Pineapple Upside Down Cake
Pineapple Upside Down Cake
Pineapple Upside Down Cake is a delightful dessert that has charmed many with its juicy pineapple topping and moist cake base. This retro cake is as fun to make as it is to eat! With its vibrant colors and delicious flavors, it’s the perfect sweet treat for any occasion—be it a birthday party or a simple family dinner.
Why Make This Recipe
There are many reasons to choose Pineapple Upside Down Cake for your next baking adventure. For one, it’s visually stunning; the arrangement of pineapple and cherries on top creates a beautiful presentation. Additionally, the combination of caramelized pineapple flavor and soft, buttery cake makes for a fantastic taste experience. This recipe is also fairly simple, making it a perfect baking project for both beginners and experienced bakers alike. Plus, who can resist the nostalgic appeal of this classic dessert?
How to Make Pineapple Upside Down Cake
Making Pineapple Upside Down Cake is an enjoyable process that involves layering and baking. Here’s how you can create this tropical delight!
Ingredients:
- 565g / 20 oz canned pineapple slices in juice (not in syrup, Note 1)
- 12 – 18+ maraschino cherries (Note 2)
- 60g / 4 tbsp unsalted butter (melted)
- 1/2 cup brown sugar
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/4 tsp baking soda (sub with 1 tsp baking powder)
- 1/4 tsp salt
- 1/3 cup milk (full or low-fat)
- 1/4 cup pineapple juice (reserved from can)
- 1/4 cup sour cream (full fat, or substitute with plain yogurt)
- 1 tsp vanilla extract (or essence)
- 115g / 1 stick unsalted butter (softened to room temperature, Note 3)
- 3/4 cup white sugar
- 2 large eggs (at room temperature, Note 4)
- Any leftover pineapple (chopped, Note 1)
Directions:
-
Preheat Oven: Preheat oven to 180°C / 350°F (160°C fan).
-
Pineapple Decorative Top:
- Dry Fruits: Line a tray with paper towels, place pineapple and cherries on top, and pat dry.
- Butter: Pour melted butter into a 23cm / 9" cake pan that is at least 5cm / 2" deep. Brush it up the sides.
- Brown Sugar: Sprinkle brown sugar evenly over the base, spreading it out with a brush.
- Arrange Pineapple: Place one pineapple ring in the center and surround it with other rings.
- Decorate with Cherries: Add cherries in the middle of the pineapple rings as desired.
- Press Ingredients: Firmly press the cherries and pineapple down into the pan.
-
Batter:
- Flour Mixture: Whisk flour, baking powder, baking soda, and salt in one bowl.
- Milk Mixture: In another bowl, whisk milk, sour cream, pineapple juice, and vanilla.
- Cream Butter and Sugar: In a third bowl, beat softened butter and sugar until fluffy (about 2 minutes).
- Eggs: Beat in eggs one at a time.
- Combine Mixtures: Alternate between adding the flour mixture and the milk mixture until combined, folding in leftover pineapple.
- Fill Pan: Spread the batter over the pineapple layer.
-
Bake: Bake for 30 minutes, cover loosely with foil, and then bake for another 15 minutes until a toothpick comes out clean.
-
Turning Out Cake:
- Cool: Allow the cake to cool in the pan for 20 minutes.
- Flip: Carefully flip the cake onto a plate.
- Cool Completely: Let the cake cool before serving.
How to Serve Pineapple Upside Down Cake
Serve the Pineapple Upside Down Cake plain or with a dollop of whipped cream or a scoop of vanilla ice cream on the side. It’s also delightful when served with fresh fruit.
How to Store Pineapple Upside Down Cake
To store leftover cake, wrap it tightly in plastic wrap or aluminum foil and keep it in the refrigerator for up to 3-4 days. You can also freeze slices in an airtight container for up to two months.
Tips to Make Pineapple Upside Down Cake
- Make sure to pat the pineapple and cherries dry to avoid excess moisture in the cake.
- Use a sturdy cake pan; avoid springform pans as they may leak.
- Let the cake cool completely before cutting to keep the layers intact.
Variation
You can experiment with different fruit toppings, such as peaches or berries. Additionally, adding nuts can provide a nice crunch!
FAQs
1. Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used, but ensure it’s sliced evenly and cooked beforehand to soften it slightly.
2. How can I make this cake more moist?
Adding a bit more sour cream or using cake flour instead of all-purpose flour can enhance moisture.
3. Is it possible to make a smaller version of this cake?
Absolutely! You can halve the ingredients and use a smaller cake pan for a petite version.
With its sweet and tangy flavors, Pineapple Upside Down Cake is sure to be a hit at your next gathering. Enjoy baking and savoring this delicious dessert!
Pineapple Upside Down Cake
Ingredients
For the Pineapple Topping
- 565 g canned pineapple slices in juice not in syrup
- 12-18 maraschino cherries
- 60 g unsalted butter melted
- 1/2 cup brown sugar
For the Cake Batter
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/4 tsp baking soda sub with 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup milk full or low-fat
- 1/4 cup pineapple juice reserved from can
- 1/4 cup sour cream full fat, or substitute with plain yogurt
- 1 tsp vanilla extract or essence
- 115 g unsalted butter softened to room temperature
- 3/4 cup white sugar
- 2 large eggs at room temperature
- Any leftover fruit pineapple chopped
Instructions
Preheat Oven
- Preheat oven to 180°C / 350°F (160°C fan).
Pineapple Decorative Top
- Line a tray with paper towels, place pineapple and cherries on top, and pat dry.
- Pour melted butter into a 23cm / 9" cake pan that is at least 5cm / 2" deep. Brush it up the sides.
- Sprinkle brown sugar evenly over the base, spreading it out with a brush.
- Place one pineapple ring in the center and surround it with other rings.
- Add cherries in the middle of the pineapple rings as desired.
- Firmly press the cherries and pineapple down into the pan.
Batter
- Whisk flour, baking powder, baking soda, and salt in one bowl.
- In another bowl, whisk milk, sour cream, pineapple juice, and vanilla.
- In a third bowl, beat softened butter and sugar until fluffy (about 2 minutes).
- Beat in eggs one at a time.
- Alternate between adding the flour mixture and the milk mixture until combined, folding in leftover pineapple.
- Spread the batter over the pineapple layer.
Bake
- Bake for 30 minutes, cover loosely with foil, and then bake for another 15 minutes until a toothpick comes out clean.
Turning Out Cake
- Allow the cake to cool in the pan for 20 minutes.
- Carefully flip the cake onto a plate.
- Let the cake cool completely before serving.
