This well-known classic recipe became popular in the 1930s after the invention of maraschino cherries and a machine that could cut pineapples into rings. However, upside down cakes have been around for centuries and were traditionally cooked in a skillet over a fire. Fast forward to this day and age, and let your Suvie do the cooking for you!

Pineapple Upside Down Cake

  • Servings: 8
  • Difficulty: 3 hours and 45 minutes
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Ingredients

Topping

  • 2 tbsp unsalted butter, melted
  • ½ cup packed light brown sugar
  • 6 pineapple rings from 1 (20 oz) can
  • 8 maraschino cherries

Cake Batter

  • ½ cup unsalted butter, softened
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • ½ cup greek yogurt, any fat percentage
  • ¼ cup milk, any fat percentage works
  • ¼ cup pineapple juice from canned rings
  • 4 pineapple rings leftover from original (20 oz) can, chopped
  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt

Directions

1) Grease a Suvie pan. To prepare topping, pour melted butter in bottom of pan, srinkle with brown sugar, and lay pineapple slices on bottom of pan. Place a cherry in the middle of each ring.  

2) For cake batter, in the bowl of a stand mixer, beat together butter and brown sugar on medium speed until light and fluffy, about 2 minutes.

Scrape down sides of bowl, add in vanilla and eggs, and beat on medium speed until incorporated, about 30 seconds. Add yogurt, milk, and pineapple juice and beat on slow speed until combined, about 30 seconds.

Scrape down sides of bowl again and gently fold in pineapple chunks.

Alternatively, items can be beaten with a hand mixer in a large bowl at the same speed.

3) In a medium bowl, whisk together flour, baking powder, and salt.  Add dry ingredients to the wet and stir until combined. Pour batter on top of pineapple slices in Suvie pan and load into upper right zone of Suvie. 

4) Fill reservoir, enter cook settings and cook now or schedule. 

My Cook > Slow Cook Settings

High, 2 hours

Starch: 0 minutes

5) After the cook, let cake sit 5 minutes in the Suvie pan, and then flip onto serving dish or cutting board. Cut into 8 pieces and serve.

Alternative Cooking Instructions:

  • Preheat oven to 350°F.
  • Grease a bread pan and pour melted butter in bottom of pan. Sprinkle with brown sugar and lay pineapple slices on bottom of pan. Place a cherry in the middle of each ring.  
  • For cake batter, beat together butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl, add in vanilla and eggs, and beat on medium speed until incorporated, about 30 seconds. Add yogurt, milk, and pineapple juice and beat on slow speed until combined, about 30 seconds. Scrape down sides of bowl again and gently fold in pineapple chunks.
  • Whisk together flour, baking powder, and salt.  Add dry ingredients to the wet and stir until combined. Pour batter on top of pineapple slices in pan and bake in preheated oven 30-40 minutes, until golden brown. 
  • After the cook, let cake sit 5 minutes in the pan, and then flip onto serving dish or cutting board. Cut into 8 pieces.

Nutrition

Nutritional Information per serving (8 servings per recipe): Calories 406, Total Fat 16g, Total Carbohydrates 60g, Total Sodium 194mg, Total Protein 6g

CategoriesAmerican Dessert
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