Classic Pineapple Upside-Down Cake
There’s something undeniably charming about a Classic Pineapple Upside-Down Cake. With its vibrant layers of caramelized pineapple and cherries sitting atop a moist, buttery cake, this dessert is both nostalgic and utterly delicious. Whether served at a birthday party, a family gathering, or simply as a sweet treat for yourself, this cake brings a smile to everyone’s face. The delightful contrast of flavors and textures makes each bite a little piece of heaven.
Why This Recipe Belongs in Your Rotation
This Classic Pineapple Upside-Down Cake is not just a treat for the taste buds; it’s also a feast for the eyes. The golden pineapple rings and bright red cherries create an inviting presentation that’s sure to impress. Beyond its beauty, this cake is straightforward to make, requiring only a handful of ingredients that you likely already have in your pantry. It’s perfect for any occasion and can easily become a family favorite.
What We’re Using
- 6 tablespoons unsalted butter, melted: This forms the base of the caramel for the pineapple and adds richness to the cake.
- 1 cup light brown sugar: For that deep, rich flavor and sweetness that complements the pineapple beautifully.
- 8 pineapple rings: You can use canned or fresh, depending on what you have on hand.
- Maraschino cherries: These add a pop of color and a sweet tang that balances the cake.
- 1 cup all-purpose flour, sifted: The foundation of our cake, ensuring a light texture.
- 1 teaspoon baking powder: This helps the cake rise and achieve that fluffy consistency.
- 1/4 teaspoon Kosher salt: Enhances the flavors of the other ingredients.
- 1/2 cup unsalted butter (1 stick), softened: Adds moisture and flavor to the cake.
- 1 cup sugar: Sweetness is key in a cake, and this balances the flavors nicely.
- 2 large eggs: For binding the ingredients and adding richness.
- 1/2 cup pineapple juice: Infuses the cake with a tropical flavor.
- 1 tablespoon vanilla extract: Adds a warm, aromatic flavor.
- 1/2 cup whole milk: Ensures the cake is moist and tender.
Cook’s Kit
- 9-inch round cake pan: The perfect size for a beautiful presentation.
- Mixing bowls: You’ll need a few for mixing your dry and wet ingredients separately.
- Whisk: Essential for blending your ingredients smoothly.
- Spatula: Great for scraping down the sides of your bowls and ensuring everything is well combined.
- Cooling rack: Allows the cake to cool evenly after baking.
Classic Pineapple Upside-Down Cake — Do This Next
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly.
Step 2: Prepare the Pan
In your 9-inch round cake pan, melt 6 tablespoons of unsalted butter in the oven. Once melted, remove the pan and sprinkle the brown sugar evenly over the melted butter.
Step 3: Arrange the Pineapple and Cherries
Place the pineapple rings on top of the brown sugar, arranging them neatly. Add a Maraschino cherry in the center of each pineapple ring for a pop of color.
Step 4: Mix Your Dry Ingredients
In a mixing bowl, sift together the flour, baking powder, and Kosher salt. This step is crucial for ensuring a light and fluffy cake.
Step 5: Cream Butter and Sugar
In another bowl, cream together 1/2 cup softened unsalted butter and 1 cup sugar until light and fluffy. This process introduces air into the mixture, which helps the cake rise.
Step 6: Add Eggs and Flavorings
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the pineapple juice and vanilla extract.
Step 7: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
Step 8: Pour Batter Over Pineapple
Gently pour the batter over the arranged pineapple and cherries in the pan, smoothing it out with a spatula.
Step 9: Bake
Place the cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Step 10: Cool and Flip
Once baked, allow the cake to cool in the pan for about 10 minutes. Then, carefully invert it onto a serving plate. Tap gently to release the cake from the pan.
If You’re Out Of…
- Pineapple rings: You can substitute with peach slices or even canned pears.
- Unsalted butter: Use salted butter and omit the added salt in the recipe.
- Whole milk: Almond milk or oat milk works great as a non-dairy alternative.
- Maraschino cherries: Fresh cherries or berries can be used for a different flavor profile.
What Not to Do
- Don’t skip the sifting step for the flour. This helps prevent a dense cake.
- Avoid overmixing the batter after adding the flour. This can lead to a tough texture.
- Don’t rush the cooling process. Flipping the cake too soon can result in a messy presentation.
- Do not use too much pineapple juice, as it could make the batter too wet.
Storing Tips & Timelines
To keep your Classic Pineapple Upside-Down Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it, where it will last up to a week. For optimal freshness, consider freezing slices for up to 3 months. Just wrap them tightly in plastic wrap and foil before placing them in a freezer-safe bag.
Common Questions
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple will add a beautiful flavor and texture to your cake. Just make sure to slice it evenly so it cooks properly.
Is there a gluten-free version of this cake?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend that measures 1:1. Just make sure it includes xanthan gum for the best texture.
Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance. Just store it covered at room temperature, and it will taste just as delicious the next day.
What can I serve with this cake?
This cake is delightful on its own, but you can serve it with whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
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Final Bite
This Classic Pineapple Upside-Down Cake is not just a dessert; it’s an experience. The layers of caramelized pineapple and cherries, combined with the light and fluffy cake, create a harmonious balance of flavors that will have everyone reaching for seconds. So go ahead, whip up this delightful treat and watch as it becomes the star of your next gathering. With each slice, you’ll be reminded of the simple joys of baking and the happiness it brings to those you love. Enjoy every bite!
Classic Pineapple Upside-Down Cake
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In your 9-inch round cake pan, melt 6 tablespoons of unsalted butter in the oven. Sprinkle brown sugar over the melted butter.
- Step 3: Arrange pineapple rings on top of the brown sugar and add a Maraschino cherry in the center of each ring.
- Step 4: In a mixing bowl, sift together the flour, baking powder, and Kosher salt.
- Step 5: Cream together 1/2 cup softened unsalted butter and 1 cup sugar until light and fluffy.
- Step 6: Beat in the eggs one at a time, then mix in pineapple juice and vanilla extract.
- Step 7: Gradually add dry ingredients to the wet mixture alternately with whole milk.
- Step 8: Pour batter over the arranged pineapple and cherries, smoothing it out.
- Step 9: Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
- Step 10: Allow the cake to cool for 10 minutes before inverting onto a serving plate.
Notes
- Store in an airtight container for up to 3 days at room temperature.
- Refrigerate for up to a week or freeze slices for up to 3 months.
- Serve with whipped cream or vanilla ice cream for extra indulgence.
