Pineapple Upside Down Cake Recipe
Candied pecans, caramel, cream cheese chantilly
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Ingredients
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Cake Ingredients
Topping Ingredients
Cream Cheese Chantilly
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- 2
Make the Topping
In a saucepan over medium heat, melt 1/4 cup of butter with 1/2 cup of brown sugar, stirring until the sugar is dissolved. Pour this mixture into the bottom of the prepared cake pan. Arrange the pineapple rings over the sugar mixture and sprinkle with candied pecans.
- 3
Prepare the Cake Batter
In a mixing bowl, cream together 1/2 cup of butter and 1.5 cups of granulated sugar until light and fluffy. Add the eggs, pineapple juice, and vanilla extract, mixing until well combined. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 4
Combine and Bake
Pour the cake batter over the pineapple and pecan mixture in the pan. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Chantilly Preparation
- 5
Make the Cream Cheese Chantilly
In a bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Final Assembly
- 6
Serve the Cake
Once the cake is done baking, let it cool for 10 minutes before inverting it onto a serving plate. Serve warm with a generous dollop of cream cheese chantilly on top.