Lisa’s Pineapple Upside-Down Cake

This pineapple upside-down cake was first made by Lisa Kear when she was 7 (with only a little help from her Panamanian abuela). Starting even younger, Lisa has always loved being in the kitchen and treasures a photo of herself baking and decorating her very first cake. When Lisa was growing up in Colon, Panama, cooking was a way to feel connected to her grandmother, and of course, a delicioso, fun world to explore. Today, making the dishes she learned from those early days in her life transports her back to her sweet childhood and help her feel connected to her Panamanian family.

Lisa now lives in Knoxville, Tennessee, where authentic Panamanian food is unfortunately not abundant. She views her homecooking as a way to bring a piece of her Panamanian upbringing alive for her children and husband, and pass on important traditions from her heritage.

Back in Panama, Christmas feasts would include the entire extended family and more than enough food to feed everyone. Some of the dishes Lisa remembers her family prizing during the holidays include ham, pan de huevo, empanadas, Panamanian tamales, sausage balls and this special pineapple upside-down cake. Although Lisa today celebrates with a smaller group of family, ”the joy, love and delicious food of the holiday are the same as always,” she says.

If you’re looking for some sweet and authentic inspiration for your own Christmas feast, Lisa recommends this tropical cake, promising that it will be a festive favorite. For more of Lisa’s traditional recipes, including her ron ponche and enyucado yuca and coconut cake, visit here. And for more December holiday inspiration, check out these family-famous Navidad recipes from our Familia Kitchen homecook community!

Ready to Bake Lisa’s Pineapple Upside-Down Cake?

Lisa”s Pineapple Upside-Down Cake

Recipe by Lisa Kear

5.0 from 1 vote

Cuisine: Panamanian

Servings

6

servings

Prep time

15

minutes

Cooking time

35

minutes

Ingredients

• 1/4 cup butter, softened, for greasing the pan

• 1/4 cup dark brown sugar

• 20 oz can sliced pineapple in natural juice, reserve 1 cup of juice

• 1 cup maraschino cherries, reserve 1 Tbsp of juice

• 1/2 cup butter, softened

• 1 1/4 cup sugar

• 3 eggs, room temperature

• 1 1/2 cups self-Rising flour, sifted

Directions

• Spread softened butter on the bottom and sides of a 10” baking pan (preferably cast iron).
• Sprinkle the dark brown sugar all over the bottom of the pan.
• Lay a layer of pineapple rings over the brown sugar, reserving 1 cup of pineapple juice from the can. Place a maraschino cherry between and inside each of the pineapple rings.
• Preheat oven to 350°.
• Beat the 1/2 cup softened butter and sugar together for 2 minutes in a large bowl.
• Add 1 egg at a time into the bowl, thoroughly mixing it into the mixture, before adding each next egg.
• In a separate bowl, add the reserved 1 cup of maraschino juice to the pineapple juice.
• Add 1/3 of the flour to the large bowl, followed by 1/2 of the mixed juices.
• Stir to combine, and repeat the process until all of the flour is incorporated and the batter is smooth.
• Pour the batter into the pan.
• Bake for 25 to 35 minutes (this will depend on the type of pan used).
• Once the cake is done, invert the cake onto your serving dish
• Any pineapple stuck to pan gently remove with spatula and set on the cake. Your cake is ready to serve!

Notes

• Using a cast iron pan will help caramelize the pineapples in the brown sugar and butter, and help the cake bake faster, says Lisa.
• Be careful. The hot caramel can drip when you invert the cake pan onto your serving platter, so make sure to wear appropriate baking mitts and an apron for protection.