Apple Pineapple Upside Down Cake

This Apple Pineapple Upside Down Cake is a quick and easy cake recipe with lots of crisp apples and sweet pineapple.

Step-By-Step Apple Pineapple Upside Down Cake

This Apple Pineapple Upside Down Cake is a twist on the original recipe. It pairs the sweetness of pineapple with the crispness of apples tucked a rich cake base.

I’m always on the lookout for a great potluck dessert. I love Upside Down Pineapple Cake not only because it’s so easy to make but because it also looks so pretty on presentation.

So this last summer, I thought I’d go a little “midwestern tropical” by adding apples to this recipe. I’d still follow in part the main steps but include some fanned apples for a show-stopping cake.

This delightfully beautiful cake starts with simple ingredients from the pantry.

After preheating the oven to 375 degrees F, place butter in your baking dish and melt it in the hot oven.

Once the butter has melted, sprinkle some brown sugar over the butter and put it back into the oven to heat, about five minutes.

Baking it makes the brown sugar come out rich and sweet and creates a layer of sugary goodness to lay the apples on.

To prepare the apples, core and slice about two Fuji apples. I like leaving the skin on because I like the added crunch, but you can peel it if you want to.

Fan the apple slices over the buttered brown sugar. And, in the open spaces, place a marchino cherry.

Rather than using pineapple slices, like the original recipe requires, I use crushed pineapple. Drain it well and squeezed out the excess juice.

Then distribute the pineapple evenly over the apples.

When you start the batter, collect the pineapple juice and top with water if necessary to make one full cup.

Continue with mixing the batter per the box instructions.

Use a a mixer to combine the rest of the ingredients. Once mixed well, pour the batter over the pineapple.

Be sure to leave a bit of space at the top of the baking dish so that it won’t overflow.

Put this into a preheated oven to bake for about 50 minutes or so.

Once baked to golden brown, remove from the oven and let it cool on a rack for about 10 minutes. Next, take a knife around the outside of the cake to release it from the baking dish.

Then with a quick flip, invert the cake over onto a slightly larger serving platter. Let this sit for another 30 minutes and then after removing the baking dish, cut and served it. Delish!

It’s moist and rich, and between the apples and pineapple, well, let’s just say, the photo doesn’t do justice to how really tasty it is.

If you want more deliciously tempting apple recipes, then check out Wisconsin Homemaker’s Recipe Section.