Introduction
Pineapple Upside-Down Cake is a timeless dessert that showcases the perfect blend of caramelized pineapple, cherries, and a tender buttery cake base. This cake, when inverted after baking, reveals a beautiful display of fruit topping, making it both visually appealing and deliciously comforting.
Who This Recipe Is For
This recipe is for dessert lovers who appreciate the harmonious combination of sweet pineapple, juicy cherries, and moist cake. Whether you’re hosting a gathering, seeking a comforting homemade treat, or simply craving a classic dessert, this Pineapple Upside-Down Cake is sure to delight.
Why It’s Great
The charm of Pineapple Upside-Down Cake lies in its simplicity and the delightful contrast between the caramelized fruit topping and the soft cake crumb. With its nostalgic flavors and beautiful presentation, this cake is a delightful addition to any dessert spread.
Ingredients
For the Topping:
- 1/4 cup unsalted butter
- 2/3 cup packed brown sugar
- 7-8 pineapple rings (fresh or canned)
- Maraschino cherries, halved (as needed)
For the Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup vegetable oil
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup buttermilk or plain yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
Directions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- For the topping, melt the unsalted butter and pour it into the cake pan, spreading it evenly.
- Sprinkle the brown sugar evenly over the melted butter in the pan.
- Arrange the pineapple rings on top of the brown sugar-butter mixture. Place a cherry half in the center of each pineapple ring and in the gaps between them. Set aside.
- In a mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- Add the vegetable oil, buttermilk or yogurt, eggs, and vanilla extract to the dry ingredients. Mix until the batter is smooth and well combined.
- Carefully pour the batter over the arranged pineapple and cherries in the cake pan, spreading it evenly.
- Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 10-15 minutes.
- Place a serving plate or tray over the cake pan and carefully invert the cake onto the plate. Remove the pan, allowing the caramelized pineapple and cherries to be on top.
Kitchen Equipment
- 9-inch round cake pan
- Mixing bowls
- Whisk or electric mixer
- Serving plate or cake stand
Serving Suggestions
Serve the Pineapple Upside-Down Cake warm or at room temperature. This cake is delicious on its own or can be accompanied by a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
Storage Instructions
Store any leftover Pineapple Upside-Down Cake covered at room temperature for up to 2-3 days. For longer storage, refrigerate in an airtight container.
Recipe Variations
For a twist, consider adding shredded coconut or chopped nuts to the topping for added texture and flavor.
Conclusion
Enjoy the delightful flavors of caramelized pineapple and cherries in this classic Pineapple Upside-Down Cake. Savor every slice of this comforting dessert that’s perfect for any occasion.