Pineapple Upside-Down Cake Recipe
If you’re looking to bring a taste of nostalgia to the dessert table, look no further than the delightful pineapple upside-down cake. This classic dessert, with its tropical sweetness and caramelized fruit, is a showstopper that can easily become a household favorite. Not only is it a joy to make, but it’s also a treat to share with family and friends.
The first time I baked this cake, I was ten, perched on a stool in my grandmother’s cozy kitchen. She had an old, dog-eared recipe book, from which we measured, mixed, and of course, tasted along the way. The kitchen was quickly filled with the heavenly aroma of caramelizing sugar and baking fruit – a scent that has since become synonymous with love and cherished memories.
Why You’ll Love This Recipe
This pineapple upside-down cake brings more than just delightful flavors to your table; it offers simplicity and elegance. With a stunning presentation of golden pineapple rings and cherries atop a moist cake, it’s a delightful surprise for new bakers and a nostalgic trip for seasoned cooks. Its quick preparation, using pantry staples, makes it a practical choice for last-minute desserts. Plus, it’s versatile enough to accommodate various dietary needs, ensuring everyone can indulge.
Ingredients Notes
Quality canned pineapple rings are ideal for this cake, offering consistent texture and flavor. Consider reserving the juice to enhance the cake’s moisture. While maraschino cherries add a traditional pop of color, feel free to substitute with fresh cherries or berries for a modern twist. For the cake mixture, using real butter instead of margarine offers a rich, authentic taste. Don’t forget to level your flour for accurate measurements.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Melt butter in a 9-inch cake pan, tilting to cover the bottom evenly. Sprinkle brown sugar over the melted butter to create a caramel base.
Step 2
Arrange pineapple rings over the caramel layer, placing a cherry in the center of each ring. This will become the eye-catching top of your cake once upturned.
Step 3
In a mixing bowl, combine the cake mix ingredients, incorporating pineapple juice in place of water for added flavor. Mix until smooth and well-blended.
Step 4
Pour the batter over the pineapple and cherries, spreading evenly with a spatula. Ensure the batter reaches the edges of the pan.
Step 5
Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 5 minutes, then invert onto a serving plate. Serve warm for best flavor.
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Storage Options
To store leftovers, wrap the cake tightly in plastic wrap or aluminum foil and keep it in the refrigerator for up to five days. For longer storage, cut into slices and freeze, individually wrapped, up to three months. To serve, thaw overnight in the refrigerator and warm gently in an oven set to 300°F (150°C) or in the microwave.
Variations & Substitutions
For a gluten-free version, substitute the regular flour with a 1:1 gluten-free baking mix. Explore other fruits like peaches or pears for a seasonal twist. Adding a teaspoon of freshly grated ginger to the batter can provide a spicy kick. Reduce sugar by trying an unsweetened apple sauce in the batter for a health-conscious alternative.
Serving Suggestions
This cake is perfect for birthday celebrations, weekend brunches, or after-dinner indulgence. Paired with a scoop of vanilla bean ice cream or a dollop of whipped cream, it transforms into a decadent dessert that’s sure to impress.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Absolutely! Using fresh pineapple can intensify the fruit’s flavor. Simply slice it into rings and follow the same preparation instructions. Keep in mind that fresh pineapple might release more juice during baking, so monitor the cake’s moisture and adjust cooking time if necessary.
What should I do if my cake sticks to the pan?
If your cake sticks, don’t panic. Allow the pan to cool slightly, then gently run a knife around the edges. Invert the cake onto a plate and tap the bottom of the pan. If it still doesn’t release, a brief warming over low heat on the stovetop might help melt the sugar enough to loosen the cake.
Why is my cake dense?
A dense cake may result from overmixing the batter or not incorporating enough leavening agents. Ensure your baking powder or soda is fresh, and mix the batter until just combined to retain a light texture. Sifting dry ingredients before mixing can also prevent this issue.
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Pineapple Upside-Down Cake Recipe
Ingredients
Main Ingredients
- 0.5 cup butter melted
- 0.75 cup packed brown sugar
- 1 can pineapple slices drained
- 10 maraschino cherries optional
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup milk
- 2 eggs
- 0.5 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C).
- Pour melted butter into a 9-inch round cake pan. Sprinkle the brown sugar evenly over the butter.
- Arrange the pineapple slices over the brown sugar. Place a cherry in the center of each pineapple slice.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- Add milk, eggs, and vanilla to the dry ingredients and beat until well combined.
- Pour the batter over the pineapple and cherries in the pan.
- Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a serving plate.
Notes
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