Imagine a Dessert that brings a slice of the tropics to your table. Pineapple Upside-Down Cake is a classic treat that’s as delicious as it is beautiful. Making this cake from scratch involves using fresh pineapple slices, rich brown sugar, and bright maraschino cherries to create a caramelized topping that pairs perfectly with a buttery, moist cake base.
You’ll love how easy it is to make this delightful dessert. Whether you’re an experienced baker or just starting, this recipe promises impressive results with its straightforward steps. The combination of sweet pineapple and cherries with a tender cake will have everyone coming back for more.
This guide will show you the best way to create a Pineapple Upside-Down Cake, complete with tips for achieving that perfect golden crust and moist interior. So get ready to impress your friends and family with a tropical dessert that’s sure to become a favorite in your kitchen.
Ingredients and Preparation
Creating a Pineapple Upside-Down Cake requires carefully chosen ingredients and proper preparation. You need to gather, measure, and mix each ingredient correctly for a perfect result.
Key Ingredients
For this classic cake, you will need:
Canned pineapple slices: Typically, you’ll use about one can. Reserve the juice for the batter.
Maraschino cherries: These add a pop of color and a sweet taste.
Unsalted butter: Used for both greasing the pan and making the caramel topping.
Brown sugar: This helps caramelize the pineapple.
Granulated sugar: Needed for the cake batter.
All-purpose flour: The base of your cake.
Baking powder and salt: Essential for the rise and flavor.
Large eggs: They add structure and richness.
Milk: Adds moisture.
Vanilla extract: For flavor.
Assembling the Ingredients
First, gather all your ingredients and prep them before you start baking. Measure each ingredient precisely.
Pan Prep:
Grease a round baking pan with unsalted butter.
Arrange pineapple slices in the bottom and place maraschino cherries in the center of each slice.
Spread brown sugar evenly over the fruit.
Topping:
In a saucepan, melt the unsalted butter over medium heat.
Stir in the brown sugar until it dissolves and becomes bubbly.
Pour this mixture over the pineapples and cherries in the baking pan.
Mixing and Baking
Batter Preparation:
Preheat your oven to 350°F (175°C).
In a large bowl, cream the unsalted butter and granulated sugar with an electric mixer until light and fluffy.
Beat in the large eggs one at a time. Add the vanilla extract.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with milk until smooth.
Pour the batter over the arranged pineapple slices and cherries in your baking pan.
Baking:
Place the pan in the oven and bake for 30-35 minutes.
Check if the cake is done by inserting a toothpick into the center; it should come out clean.
Once baked, let the cake cool in the pan for about 10 minutes.
Carefully invert the pan onto a serving plate, allowing the caramelized pineapple to be on top of the cake.
Once ready, serve your Pineapple Upside-Down Cake warm or at room temperature for a delicious treat.
Serving and Storage
You’ll want to impress with beautiful presentation and ensure your cake stays fresh and delicious.
Presentation Tips
Presenting your pineapple upside-down cake beautifully makes it even more enjoyable. Start by letting the cake cool on a wire rack for about 10 minutes after taking it out of the oven. This helps it set, making it easier to handle.
When ready, invert the cake onto a serving plate. If you want to wow your guests, consider garnishing it with whipped cream or a scoop of vanilla ice cream. The sweet caramel and fruit flavors pair wonderfully with these extras. To check the cake’s doneness, use a toothpick; it should come out clean.
Storing the Cake
To keep your cake fresh, store it properly. Wrap the cake tightly in foil or place it in an airtight container. It will stay good at room temperature for up to two days. If you need to keep it longer, store it in the refrigerator where it can last up to five days.
For even longer storage, you can freeze the cake. Wrap it in plastic wrap, then foil, and place it in the freezer. It will keep for up to three months. Thaw it in the refrigerator overnight before serving to maintain its texture and flavor. Proper storage helps preserve the cake’s moistness and flavor, ensuring every bite is as delicious as the first.
Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
