Pineapple Upside-Down Cake

Name: Pineapple Upside-Down Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 0.5 cup Butter (Melted); 0.75 cup Brown Sugar (Packed); 1 can Pineapple Slices (Drained); 10 Maraschino Cherries (Halved); 1.5 cups All-Purpose Flour; 1.5 teaspoons Baking Powder; 0.25 teaspoon Salt; 0.5 cup Sugar; 0.5 cup Milk; 2 Eggs; 1 teaspoon Vanilla Extract

Jump to Recipe Print Recipe

Let’s talk about sunshine in cake form. Okay, friends, lets talk comfort food.Pineapple Upside-Down… oh man, it’s a hug in every bite. Think of it as the slightly more sophisticated, tropical cousin of your classic butterscotch. Is it easier than you think to do it? The caramelized pineapple and Brown Sugar mingle into this gooey, gorgeous topping that just seeps into your mouth. What makes a tender cake? My grandma used to make this every summer, and the smell alone would transport me back to childhood. I’ve learned a few things over the years to make this version, but I think it’s pretty close to hers. Is there a Prepare to be obsessed!

What is a Pineapple Upside Down Cake?

What exactly is a term?Pineapple Upside-DownWhat is a cake that’s baked “upside down”? The cake batter is poured into a 9″ pan and then topped with the rings and Brown Sugar caramel. After baking, you flip the whole thing over, revealing a perfectly caramelized, sweet, and sour crust. What is your favorite tangy topping What is reverse engineering? Is it a self-saucing cake? The name, obviously, comes from the fact that you flip it over to reveal its beauty. Don’t let the name intimidate you, though – it’s surprisingly simple and incredibly rewarding!

Why do I love this recipe?

I know there are a million reasons why you’re going to become addicted to this recipe, but let’s start with the obvious: “I’m addicted.” What are the essentials of life? What is flavor? The combination of the sweet, caramelized pineapple with the rich, buttery cake is just divine. It’s sweet, but not cloyingly so, and the tanginess of the pineapple cuts through the richness. My husband, who isn’t even a cake guy, devours this every single time I make it. What I love most about this is how easy it is. Seriously, it’s mostly mixing and layering! What is the presentation? If you are a novice baker, this cake will make you look like he/she is gonna make it. Plus, the ingredients are super affordable. You probably already have most of them in your pantry. Compare this to something like a fancy layered cake – it’s way less fussy. And honestly, just as impressive. What are some great potluck recipes? If you make this, you’ll be making it again and again. It’s just that good.

How do you make a pineapple upside down cake?

Quick Overview

Making this Pineapple Upside-DownIs it easier than you think? How do I make a caramelized pineapple base in my pan? What’s the best way to serve a Pineapple Cake? What is the best part about baking in the oven? When you flip it over to reveal that gorgeous, glistening topping, you’re done. What’s a one-pan wonder? Don’t be intimidated by this recipe – it’s foolproof!

Ingredients

What is the Caramelized Pineapple Layer?
* 1/2 cup (1 stick) unsalted butter
* 3/4 cup packed light brown sugar
* 1 (20 ounce) can pineapple slices, drained (reserve the juice!)
* Maraschino cherries, for decoration (optional, but highly recommended! ). ) * 1/4 cup chopped pecans or walnuts (optional)

For the Cake Batter: What should I do?
* 1 1/2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, softened
* 3/4 cup granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1/2 cup milk (or pineapple juice from the can) for extra flavor!

What are the steps to

Step 1: Preheat & Prep Pan

What are the best ways to get your oven to hot? Grease a 9-inch round cake pan really, really well. I always use butter and flour to make sure the cake doesn’t stick. Is it worth the extra effort to make a parchment paper bottom? Set the pan aside for now.

Step 2: Make the Caramel Layer

In a medium saucepan, melt the butter over medium heat. Remove from heat and set aside. Stir in the brown sugar until it’s completely dissolved and the mixture is smooth. This should only take a minute or two. Pour the mixture evenly into the prepared cake pan. Arrange the pineapple slices in a decorative pattern over the brown sugar mixture. Place a Maraschino Cherry in the center of each pineapple ring, if using. Sprinkle with nuts if using.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. What is the key to aerating flour? This ensures a light and fluffy cake. Set this aside for later.

Step 4: Cream Butter and Sugar

In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Set aside. This usually takes about 3-5 minutes with an electric mixer. How do you make a cake pale and airy? Don’t rush this step!

Step 5: Add Eggs and Vanilla

Beat eggs one at a time, then stir in vanilla extract. Make sure each egg is fully incorporated before adding the next. The vanilla adds a lovely warmth to the cake, so don’t skip it!

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the milk (or pineapple). What are the dry ingredients of juice? How do I make a hard cake? Is it okay to have a few streaks of flour? I usually do this in three additions, starting and ending with the flour mix.

Step 7: Pour Batter & Bake

What is the best way to spread the cake batter over the pineapple slices? Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. My oven tends to run a little hot, so I usually start checking around 30 minutes. The top should be golden brown.

