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Key Lime Pineapple Upside Down Cake

Sweet, buttery, classic pineapple upside down cake made even better with a tangy twist of natural key lime flavor.

Course Dessert
Cuisine American, Fusion
Keyword how to remove upside down cake from pan, key lime cake recipes, key lime dessert recipe, key lime desserts, loaf pan recipes, pineapple upside down loaf cake, small batch dessert recipe, unique pineapple upside down cake recipes
Prep Time 5 minutes
Cook Time 40 minutes
Servings 8 slices
Author Jazzmine from Dash of Jazz

Ingredients

Pineapple Cake Topping

  • ¼ cup butter
  • ½ cup brown sugar
  • 1 cup crushed pineapple drained
  • 8 maraschino cherries

Key Lime Pineapple Cake

  • 1 cup flour
  • ¼ teaspoon sea salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 4 key limes zest and juice reserved
  • ¼ cup pineapple juice
  • ½ cup butter melted
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 1 egg

Instructions

  1. Preheat oven to 350 degrees. Add butter from topping ingredients into a non-stick or prepared loaf pan and place in oven to melt for a couple of minutes.

  2. Meanwhile, combine flour, sea salt and baking powder, baking soda in one bowl. Add the zest from four key limes to this mixture and stir to dredge in the flour.

  3. In another bowl, combine pineapple juice, key lime juice, butter, brown sugar, vanilla extract, milk, and egg. Stir until uniform. Add wet mixture to dry mixture and stir well so that no dry pockets remain.

  4. Carefully remove loaf pan from oven and mix brown sugar in with melted butter to create topping. Spread crushed pineapple into mixture then arrange cherries on top and gently push them through the crushed pineapple so that they touch the bottom of the pan.

  5. Carefully pour cake batter into pan with topping. Place in oven and bake for about 40 minutes or until a toothpick inserted into the center of the cake comes out clean.

  6. Let cake sit for about 10 minutes then run a butter knife around the edges of the cake to release any sticky parts from the pan. Invert cake onto a plate by placing the plate on top of the pan and gently flipping.

  7. Serve warm and refrigerate any leftovers.