This classic Pineapple Upside-Down Cake is a timeless dessert that combines buttery caramelized pineapples, sweet maraschino cherries, and a tender, moist cake. Its beautiful presentation and nostalgic flavors make it a crowd-pleaser at any gathering. Perfect for a holiday treat or a weekend indulgence, this cake is as stunning as it is delicious.
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 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
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120ml) sour cream
- 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.
- Pour the mixture into a 9-inch (23cm) 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:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the Butter and Sugar:
- 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:
- Beat in the eggs one at a time, followed by the vanilla extract. Mix in the sour cream and pineapple juice until well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
- Assemble and Bake:
- Pour the cake 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:
- Allow the cake to 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 Options: Use fresh pineapple for a more natural flavor, but canned pineapple works perfectly and is more convenient.
- 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 a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
- Pan Size: A 9-inch cast iron skillet can be used instead of a cake pan for a rustic touch.
With its caramelized fruit topping and buttery, fluffy cake, this Pineapple Upside-Down Cake is the ultimate dessert for pineapple lovers!
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.
