Jamaican Pineapple Upside Down Cake
Experience the irresistible flavors of the Caribbean with this Jamaican Pineapple Upside Down Cake recipe! This mouthwatering fruity dessert features a moist and spiced cake base adorned with a crown of caramelized pineapple chunks and toasted pecans. A dreamy fusion of tropical goodness in every bite.
Servings: 8 servings
Calories: 223kcal
Ingredients
CAKE:
- 1 ½ cups organic all-purpose flour
- ¾ cup light brown sugar, organic (You can also use dark brown as well)
- 2 tsps baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- Pinch of ground nutmeg
- 1 large organic egg, at room temp.
- ½ cup Almond milk (You can also use your fave plant-based milk)
- ¼ cup pineapple juice
- ¼ cup vegetable oil
- 1 lime, freshly zest
- 1 teaspoon vanilla extract
TOPPING:
- ¼ cup unsalted butter
- ½ cup light brown sugar, organic
- 1-2 cups pineapple chunks (You can also use 8-10 pineapple slices, if desired)
- ½ cup pecans, halved or chopped (See Notes)
Instructions
TO MAKE THE TOPPING:
- In a medium 10-inch skillet over medium-high heat, add the butter and let it melt. Reduce heat to low and add the brown sugar, whisking until sugar dissolves and the mixture becomes brown in color.
- Preheat the oven to 350 degrees Fahrenheit and lightly grease (w/ olive oil or spray) a 9-inch round cake pan. At the bottom of the pan, arrange the pineapple chunks or slices until fully covered followed by the pecans, tucking them in between the pineapples as well.
TO MAKE THE CAKE:
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and sea salt until combined. Set aside.
- In a bowl, add the oil and sugar, beating them together using a hand-mixer (on high-speed), until wet and combined, about 1-2 minutes. Reduce the speed and add in the egg, vanilla, milk, and the lime zest followed by the dry ingredients, mixing everything together until well combined and smooth, about 1-2 minutes. NOTE: DO NOT over-mix!
ASSEMBLE + BAKE:
- Pour the cooled melted butter-sugar mixture atop the arrange pineapple + pecans in the pan, evenly covering everything.
- Pour the cake batter into prepared pan atop the topping mixture, spreading everything around for a perfect evenness.
- Bake for 30-35 minutes, or until the center of the cake comes out clean when tested with a toothpick or butter knife.
REMOVE + COOL:
- Once done, remove the cake from the oven and let cool for about 10-15 minutes before carefully lifting it from the pan and unto a serving platter or plate.
- Slice and enjoy it warm with your favorite scoop of ice cream or by itself.
- Bon Appetit!
Notes
- STORAGE: Keep cake leftovers stored for up to 4 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
- FLOUR: You can also use cake flour in place of all-purpose flour for a fluffier texture.
- NUT-FREE OPTION: Instead of pecans, you can always use Maraschino cherries as done traditionally as well.
Nutrition
Calories: 223kcal | Carbohydrates: 24g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 15mg | Sodium: 308mg | Potassium: 75mg | Fiber: 1g | Sugar: 5g | Vitamin A: 193IU | Vitamin C: 4mg | Calcium: 90mg | Iron: 1mg