Pineapple Upside Down Coffee Cake
Pineapple Upside Down Coffee Cake is the ultimate breakfast treat! Moist, dense, and packed with delicious pineapple flavor, this coffee cake takes breakfast to the next level. Easy to make and guaranteed to impress...if you love pineapple, you'll love this breakfast version of a classic!
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Servings: 12
Calories: 180kcal
Ingredients
- 1/4 c. butter
- 3/4 c. brown sugar
- 1 can pineapple rings reserve extra pineapple rings & juice
- 7 maraschino cherries
- 1/2 c. granulated sugar
- 1/4 c. brown sugar
- 1/4 c. butter softened
- 1/2 c. sour cream
- 1/4 c. milk
- 1 egg
- 2 Tbsp. pineapple juice from can
- 1 tsp. vanilla
- 2 c. all purpose flour
- 2 1/2 tsp. baking powder
Instructions
- Preheat oven to 350°.
- In a small saucepan, melt 1/4 c. butter over medium heat.
- Stir in 3/4 c. brown sugar.
- Pour mixture into 9 inch round pan.
- Place pineapple rings on top of brown sugar and place a maraschino cherry in the center of each ring.
- In a medium mixing bowl, cream 1/4 c. butter, 1/2 c. granulated sugar, and 1/4 c. brown sugar.
- Add sour cream, milk, egg, pineapple juice, and vanilla. Mix until blended.
- Use a food processor to grind reserved pineapple rings (or chop finely) and stir into batter.
- Stir in flour and baking powder just until moistened.
- Pour batter over pineapple rings in pan; spread evenly.
- Bake at 350° 50-55 minutes or until top is golden brown and edges begin separating from pan.
- Use a knife to loosen edges; cool 10 minutes on a wire rack.
- Place a serving plate on top of pan and invert cake onto the plate.
Nutrition
Serving: 1g | Calories: 180kcal | Carbohydrates: 23g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 41mg | Sodium: 77mg | Sugar: 22g