Indulge in the timeless sweetness of a Classic Pineapple Upside-Down Cake! This delightful dessert boasts caramelized pineapple slices and cherries atop a moist, buttery cake—a perfect treat that never goes out of style.
Who Will Love This Cake?
This recipe is perfect for those who enjoy the tropical sweetness of pineapple combined with the nostalgic charm of a classic dessert. Whether it’s for a family gathering, a cozy afternoon tea, or simply to satisfy a sweet craving, this Pineapple Upside-Down Cake is sure to please.
Ingredients for Pineapple Upside-Down Cake:
- For the Topping:
- 1/4 cup unsalted butter
- 2/3 cup packed light brown sugar
- 1 can (20 ounces) pineapple slices in juice, drained (reserve juice)
- Maraschino cherries, drained and patted dry
- For the Cake Batter:
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup pineapple juice (reserved from canned pineapple)
- 1/4 cup buttermilk or plain yogurt
Directions for Homemade Pineapple Upside-Down Cake:
Preparing the Pineapple Topping:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Melt the 1/4 cup of unsalted butter and pour it into the bottom of the cake pan, spreading it evenly.
- Sprinkle the brown sugar over the melted butter.
- Arrange the drained pineapple slices over the brown sugar. Place a cherry in the center of each pineapple slice and fill any gaps with additional cherries. Set aside.
Making the Cake Batter:
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry flour mixture to the creamed mixture, alternating with the pineapple juice and buttermilk (or yogurt), starting and ending with the dry ingredients. Mix until just combined.
Assembling and Baking the Cake:
- Gently spoon the cake batter over the arranged pineapple and cherries in the cake pan, spreading it evenly.
- Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes.
- Place a serving plate upside down over the cake pan and carefully flip the pan to release the cake onto the plate. Let it cool completely before serving.
Kitchen Equipment Needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Spatula
Serving Suggestions:
Serve slices of this delicious Pineapple Upside-Down Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.
Storing Leftover Cake:
Store any leftover Pineapple Upside-Down Cake covered in an airtight container at room temperature for up to 2-3 days for the best taste and texture.
In Conclusion:
Enjoy the delightful combination of caramelized pineapple, cherries, and moist cake in this Classic Pineapple Upside-Down Cake. Share this delightful recipe with friends and family, and remember to subscribe to our blog for more culinary inspirations. Let the tropical flavors and buttery cake transport you to sweet paradise. Enjoy!