Pineapple Upside Down Cake Recipe

This Pineapple Up Down Cake is soft and buttery with a caramelized brown sugar pineapple and cherry topping. Its juices seep into the cake, adding even more delicious flavor and texture A classic favorite using canned pineapple and maraschino cherries, this retro cake is served upside down and is perfect for any time of year.

I. Ingredients:

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1 can (20 ounces) pineapple slices, drained (reserve the juice)
Maraschino cherries (optional)
Brown sugar (for the topping)

II. Preparation:

A. Preheat the oven to 350°F (175°C).

B. Grease a round cake pan or a cast-iron skillet.

C. Sprinkle brown sugar evenly over the bottom of the pan.

D. Arrange the pineapple slices on top of the brown sugar.

E. Place a cherry in the center of each pineapple slice (optional).

III. Cake Batter:

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

B. In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.

C. Beat in the eggs, one at a time, followed by the vanilla extract.

D. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients.

E. Mix until just combined. Do not overmix.

IV. Assembly:

A. Pour the cake batter over the pineapple slices and spread it evenly.

B. Smooth the top with a spatula.

V. Baking:

A. Place the cake pan in the preheated oven.

B. Bake for about 40-45 minutes or until a toothpick inserted into the center comes out clean.

C. Remove the cake from the oven and let it cool in the pan for 5 minutes.

VI. Inverting the Cake:

A. Place a serving plate or a cake stand upside down on top of the pan.

B. Carefully and quickly flip the pan over, allowing the cake to release onto the plate.

C. Gently lift the pan off the cake.

VII. Finishing Touches:

A. If any pineapple slices or cherries stick to the pan, simply remove them and place them back onto the cake.

B. Optional: Brush the top of the cake with reserved pineapple juice for added flavor and moisture.

C. Allow the cake to cool completely before serving.

VIII. Serving:

A. Slice the cake into wedges.

B. Serve the pineapple upside-down cake as is or with a dollop of whipped cream or a scoop of vanilla ice cream.

Enjoy your delicious homemade pineapple upside-down cake!

IX. Variations and Tips:

A. Variations:

1. Add a sprinkle of cinnamon or nutmeg to the brown sugar topping for a hint of spice.

2. Consider using fresh pineapple instead of canned pineapple slices for a slightly different flavor.

3. Experiment with different fruit toppings, such as sliced peaches or apricots, in addition to or instead of pineapple.

B. Tips:

1. Make sure the butter is softened at room temperature to ensure proper creaming with the sugar.

2. When arranging the pineapple slices, you can cut them in half or quarters to fit better and create different patterns.

3. For easy removal of the cake from the pan, you can line the bottom with parchment paper before greasing it.

X. Storage:

A. If you have any leftovers, you can store the pineapple upside-down cake in an airtight container at room temperature for up to 2 days.

B. Alternatively, you can refrigerate the cake for up to 5 days, but note that the texture might become slightly denser.

C. To freeze the cake, wrap it tightly in plastic wrap and place it in a freezer-safe container. It can be stored in the freezer for up to 2-3 months. Thaw it in the refrigerator overnight before serving.

Now you're all set to enjoy your pineapple upside-down cake!

XI. Optional Glaze:

A. If you want to add a glaze to your pineapple upside-down cake, here's a simple recipe:

- Ingredients:

- 1 cup powdered sugar

- 1-2 tablespoons pineapple juice (reserved from the canned pineapple slices)

- Preparation:

1. In a bowl, whisk together the powdered sugar and pineapple juice until smooth and pourable.

2. Adjust the consistency by adding more powdered sugar or pineapple juice as needed.

3. Once the cake has cooled completely, drizzle the glaze over the top for an extra touch of sweetness.

XII. Presentation:

A. To make your pineapple upside-down cake look even more appealing, you can garnish it with some additional decorations, such as:

- Fresh mint leaves

- Shredded coconut

- Sliced almonds or chopped walnuts

B. Simply sprinkle these garnishes over the glaze or arrange them around the cake for a beautiful and delicious presentation.

XIII. Serving Suggestions:

A. Pineapple upside-down cake is delightful on its own, but you can enhance the flavors by serving it with:

- A scoop of vanilla ice cream

- Whipped cream or whipped topping

- Caramel or butterscotch sauce

B. These additions will complement the sweetness of the cake and create a delightful contrast of textures.

XIV. Enjoyment:

A. Slice the pineapple upside-down cake into portions and serve it to your delighted guests.

B. You can enjoy it as a delicious dessert or even as a treat with a cup of tea or coffee.

XV. Notes:

A. Feel free to adjust the sweetness of the cake by reducing or increasing the amount of sugar to suit your taste.

B. Always remember to let the cake cool completely before serving to allow the flavors to develop and the cake to set properly.

Now you have a completed pineapple upside-down cake with optional glaze and presentation suggestions. Enjoy every bite of this classic and scrumptious dessert!

XVI. Recipe Adjustments:

A. If you prefer a gluten-free version of the cake, you can use a gluten-free all-purpose flour blend instead of regular all-purpose flour. Make sure to check that all other ingredients used are also gluten-free.

B. For a vegan pineapple upside-down cake, you can make the following substitutions:

- Replace the butter with vegan butter or margarine.

- Substitute the eggs with a flaxseed or chia seed egg replacement (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water per egg).

- Use a non-dairy milk, such as almond milk or soy milk, instead of regular milk.

- Ensure that the cherries used are vegan-friendly.

- Check that all other ingredients used are also suitable for a vegan diet.

