Pineapple Upside-Down Cake Recipe

Pineapple upside-down cake recipe is a timeless dessert that has delighted taste buds for generations. With its caramelized pineapple topping and moist, buttery cake, this dessert is as visually stunning as it is delicious. Whether you’re a seasoned baker or a novice in the kitchen, this guide will walk you through everything you need to know to make the perfect pineapple upside-down cake.

A Brief History of Pineapple Upside-Down Cake:

The origins of the pineapple upside-down cake can be traced back to the early 20th century in the United States. This cake gained popularity in the 1920s, thanks to the introduction of canned pineapple by the Dole Pineapple Company. The convenient availability of canned pineapple, along with the affordability of maraschino cherries, made this dessert a household favorite. Its unique presentation, with the fruit baked at the bottom and then flipped to create a stunning top, quickly became a classic in American cuisine.

Pineapple Upside-Down Cake Recipe

Pinklady

Pineapple upside-down cake is a timeless dessert that has delighted taste buds for generations. With its caramelized pineapple topping and moist, buttery cake, this dessert is as visually stunning as it is delicious.

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Course Dessert

Cuisine American

Servings 8

Calories 320 kcal

Equipment

• 9-inch round cake pan
• Medium saucepan
• Mixing bowls
• Electric mixer or hand whisk
• Spatula
• Cooling rack

Ingredients

  

• For the Topping:1/4 cup (60g) unsalted butter
• 1/2 cup (100g) packed light brown sugar
• 1 can (20 oz) pineapple slices, drained
• Maraschino cherries (optional)

See also  Lemon Chicken Recipe

For the Cake:

• 1 and 3/4 cups (220g) all-purpose flour
• 1/4 cup (60g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1/4 cup (60g) packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup (180ml) whole milk
• 1/4 cup (60ml) pineapple juice (reserved from the can)

Instructions

 

• Preheat your oven to 350°F (175°C).In a medium saucepan, melt the butter over medium heat.
• Add the brown sugar and stir until it dissolves and the mixture is bubbly.
• Pour this mixture into the bottom of the 9-inch cake pan.
• Arrange the pineapple slices in a single layer over the brown sugar mixture. Place maraschino cherries in the center of each pineapple slice, if desired.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a large bowl, beat the butter and sugars (both granulated and brown) together until creamy.
• Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
• Gradually add the dry ingredients to the butter mixture, alternating with the milk and pineapple juice, beginning and ending with the dry ingredients. Mix until just combined.
• Pour the batter over the pineapple layer in the cake pan, spreading it evenly.
• Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Remove the cake from the oven and let it cool in the pan for 10 minutes.
• Run a knife around the edges of the pan to loosen the cake.
• Place a serving plate upside-down on top of the cake pan and carefully invert the cake onto the plate.
• Let it sit for a few minutes before removing the pan to allow the topping to settle.
• Serve warm or at room temperature.

Video

Keyword Pineapple Upside-Down Cake Recipe

Similar Recipes:

– Peach Upside-Down Cake: Substitute peaches for pineapple for a summer twist.
– Apple Upside-Down Cake: Use apple slices and cinnamon for a cozy, autumnal flavor.
– Cherry Upside-Down Cake: Replace pineapple with fresh or canned cherries for a vibrant dessert.

Frequently Asked Questions About Pineapple Upside-Down Cake Recipe:

1. Can I use fresh pineapple for canned pineapple?

Fresh pineapple does indeed work wonderfully. Simply cut it into tiny slices and use as instructed.

2. In place of maraschino cherries, what may I use?

You can add fresh cranberries or cherries, or leave them out completely.

3. How should I keep any remaining upside-down pineapple cake?

You can keep it refrigerated for up to five days or store it at room temperature for up to two days in an airtight container.

4. Can I prepare this cake ahead of time?

You can definitely make it one day early. Before serving, remove from the refrigerator and let it come to room temperature covered.

5. Can pineapple upside-down cake be frozen?

Yes, freeze it for up to two months after carefully wrapping it in foil and plastic wrap. Defrost overnight in the refrigerator.

6. What happens if my 9-inch cake pan breaks?

An 8-inch pan can be used, but the cake will be thicker and the baking time may need to be changed.

7. Can I top this with a different kind of sugar?

Granulated sugar or dark brown sugar can be used, though the flavor and texture may vary significantly.

8. Does this recipe have a gluten-free version?

Yes, you can use a gluten-free flour blend in place of the all-purpose flour.

9. Can I top the cake with nuts?

Sure, you may add chopped walnuts or pecans to the topping for some additional crunch.

10. What should I do if my cake adheres to the pan?

Before inverting, make sure the pan is well-greased and the cake has had some time to cool. Managing a knife around the edges helps too.

Summary:

Ready to bake this classic treat? Gather your ingredients and equipment, and follow our step-by-step guide to create a beautiful and delicious pineapple upside-down cake. Perfect for any occasion, this cake is sure to impress your friends and family. Don’t forget to share your baking experience and photos with us in the comments below!

YouTube Video Credits:
Preppy Kitchen