why make this recipe
Pineapple Upside Down Cake is a classic dessert that brings a sweet, tropical flavor to any occasion. It’s not only delicious but also visually appealing, with caramelized pineapple and cherries creating an eye-catching top layer. This cake is perfect for gatherings, birthdays, or just a delightful treat for your family. Its unique upside-down presentation and moist texture make it a beloved favorite among many.
how to make Pineapple Upside Down Cake
Ingredients
- 565g/20 oz canned pineapple slices in juice (not in syrup)
- 12 – 18+ maraschino cherries
- 60g/4 tbsp unsalted butter (melted)
- 1/2 cup brown sugar
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup milk (full or low-fat)
- 1/4 cup pineapple juice (reserved from can)
- 1/4 cup sour cream (full fat or plain yogurt)
- 1 tsp vanilla extract
- 115g/1 stick unsalted butter (softened)
- 3/4 cup white sugar
- 2 large eggs (at room temperature)
- Any leftover pineapple (chopped)
Directions
- Preheat your oven to 180°C/350°F (160°C fan).
- Prepare the pineapple decorative top: Arrange the pineapple slices in the bottom of a cake pan, placing a maraschino cherry in the center of each slice.
- In a medium bowl, mix the melted butter and brown sugar until combined. Pour this mixture over the pineapple slices in the pan.
- In a large mixing bowl, combine the flour, baking powder, baking soda, and salt.
- In another bowl, beat the softened butter and white sugar until creamy. Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, milk, reserved pineapple juice, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter over the pineapple layer in the pan, ensuring even coverage.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for a few minutes before carefully inverting onto a serving plate.
- Enjoy your delicious pineapple upside-down cake!
how to serve Pineapple Upside Down Cake
Serve the Pineapple Upside Down Cake warm or at room temperature. You can enjoy it plain or add a scoop of vanilla ice cream on the side for an extra treat. Whipped cream can also be a delightful addition.
how to store Pineapple Upside Down Cake
Store any leftover Pineapple Upside Down Cake in an airtight container at room temperature for up to three days. You can also refrigerate it for about a week. If you’d like to keep it longer, consider freezing the cake. Wrap it tightly in plastic wrap and foil before placing it in the freezer.
tips to make Pineapple Upside Down Cake
- Make sure your eggs are at room temperature for a smoother batter.
- For extra flavor, add a splash of rum or coconut extract to the batter.
- You can use fresh pineapple instead of canned for a fresher taste, but ensure it’s cut into even slices.
- If you like a caramelized top, consider increasing the baking time slightly, but keep an eye on it to avoid burning.
variation
You can easily customize your Pineapple Upside Down Cake by adding different fruits like mango or berries for a unique twist. Alternatively, consider using a spice cake mix instead of a plain cake for more flavor.
FAQs
1. Can I use fresh pineapples instead of canned?
Yes, fresh pineapples can be used, but make sure to slice them evenly for even baking.
2. How do I reheat leftovers?
You can reheat individual slices in the microwave for about 15-20 seconds until warm.
3. Is it okay to make the cake in advance?
Absolutely! This cake can be made a day or two in advance. Just store it properly and add toppings right before serving for freshness.
Pineapple Upside Down Cake
Ingredients
For the topping
- 20 oz canned pineapple slices in juice (not in syrup) Ensure to reserve 1/4 cup of pineapple juice
- 12 pieces maraschino cherries Place one in the center of each pineapple slice
- 4 tbsp unsalted butter (melted)
- 1/2 cup brown sugar
For the cake
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup milk (full or low-fat)
- 1/4 cup sour cream (full fat or plain yogurt)
- 1 tsp vanilla extract
- 1 stick unsalted butter (softened)
- 3/4 cup white sugar
- 2 large eggs (at room temperature)
- Any leftover pineapple (chopped) Optional for extra flavor
Instructions
Preparation
- Preheat your oven to 180°C/350°F (160°C fan).
- Arrange the pineapple slices in the bottom of a cake pan, placing a maraschino cherry in the center of each slice.
- In a medium bowl, mix the melted butter and brown sugar until combined. Pour this mixture over the pineapple slices in the pan.
- In a large mixing bowl, combine the flour, baking powder, baking soda, and salt.
- In another bowl, beat the softened butter and white sugar until creamy. Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, milk, reserved pineapple juice, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Baking
- Pour the batter over the pineapple layer in the pan, ensuring even coverage.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for a few minutes before carefully inverting onto a serving plate.