Pineapple Pumpkin Upside Down Cake
This Pineapple Pumpkin Upside Down Cake gives us the gooey, buttery, caramelized brown sugar topping that we know and love from classic upside down cake, but with a fall spin... pumpkin! You'll love the marriage of summery tropical vibes and autumn feels in this Pineapple Pumpkin Upside Down Cake recipe.
Servings 8
Ingredients
For topping:
- 1/4 cup butter melted
- 1/4 cup packed brown sugar
- 7 slices canned or fresh pineapple (the majority of a 20oz. can) drained, patted dry
- 7 maraschino cherries drained, patted dry
For cake:
- 1/4 cup butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 3/4 cup canned pumpkin puree not pumpkin pie mix
- 1 1/4 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
- 1/2 cup buttermilk
Instructions
For topping:
- In a small bowl, whisk together melted butter and brown sugar.
- Spread mixture into the bottom of a 9-inch pie plate or 9-inch cake pan.
- Arrange pineapple slices evenly in pie plate over butter-brown sugar mixture, with maraschino cherries arranged in the center of each pineapple slice.
For cake:
- In a large mixing bowl, beat butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat in pumpkin.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and pumpkin pie spice.
- Add flour mixture to the mixing bowl alternately with buttermilk, beating to combine after each addition.
- Spread cake batter carefully over pineapple slices.
- Bake at 350 degrees for about 30 minutes, or until a toothpick inserted near the center comes out clean.
- Using a knife, loosen the sides of the cake from the pie plate so they don't stick as it cools.
- Cool for 15 minutes before inverting onto a serving plate. Cut and serve.
- Best served warm! Store leftovers in the fridge, covered or wrapped.