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Pineapple Upside-Down Cake with Brown Sugar and Pecans

2022-02-15 - Written by: Emily J. Miller

Pineapple Upside-Down Cake Brown Sugar Pecans

Pineapple Upside-Down Cake with Brown Sugar and Pecans

A twist on the classic pineapple upside-down cake, this recipe features caramelized brown sugar, crunchy pecans, and a hint of spice.

Pineapple Upside-Down Cake with Brown Sugar and Pecans

Servings: 8-10 people

Ingredients:

  • 1 cup (200g) unsalted butter, softened
  • 3/4 cup (180g) white granulated sugar
  • 1/2 cup (120g) packed light brown sugar
  • 2 large eggs
  • 2 cups (250g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (160g) pineapple juice
  • 1 cup (240ml) heavy cream
  • 1 tsp vanilla extract
  • 1 cup (120g) chopped pecans
  • 1 cup (160g) pineapple rings

Instructions:

Preheat and Prepare

Preheat the oven to 350°F (175°C). Grease a 10-inch (25cm) tube pan or bundt pan.

Brown Sugar Crust

Melt 2 tbsp of butter in a small saucepan over medium heat. Add brown sugar, stirring until dissolved. Bring to a boil, then reduce heat and simmer for 5 minutes. Stir in chopped pecans.

Cake Batter

In a large mixing bowl, cream together the remaining butter and white granulated sugar until light and fluffy. Beat in eggs one at a time. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients, alternating with pineapple juice and heavy cream, beginning and ending with dry ingredients.

Assemble

Pour the batter into the prepared pan, reserving 1/4 cup for topping. Arrange pineapple rings on top of the cake batter.

Top Crust and Bake

Pour reserved batter over the pineapple rings. Spread brown sugar crust mixture evenly over the top of the cake.

Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.

Notes:

  • Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
  • Serve warm, topped with caramel sauce and whipped cream if desired.