Upside-Down Pineapple Cake Recipe
Introduction: Transport yourself to a tropical paradise with this classic Upside Down Pineapple Cake Recipe. Moist and flavorful, this cake features a layer of caram
elized pineapple slices and cherries nestled in a rich, buttery cake batter.
Whether you’re hosting a summer barbecue, celebrating a special occasion, or simply craving a taste of the tropics, this pineapple cake is sure to be a hit. Follow this easy recipe to create a dessert that’s as beautiful as it is delicious.
Upside Down Pineapple Cake Recipe Ingredients:
For the Pineapple Topping:
- 1/4 cup (1/2 stick) unsalted butter
- 3/4 cup packed light brown sugar
- 1 can (20 ounces) pineapple slices in juice, drained
- Maraschino cherries, drained and patted dry
For the Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Upside Down Pineapple Cake Recipe Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
- Prepare Pineapple Topping: In a small saucepan, melt the 1/4 cup of butter over medium heat. Add the brown sugar and stir until dissolved and bubbling, about 2-3 minutes. Pour the mixture into the bottom of the prepared cake pan, spreading it evenly. Arrange the pineapple slices on top of the brown sugar mixture, placing a cherry in the center of each pineapple slice and in the gaps between slices. Set aside.
- Make Cake Batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
- Pour Batter Over Pineapple: Carefully spoon the cake batter over the pineapple slices in the prepared cake pan, spreading it evenly with a spatula.
- Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Invert: Remove the cake from the oven and let it cool in the pan for 10 minutes. Run a knife around the edges of the cake to loosen it from the pan. Place a serving plate upside down over the top of the cake pan and carefully invert the cake onto the plate. Gently lift off the cake pan.
- Serve: Serve the pineapple cake warm or at room temperature. Slice and enjoy!
Upside Down Pineapple Cake Recipe Tips:
- Make sure to drain the pineapple slices and cherries well to prevent excess moisture in the cake.
- For added flavor, consider sprinkling a pinch of ground cinnamon or nutmeg over the pineapple slices before adding the cake batter.
- Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer storage.
Conclusion: This homemade Upside Down Pineapple Cake Recipe is a delightful combination of sweet, caramelized fruit and moist, buttery cake. Perfect for any occasion, this classic dessert is sure to impress your family and friends. Enjoy a taste of the tropics with every bite of this delicious and easy-to-make cake!
