Imagine a cake that brings sunshine to your table with its vibrant colors and rich, comforting flavors. That's the Pineapple Upside Down Cake for you, a delightful dessert that combines the freshness of pineapple, the sweetness of maraschino cherries, and a tender, buttery cake base. This classic recipe is not only a hit at gatherings but also incredibly easy to make, making it a perfect choice for both novice and experienced bakers. Let's delve into the art of creating this timeless dessert, highlighting why it's loved by many and how you can master it at home.
Ingredients
- Topping:
- 1⁄4 cup unsalted butter
- 1⁄2 cup packed brown sugar
- 7-8 slices canned pineapple rings (reserve juice)
- 7-8 maraschino cherries
- Cake:
- 1 1⁄2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1⁄2 cup pineapple juice (from the can)
- 1⁄2 cup whole milk
Preparation
Start by preheating your oven to 350°F (175°C). This preparation time is crucial for ensuring your cake bakes evenly.
Caramelizing the Topping
- Melt 1⁄4 cup of butter in a 9-inch cake pan over low heat. Swirl it around to coat the bottom.
- Evenly sprinkle the brown sugar over the melted butter.
- Arrange pineapple rings and cherries on top of the brown sugar in a visually appealing pattern.
Making the Cake Batter
- Whisk together flour, baking powder, and salt in a medium bowl.
- In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Incorporate vanilla extract.
- Alternate adding the dry ingredients with the mixture of pineapple juice and milk, starting and ending with the dry ingredients.
Baking the Cake
- Pour the batter over the pineapple and cherries in the cake pan.
- Spread it out evenly with a spatula to ensure it’s leveled.
- Bake in the preheated oven for about 35-40 minutes or until a toothpick inserted into the center comes out clean.
🍍 Note: If the cake starts to brown too quickly, cover it loosely with aluminum foil during baking.
Cooling and Inverting
- Once baked, let the cake cool in the pan for about 5 minutes.
- Run a knife around the edges to loosen the cake.
- Carefully invert the cake onto a serving plate, ensuring the pineapple topping now faces upward.
Serving Suggestions
- Serve warm or at room temperature.
- Top with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
- Pair it with coffee or tea for a delightful treat.
Storing
The Pineapple Upside Down Cake can be stored in an airtight container at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to a week, though it’s best enjoyed fresh due to the moisture content of the pineapple.
Variations
If you’re feeling adventurous, here are some creative twists:
- Alcohol Infusion: Add a splash of rum or coconut rum to the batter for an adult version.
- Seasonal Fruit: Substitute pineapple with seasonal fruits like peaches or plums.
- Gluten-Free: Use gluten-free flour for a gluten-free version.
The Pineapple Upside Down Cake is a testament to the joy of simple ingredients harmoniously combined to create a dessert that's not only visually stunning but also a treat for the taste buds. Its preparation is straightforward yet yields impressive results, making it an ideal recipe for both family meals and special occasions. Each slice offers a burst of sweetness, acidity, and the comforting texture of a well-made cake, all encased in a caramelized crown of fruit. Enjoy this recipe, share it with friends and family, and let it become a part of your baking repertoire.
What kind of pan is best for a Pineapple Upside Down Cake?
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A 9-inch round cake pan with straight sides works best to allow the cake to release cleanly and easily from the pan.
Can I use fresh pineapple instead of canned?
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Yes, but fresh pineapple has less acidity which can affect the cake’s texture. If using fresh, you might need to add a bit of lemon juice to the topping for the acidity.
How can I prevent the topping from sticking to the pan?
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Make sure the butter covers the entire bottom of the pan before adding the brown sugar. Also, don’t let the topping cool completely in the pan; loosen the edges and invert the cake while it’s still warm.
