Pineapple Upside Down Cake is a classic dessert with a beautiful, caramelized pineapple topping and a soft, buttery cake. This cake is perfect for special occasions or as a sweet treat to share with family and friends. Follow these simple steps to create this delicious homemade cake.
Ingredients:
For the Topping:
- ¼ cup unsalted butter
- 1 cup brown sugar, packed
- 1 can (20 ounces) pineapple slices, drained (reserve the juice)
- Maraschino cherries (enough to place in the center of each pineapple slice)
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk (mixed with reserved pineapple juice to make 1 cup total liquid)
Step 1: Prepare the Topping
Preheat your oven to 350°F (175°C). In a 9-inch round cake pan or cast-iron skillet, melt ¼ cup of unsalted butter over medium heat. Once melted, sprinkle 1 cup of brown sugar evenly over the melted butter. Stir gently until the sugar dissolves slightly, creating a smooth, caramel-like mixture.
Arrange the pineapple slices in a single layer over the brown sugar mixture. Place a maraschino cherry in the center of each pineapple slice. Set the pan aside while you prepare the cake batter.
Step 2: Make the Cake Batter
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the ½ cup of unsalted butter and 1 cup of granulated sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the butter and sugar mixture, alternating with the milk-pineapple juice mixture(which should equal 1 cup total liquid). Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix the batter.
Step 3: Assemble the Cake
Pour the prepared cake batter over the pineapple slices and brown sugar topping in the pan, spreading it out evenly with a spatula.
Step 4: Bake the Cake
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The top of the cake should be golden brown, and the edges should pull away slightly from the sides of the pan.
Step 5: Cool and Invert
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. To invert, place a serving plate upside down over the pan, then carefully flip the pan and plate together. Gently lift off the pan to reveal the beautiful caramelized pineapple topping. If any pineapple slices stick to the pan, simply place them back on the cake.
Step 6: Serve and Enjoy
Let the cake cool for a few more minutes before serving. The Pineapple Upside Down Cake is delicious when served warm or at room temperature. You can also add a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Cooking Notes:
- Pineapple Slices: Fresh pineapple can be used in place of canned if desired, but be sure to slice it thinly for even baking.
- Pineapple Juice: Don’t forget to reserve the juice from the canned pineapple to mix with the milk. This adds extra flavor to the cake.
- Pan Options: If you don’t have a 9-inch round cake pan, you can also use a cast-iron skillet, which works perfectly for this cake
Variations:
1. Pineapple Coconut Upside Down Cake:
Add ½ cup of shredded coconut to the cake batter for a tropical twist.
2. Pineapple Upside Down Cupcakes:
Make individual upside down cakes by using a muffin tin. Simply place a pineapple slice and cherry in each muffin cup, then add the batter and bake for about 20-25 minutes.
3. Pineapple Pecan Upside Down Cake:
Sprinkle chopped pecans over the brown sugar topping before adding the pineapple slices for a nutty crunch.
Frequently Asked Questions (FAQs):
Q: Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used. Just be sure to slice it thinly so it cooks evenly.
Q: How do I store leftover cake?
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices in the microwave for a few seconds if you like it warm.
Q: Can I freeze Pineapple Upside Down Cake?
Yes! Once completely cooled, wrap the cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
This Homemade Pineapple Upside Down Cake is a classic dessert that’s both beautiful and delicious. The buttery caramel topping, juicy pineapple slices, and tender cake make it a delightful treat for any occasion. Whether you’re serving it at a family gathering or enjoying it as a sweet snack, this cake is sure to impress. Try it today for a taste of nostalgia and pure sweetness