Today, I wanted to share with you an unconventional pineapple upside down cake recipe I’ve recently tried. It’s not a traditional pineapple upside down cake. I call it the Double Topped Pineapple Cake, and as it turns out my husband really enjoyed it.
To top it off, it’s actually a bit healthier than the original, but don’t mistake this to mean that it lacks in flavor. On the contrary–it’s quite flavorful, moist, and delicious.
Before you start, you’ll need a pineapple upside down cake pan which you can get at our store at the Cake Pan Store.
Now, on to the recipe which I’ve broken down into 4 steps:
Step 1 – Prepare the Cake
- Use 2 cups of all-purpose flour
- Use 1 cup of packed dark brown sugar.
- 1 teaspoon of baking soda
- 1 can crushed pineapple including the juice
- 1 teaspoon vanilla
- 1 large egg and 2 large egg whites
- 1 teaspoon salt
Place all of the ingredients in a large bowl and blend and mix them 2 minutes at low speed. Once you’re finished with the blending and mixing, pour the mixture into the Pineapple Upside Down cake pan. Bake at 350 degrees Fahrenheit for 45 minutes.
Step 2 – Prepare the Topping
- 1/2 cup packed dark brown sugar
- 1/2 cup flaked sweetened coconut
- 1/2 cup walnuts or pecans, chopped
Step 3 – Prepare the Sauce
- 1/4 cup butter, melted
- 1/4 cup 1% milk (we’re trying to keep it sort of healthy)
- 1/4 cup packed dark brown sugar
- 1 teaspoon pure vanilla extract
Step 4 – Putting it all together
First, start by removing the cake from the oven. Next, poke small holes all over the cake with a toothpick. Now spread the topping you made in Step 2 over your cake.
Next, you’re going to pour the sauce you made in Step 3 on top. Place the cake on a foil-lined cookie sheet pan and then put it back in the oven for about 20 minutes. Why the cookie sheet? To catch the drippings, of course.
That’s it. This delicious cake is best served warm. We hope you enjoy your Double Topped Pineapple Cake.
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