Pineapple upside-down cake is a timeless dessert known for its buttery caramelized topping and Pineapple upside-down cake is a timeless dessert that delights with its buttery caramelized topping and tropical pineapple flavor. Whether for a holiday, birthday, or weeknight treat, this cake is easy to prepare and guaranteed to impress.
Ingredients
To create this moist and flavorful pineapple upside-down cake, you’ll need the following:
Topping Ingredients
- ½ cup of unsalted butter (melted)
- 1 cup of packed brown sugar
- 7-10 pineapple rings (canned or fresh)
- Maraschino cherries (optional)
Cake Batter Ingredients
- 1 ¾ cups of all-purpose flour
- 1 ½ teaspoons of baking powder
- ½ teaspoon of baking soda
- ¼ teaspoon of salt
- ½ cup of unsalted butter (softened)
- 1 cup of granulated sugar
- 2 large eggs
- 1 teaspoon of vanilla extract
- ½ cup of pineapple juice
- ½ cup of buttermilk
Tools for Making Pineapple Upside-Down Cake
For this classic cake, gather the following tools:
- A 9-inch round cake pan or cast-iron skillet
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Spatula
- Cooling rack
How to Make
Prepare the Pineapple Topping
- Butter and Sugar Base: Pour melted butter into a greased 9-inch cake pan and sprinkle brown sugar evenly on top.
- Arrange Pineapple Rings: Place pineapple rings on top of the sugar layer. Add cherries in the centers of the rings if desired.
Make the Cake Batter for Pineapple Upside-Down Cake
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, beat butter and granulated sugar until fluffy.
- Add Wet Ingredients: Mix in eggs one at a time, then add vanilla extract. Alternate adding the dry ingredients with pineapple juice and buttermilk, mixing until smooth.
Assemble and Bake Your Pineapple Upside-Down Cake
- Pour the cake batter evenly over the pineapple layer.
- Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until a toothpick comes out clean.
Flip and Serve
- Let the cake cool in the pan for 10 minutes.
- Place a serving plate over the pan and carefully invert it. Gently lift the pan to reveal the caramelized pineapple topping.
Tips for the Best Pineapple Upside-Down Cake
- Fresh vs. Canned Pineapple: Fresh pineapple adds a vibrant flavor, but canned works just as well.
- Room Temperature Ingredients: Use room-temperature butter, eggs, and buttermilk for a smooth batter.
- Flip with Confidence: Run a knife around the edges of the cake before flipping to ensure a clean release.
Variations
- Coconut Pineapple Cake: Sprinkle shredded coconut over the pineapple layer for a tropical twist.
- Gluten-Free Pineapple Upside-Down Cake: Use a gluten-free all-purpose flour blend to make this recipe suitable for dietary restrictions.
- Mini Pineapple Upside-Down Cakes: Make individual servings using muffin tins.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple works wonderfully and brings out a natural sweetness.
How do I store pineapple upside-down cake?
Keep the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
What’s the best substitute for buttermilk?
You can make a quick alternative by mixing ½ cup of milk with 1 tablespoon of lemon juice or vinegar.
Can I make this cake ahead of time?
Yes, bake the cake a day in advance and store it in the pan. Flip it onto a serving plate just before serving.
Conclusion
Pineapple upside-down cake is a show-stopping dessert with its golden, caramelized pineapple topping and moist, flavorful cake base. Whether you’re making it for a special occasion or simply to satisfy a sweet craving, this recipe is sure to please. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an unforgettable treat.
For more delightful recipes, check out our collection of classic cakes and tropical dessert ideas.
Internal Links:
External Links: