Nutty Pineapple Upside-Down Cake Recipe

Add a crunchy twist to the classic pineapple upside-down cake with pecans. This variation combines the sweet and tangy flavors of pineapple and cherries with the nutty richness of caramelized pecans, creating an irresistible dessert.

Ingredients

Topping:

• ¼ cup unsalted butter (melted)
• ½ cup packed brown sugar
• 7-8 pineapple rings
• 12-14 maraschino cherries
• ½ cup pecans

Cake Batter:

• 1 ¾ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup pineapple juice
• ¼ cup whole milk

Steps

Prepare the Topping:

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. Pour melted butter into the pan and sprinkle evenly with brown sugar.
3. Arrange pineapple rings over the sugar layer. Place cherries in the centers of the rings and arrange pecans around the edges and in gaps.

Make the Batter:

1. Whisk together flour, baking powder, and salt in a medium bowl.
2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
3. Alternate adding the dry ingredients with pineapple juice and milk, mixing until smooth.

Assemble and Bake:

1. Pour batter over the topping, smoothing it evenly.
2. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
3. Let the cake cool for 10 minutes. Run a knife around the edges and invert onto a plate.

Pro Tips:

• Use toasted pecans for an enhanced nutty flavor.
• Serve warm with whipped cream or vanilla ice cream.
• Store leftovers in an airtight container for up to 3 days.

This pineapple upside-down cake with pecans is perfect for gatherings or as a cozy dessert for any time of the year. Its balance of fruity sweetness and nutty crunch will leave everyone asking for seconds! Try it today!