It took me two tries to get an edible Pineapple Upside Down Cake and another two tries to get a delicious one. This is very moist and only slightly banana-y (which goes well with the pineapple in my opinion). Preparing the pan with thinly sliced pineapples is one of my favorite parts:
Total time (from slicing through baking): 50 min. Makes one 8″ round cake pan.
Materials: 1 mixing bowl; processor; measuring vessels; 8″ round cake pan. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
Pineapple layer:
- ⅛ stick butter
- ¼ cup brown sugar
- Thinly slice pineapple
Cake:
- 10 Deglet Noor (or 5 Medjool) dates
- ⅔ cup greek yogurt (I use 2%)
- 1 tbsp oil
- 4 tbsp apple sauce
- 1 banana
- 2 eggs
- 1 tsp vanilla
- 1 tsp cardamom, lemon zest, or almond extract
- 1 cup all purpose flour
- 1 cup almond flour
- 1 tsp baking powder
- 1 tsp baking soda
Instructions:
- Preheat oven to 350˚F.
- For pineapple layer: Melt ⅛ stick butter and butter the pan with this. Then sprinkle on ~¼ cup brown sugar (or enough to cover the bottom and sides of pan). Slice pineapples thin and place into pan and up the sides (see photo above).
- For cake part: Chop 10 Deglet Noor (or 5 Medjool) dates. In a processor, blend ⅔ cup yogurt, 1 tbsp oil, 4 tbsp apple sauce, dates, and 1 banana. Transfer to a mixing bowl. Stir in 2 eggs, 1 tsp vanilla, and 1 tsp cardamom, lemon zest, or almond extract until well combined.
- In a measuring cup, mix together 1 cup all purpose flour, 1 cup almond flour, 1 tsp baking powder, and 1 tsp baking soda. Add the flour mixture to the wet batter and stir until just combined (may be a little thick).
- Bake at 350˚F for 35-40 minutes, until the top is browned. Allow to cool slightly, then flip onto a rack to finish cooling.