Pineapple Upside-Down Cake

This classic Pineapple Upside-Down Cake is a delightful dessert with a moist, buttery cake topped with caramelized pineapple slices and cherries. It’s as visually stunning as it is delicious, making it perfect for any occasion. Whether you’re hosting a party or just craving a nostalgic treat, this recipe is sure to impress!

Necessary Kitchen Equipment

• 9-inch round cake pan
• Mixing bowls
• Whisk or hand mixer
• Spatula

Ingredients

Topping:

• ¼ cup unsalted butter, melted
• ½ cup brown sugar
• 7-8 pineapple slices, canned or fresh
• 7-8 maraschino cherries

Cake:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup pineapple juice (reserved from the can or fresh)
• ½ cup whole milk

Step-by-Step Instructions

1. Preheat Oven:

Preheat your oven to 350°F (175°C).

2. Prepare the Topping:

Pour the melted butter into the bottom of a 9-inch round cake pan. Sprinkle the brown sugar evenly over the butter. Arrange the pineapple slices in a single layer on top of the sugar mixture. Place a maraschino cherry in the center of each pineapple slice.

3. Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

4. Cream Butter and Sugar:

In a separate large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

5. Combine Wet and Dry Ingredients:

Add the dry ingredients to the butter mixture in three additions, alternating with the pineapple juice and milk, beginning and ending with the dry ingredients. Mix until just combined.

6. Assemble and Bake:

Pour the batter evenly over the prepared topping in the cake pan. Smooth the surface with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool and Invert:

Allow the cake to cool in the pan for 10-15 minutes. Run a knife around the edges to loosen the cake, then invert it onto a serving plate. Let it cool completely before serving.

Recipe Tips

• Pineapple Juice Substitute: If you run out of pineapple juice, orange juice works as a substitute.
• Fresh Pineapple: For a fresh twist, use fresh pineapple slices instead of canned.
• Prevent Sticking: Ensure the sugar and butter mixture covers the bottom completely to prevent sticking.

What to Serve with Pineapple Upside-Down Cake

• Whipped Cream: A dollop of whipped cream enhances the cake’s tropical flavors.
• Vanilla Ice Cream: Serve warm slices with a scoop of vanilla ice cream for a decadent treat.
• Coffee or Tea: Pair with a warm beverage for a cozy dessert experience.

Frequently Asked Questions

1. Can I make this ahead of time? Yes, this cake can be made a day in advance and stored at room temperature, covered.

2. How do I store leftovers? Wrap the cake tightly in plastic wrap and store in the refrigerator for up to 3 days.

3. Can I freeze this cake? Yes, freeze individual slices in airtight containers for up to 2 months. Thaw in the refrigerator overnight before serving.

Enjoy the sweet and tangy flavors of this Pineapple Upside-Down Cake, a true dessert classic that never goes out of style!

classic Pineapple Upside-Down Cake

This classic Pineapple Upside-Down Cake is a delightful dessert with a moist, buttery cake topped with caramelized pineapple slices and cherries. It’s as visually stunning as it is delicious, making it perfect for any occasion. Whether you’re hosting a party or just craving a nostalgic treat, this recipe is sure to impress!

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Equipment

• 9-inch round cake pan
• Mixing bowls
• Whisk or hand mixer
• Spatula

Ingredients

  

• Topping:
• ¼ cup unsalted butter melted
• ½ cup brown sugar
• 7-8 pineapple slices canned or fresh
• 7-8 maraschino cherries
• Cake:
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup pineapple juice reserved from the can or fresh
• ½ cup whole milk

Instructions

 

• Preheat Oven:
• Preheat your oven to 350°F (175°C).
• Prepare the Topping:
• Pour the melted butter into the bottom of a 9-inch round cake pan. Sprinkle the brown sugar evenly over the butter. Arrange the pineapple slices in a single layer on top of the sugar mixture. Place a maraschino cherry in the center of each pineapple slice.
• Mix Dry Ingredients:
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Cream Butter and Sugar:
• In a separate large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
• Combine Wet and Dry Ingredients:
• Add the dry ingredients to the butter mixture in three additions, alternating with the pineapple juice and milk, beginning and ending with the dry ingredients. Mix until just combined.
• Assemble and Bake:
• Pour the batter evenly over the prepared topping in the cake pan. Smooth the surface with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
• Cool and Invert:
• Allow the cake to cool in the pan for 10-15 minutes. Run a knife around the edges to loosen the cake, then invert it onto a serving plate. Let it cool completely before serving.

Notes

Pineapple Juice Substitute: If you run out of pineapple juice, orange juice works as a substitute.
Fresh Pineapple: For a fresh twist, use fresh pineapple slices instead of canned.