Pineapple upside-down cake is a beloved dessert that combines the sweetness of caramelized pineapple with the moistness of a tender cake. This classic treat is not only delicious but also visually stunning, making it perfect for any occasion. Follow this easy recipe to create your own pineapple upside-down cake and bring a taste of the tropics to your table.
Ingredients:
For the Pineapple Layer:
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- 1/2 cup (115g) unsalted butter
- 1 cup (200g) packed brown sugar
- 1 can (20 oz or 565g) pineapple slices, drained
- Maraschino cherries, halved
For the Cake Batter:
- 1 and 1/2 cups (190g) all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) pineapple juice (reserved from the canned pineapple)
- 1/4 cup (60ml) milk
Instructions:
1. Preheat Your Oven:
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Prepare the Pineapple Layer:
- Melt the 1/2 cup of butter in a saucepan over medium heat.
- Add the brown sugar and stir until dissolved and bubbling, about 2-3 minutes.
- Pour the caramelized mixture into the prepared cake pan, spreading it evenly.
- Arrange the pineapple slices on top of the caramel, placing a cherry half in the center of each pineapple ring. Set aside.
3. Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In a separate small bowl, combine the pineapple juice and milk.
- Gradually add the dry ingredients to the butter mixture alternately with the pineapple juice mixture, beginning and ending with the dry ingredients. Mix until just combined.
4. Assemble and Bake:
- Pour the cake batter over the arranged pineapple slices and smooth 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.
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
5. Invert and Serve:
- Carefully invert the cake onto a serving platter while it’s still warm.
- Remove the cake pan and parchment paper, revealing the caramelized pineapple topping.
- Allow the cake to cool slightly before slicing and serving.
Tips for the Perfect Pineapple Upside-Down Cake:
- Use Ripe Pineapple: For the best flavor, use ripe pineapple slices. You can also use fresh pineapple instead of canned if preferred.
- Properly Prepare the Pan: Make sure to grease the cake pan well and line the bottom with parchment paper to prevent sticking.
- Caramelization: Cook the brown sugar and butter until bubbly and slightly thickened to ensure a rich caramel flavor.
- Serve Warm: Pineapple upside-down cake is best served warm, but it can also be enjoyed at room temperature.
FAQ’s:
1. Can I use fresh pineapple instead of canned?
- Yes, you can use fresh pineapple slices instead of canned. Just make sure to remove the core and cut them into rings.
2. Can I make this cake in advance?
- Pineapple upside-down cake is best served fresh, but you can bake it a day in advance and store it covered at room temperature. Warm it slightly before serving.
3. Can I use a different fruit topping?
- While pineapple is traditional, you can experiment with other fruits like peaches, mangoes, or even apples for a twist on the classic recipe.
4. Can I make this cake gluten-free?
- Yes, you can use a gluten-free flour blend to make this cake gluten-free. Just make sure it’s a 1:1 substitute for all-purpose flour.
5. How do I store leftovers?
- Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Warm individual slices in the microwave before serving.