Pineapple Upside-Down Cake With a Spicy Twist? Yes, Please!
So often, as we’ve told you all so many times before, it’s the simplest recipes that are the best! Texas Pepper Jelly’s Pineapple Habanero Upside-Down Cake is one of those. Granted a traditional pineapple upside-down cake doesn’t require a heaping amount of effort, but our take catapults this sweet fave to another level.
Guests overwhelmingly approve of our dessert. We believe you’ll love our spicy twist on this traditional family favorite, too. Maybe even Betty Crocker would be proud.
Our recipe for Pineapple Upside-Down Cake
For our surprise spicy twist, add some of our Texas Pepper Jelly Pineapple Habanero Pepper Jelly to your traditional pineapple upside-down cake recipe.
- Medium mixing bowl
- Mixer or stand mixer
- Pie pan (you can also use a cake pan – round or square)
- Measuring cups
- Measuring spoons
- Cooling rack
- 2/3 cup packed brown sugar
- 1/4 cup unsalted butter, melted
- 3/4 cup Pineapple Habanero Pepper Jelly
- 1 20-ounce can pineapple rings, drained (save the pineapple juice!)
- maraschino cherries (optional)
- 2 eggs
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/3 cup sour cream
- 1/4 cup pineapple juice
- 2 tablespoons milk
- 1teaspoon vanilla extract
- 1⅓ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
Preheat oven to 350° F degrees.
- Take all the cold ingredients out of the refrigerator to get to room temperature.
- Melt the 1/4 cup butter and pour it into a pie pan.
- Sprinkle the brown sugar over the melted butter; even out the brown sugar and butter mixture with a spoon to make sure all of the pan’s bottom is covered.
- Blot each pineapple ring to remove excess moisture. (This helps keep your cake from getting too soggy while cooking)
- Place the pineapple rings side-by-side on top of the brown sugar. You can slice any remaining pineapple slices and set them around the side of the pie pan. If you are using maraschino cherries, remove the stems and place one cherry in each pineapple ring hole.
- Spread the Pineapple Habanero Pepper Jelly over the pineapple rings. Place the pie pan in the refrigerator to help set up the mixture.
- With a handheld mixer or stand-up mixer beat the 3/4 cup of butter until fluffy. Add granulated sugar and mix on high for about a minute. Stir in sour cream, pineapple juice, milk, and vanilla until combined.
- In a medium bowl, place all the dry ingredients and mix thoroughly with a whisk.
- Pour wet ingredients over the dry ingredients and stir until combined to make the cake batter.
- Pour the batter over the toppings already in the baking pan. Spread around with a spatula if necessary.
- Bake for 20 minutes. Test the doneness of the cake with a wooden toothpick, and bake for an additional five minutes, if necessary.
- When the toothpick comes out clean, remove the pan from the oven and let it sit on a cooling rack for about ten minutes.
- Take a butter knife and loosen the cake from the sides of the pan. Turn the pan upside-down over a plate, pizza pan, or another similar-sized pan.
- Let it cool completely! It’ll then be ready for your family, friends, or yourself to eat it!
TIP: While we love the scratch version of this pineapple upside-down cake best. However, you can use a yellow box cake mix if desired.
We have other dessert options in our recipes. Take a look, you may just find a new dessert you can’t live without.