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. It has always been a popular potluck style cake because it has a beautiful presentation and is as easy to put together as a batch of muffins.
Traditional pineapple upside down cake has cute little maraschino cherries tucked in each pineapple ring. Maraschino cherries are highly processed and contain food dye as well as corn syrup.
Raspberry pineapple upside down cake is a great alternative to using maraschino cherries. Fresh or flash frozen raspberries are placed under the pineapple for a tart addition. The cake is soft and covered with a sweet brown sugar glaze. The pineapple and raspberry go together nicely as a fruity topping.
Print Recipe
Raspberry Pineapple Upside-down Cake
Equipment
- Large mixing bowl
- 11x7 glass baking dish or 6 mini angel food pan
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
- 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.
- 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 pineapple rings on top of the entire baking dish.
- In a large mixing bowl, stir softened butter and sugar.
- Add eggs, vanilla, and milk and stir to combine.
- Fold in 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.
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