There is an Amish community that’s about a 20 minute drive from our house. There are several little markets in the community, one of the markets stocks flowers and produce. It’s much cheaper for us to do most of our produce shopping there than at the local grocery story. This weekend they had some great deals. Strawberries were $1 per package, pineapples were two for $3, watermelons were $2.99, and heirloom tomatoes were $2.99 a lb. I stocked my fridge with lots of yummy, fresh produce. We sliced one of the the pineapples on Saturday night and we had a small amount left on Sunday morning. My husband had been begging for something sweet, so I decided to use the remnants to make a pineapple upside down cake. Most traditional pineapple upside down cakes have maraschino cherries, and I find them absolutely disgusting. I thought that I would replace maraschino cherries with strawberries, since I find them much more delicious. This Strawberry Pineapple Upside Down Cake recipe is easy to whip up and you can substitute drained canned pineapple for the fresh pineapple that I used.
I’m actually surprised that I had enough pineapple left over to make this cake. My son loves fresh pineapple. He can usually eat about a half of a pineapple without any help from us. Sadly he will not touch it if the pineapple has been heated, grilled or cooked, so this just meant more cake for his dad and I.
- Topping:
- ⅓ cup light brown sugar
- ¼ cup melted butter
- Fruit:
- 1½ cups diced pineapple (if using canned drain it)
- ½ cup strawberries halved
- Cake:
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs
- ¾ cup sugar
- ½ cup melted butter
- 1 teaspoon vanilla
- ½ cup milk
- Preheat oven to 350F
- Mix topping in a small bowl until sugar and butter are well combined
- Pour into a lightly greased 9 inch round cake pan
- Arrange pineapple and strawberries in the bottom of the pan.
- Combine all dry ingredients from the cake ingredient list
- Add in eggs, butter, vanilla and milk
- Mix well
- Pour cake batter over the fruit
- Bake 40-45 minutes or until toothpick comes out clean.
- Allow juices to soak into the cake before serving
What I really like about this simple Strawberry Pineapple Upside Down Cake recipe is it’s size. It isn’t so big that you can’t make it for a family dinner.
Let me know if you get a chance to try this Strawberry Pineapple Upside Down Cake recipe or leave a comment and tell me what you’ve been cooking.
7 Comments
This sounds so easy,good but what do you mean by combine all the dry ingredients #5 from the cake mix
The ingredients are listed separately for the cake and topping. I just meant combine all the dry ingredients from the cake list of ingredients.
I just made this cake but I used almond extract instead of vanilla extract. Lets see how it goes!
I use almond extract and vanilla interchangeably in most recipes. I hope it turned out well.
I just baked this cake and used Almond milk. Looks great though, hope it tastes okay. Will return with pics and taste results.
Turned out excellent with almond milk!!!!!!! Pretty too! Sorry I cant upload the picture.
I’m so glad you enjoyed it. I cook from almond milk from time to time too.