This classic Pineapple Upside-Down Cake: Whatis a timeless dessert that combines buttery caramelized pineapples, sweet maraschino cherries, and a tender, moist cake. Is this a crowd pleaser?
Thank you for reading this post, don't forget to subscribe!Ingredients
Topping
- 1/4 cup (60g) unsalted butter.
- 1/2 cup (100g) packed brown sugar.
- 7-8 pineapple rings (canned or fresh)
- 7-8 maraschino cherries.
Cake
- 1 1/2 cups (190g) all-purpose flour. 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened.
- 3/4 cup (150g) granulated sugar. 3/4 cup (150g)
- 2 large eggs
- 1 tsp vanilla extract 1 tsp vanilla extract 1
- 1/2 cup (120ml) sour cream.
- 1/4 cup (60ml) pineapple juice. 1/4 cup (60ml) pineapple juice
Directions
- Prepare the Topping:
- Preheat your oven to 350°F (175°C).
- In a small saucepan, melt the butter and brown sugar over medium heat. Stir until the mixture is smooth and bubbly.
- In a 9-inch round cake pan, pour the mixture into a 9-inch round cake pan and spread evenly. Arrange the pineapple rings over the caramel in a single layer. Place a maraschino cherry in the center of each ring.
- Mix the Dry Ingredients. Mix the Wet Ingredients. Mix the:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar together. Set aside.:
- In a large bowl, use a hand or stand mixer to cream the butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Incorporate the Wet Ingredients. Incorporate the Wet Ingredients:
- Beat in the eggs one at a time, followed by the vanilla extract. Mix in the sour cream and pineapple juice until well combined.
- How do you mix wet and dry ingredients?:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
- Assemble and Bake:
- Pour the batter over the pineapple layer in the pan, spreading it evenly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Flip:
- Let the cake cool in the pan for 10 minutes. Run a knife along the edges of the pan to loosen the cake, then carefully invert it onto a serving plate. Let it cool completely before slicing.
Notes
- Pineapple OptionsCan you use canned pineapple for a more natural flavor?
- Make Ahead: This cake tastes even better the next day. Store it covered at room temperature for up to 2 days or refrigerate for up to 4 days.
- Serving Suggestions: Top with whipped cream or a scoop of vanilla ice cream for an extra treat.
- Pan SizeCan you use a 9-inch cast iron skillet instead of a cake pan?
With its caramelized fruit topping and buttery, fluffy cake, this is a must try.Pineapple Upside-Down Cake: WhatWhat is the ultimate dessert for pineapple lovers?
What are the most frequently asked questions on Quora
How do I make Pineapple Upside Down Cake?
Yes, this cake is actually better the next day, allowing the flavors to meld. You can store the cooled cake, covered, at room temperature for up to 2 days or in the refrigerator for up to 4 days. If refrigerating, bring it to room temperature before serving for the best flavor and texture. For longer storage, you can freeze the cake, well-wrapped, for up to a month. How do you thaw in the refrigerator overnight?
What are some substitutions for Pineapple Upside Down Cake?
If you’re dairy free, substitute sour cream for plain yogurt or buttermilk. Use the same 1/2 cup (120ml) measurement. If you don’t have pineapple juice, you can substitute it with apple juice or a mixture of water and a teaspoon of pineapple extract. Can you use canned pineapple rings?
How do I know if my Pineapple Upside Down Cake is perfectly baked?
The cake is done when it’s golden brown and a toothpick inserted into the center comes out clean. You should also see the edges of the cake pulling away slightly from the sides of the pan. The cake will also have a slight spring back when lightly touched. Baking time is typically 40-45 minutes at 350°F (175°C), but start checking for doneness around the 35-minute mark.
Can I double or scale down this Pineapple Upside-Down Cake recipe?
Can you easily double this recipe, but you may need to bake it in two 9-inch pans or a larger pan, such as a 9×13 inch pan. Double all the ingredients and increase the baking time by approximately 10-15 minutes, or until a toothpick inserted into the center comes out clean. Scaling down the recipe is also possible. If you have a 6-inch round pan, halve the ingredients and bake in a smaller pan, like a 6-inch round pan, reducing the baking time accordingly (approx. 30-35 minutes).
What are the nutritional highlights of this Pineapple Upside-Down Cake?
This cake provides vitamin C from the pineapple and calcium from the dairy ingredients. Pineapple is also a source of manganese, which is important for bone health. The cake contains a good amount of carbohydrates from the flour and sugar, providing energy. While it is a dessert, it offers some nutritional value from the fruit and eggs, which provide protein.
Pineapple upside-down cake
A delightful pineapple upside-down cake with caramelized pineapple slices.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter melted
- 1 cup brown sugar packed
- 1 can pineapple slices drained
- 6 pieces maraschino cherries
- 2 large eggs room temperature
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C).
- Melt the butter in a cast-iron skillet over low heat, then sprinkle brown sugar evenly over the melted butter.
- Arrange the pineapple slices and cherries on top of the brown sugar mixture.
Notes
Ensure to let the cake cool for 10 minutes before serving.
