Create a festive delight with Pineapple Upside Down Cake with Praline Pecan Sauce.
This easy-to-follow recipe combines the tropical sweetness of pineapple with the rich nuttiness of praline pecans, creating a delightful, elegant, and simple treat.
Ideal for festive gatherings, this cake promises to be a memorable addition to your holiday celebrations, leaving your guests impressed with its unique flavor and charming presentation.
Pineapple Upside Down Cake
Holiday food traditions hold a special place in our hearts.
Nearly every family has those cherished recipes and dishes, the ones eagerly anticipated and always a hit.
They span from extravagant to rich and indulgent.
Yet, some are straightforward yet equally delicious.
Our Pineapple Upside Down Cake with Praline Pecan Sauce is one of our favorites.
It falls between fancy and straightforward, and the taste conjures many great family memories.
But the real draw of this recipe is how easy it is to make.
Here’s What You Need:
Bob’s Red Mill Organic All-Purpose Flour. There’s an old saying, “good stuff in, good stuff out.” And when it comes to Bob’s Red Mill Organic All-Purpose Flour, that is precisely what you get.
Baking Soda. Salt. Baking soda helps cakes rise during the baking process. Salt enhances the taste—adds complexity, and balances out the sweetness of the sugar components.
Unsalted Butter. Light Brown Sugar. Granulated Sugar. Adding unsalted gives baked goods, and especially cakes, a creamy flavor. Light brown sugar adds sweetness.
Pineapples. Maraschino Cherries. Pineapple Juice. You can’t have a pineapple upside down without pineapples and Maraschino cherries. Adding pineapple juice to the cake batter gives the cake a subtle pineapple flavor.
Fresh Eggs. There’s nothing like adding fresh eggs to a cake recipe. However, the quality of the butter, sugar, and salt ensures the taste of baked goods.
Pure Vanilla Extract. Like butter, pure vanilla extract balances out and adds considerable flavor to cake recipes; a rule of thumb, a little goes a long way.
Ingredients for Pineapple Upside Down Cake
Serving size: 10-12
- 1 cup of Bob’s Red Mill Organic All-Purpose Flour
- 1 tsp baking powder
- ¼ tsp salt
- ⅓ cup of melted unsalted butter + 1 tbsp
- ⅔ cup of light brown sugar (packed)
- 1 can of sliced pineapple
- ½ cup of praline pecans, chopped
- 3 eggs, with the yolks separated from the yolks * you will use both; don’t discard the egg whites
- 1 cup of granulated sugar
- 1 tbsp + 1 tsp pure vanilla extract
- ⅔ cup of pineapple juice
- maraschino cherries
Directions for Pineapple Upside Down Cake:
Preheat oven to 375. In a 9×9 baking pan, add ⅓ cup of melted unsalted butter and ⅔ cup of light brown sugar. Mix and spread evenly.
Cut the pineapple slices in half and place them on top of the mixture; add the cherries.
Chop the praline pecans into small pieces and scatter them evenly over the pineapple and cherries.
Combine 1 cup of Bob’s Red Mill Organic all-purpose flour, 1 tsp baking powder, and ¼ tsp salt in a mixing bowl, then mix well. Set aside.
Add the 3 eggs whites and 1 cup of sugar and mix until frothy in the bowl of a stand mixer.
Next, add the yolks and continue to mix for another minute.
Add 1 tbsp melted butter, vanilla extract, and pineapple juice to the stand mixer bowl until well combined.
A little at a time, add the flour mixture to the stand mixer bowl until it is fully incorporated into the mix. Be careful not to over-mix.
Pour the cake batter over the pineapples, light brown sugar, and cherries.
Place on the center rack of the oven, and bake until the cake is set, in about 20-25 minutes or until a toothpick comes out clean.
Remove the cake and allow it to cool for five minutes.
Turn out onto a cake stand.
Serve with whipped cream or ice cream.
This pairs well with bourbon, burgundy chardonnay, malbec, or a semi-dry Fall Harvest Riesling.
If you would like to add a little razzle-dazzle to this cake recipe, add a little praline pecan sauce to the top of the cake.
We’re sharing the recipe below.
Ingredients for Praline Pecan Sauce
- 1 cup of light brown sugar
- 1/2 cup of heavy cream
- 2 tbsp unsalted butter
- 1 tbsp pure vanilla extract or pure maple syrup
- 1/3 cup of praline pecans chopped
Directions for Praline Pecan Sauce
- Place a saucepan over medium-high heat.
- Add the light brown sugar, heavy whipping cream, unsalted butter, pure vanilla extract, and chopped praline pecans.
- Stir to combine.
- When the mixture begins to bubble, remove from heat and continue to stir.
- Place a tight-fitting lid over the pot and allow the mixture to cool.
- Use when the praline pecan sauce is still warm.
How do I store a pineapple upside-down cake?
A pineapple upside-down cake is best stored; after baking, allow the cake to cool thoroughly, then store it in the refrigerator.
How long will a pineapple upside-down cake keep?
At room temperature, store a pineapple upside-down cake in a covered cake stand; it will last up to 3 days.
It will last 3 to 4 days in the fridge; however, the cake will taste better stored in the refrigerator versus at room temperature.
Can I freeze a pineapple upside-down cake?
Absolutely. Allow the baked cake to cool completely, then wrap it in plastic wrap.
Next, wrap the cake in aluminum foil. Store in an air-tight container. The cake will last up to three months.
To thaw, unwrap, and allow the cake to come to room temperature.
Our easy Pineapple Upside Down Cake is a traditional recipe for holiday entertaining.
It’s an easy, elegant holiday dessert that blends tropical pineapple with rich praline pecans for a memorable treat.
Grab all the necessary ingredients, and add this holiday dessert to your menu!
Pineapple Upside Down Cake
Ingredients
- 1 cup of Bob's Red Mill Organic All-Purpose Flour
- 1 tsp baking powder
- ¼ tsp salt
- ⅓ cup of melted unsalted butter + 1 tbsp
- ⅔ cup of light brown sugar packed
- 1 can of sliced pineapple
- ½ cup of praline pecans chopped
- 3 eggs with the yolks separated from the yolks * you will use both; don't discard the egg whites
- 1 cup of granulated sugar
- 1 tbsp + 1 tsp pure vanilla extract
- ⅔ cup of pineapple juice
- maraschino cherries
Instructions
- Preheat oven to 375. In a 9x9 baking pan, add ⅓ cup of melted unsalted butter and ⅔ cup of light brown sugar. Mix and spread evenly.
- Cut the pineapple slices in half and place them on top of the mixture; add the cherries.
- Chop the praline pecans into small pieces and scatter them evenly over the pineapple and cherries.
- Combine 1 cup of Bob's Red Mill Organic all-purpose flour, 1 tsp baking powder, and ¼ tsp salt in a mixing bowl, then mix well. Set aside.
- Add the 3 eggs whites and 1 cup of sugar and mix until frothy in the bowl of a stand mixer.
- Next, add the yolks and continue to mix for another minute.
- Add 1 tbsp melted butter, vanilla extract, and pineapple juice to the stand mixer bowl until well combined.
- A little at a time, add the flour mixture to the stand mixer bowl until it is fully incorporated into the mix. Be careful not to over-mix.
- Pour the cake batter over the pineapples, light brown sugar, and cherries.
- Place on the center rack of the oven, and bake until the cake is set, in about 20-25 minutes or until a toothpick comes out clean.
- Remove the cake and allow it to cool for five minutes.
- Turn out onto a cake stand.
- Serve with whipped cream or ice cream.
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