Easy Pineapple Upside-Down Cake Recipe
Whip up this delightful dessert and let your taste buds revel in the moist and fruity glory of an easy Pineapple Upside-Down Cake. This cherished cake recipe is the perfect balance of sweet caramelized pineapple slices and buttery cake base, making it hard to resist and even harder to share with others! Whether you’re a seasoned baker or a novice, this delightful cake’s simplicity will encourage you to try baking it at home.
As a child, I would eagerly await Sunday afternoons when my grandmother would prepare her signature pineapple dessert. The sweet aroma that filled the kitchen was intoxicating, and to this day, each bite takes me back to those sunny afternoons spent in her intimate kitchen. It’s a true comfort food that delights at every family gathering and continues to be a beloved tradition.
Why You’ll Love This Recipe
This pineapple cake is not just easy, but also rewarding! Each bite is a nostalgic trip to simpler times, with a moist texture that melts in your mouth. What truly sets this recipe apart is its unique combination of flavors: the rich caramel sauce blends perfectly with the tartness of the pineapple, creating an unforgettable treat. Plus, it’s quick to prepare and uses common pantry ingredients, making it a go-to option for any occasion.
Ingredients Notes
The heart of this recipe lies in its fresh pineapple rings and maraschino cherries. While canned pineapple works fine, using fresh ones offers an unrivaled authentic taste. Don’t hesitate to sprinkle a handful of toasted coconut on top for an extra tropical dimension. Ensure your butter is at room temperature for the best blending results, and consider substituting brown sugar for a deeper caramel flavor if desired.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Grease the bottom and sides of a 9-inch round baking pan generously with butter, ensuring even coverage.
Step 2
In a small saucepan, melt 1/3 cup of butter over low heat. Stir in 2/3 cup of brown sugar until completely dissolved, then pour the mixture into your prepared baking pan.
Step 3
Arrange pineapple slices over the brown sugar mixture, adding maraschino cherries in the center of each slice. Sprinkle with toasted coconut flakes if desired.
Step 4
In a large mixing bowl, beat together 1/3 cup of softened butter and 1 cup of granulated sugar until light and fluffy. Add 2 large eggs one at a time, mixing well after each addition. Incorporate a teaspoon of vanilla extract for added flavor.
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Step 5
Sift together 1 3/4 cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt. Gradually add this to the wet mixture alternately with 1/2 cup of milk. Mix just until blended, then pour the batter evenly over the pineapple slices in the pan. Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
Storage Options
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the cake in plastic wrap followed by aluminum foil, and freeze for up to 3 months. For reheating, allow it to thaw in the refrigerator overnight and then warm it gently in the oven at a low temperature to maintain its moistness.
Variations & Substitutions
If you’re looking to add a tangy twist, consider including a layer of thinly sliced fresh mango or a sprinkle of ground cinnamon over the caramel before arranging the pineapples. For a gluten-free option, substitute the all-purpose flour with an equal amount of a gluten-free flour blend. You can also utilize a sugar substitute to cater to dietary needs without compromising on taste.
Serving Suggestions
This pineapple dessert is best served warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. It makes a beautiful centerpiece for brunches, picnics, or a casual weeknight dinner. For a more elegant presentation, serve with a drizzle of homemade caramel sauce and a garnish of fresh mint leaves.
Frequently Asked Questions
Can I use fresh pineapple instead of canned? Absolutely! Fresh pineapple offers a more vibrant flavor and texture. Simply peel and core a fresh pineapple, then slice it into rings. It’s a little extra effort that truly pays off in taste.
What can I do if my cake sticks to the pan? Ensure your pan is greased well before adding the ingredients. If the cake does stick, run a knife around the edges, place a large plate over the top, and carefully invert the pan. The cake should release easily with a gentle tap.
Can I prepare the cake batter ahead of time? While it’s best to bake immediately once the batter is ready, you can prepare the topping and wet ingredients ahead. Store the wet mixture in the refrigerator and assemble with the dry ingredients just before baking for best results.
This easy pineapple dessert is bursting with vintage charm and undeniable flavor, ensuring it’s a hit every time you serve it. The recipe’s straightforward approach makes it an ideal choice for bakers of any skill level, while its classic pairing of caramelized fruits and soft cake remains forever tempting. Discover the simple joy this nostalgic cake brings and share it with loved ones for delightfully sweet memories.
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Easy Pineapple Upside-Down Cake Recipe
Ingredients
Main Ingredients
- 1 cup brown sugar packed
- 0.5 cup unsalted butter melted
- 8 slices pineapple rings canned, drained
- 8 units maraschino cherries without stems
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup whole milk
- 2 units eggs large
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C).
- Pour melted butter into a 9-inch round cake pan and spread evenly. Sprinkle brown sugar over the butter.
- Arrange pineapple slices over the brown sugar and place a cherry in the center of each pineapple slice.
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
- Add milk, eggs, and vanilla extract to the flour mixture. Mix until smooth and well combined.
- Pour the batter over the arranged pineapple and cherries in the pan.
- Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a serving plate. Serve warm or at room temperature.
Notes
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