I’ve been wanting to try making a pineapple upside-down cake for a few months now… but just didn’t have the time. The, Jessie’s (aka CakeSpy) new book, The Secret Lives of Baked Goods, came out and it had a recipe for the cake in it. I *knew* that meant it was time to make it!
But… you know me, I really just can’t leave a good recipe alone. hehe I had to put a JavaCucpake spin on Jessie’s recipe and make a few changes! Instead of cherries, I used fresh raspberries and also added some vanilla and spices to the cake batter… and so was born my Spiced Pineapple Raspberry Upside-Down Cake!
Today is also the first day of my husbands pre-deployment leave. What that means basically is that he gets some time off before his unit deploys to war. This time off is a blessing… and a curse. I am so very grateful to be able to spend a big block of time with my husband and family. We get to travel, sleep in, spend quality time together. But – that also means that shortly after this vacation – he’s going to leave me, our kids, our life and join a war to do his job – defend our country.
But, one this is certain. I will always have my family and my friends… my baking, my passion for bringing others joy with my blog… and you. My fabulous readers and my friends. I know these coming weeks will be great… the coming months difficult… but I also know that I’ll have you to help me through it. Thank you.
Spiced Pineapple Raspberry Upside-Down Cake
- 5 Tbsp unsalted butter, melted
- 2/3 cup light brown sugar, packed
- 9 slices canned pineapple rings, drained of juice
- 21 fresh raspberries
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 cup unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 cup light brown sugar, packed
- 2 eggs
- 1 tsp vanilla
- 3/4 cup + Tbsp heavy cream
- fresh raspberries, for garnish (optional)
- Preheat oven to 350 F degrees. Gently spray 9x9in pan with cooking spray.
- Melt butter for topping and pour into the prepared 9x9in pan.
- Crumble the brown sugar in your hand and sprinkle it over the butter. Use a fork to break up any clumps and incorporate the butter and sugar together. Using the back of a spatula, gently press the butter and sugar evenly over the bottom of the pan until it’s completely covered.
- Arrange the pineapple over the butter and sugar. You should be able to lay them out 3×3 – like a TicTacToe board.
- Place a fresh raspberry, hole side down, in the center of each pineapple. Also, place a fresh raspberry, hole side down, in the spaces between the pineapples. (Note: I did not put a berry in the 4 corners due to space, but you can if you have room.) Set the pan aside.
- In a medium bowl, sift together the flour, baking powder, salt, cinnamon and nutmeg. Set aside.
- In the bowl of your stand mixer, cream together the butter and sugar for the cake for at least 3-5 minutes. Scrape down the sides of the bowl several times during this process.
- Add the eggs one at a time and mix well after each addition until completely incorporated.
- Mix in the vanilla.
- Alternating, add the flour and heavy cream beginning and ending with the flour. Mix just until combined. Scrape the sides of the bowl after each addition of flour.
- Gently scoop the batter into the pan. Using an offset spatula, slowly spread the batter over the fruit being careful not to move any of the fruit from their place. Spread the top of the batter smooth and flat.
- Bake for 35-40 minutes or until a toothpick inserted into the middle comes out clean.
- Immediately after removing the cake from the oven, place your serving platter upside down over the pan. In one motion, flip the plate and pan over. Leave the pan in place for several minutes so that the juices of the fruit and brown sugar/butter drip into the cake.
- Gently lift the pan off the cake.
- Garnish with fresh raspberries.
- Jessie’s book says to “store the cake loosely covered at room temperature for up to 2 days.”