Recipes and Cooking Pineapple Upside-Down Coffee Cake 4.1 (80) Whether you serve this pineapple upside down cake recipe for brunch or dessert, its warm spices and sweet flavors will win everyone over. Top each slice of coffee cake with a dollop of whipped cream and a cherry for a photo-worthy finish. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 1, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Bake Time: 35 mins Total Time: 1 hrs Servings: 12 Jump to Nutrition Facts Ingredients ½ cup (1 stick) butter 1 cup packed brown sugar 12 canned pineapple rings in juice* 2 cup all-purpose flour 2 teaspoon baking powder ½ teaspoon salt ½ teaspoon ground nutmeg ½ cup (1 stick) butter, softened ½ cup granulated sugar ½ cup packed brown sugar 2 eggs ½ cup milk 1 teaspoon vanilla Vanilla Greek yogurt or sweetened whipped cream (optional) 1 tablespoon packed brown sugar (optional) 12 maraschino cherries (optional) Directions 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. 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. 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. Serve warm topped with yogurt and maraschino cherries. Store at room temperature up to 3 days. Makes 12 servings. Andy Lyons * 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. Rate it Print Nutrition Facts (per serving) 396 Calories 17g Fat 60g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 396 % Daily Value * Total Fat 17g 22% Saturated Fat 10g 50% Cholesterol 77mg 26% Sodium 290mg 13% Total Carbohydrate 60g 22% Total Sugars 43g Protein 4g Vitamin C 4.1mg 21% Calcium 111.1mg 9% Iron 1.6mg 9% Potassium 148mg 3% Folate, total 44.4mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.