Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Brown Butter Pineapple Upside-Down Cake

Brown Butter Pineapple Upside-Down Cake

  • Author: Quin Liburd
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 6-8 1x
  • Category: Dessert
  • Cuisine: American

Description

An elevated take on a classic, this brown butter pineapple upside-down cake is super moist, flavorful, and bursting with brown butter nuttiness!


Ingredients

Scale
  • Topping:
  • 1 (20oz) can of pineapple slices
  • 1/2 cup (1 stick) browned butter
  • 1/4 cup maraschino cherries, about 7
  • 1/3 cup chopped pecans
  • 3/4 cup firmly packed light brown sugar
  • For the cake:
  • 1/2 cup (1 stick) browned butter, melted/cooled
  • 1/2 cup white granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp kosher salt
  • 1/4 tsp ground cinnamon
  • 3/4 cup whole milk
  • 1/4 cup sour cream
  • *Optional: vanilla ice cream

Instructions

  1. Preheat oven to 350°F. Spray a 10-inch cake pan with cooking spray.
  2. For topping: arrange pineapple slices, maraschino cherries, and pecans to bottom of cake pan. Spread evenly.
  3. Topping instructions cont’d- In a small sauce pan, melt butter over low heat and brown butter. Stir in brown sugar, cooking until sugar is dissolved. Be sure to whisk mixture continuously. Cook for about 1-2 minutes. Pour mixture over pineapple/cherries/pecans in cake pan.
  4. For the cake: In a large bowl, whisk browned butter and sugar until light and fluffy, about 3-5 minutes. Be sure to scrape sides of bowl. Add eggs, one at a time, whisking well after each addition. Add in vanilla.
  5. In another bowl, whisk the flour, baking powder, salt, and cinnamon. Gradually add flour mixture to butter mixture alternately with the milk- beginning and ending with the flour mixture. Whisk until just combined, careful not to over mix batter. Then fold in sour cream with a spatula.
  6. Spread cake batter evenly over pineapple mixture in cake pan.
  7. Bake for about 45-50 minutes or until toothpick inserted comes out clean. Let cake cool in pan before inverting cake onto a plate.
  8. Once inverted, cut into slices, top with ice cream; if desired, and enjoy!

Notes

Feel free to either omit pecans entirely or substitute with your favorite kind of nuts.