Pineapple Upside-Down Cake
- 20 minutes
- 13 ingredients
- Macadamia Nuts
- Update Ingredients
Note: Steps are for original recipe. Actual cooking times may need to be adjusted for updated quantities.
- 1/4 cup unsalted butter, melted
- 1/3 cup packed brown sugar
- 1/2 cup Diamond of California Macadamia Nuts, roughly chopped
- 2 cans crushed pineapple, very well drained (16 ounces)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs room temperature
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup full-fat coconut milk
Preheat oven to 350 degrees. Wrap the outside of a 9-inch springform pan with aluminum foil to prevent any leaks during baking.
Prep the topping:
Pour the melted butter into the bottom of the prepared pan. Brush some of the butter up the sides of the pan to lightly grease them. Sprinkle the brown sugar over the melted butter in the bottom of the pan; top with the macadamia nuts, followed by the pineapple. Set aside.
Make the cake:
1. In the bowl of a stand mixer fit with a paddle attachment, cream together the butter and the sugar on medium speed for 2 minutes until light and fluffy. Add in the eggs, one at a time, mixing well after each addition. Add the vanilla and mix until combine. Scrape down the sides of the bowl as needed.
2. Sift together the flour, baking powder, baking soda and salt in a medium bowl. Add ⅓ of the flour mixture to the butter mixture, mixing until just combined. Add ½ of the coconut milk, mixing until just combined. Repeat until all of the flour and milk are added, ending with the final ⅓ of the flour mixture. Mix until just combined, scraping down the sides of the bowl as needed.
3. Spoon the cake batter on top of the prepared topping, spreading evenly. Bake for 40-50 minutes, until the top of the cake is golden and a toothpick inserted in the middle comes out clean.
4. Allow cake to cool for a few minutes after removing from the oven, then run a paring knife around the edges of the cake pan and (carefully) turn cake onto a cake plate while the cake is still very warm. Allow to cool before serving.
5. Cake will last, well wrapped, at room temperature for up to 3 days.