Step 8: Cool and Invert

Let the cake cool in the pan for 10 minutes. This is important! If you try to flip it too soon, it might fall apart. After 10 minutes, invert the cake onto a serving plate. If any pineapple slices stick to the pan, gently remove them and place them back on the cake.

Step 9: Serve and Enjoy!

Serve the Pineapple Upside-Down warm or at room temperature. It’s delicious on its own, but it’s also amazing with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!

What should I serve it with?

This Pineapple Upside-DownIs a great dessert to serve on brunch? I love pairing my breakfast with coffee or latte. The sweetness of the cake complements the bitterness of coffee perfectly. For brunch, dress it up with mint and a side of fresh berries. Can I have a Mimosa on the side? As a dessert, it’s great with ice cream or whipped cream. What is a good caramel sauce snack? What is a comfort food? My family loves this cake with coconut whipped cream – the flavors really are tropical. Is it good with macadamia nuts? Is there any limit to what you can do?

How do you make a perfect pineapple upside down cake?

Okay, let’s talk about the secrets to making the *perfect* Pineapple Upside-Down Cake. First, and this is crucial: make sure your butter is properly softened. It shouldn’t be melted, but it should be soft enough to easily cream with the sugar. This will give you a light and airy cake. Overmixing the batter is a big no-no. It will result in a tough cake. Mix until just combined. A few streaks of flour are fine. When arranging the pineapple slices, don’t be afraid to get creative! You can create all sorts of patterns. I like to alternate the direction of the slices to make it look extra pretty. Feel free to experiment with different extracts! Almond extract would be delicious in this cake. You can also add a pinch of cinnamon or nutmeg to the batter for a little extra warmth. If you want to add a little extra flavor to the pineapple, try brushing it with a little rum or bourbon before baking. The alcohol will evaporate during baking, leaving behind a lovely flavor. Make sure to let the cake cool for at least 10 minutes before inverting it. This will give the caramel a chance to set up and prevent the cake from falling apart. I’ve learned the hard way that patience is key here! And finally, don’t be afraid to experiment! This recipe is just a starting point. Feel free to add your own personal touches. I’ve made this with peaches, pears, and even cranberries! The possibilities are endless.

Storing and Reheating Tips

Want to make sure your Pineapple Upside-Down Cake stays delicious for as long as possible? Here’s the scoop: At room temperature, this cake will stay fresh for about 2-3 days, as long as it’s covered tightly. I usually use a cake dome or wrap it tightly in plastic wrap. In the refrigerator, it will last for up to a week. Just make sure to store it in an airtight container to prevent it from drying out. If you want to freeze it, wrap the cake tightly in plastic wrap and then in a layer of aluminum foil. It will stay good in the freezer for up to 2-3 months. When you’re ready to eat it, thaw it in the refrigerator overnight. For best results, add the maraschino cherries after thawing the cake, not before. For reheating, you can microwave a slice for about 30 seconds, or warm it in the oven at 350°F (175°C) for about 10 minutes. I actually love eating this cake cold straight from the fridge, especially on a hot summer day! It’s also important to note if you’re going to store the cake long term, it’s best to add the glaze right before serving as the moisture can affect the cake’s texture over time.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Bob’s Red Mill Gluten Free 1-to-1 Baking Flour works great. Just be sure to check the ingredients of your blend to ensure it contains xanthan gum, which helps with binding. You may find the texture slightly different (a bit more crumbly), but the flavor will be spot on.

Do I need to use canned pineapple?

While canned pineapple is the traditional choice and what I recommend for ease, you can definitely use fresh pineapple. Just make sure it’s ripe and sweet. Core the pineapple and slice it into rings about 1/2 inch thick. You might need to adjust the baking time slightly, as fresh pineapple contains more moisture.

Can I make this as muffins instead?

You sure can! Line a muffin tin with paper liners. Place a pineapple ring (cut into smaller pieces if needed) and a cherry at the bottom of each liner. Fill each liner about 2/3 full with batter. Bake at 350°F (175°C) for about 15-20 minutes, or until a toothpick inserted into the center comes out clean.

How can I adjust the sweetness level?

If you prefer a less sweet cake, you can reduce the amount of sugar in the batter by about 1/4 cup. You can also use a less sweet variety of pineapple, or use pineapple packed in its own juice rather than syrup. Alternatively, you can skip the maraschino cherries altogether.

What can I use instead of the maraschino cherries?

If you’re not a fan of maraschino cherries (or just don’t have any on hand), you can substitute them with other candied fruits, such as candied ginger or glacé cherries. You can also leave them out altogether – the cake will still be delicious! Some people even use pecans or walnuts in the center of the pineapple rings.

Final Thoughts

So, there you have it – my take on the classic Pineapple Upside-Down Cake. It’s a recipe that’s near and dear to my heart, and I hope it becomes one of your favorites too. It’s easy, delicious, and always a crowd-pleaser. What’s not to love? If you’re looking for other retro dessert recipes, be sure to check out my recipe for classic apple pie or even my mom’s legendary lemon bars. Now, I want to hear from you! Have you ever made Pineapple Upside-Down Cake before? What are your favorite variations? Let me know in the comments below! And if you try this recipe, be sure to rate it and share your photos on social media. Happy baking!

No ratings yet