Indulge in this recipe for raspberry pineapple upside down cake. It is a delicious alternative to traditional pineapple upside down cake.
Pineapple upside down cake became popular in the US about 100 years ago. I remember seeing it more often when I was a child than I do now days. It has always been a popular potluck style cake because it has a beautiful presentation. It is also easy to put together as a batch of min cakes. I used a special angel food cake pan to create six mini cakes. This product is similar to what I have: Nordic Ware Angel Cakes Mini Angel Food Pan : Target
Why use raspberries instead of maraschino cherries?
Traditional pineapple upside down cake has the nostalgic little maraschino cherries tucked in each pineapple ring. Unfortunately, maraschino cherries are highly processed. The third ingredient listed on a food label for maraschino cherries is corn syrup. There are also preservatives and artificial flavors. In addition, they contain food dye, specifically red #40.
Raspberry pineapple upside down cake is a great alternative to using maraschino cherries. Since fresh raspberries do not last long, fresh or flash frozen raspberries can be used. They are placed under the pineapple for a tart addition to the sweetness.
Not only do raspberries impart natural sweetness and vibrant flavor, but they also come packed with essential nutrients. They are rich in fiber, vitamins, minerals, and antioxidants. Even more, raspberries are naturally low in fat and calories.
Raspberry Pineapple Upside down Cake Preparation, Servings, and Storage
This recipe for raspberry pineapple upside down cake is easy to prepare and takes less than one hour from start to finish. One prepared cake or six mini cakes yield twelve servings, making it perfect for a potluck or party.
This cake can be stored in an airtight container at room temperature for up to four days.
Loved Raspberry Pineapple Upside Down Cake? Why not try one of these other delicious fruity desserts:
Raspberry Pineapple Upside-down Cake
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Ingredients
- 3 tbsp Butter
- 1/2 cup Brown sugar
- 1½ cup Water
- 18 Fresh or frozen raspberries
- 1 can Pineapple slices
- 6 tbsp Butter (softened)
- 1 cup Sugar
- 2 Eggs
- 2 tsp Vanilla extract
- 1 cup Milk
- 2 cups Flour
- 1 tbsp Baking powder
Instructions
- Preheat the oven to 350℉.
- Cut butter into small squares and place on the bottom of the 11x7 baking dish or mini angelfood cake pans.
- Place the baking dish into the oven to melt the butter.
- In a small bowl, stir to combine the brown sugar with water.
- Once the butter is melted, remove the baking dish from the oven and pour the brown sugar slurry onto the butter.
- Place the raspberries randomly on top of the brown sugar.
- Place the pineapple rings on top of the entire baking dish or one ring in each mini bundt cake slot.
- In a large mixing bowl, stir the softened butter and sugar.
- Add the eggs, vanilla, and milk and stir to combine.
- Fold in the flour and baking powder just enough to mix the batter.
- Pour the batter on to the pineapple rings and carefully spread the batter with a spatula, being careful not to move any of the pineapple rings below.
- Bake the cake in the preheated oven for 30 minutes or until a toothpick inserted into the middle of the cake comes out clean.
- Remove the baking dish from the oven and allow to cool for 5 minutes.
- Place a serving platter on top of the baking dish and invert to transfer the cake to a plate.
- Allow to cool for 10 minutes before serving. This cake is excellent served warm, but can be stored in an airtight container for up to 4 days.
Nutrition
