Pineapple Upside-Down Cake
A classic caramelized pineapple and maraschino cherry cake featuring a rich vanilla batter enhanced with RC Red Miso and Kokumi Powders for deeper flavor balance.
Yield / Servings
1 Cake (9-Inch)
Category
Desserts / Cakes & Bakes
Ingredients
13 Components
Butter Softened (plus melted for pan layer)
½ cup
Granulated Sugar
¾ cup
Large Eggs
2 large
Vanilla Extract
1 tsp.
All-Purpose Flour
1½ cups
Baking Powder
1½ tsp.
Salt
¼ tsp.
Milk Room temperature
½ cup
Brown Sugar Tightly packed (100g)
½ cup
Pineapple Rings / Slices Patted dry
10 slices
Maraschino Cherries
As needed
Preparation Steps
1
Preheat & Prep Pan
Preheat oven to 350°F. Pour melted butter into a 9-inch pie plate or deep cake pan, ensuring it completely covers the bottom and greases the sides of the pan evenly.
2
Arrange Pineapple & Cherries
Sprinkle brown sugar evenly over the melted butter. Arrange patted-dry pineapple slices across the bottom of the pan, slicing remaining pieces in half to line the sides. Place maraschino cherries in the centers of the rings and empty spaces, then set aside.
3
Mix Cake Batter
Beat softened butter and sugar in a mixer bowl until creamy. Add eggs one at a time, then stir in vanilla extract. In a separate bowl, whisk together flour, RC Umami Sensations® Red Miso Powder, RC Umami Sensations® Kokumi Powder, baking powder, and salt. Alternately add dry ingredients and room temperature milk into the wet mixture until just combined.
4
Bake & Invert
Pour batter evenly over the pineapple layer. Bake at 350°F for 30 minutes, then loosely cover with foil and bake for another 15 minutes until a toothpick inserted in the center comes out clean. Cool for 10–15 minutes, carefully invert onto a serving platter, and let cool 15 minutes before slicing.
Value Added Serving Suggestion
Garnish each cake slice with prepared RC Mango Coulis Dessert Sauce (whisked with pineapple juice in place of water to amplify tropical fruit notes) and a light dollop of prepared RC Whipped Topping Mix.