Pineapple Upside Down Cake

Savor the sweet and tropical thrill of a traditional pineapple upside-down cake. When turned, the caramelized pineapple topping of this classic dessert becomes the bottom, making for an eye-catching treat. Make a little touch of nostalgia in your own kitchen by following this simple recipe.

Tasting Notes

The Pineapple Upside Down Cake boasts a perfect balance of moist vanilla cake, brown sugar caramelization, and succulent pineapple rings. Each bite is a symphony of flavors that transports you to a sunny paradise. Serve it warm for a delightful experience.

Ingredients

For the Topping:

• 1/2 cup (1 stick) unsalted butter
• 1 cup packed light brown sugar
• 1 can (20 ounces) pineapple slices in juice, drained
• Maraschino cherries (optional for garnish)

For the Cake:

• 1 and 1/2 cups all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup whole milk

Kitchen Equipment

• 9-inch round cake pan
• Mixing bowls
• Whisk
• Electric mixer
• Serving plate

Instructions

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
2. Prepare the Topping:
   • Melt 1/2 cup of butter and pour it into a 9-inch round cake pan.
   • Sprinkle the brown sugar evenly over the melted butter.
   • Arrange pineapple slices on top of the sugar, placing cherries in the centers of the pineapple rings if desired.
3. Make the Cake Batter:
   • In a medium bowl, whisk together flour, baking powder, and salt.
   • In a separate large bowl, cream together 1/2 cup butter and granulated sugar until light and fluffy.
   • Beat in eggs one at a time, then stir in vanilla.
   • Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients.
4. Assemble and Bake:
   • Carefully spread the cake batter over the pineapple layer in the pan.
   • Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
5. Cool and Invert:
   • Allow the cake to cool in the pan for 10 minutes.
   • Place a serving plate upside down over the pan and invert the cake onto the plate.
6. Serve and Enjoy:
   • Let the cake cool slightly before slicing.
   • Serve warm and relish the delightful combination of caramelized pineapple and moist cake.

Pro Tips

• Use pineapple slices that are well-drained to prevent excess moisture in the cake.
• For an extra burst of flavor, consider adding a splash of rum to the caramel topping.

Variations

• Coconut Twist: Sprinkle shredded coconut over the pineapple before adding the batter.
• Spiced Delight: Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor.

FAQs