Introduction
Pineapple upside-down cake is a classic dessert that brings a touch of nostalgia and warmth to any gathering. Its vibrant, caramelized topping of pineapple rings and cherries creates an eye-catching presentation that is sure to impress guests.
This cake is not only visually delightful but also packed with flavor. The combination of sweet, juicy pineapple and the buttery cake base makes for a delicious treat that pairs well with coffee or tea. Whether you're celebrating a birthday, hosting a brunch, or simply indulging on a weekend, this cake is perfect for every occasion.
Ingredients
- 1/4 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 1 can (20 oz) sliced pineapple, drained and juice reserved
- 1/3 cup maraschino cherries
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup pineapple juice (reserved from canned pineapple)
Directions & Preparation
- Preheat your oven to 350°F (175°C).
- In a 9-inch round cake pan, pour the melted butter and sprinkle the brown sugar evenly over it.
- Arrange the pineapple slices on top of the brown sugar, placing cherries in the center of each pineapple ring for decoration.
- In a medium bowl, whisk together the flour, baking powder, and salt until combined.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the vanilla extract and eggs to the butter mixture, mixing well until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, alternating with the whole milk and pineapple juice. Mix until just combined; do not overmix.
- Pour the batter over the arranged pineapple and cherries in the cake pan, smoothing the top with a spatula.
- 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 minutes, then carefully invert it onto a serving plate, revealing the beautiful pineapple topping.
FAQs
What should I do if my cake is overcooked?
If your cake is overcooked, it may be dry. To remedy this, serve it with a scoop of vanilla ice cream or whipped cream to add moisture.
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used. Just slice it into rings and ensure they are ripe for sweetness.
What can I do if the caramel topping sticks to the pan?
If the caramel sticks, try running a knife around the edges before inverting. You can also reheat the bottom slightly to loosen it.
How can I make this cake more decadent?
For a richer flavor, consider adding a splash of rum or coconut extract to the batter.
Can I scale this recipe for a larger cake?
Absolutely! You can double the ingredients and bake in a larger pan, but adjust the baking time accordingly.
What if my batter is too thick?
If the batter appears too thick, add a little more milk, one tablespoon at a time, until you reach the desired consistency.
Conclusion
Pineapple upside-down cake is a delightful combination of flavors and textures that never fails to bring joy. The sweet, tangy pineapple pairs beautifully with the fluffy cake, making it a crowd-pleaser.
Whether served at a special event or enjoyed as a simple dessert at home, this cake is sure to become a beloved favorite. Embrace the joy of baking and share this delightful treat with friends and family.
Recipe Card
Delightful Pineapple Upside-Down Cake for Any Occasion
Ingredients
- 1/4 cup unsalted butter melted
- 1/2 cup packed brown sugar
- 1 can 20 oz sliced pineapple, drained and juice reserved
- 1/3 cup maraschino cherries
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup pineapple juice reserved from canned pineapple
Instructions
- Preheat your oven to 350°F (175°C).
- In a 9-inch round cake pan, pour the melted butter and sprinkle the brown sugar evenly over it.
- Arrange the pineapple slices on top of the brown sugar, placing cherries in the center of each pineapple ring for decoration.
- In a medium bowl, whisk together the flour, baking powder, and salt until combined.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the vanilla extract and eggs to the butter mixture, mixing well until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, alternating with the whole milk and pineapple juice. Mix until just combined; do not overmix.
- Pour the batter over the arranged pineapple and cherries in the cake pan, smoothing the top with a spatula.
- 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 minutes, then carefully invert it onto a serving plate, revealing the beautiful pineapple topping.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.