Pineapple Upside Down Cake is a classic dessert that combines a rich, buttery cake with a caramelized brown sugar topping and sweet, juicy pineapple slices. Topped with maraschino cherries, this cake is not only delicious but also beautifully decorative. Here’s how to make this retro dessert from scratch, guaranteed to impress with both its appearance and flavor.
Ingredients
For the Topping:
1/4 cup unsalted butter
1 cup packed brown sugar
1 can (20 ounces) pineapple slices, drained (reserve the juice for the cake)
Maraschino cherries (enough to place in the center of each pineapple slice)
For the Cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk mixed with reserved pineapple juice to make 1 cup total liquid
Instructions
Step 1: Prepare the Topping
- Melt the butter and sugar: In a small saucepan, melt 1/4 cup unsalted butter over medium heat. Once melted, stir in the packed brown sugar and cook until it dissolves, creating a smooth caramel-like sauce. Remove from heat and pour the mixture into the bottom of a greased 9-inch round cake pan.
- Arrange the pineapples and cherries: Arrange the drained pineapple slices in a single layer on top of the butter and sugar mixture in the cake pan. Place a maraschino cherry in the center of each pineapple slice for a beautiful and classic presentation. Set the pan aside while you prepare the cake batter.
Step 2: Make the Cake Batter
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream the butter and sugar: In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar together using a hand mixer or stand mixer on medium speed. Continue beating for about 2-3 minutes, or until the mixture is light and fluffy.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract until well incorporated.
- Alternate adding dry ingredients and liquid: Gradually add the flour mixture to the wet ingredients in thirds, alternating with the milk and reserved pineapple juice mixture. Start and end with the flour mixture. Mix just until combined—do not overmix.
Step 3: Assemble and Bake
- Pour the batter over the topping: Carefully pour the prepared cake batter over the arranged pineapples and cherries in the pan. Use a spatula to spread the batter evenly to the edges of the pan, making sure the pineapple slices remain undisturbed.
- Bake the cake: Preheat your oven to 350°F (175°C). Bake the cake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
Step 4: Invert and Serve
- Cool the cake: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. This brief cooling period allows the caramelized topping to set slightly while keeping it warm enough to release from the pan.
- Invert the cake: After 10 minutes, run a knife around the edges of the cake to loosen it from the pan. Place a large serving plate or platter on top of the cake pan, then carefully invert the cake by flipping the pan upside down. Gently lift the pan off to reveal the beautiful pineapple and cherry topping.
- Serve: Let the cake cool slightly before slicing. Serve it warm or at room temperature, either on its own or with a scoop of vanilla ice cream for an extra special treat.
Baking Tips
- Use room temperature ingredients: Make sure your butter, eggs, and milk are at room temperature for the smoothest cake batter. This ensures even mixing and a lighter, fluffier cake.
- Don’t overmix: When combining the dry and wet ingredients, mix just until the flour is incorporated. Overmixing can result in a dense cake.
- Pineapple juice in the batter: The pineapple juice added to the milk provides a subtle fruity flavor to the cake, making it even more cohesive with the topping.
Variations
- Add coconut: For a tropical twist, sprinkle some shredded coconut on top of the pineapples before pouring the batter.
- Pineapple tidbits: Instead of using full pineapple slices, try using pineapple tidbits or chunks for a different texture and more fruit in each bite.
- Different fruit: If you’re feeling adventurous, swap out the pineapple for other fruits like peaches or pears. The caramelized topping will still work beautifully with a variety of fruits.
Frequently Asked Questions (FAQs)
Can I make this cake ahead of time?
Yes! Pineapple Upside Down Cake can be made a day ahead. Once the cake has cooled, cover it tightly with plastic wrap or foil and store it at room temperature. If you prefer to serve it warm, simply reheat slices in the microwave for 10-15 seconds before serving.
How do I store leftovers?
Leftover cake can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. The cake may firm up slightly in the fridge, so reheating individual slices in the microwave will help bring back some of its original softness.
Can I use fresh pineapple?
Absolutely! Fresh pineapple works beautifully in this recipe. Simply slice the pineapple into rings or chunks and use it just like you would the canned version.
This Homemade Pineapple Upside Down Cake is a delicious and beautiful dessert that’s perfect for any occasion. The sweet, caramelized topping pairs wonderfully with the soft, buttery cake, and the presentation is sure to impress your guests. Whether you’re making it for a family gathering, holiday, or just a weekend treat, this classic dessert is sure to become a favorite. Enjoy the nostalgia and flavor of this delicious cake