Are you ready to bring a taste of nostalgia to your kitchen? This Classic Pineapple Upside-Down Cake is the perfect blend of sweet pineapple, buttery cake, and a beautiful caramelized topping. It’s a dessert that never goes out of style and is sure to impress your family and friends with its vibrant look and delightful flavor. Let’s get baking!
Ingredients
For the Topping:
- 1/4 cup unsalted butter
- 1/2 cup packed brown sugar
- 1 can (20 oz) pineapple slices, drained
- 10-12 maraschino cherries
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 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 milk
Instructions
Prepare the Topping
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Make the Caramel Topping: In a 9-inch round cake pan, melt the butter over medium heat. Once melted, remove from heat and stir in the brown sugar, spreading it evenly across the bottom of the pan.
- Arrange Pineapple and Cherries: Arrange the pineapple slices on top of the caramel mixture. Place a maraschino cherry in the center of each pineapple slice and in the spaces between.
Make the Cake Batter
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternate Flour and Milk: Gradually add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Assemble and Bake
- Pour the Batter: Carefully pour the cake batter over the pineapple slices in the prepared pan, spreading it evenly with a spatula.
- Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Invert: Let the cake cool in the pan on a wire rack for 10 minutes. Run a knife around the edges of the pan to loosen the cake, then place a serving plate on top of the pan and invert the cake onto the plate. Let it sit for a few minutes before lifting off the pan.
Notes
- Fresh Pineapple: You can use fresh pineapple slices instead of canned for a slightly different flavor and texture.
- Storing: Store the cake at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Serving Suggestions: This cake is delicious on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
FAQs
Can I make this cake in advance? Yes, you can bake the cake a day ahead. Just store it in an airtight container at room temperature and invert it onto a serving plate just before serving.
What if I don’t have a round cake pan? You can use a square or rectangular baking dish, but the baking time may vary slightly, so keep an eye on it.
How do I prevent the cake from sticking to the pan? Make sure the pan is well greased, and allow the cake to cool slightly before inverting. If needed, gently tap the bottom of the pan to help release the cake.
Text Me if You Have Any Problems
If you have any questions or need assistance while making your Pineapple Upside-Down Cake, don’t hesitate to reach out! I’m here to help you create a dessert that will become a favorite in your recipe collection.
For more classic dessert recipes, check out our other delightful cakes.