Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 425kcal 21%
Fat 20g 30%
Saturated Fat 14g 70%
Carbohydrates 60g 20%
Fiber 1g 4%
Sugar 40g 80%
Protein 4g 8%
Cholesterol 65mg 21%
Sodium 250mg 10%

Percent Daily Values are based on a 2,000 calorie diet.

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How to Make Retro Pineapple Upside Down Cake

Name: How to Make Retro Pineapple Upside Down Cake
Cook time: 59 min
Total time: 59 min
Yield: 8
Ingredients: One 20-ounce (567g) can of pineapple sliced rings packed in 100% pineapple juice, plus 3/4 cup (180ml) juice reserved; 1/4 cup (60ml) unrefined virgin coconut oil; 8 tablespoons (113g) unsalted butter, divided; 4 2/3 ounces (133g) granulated sugar (about 2/3 cup); 2 tablespoons (30ml) spiced rum, such as Captain Morgan brand (optional, see notes); 1 1/2 teaspoons vanilla bean paste or 1 1/2 teaspoons vanilla extract; 2 large eggs, at room temperature; 5 ounces (141g) dark brown sugar (about 2/3 cup packed); 7 maraschino cherries, stems removed and patted dry; 6 3/4 ounces (191g) all-purpose flour (about 1 1/2 cups); 2 teaspoons baking powder; 1/2 teaspoon kosher salt; for table salt use half as much by volume; 1/2 cup (120ml) buttermilk

Cook 59m

Total 59m

This retro pineapple upside down cake is a moist and flavorful dessert that is sure to delight your taste buds. Made with juicy pineapple rings, maraschino cherries, and a hint of spiced rum, this classic cake is perfect for any occasion.

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How to Make Retro Pineapple Upside Down Cake

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