, beat softened butter, granulated sugar, and 1/2 cup brown sugar with an electric mixer on medium speed for 2 minutes, scraping sides of bowl occasionally. Add eggs; beat until combined. On low speed, beat in half the flour mixture. Pour in reserved 1/2 cup pineapple juice and the milk; beat until combined. Beat in remaining flour mixture and vanilla.
3. Spread batter carefully atop pineapple slices in pan. Bake 35 to 40 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. (If you invert the coffee cake too soon, the pineapple rings may stick to pan.) Place a serving tray or baking sheet over coffee cake; carefully invert. If any pineapple sticks to pan, gently replace on cake top.
4. Serve warm topped with yogurt and maraschino cherries. Store at room temperature up to 3 days. Makes 12 servings.
- Tip *You will need to purchase 1, 20-ounce can of pineapple slices and 1, 8-ounce can of pineapple slices for the 12 slices. There will be a few slices of leftover pineapple.
- Servings Per Recipe 12,
- Calories 396,
- Protein (gm) 4,
- Carbohydrate (gm) 60,
- Fat, total (gm) 17,
- Cholesterol (mg) 77,
- Saturated fat (gm) 10,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 43,
- Vitamin A (IU) 534,
- Vitamin C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 44,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 290,
- Potassium (mg) 148,
- Calcium (DV %) 111,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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Was there anywhere to put my name? I am not anonymous ~ just did not ask for a name. Hard enuff' to get this to go thru ~ Had to make 4 attempts w/silly words! ~ ~ ~
3/12/2012 05:50:21 PM Report AbuseUsing ONLY the first 3 ingredients, plus the last one (stick lite margarine, 1 cp brown sugar, 1 reg. can pineapple rings and 1 jar seedless marschino cherries, drained). ALL you need is a box of yellow cake mix, made by the box directions. Do the top 4 ingredients above, pour mixed cake mix on top and bake as usual. When cooler, invert on large server ~ WaaaaY much easier to do it this way & tastes like homemade (I always add 1 tsp. of vanilla to any cake mix).
3/12/2012 05:47:41 PM Report AbuseIf you want to take this great recipe over the top, beat the egg whites until fluffy and incorporate them last before you pour the batter over the pineapple. Makes it so light, it floats!
3/12/2012 03:13:46 PM Report AbusePineapple upside-down cake is one of my specialties. Yes, fresh pineapple makes it even better! The brown sugar should caramelize even using the parchment paper.. Stick margarine would work, but wouldn't taste as good. Doubled egg whites will work fine, though the cake will be a paler color.
3/12/2012 03:10:46 PM Report AbuseI should have said to "Odownall"... not to Anonymous... sorry!!
3/12/2012 01:12:51 PM Report Abuse