Made with semolina for an irresistible texture. Not too sweet, either!

Still searching for what to cook ?

Name: Pineapple Upside-Down Griddle Cake
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8
Cuisine: American
Ingredients: 2 T Butter clarified; 5 rings fresh Pineapple; 470 G All purpose flour or 5 1/2 oz, 1C; 2 1/4 T sugar; 2 T Baking powder; 2 t Baking soda; Pinch Salt; 4 large Eggs; 1 C Sour cream; 1 3/4 C Milk 14 fl oz/ 430 ml; 3/4 C Vegetable Oil 6 fl oz/ 180 ml; 1 t Vanilla extract; 1/2 Vanilla bean cut in 1/2 and seeds scraped out; 1 lemon zested; 1 C unsalted butter 8 oz/ 250 g at room temperature; 1/4 C Maraschino cherries 3/4 oz/ 20 g (I like to chop them a bit); 2 T Maraschino cherry juice; Maple Syrup for serving

Find the most delicious recipes here

INGREDIENTS

2 T Butter ; clarified
5 rings fresh Pineapple
470 G All purpose flour ; or 5 1/2 oz, 1C
2 1/4 T sugar
2 T Baking powder
2 t Baking soda
Pinch Salt
4 large Eggs
1 C Sour cream
1 3/4 C Milk ; 14 fl oz/ 430 ml
3/4 C Vegetable Oil ; 6 fl oz/ 180 ml
1 t Vanilla extract
1/2 Vanilla bean ; cut in 1/2 and seeds scraped out
1 lemon ; zested
1 C unsalted butter ; 8 oz/ 250 g at room temperature
1/4 C Maraschino cherries ; 3/4 oz/ 20 g (I like to chop them a bit)
2 T Maraschino cherry juice
Maple Syrup ; for serving

Servings

INSTRUCTIONS

1. Preheat the oven to 375°

2. To make the cake, in a medium cast-iron fry pan, heat the clarified butter over medium-low heat. Add the pineapple and cook until softened and golden brown, flipping once, 4 to 6 minutes. Remove the fry pan from the heat.

3. In a large bowl, combine the flours, sugar, baking powder, baking soda and salt. Set aside.

4. In the bowl of a stand mixer, combine the eggs, sour cream, milk, vegetable oil, vanilla extract, vanilla bean seeds and lemon zest. Mix on low speed until combined. Slowly add the dry ingredients until completely incorporated.

5. Pour the batter over the pineapple rings and bake for 35 to 40 minutes, until a toothpick inserted in the cake comes out clean.

6. While the cake is baking, make the maraschino cherry butter: Clean out the bowl of the stand mixer, add the unsalted butter, cherries and cherry juice and mix until combined. Let cool in the refrigerator while the cake bakes.

7. Carefully flip the cake onto a plate. Slice, top with the maraschino cherry butter and serve with a drizzle of maple syrup.

NOTES

Alert editor

Pineapple Upside-Down Griddle Cake

2 T Butter clarified
5 rings fresh Pineapple
470 G All purpose flour or 5 1/2 oz, 1C
2 1/4 T sugar
2 T Baking powder
2 t Baking soda
Pinch Salt
4 large Eggs
1 C Sour cream
1 3/4 C Milk 14 fl oz/ 430 ml
3/4 C Vegetable Oil 6 fl oz/ 180 ml
1 t Vanilla extract
1/2 Vanilla bean cut in 1/2 and seeds scraped out
1 lemon zested
1 C unsalted butter 8 oz/ 250 g at room temperature
1/4 C Maraschino cherries 3/4 oz/ 20 g (I like to chop them a bit)
2 T Maraschino cherry juice
 Maple Syrup for serving

1.  Preheat the oven to 375°
2.  To make the cake, in a medium cast-iron fry pan, heat the clarified butter over medium-low heat.  Add the pineapple and cook until softened and golden brown, flipping once, 4 to 6 minutes.  Remove the fry pan from the heat.
3.  In a large bowl, combine the flours, sugar, baking powder, baking soda and salt.  Set aside.
4.  In the bowl of a stand mixer, combine the eggs, sour cream, milk, vegetable oil, vanilla extract, vanilla bean seeds and lemon zest.  Mix on low speed until combined.  Slowly add the dry ingredients until completely incorporated.
5.  Pour the batter over the pineapple rings and bake for 35 to 40 minutes, until a toothpick inserted in the cake comes out clean.
6.  While the cake is baking, make the maraschino cherry butter:     Clean out the bowl of the stand mixer, add the unsalted butter, cherries and cherry juice and mix until combined.  Let cool in the refrigerator while the cake bakes.
7.  Carefully flip the cake onto a plate.  Slice, top with the maraschino cherry butter and serve with a drizzle of maple syrup.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (277g)
Recipe Makes: 8 Servings

Calories: 847
Calories from Fat: 538 (64%)

Amt Per Serving		% DV

	Total Fat 59.8g	80 %
	Saturated Fat 27.3g	136 %
	Monounsaturated Fat 21.8g
	Polyunsanturated Fat 6.7g
Cholesterol 316.7mg		97 %
Sodium 843.5mg		29 %
Potassium 266.7mg		7 %
Total Carbohydrate 63.8g		19 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 61.4g
Protein 15.2g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 847

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe