Effortless Pineapple Upside Down Cake Recipe Delight

There's something magical about the combination of moist, fluffy cake and sweet, caramelized pineapples in a Pineapple Upside Down Cake. This timeless dessert not only delights the palate but also brings a visual feast to the table with its golden hues and vibrant pineapple rings. Here's how you can effortlessly whip up this classic treat that’s sure to impress at your next gathering or simply as a comforting treat after dinner.

Ingredients

• For the Topping:
• 1/4 cup unsalted butter
• 2/3 cup brown sugar, packed
• 8-10 pineapple rings (canned or fresh, drained if canned)
• 7-8 maraschino cherries
• For the Cake:
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/2 cup buttermilk or regular milk mixed with 1 tsp vinegar

Instructions

Prepare the Topping

1. Preheat your oven to 350°F (175°C).
2. In a 9-inch round cake pan, melt ¹⁄₄ cup of butter over low heat.
3. Once melted, remove from heat and sprinkle the brown sugar evenly over the butter. Stir gently to combine and form a caramel.
4. Arrange the pineapple rings on top of this caramel mixture. Place a cherry in the center of each ring.

Make the Cake Batter

1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
2. In a separate large bowl, beat ¹⁄₂ cup of butter with sugar until creamy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture, mixing just until incorporated.

Bake the Cake

1. Pour the batter over the pineapple-topped caramel in the cake pan, ensuring not to disturb the arrangement.
2. Spread the batter evenly, smoothing the top with a spatula.
3. Bake in the preheated oven for about 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.

Unveiling the Cake

1. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. This helps the caramel to set slightly.
2. Run a knife around the edge of the pan to loosen the cake. Place a large serving plate over the pan, then carefully invert them together, shaking the pan gently to release the cake. If any pineapple sticks to the pan, gently rearrange it on the cake.
3. Allow the cake to cool completely before serving.

⚠️ Note: Allow the cake to cool for at least 15 minutes before flipping to ensure the caramel has set enough to avoid breaking the pattern.

In creating this Pineapple Upside Down Cake, you've ventured into the realm of simple baking yet stunning results. The fusion of the cake's rich, tender crumb with the caramelized fruit not only makes it a favorite for dessert but also an eye-catching centerpiece for any occasion. Whether you're a seasoned baker or a novice looking to impress, this recipe stands as a testament to how a few straightforward steps can yield something utterly delectable.

Can I use fresh pineapple instead of canned?

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Yes, you can definitely use fresh pineapple! If using fresh, consider lightly grilling the pineapple rings before placing them in the cake pan to enhance their flavor.

What can I substitute for buttermilk?

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Mix ¹⁄₂ cup of milk with ¹⁄₂ tablespoon of vinegar or lemon juice; let it sit for about 5 minutes to curdle. Alternatively, yogurt diluted with milk can work too.

How do I know when the cake is done?

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The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it.