This blueberry pineapple upside down cake is a twist on the classic with blueberries instead of maraschino cherries. This version is even better than the original!
A unique twist on upside down cake that will impress your friends and family!
I absolutely love maraschino cherries, they’re one of my guilty pleasures. I guess technically they’re fruit but they’re loaded with so much food coloring and chemicals that they hardly resemble anything healthy. Yes, they make all-natural versions now but I’m pretty sure I’ve tried every brand and they’re all terrible. I was trying to make a dent in a giant carton of blueberries that we had and decided to try using blueberries instead of maraschino cherries in an otherwise classic pineapple upside down cake. The end result was nothing short of amazing, the blueberries added so much flavor and look at the beautiful color of the cake!
How do you make pineapple upside down cake?
This cake bakes up tall for a single layer cake, so make sure you’re using a deeper cake pan (2 inches deep). If you use a cake pan that’s not as tall you’ll have excess batter which can be baked up in a loaf pan. I used canned pineapple but fresh would work just as well. While the cake is perfectly delicious as-is, I did add some special finishing touches to take it over the top. Instead of whipped cream or ice cream, I made a small batch of cream cheese frosting which I put on the top of the cake. The frosting adds a touch of richness but is not overpowering. I finalized my creation with a pile of fresh blueberries and sauteed pineapple on top.
I’m telling you, if you’re a pineapple upside down cake fan, you must try this cake. You’ll never want to go back to the original version. I don’t ever want to go back to the original version!
The great thing about this cake is you can dress it up or down depending on the occasion. I serve it without the frosting and fruit when I need a dessert without a ton of time and effort and I add all the garnishes when I’m looking to impress. Either way, you’ll be happy with the end result. And you most definitely won’t miss the maraschino cherries!
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Blueberry Pineapple Upside Down Cake
- For the topping:
- 1/4 cup of unsalted butter melted
- 1/2 cup of packed brown sugar
- 6-8 slices of cored pineapple can be canned or fresh
- 3/4 cup blueberries
- For the cake:
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter 1 stick, melted
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup plain or vanilla yogurt
- 1/2 cup buttermilk
- 1/4 cup pineapple juice you can drain it from the can of pineapple
- 1 tablespoon pure vanilla extract
- Garnishes : optional
- 1/3 cup fresh blueberries
- 3-4 pineapple slices cooked for 3-4 minutes on each side then cut into 1 inch pieces
- 2 ounces cream cheese softened
- 2 tablespoons unsalted butter softened
- ¼ teaspoon salt
- 1 cup powdered sugar
- 4 teaspoon vanilla extract
- 1/2 teaspoon milk
- Preheat oven to 350 degrees F.
- For the topping: pour the 1/4 cup of melted butter into a 9x2 inch (deep dish) round cake pan. Sprinkle with 1/2 cup of brown sugar. Top with pineapple slices and arrange the blueberries between the pineapple slices - try to pack the empty spaces tightly with the blueberries as they will shrink down when cooked.
- In a medium bowl, mix together the flour, baking powder, baking soda, and salt. In a bowl, melt the butter in the microwave. Whisk in the sugars until thoroughly combined (it will be gritty). Whisk in the egg, yogurt, buttermilk, pineapple juice, and vanilla extract until combined. Slowly mix in dry ingredients until smooth.
- Spoon the batter into the pan on top of the pineapple and blueberries. The batter should not be overflowing from the pan. If you aren't using a 9x2 inch pan you'll have extra cake batter, which you can bake on the side in a greased loaf pan. Bake for 40-45 minutes. Check about 30 minutes into the bake time; if it looks like the top of the cake is getting too dark you can cover it with foil.
- Cool the cake in the pan for 10 minutes.
- Invert the cake and cool for another 20 minutes. Serve, or if you're using the garnishes, make the cream cheese frosting while the cake cools.
- To make the frosting, place the butter and cream cheese in a bowl; beat with a mixer for 3 minutes or until thoroughly combined. Add the sugar, vanilla, salt and milk and beat for an additional 3-5 minutes on high until frosting is light and fluffy.
- Place the cream cheese frosting in the center of the cake and top with blueberries and sauteed pineapple pieces. Serve.