Pineapple Upside-Down Cake with Pineapple Buttercream Frosting. An old-fashioned favorite dessert recipe.
Pineapple Upside-Down Cake with Pineapple Buttercream Frosting has Wednesday written all over it.
Wednesday is where we haven’t quite decided if we’re half way into the week or half way out. We’re kind of stuck in the middle undecided. Kind of like this Pineapple Upside-Down Cake…it hasn’t decided if it’s upside or downside…but most people think it’s upside-down. I’ll go with that.
I was watching the daytime cooking show, “The Chew” and Eva Longoria was a guest. Eva is one of the beguiling women on Desperate Housewives! She’s actually quite a good cook and The Chew was featuring her Pineapple Upside-Down Cake. Watching the show inspired me to try out this childhood favorite recipe of mine. And guess what? I happened to have a can of pineapple slices and maraschino cherries in my cupboard to make this beauty. I veganzied this recipe and added pineapple buttercream frosting (cuz you can’t get enough pineapple) and pecans.
I don’t know how long it’s been since I’ve had Pineapple Upside-Down Cake. I know it hasn’t been since I’ve been married, so we’re looking at 26+ years that have gone by. When I was oogling over Eva’s cake, I was reminsicing on my childhood when my mom used to make it. I’d come home from school smelling this wonderful cake mixed with fruit. It’s funny how we remember things like that, just from a smell or a picture.
This cake is…oh…so good. I’ve rambled on long enough about my love for pineapple on this here blog. Like when I taught you how to choose and cut the perfect pineapple, or the Sparkling Holiday Punch I made…you get the picture. I don’t know what it is, but I love the sweet bits of pineapple.
If you love pineapple, you’ll love this Pineapple Upside-Down Cake. It’s a throwback to the 1920’s when canned pineapple was all the rage. It’s a moist yellow cake topped with pineapple rings, maraschino cherries, and a caramelized sauce.
If you make this recipe, let me know by leaving a comment and rating the recipe. Better yet, take a picture of your creation and tag it #bakerettedotcom on Instagram! I’d love to see what you’ve come up with!
- 2/3 cup vegan softened butter, divided
- 1/2 cup brown sugar, packed
- 7 pineapple slices, drained and juice reserved
- 7 maraschino cherries (optional)
- 1 1/2 cups cake flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup soy or almond unsweetened milk
- 1 teaspoon vanilla
- 1 chia egg (1 tablespoon ground chia seed + 3 tablespoons water)
- 1/2 cup vegan butter, softened
- 1 tablespoon reserved pineapple juice
- 1 2/3 cup powdered sugar
- Pecans, crushed
- Preheat oven to 350 degrees F.
- Over medium-low heat, melt together 1/3 cup butter and brown sugar in a flame-proof 9-inch cake pan on the stove top for approximately 2-4 minutes or until the sauce begins to caramelize. Remove from heat.
- Arrange the pineapple slices over the caramel sauce. Add cherries in the center of each pineapple slice. Set aside.
- In a small bowl, mix together ground chia seed and water. Let set until it is the consistency of an egg.
- In a large mixing bowl, mix together cake flour, sugar, baking powder, and salt. With an electric mixer, on medium speed beat in the remaining 1/3 cup butter, milk, vanilla, and chia egg. Beat for 2 minutes. Pour the batter over the pineapples in the pan.
- Bake for approximately 40-50 minutes. Remove from the oven and carefully til the cake in all directions to release the cake from the sides of the pan. Let cool in pan for 3 minutes. Invert the pan onto a serving plate and let stand for 2-3 minutes without removing the pan. Carefully lift the pan off the cake. Scrape out any remaining fruit in the pan and put on the cake. Cool completely.
- Mix together the butter, pineapple juice, and powdered sugar. If frosting is too thick, add more juice for desired consistency.
- Frost the sides of the cake and press crushed pecans into sides of the cake.