XVII. Creative Variations:

A. Add a touch of rum flavor by brushing the pineapple slices with rum before arranging them in the pan.

B. Experiment with different cake flavors by incorporating a flavored extract or zest, such as lemon or coconut, into the batter.

C. Consider using a combination of fruits, such as pineapple and mango or pineapple and peach, to create a tropical fruit upside-down cake.

XVIII. Serving Warm:

A. If you prefer to serve the cake warm, allow it to cool slightly after inverting it onto the serving plate. Then, reheat individual slices in the microwave for a few seconds or warm them in a low oven before serving.

XIX. Sharing and Enjoyment:

A. Share the joy of your pineapple upside-down cake by serving it at gatherings, potlucks, or as a special dessert for family and friends.

B. Pair it with a refreshing tropical drink, such as a piña colada or fruit punch, for a delightful combination.

Now you have a range of recipe adjustments, creative variations, and serving suggestions to make your pineapple upside-down cake even more unique and enjoyable. Have a fantastic time baking and savoring this classic treat!

Faq

Q: Can I use fresh pineapple instead of canned pineapple slices in a pineapple upside-down cake?

A: Yes, you can use fresh pineapple instead of canned pineapple slices in a pineapple upside-down cake. Simply peel and core a fresh pineapple, then slice it into rings or wedges to use in the recipe. Keep in mind that fresh pineapple may have a slightly different texture and flavor compared to canned pineapple, but it can still work well in the cake.

Q: How do I prevent the cake from sticking to the pan when I invert it?

A: To prevent the cake from sticking to the pan when you invert it, make sure to properly grease the pan before adding the brown sugar and pineapple slices. You can also line the bottom of the pan with parchment paper, which will make it easier to release the cake. Allow the cake to cool in the pan for a few minutes before inverting it onto a serving plate.

Q: Can I make a pineapple upside-down cake in a different shape or size of pan?

A: Yes, you can make a pineapple upside-down cake in a different shape or size of pan. While the traditional choice is a round cake pan or a cast-iron skillet, you can use other baking pans such as square or rectangular pans. Just make sure to adjust the baking time accordingly, as the thickness of the cake can affect the baking time.

Q: How should I store leftovers of a pineapple upside-down cake?

A: To store leftovers of a pineapple upside-down cake, place the cake in an airtight container or cover it tightly with plastic wrap. You can store it at room temperature for up to 2 days or refrigerate it for up to 5 days. If you need to store it for a longer period, you can freeze the cake. Wrap it well in plastic wrap and place it in a freezer-safe container or bag. It can be stored in the freezer for up to 2-3 months. Thaw the cake in the refrigerator overnight before serving.

Q: Can I make a pineapple upside-down cake ahead of time?

A: Yes, you can make a pineapple upside-down cake ahead of time. You can bake the cake a day in advance and store it in an airtight container at room temperature. If you prefer it to be served warm, you can reheat individual slices in the microwave or warm them in a low oven before serving.

Q: Can I substitute the all-purpose flour with another type of flour, such as whole wheat flour or almond flour?

A: While it is possible to substitute all-purpose flour with other types of flour like whole wheat flour or almond flour, it may alter the texture and taste of the cake. Whole wheat flour tends to make the cake denser, while almond flour may result in a more delicate and moist texture. If you decide to use a different type of flour, it's recommended to follow a recipe specifically designed for that type of flour to ensure the best results.

Q: Can I use a different fruit instead of pineapple for an upside-down cake?

A: Yes, you can use different fruits instead of pineapple to make an upside-down cake. Some popular alternatives include peaches, apples, pears, and cherries. You can adapt the recipe by using sliced or halved fruits and adjusting the sweetness and spices to complement the chosen fruit.

Q: How can I make the pineapple upside-down cake more moist?

A: To make the pineapple upside-down cake more moist, you can add a tablespoon or two of sour cream or Greek yogurt to the cake batter. These ingredients contribute moisture and tenderness to the cake. Additionally, brushing the cake with reserved pineapple juice or a simple syrup after it has baked can also help keep it moist.

Q: Can I use brown sugar instead of granulated sugar in the cake batter?

A: While the traditional recipe calls for granulated sugar in the cake batter, you can experiment with using brown sugar for added flavor and moisture. Brown sugar has a higher moisture content and a deeper flavor due to the presence of molasses. Keep in mind that using brown sugar may result in a slightly denser and moister cake compared to using granulated sugar.

Q: Can I make mini pineapple upside-down cakes instead of a single large cake?

A: Yes, you can make mini pineapple upside-down cakes by using individual-sized baking pans or muffin tins. Grease the pans and distribute the brown sugar, pineapple slices, and cherries among them. Adjust the baking time accordingly, as the smaller cakes will require less time to bake compared to a single large cake. Start checking for doneness around the 15-20 minute mark and continue baking until a toothpick inserted into the center comes out clean.

Remember to always refer to a specific recipe if you decide to make any substitutions or alterations to ensure the best possible outcome. Enjoy your pineapple upside-down cake!

Recipe Card

Nutrition

Serving size: 1 slice (1/8th of the cake)
Calories: Approximately 350-400 calories
Total Fat: Approximately 15-20 grams

Saturated Fat: Approximately 8-10 grams

Cholesterol: Approximately 70-90 milligrams
Sodium: Approximately 200-300 milligrams
Total Carbohydrates: Approximately 50-60 grams

Sugars: Approximately 35-40 grams

Protein: Approximately 3-5 grams

Please note that these values are approximate and can vary depending on the specific ingredients and measurements used in your recipe. It's always a good idea to calculate the nutritional information based on the specific brands and quantities of ingredients you use, especially if you have specific dietary needs or restrictions.