Pineapple Upside Down Cake
There’s something undeniably captivating about a Pineapple Upside Down Cake. It’s a dessert that combines simplicity with a wow factor, making it the perfect treat to impress your guests or simply indulge yourself. With its vintage vibe, this cake has maintained its charm over the years. Imagine a moist butter cake that, when flipped, reveals a stunning layer of caramelized pineapple rings and bright red maraschino cherries. Each slice is a delightful blend of tender cake and the sweet, tangy notes of pineapple and cherry.
The beauty of this classic dessert lies in its simplicity. You don’t need fancy skills or ingredients. The canned pineapple ensures you can make this cake any time of year without worrying about the fruit’s seasonality. Plus, you don’t need a special occasion to whip up this delightful treat — it’s perfect for any day you crave a little sweetness.
Why You’ll Love This Recipe
Pineapple Upside Down Cake is a universally loved dessert for good reason. It’s straightforward, requiring just one bowl for the cake batter, and it strikes a perfect balance with its not-too-sweet flavor profile. The inclusion of pineapple juice in the batter adds extra moisture and flavor, making every bite irresistible. Plus, you’ll have a splash of juice left over for a refreshing cocktail or smoothie!
Kitchen Equipment You’ll Need
- Measuring cups and spoons
- Mixing bowl
- Electric mixer or whisk
- 9 x 13-inch cake pan
- Spatula
- Oven
Ingredients
Cake
- 2 ½ cups flour
- 2 teaspoons baking soda
- 1 cup sugar
- ¾ cup butter (softened)
- 2 teaspoons vanilla
- 4 eggs
- 1 cup milk (use the juice from the pineapples and add milk to make 1 cup)
Pan Preparation
- ¾ cup butter
- 1 can pineapple slices
- Maraschino cherries
- 1 cup brown sugar (may need more)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the flour, baking soda, and sugar.
- Add the softened butter, vanilla, eggs, and milk (with pineapple juice) to the dry ingredients. Mix on medium speed until the batter is smooth and well combined.
- Melt ¾ cup of butter in the bottom of a 9 x 13-inch cake pan.
- Add 1 cup of brown sugar to the melted butter and mix. If necessary, add more brown sugar to absorb all the butter.
- Spread the sugar mixture evenly across the bottom of the pan.
- Arrange pineapple rings over the sugar mixture, placing a maraschino cherry in the center of each ring.
- Pour the prepared cake batter over the pineapple rings.
- Bake in the preheated oven for 35 minutes.
- Remove from the oven and let the cake rest for 2 minutes.
- Carefully invert the cake onto an oblong dish or a cookie sheet to reveal the caramelized pineapple topping.
Tips for Success
- Ensure the butter is fully softened for a smooth batter.
- Check the cake’s doneness by inserting a toothpick into the center. It should come out clean.
- Let the cake cool slightly before inverting to allow the topping to set.
Additional Tips and Variations
- For a tropical twist, add a sprinkle of shredded coconut to the batter or topping.
- Try using fresh pineapple if you prefer, but ensure it’s thinly sliced.
Nutritional Highlights (Per Serving)
While this cake is a treat, it offers the sweetness of natural fruit and the richness of butter, making it a satisfying dessert choice. Serving size and nutritional content will vary based on portion size.
Frequently Asked Questions (FAQ)
Can I use fresh pineapple instead of canned?
Yes, but make sure to slice it thinly and evenly for best results.
How should I store leftovers?
Keep it covered at room temperature for up to two days or refrigerate for up to five days.
Can I make this cake ahead of time?
Yes, it’s perfect for making a day in advance. Just store it properly to keep it moist.
Conclusion
Now that you’ve got the perfect Pineapple Upside Down Cake recipe, it’s time to get baking! Whether you’re sharing it with friends or keeping it all to yourself, this cake is bound to bring joy with every bite. Try it out, and don’t forget to share your experiences and any creative twists you come up with!
