Pineapple Upside Down Coffee Cake

Pineapple upside down espresso Cake is the final breakfast deal with! wet, dense, and full of delicious pineapple flavor, this coffee cake takes breakfast to the next stage. easy to make and guaranteed to electrify…if you love pineapple, you’ll love this breakfast model of a conventional!

You guys. I’m the sort of sucker for coffee cake. I suggest….cake that’s proper to consume for breakfast? signal. Me. Up. And with Easter just around the corner, I’m quite positive we’re ALL thinking coffee cake! due to the fact an Easter brunch with out it just isn’t the equal. You’ve come to the right vicinity. because this Pineapple upside down coffee cake turned into made for Easter brunch! not simplest it is scrumptious and fresh and best for spring…however it critically couldn’t be any prettier.

Between the pineapple earrings and the maraschino cherries and that gooey brown sugar glaze? This cake is simply begging to have place to your Easter table.


  • 1/4 c. butter
  • 3/4 c. brown sugar
  • 1 can pineapple rings (reserve extra)
  • 7 maraschino cherries
  • 1/4 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


  1. Preheat oven to 350°.
  2. In a small saucepan, melt 1/4 c. butter over medium warmth.
  3. Stir in three/four c. brown sugar.
  4. Pour aggregate into 9 inch spherical pan.
  5. vicinity pineapple earrings on pinnacle of brown sugar and location a maraschino cherry within the middle of each ring.
  6. In a medium blending bowl, cream 1/4 c. butter, half c. granulated sugar, and 1/4 c. brown sugar.
  7. add sour cream, milk, egg, pineapple juice, and vanilla. blend till mixed.
  8. Use a food processor to grind reserved pineapple earrings (or chop finely) and stir into batter.
  9. Stir in flour and baking powder simply till moistened.
  10. Pour batter over pineapple rings in pan; unfold frivolously.
  11. Bake at 350° 50-55 mins or till top is golden brown and edges begin setting apart from pan.
  12. Use a knife to loosen edges; cool 10 mins on a wire rack.
  13. place a serving plate on pinnacle of pan and invert cake onto the plate.