why make this recipe
Pineapple Upside Down Cake is not only a delicious dessert but also a fun twist on traditional cakes. The vibrant colors and juicy pineapple on top make it an appealing treat for any occasion. This cake is perfect for family gatherings, birthday celebrations, or even just a sunny afternoon at home. With its sweet caramelized topping and moist cake, it’s a crowd-pleaser that will have everyone reaching for seconds.
how to make Pineapple Upside Down Cake
Ingredients:
- 1/2 cup butter
- 1 cup brown sugar
- 1 can (20 oz) sliced pineapple, drained
- Maraschino cherries (optional)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup milk
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan to ensure the cake doesn’t stick.
- In a skillet, melt the butter over medium heat. Stir in the brown sugar until it has dissolved completely. Pour this mixture into the prepared cake pan.
- Arrange the drained pineapple slices over the sugar mixture. If you like, place a cherry in the center of each pineapple slice for extra sweetness and color.
- In a separate bowl, mix the flour, baking powder, and salt together. In another bowl, cream the granulated sugar and remaining butter. Beat in the eggs and vanilla until well combined. Alternate adding the flour mixture and milk to the creamed mixture, mixing just until combined.
- Pour your batter over the pineapple in the cake pan, spreading it evenly.
- Bake in the oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, let the cake cool for a few minutes. Then, invert it onto a serving plate to reveal the beautiful pineapple topping.
how to serve Pineapple Upside Down Cake
Serve the Pineapple Upside Down Cake warm or at room temperature. You can enjoy it plain or add a scoop of vanilla ice cream on the side for extra indulgence. It makes a lovely dessert after any meal or as a sweet treat during the day.
how to store Pineapple Upside Down Cake
To store leftover cake, cover it with plastic wrap or place it in an airtight container. It can be kept at room temperature for a couple of days. If you’d like it to last longer, refrigerate it, where it will stay fresh for up to a week. You can also freeze any leftovers for a couple of months. Just make sure to tightly wrap it before putting it in the freezer.
tips to make Pineapple Upside Down Cake
- Make sure the butter is melted thoroughly in the skillet to create a smooth caramel.
- Experiment with adding different fruits, like peaches or strawberries, for a unique spin on the classic recipe.
- For a richer flavor, use brown sugar for the entire amount of sugar in the cake batter as well.
variation
You can add shredded coconut in the batter for a tropical twist or use rum instead of vanilla extract for a more adult flavor. For a healthier option, consider using whole wheat flour and reducing the sugar slightly.
FAQs
Q: Can I use fresh pineapple instead of canned?
A: Yes, fresh pineapple can be used! Just make sure to slice it evenly and cook it in the butter and sugar until slightly caramelized before placing it in the pan.
Q: Is this cake gluten-free?
A: This recipe is not gluten-free, but you can substitute the all-purpose flour with a gluten-free flour blend to make a gluten-free version.
Q: Can I make Pineapple Upside Down Cake in advance?
A: Yes, you can make the cake a day in advance. Just store it properly to keep it fresh, and it will taste great the next day!
Pineapple Upside Down Cake
A delicious and vibrant dessert featuring caramelized pineapple and a moist cake, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup butter
- 1 cup brown sugar
- 1 can (20 oz) sliced pineapple, drained
- Maraschino cherries (optional)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan to ensure the cake doesn’t stick.
- In a skillet, melt the butter over medium heat. Stir in the brown sugar until it has dissolved completely. Pour this mixture into the prepared cake pan.
- Arrange the drained pineapple slices over the sugar mixture. If you like, place a cherry in the center of each pineapple slice for extra sweetness and color.
- In a separate bowl, mix the flour, baking powder, and salt together. In another bowl, cream the granulated sugar and remaining butter. Beat in the eggs and vanilla until well combined.
- Alternate adding the flour mixture and milk to the creamed mixture, mixing just until combined.
- Pour your batter over the pineapple in the cake pan, spreading it evenly.
- Bake in the oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, let the cake cool for a few minutes. Then, invert it onto a serving plate to reveal the beautiful pineapple topping.
Notes
Serve warm or at room temperature, optionally with vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg