Introduction
Transport yourself to a world of nostalgia with the timeless appeal of a Pineapple Upside-Down Cake. This iconic dessert, with its caramelized pineapple and cherries topping a buttery golden cake, is a true crowd-pleaser. Perfect for gatherings or a sweet treat at home, this recipe brings a taste of warmth and comfort to any occasion.
Who is this Recipe For?
This Pineapple Upside-Down Cake recipe is for baking enthusiasts looking to create a classic dessert that’s both visually stunning and delicious. Whether you’re a beginner baker or a seasoned pro, this recipe offers simplicity with a touch of elegance that’s sure to impress friends and family.
Ingredients:
For the Topping:
- 1/4 cup unsalted butter, melted
- 2/3 cup packed light brown sugar
- 1 can (20 ounces) pineapple slices in juice, drained
- Maraschino cherries, halved (optional)
For the Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup pineapple juice (reserved from the canned pineapple)
- 1 teaspoon vanilla extract
Directions:
- Prepare the Topping: Preheat your oven to 350°F (175°C). Pour the melted butter into a 9-inch round cake pan, spreading it evenly. Sprinkle brown sugar over the butter. Arrange the pineapple slices on the sugar and place cherries in the center of each slice.
- Make the Cake Batter: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternating Additions: Gradually add the dry ingredients to the creamed mixture, alternating with the pineapple juice. Mix until just combined, being careful not to overmix.
- Assemble the Cake: Carefully spread the batter over the pineapple and cherries in the cake pan, ensuring it’s evenly distributed.
- Bake: Place the cake pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Flip: Once baked, remove the cake from the oven and let it cool in the pan for 5-10 minutes. Then, place a serving plate upside-down over the pan and carefully flip the cake onto the plate. Let the pan rest on the cake for a minute before lifting it off.
Kitchen Equipment Needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer (optional)
- Whisk
- Spatula
Serving and Storage:
Serve this Pineapple Upside-Down Cake warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days. Warm individual slices in the microwave for a few seconds before serving if desired.
Recipe Variations:
- Add Coconut: Sprinkle shredded coconut over the pineapple slices for a tropical twist.
- Use Fresh Pineapple: Substitute canned pineapple with fresh pineapple slices for a more vibrant flavor.
Conclusion
Embrace the comforting flavors of this Pineapple Upside-Down Cake, reminiscent of timeless baking traditions. Share this recipe with loved ones and relish in the joy of creating a dessert that’s as delightful to look at as it is to taste.