Pumpkin & White Pineapple Upside Down Cake
Sweet pumpkin & caramelized white pineapple team up for a perfectly moist cake that your ʻohana & friends will love!
1/4 cup butter, melted
1/4 cup packed brown sugar
1 cup White Pineapple chunks, sliced thin
7 marschino cherries, patted dry
1/4 cup butter, softened
3/4 cup granulated sugar
2 large eggs
3/4 cup Palaʻai (pumpkin), pureed
1 1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. pumpkin pie spice
1/2 cup buttermilk
In a small bowl, whisk together melted butter and brown sugar.
Spread mixture into the bottom of a 9-inch pie plate or 9-inch cake pan.
Arrange pineapple slices and maraschino cherries evenly in pie plate over butter-brown sugar mixture, in pattern of your liking.
In a large mixing bowl, beat butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in pumpkin.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and pumpkin pie spice.
Add flour mixture to the mixing bowl alternately with buttermilk, beating to combine after each addition.
Spread cake batter carefully over pineapple slices.
Bake at 350 degrees F for about 40 minutes, or until a toothpick inserted near the center comes out clean.
Using a knife, loosen the sides of the cake from the pie plate so they don't stick as it cools.
Cool for 15 minutes before inverting onto a serving plate. Cut and serve.
Best served warm! Store leftovers in the fridge, covered or wrapped.
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