This classic dessert is a true showstopper, featuring a moist, tender cake topped with caramelized pineapple and maraschino cherries. It’s a delightful combination of sweet, tangy, and buttery flavors, perfect for any occasion.
Imagine sinking your fork into a warm, golden cake with a sticky-sweet topping of juicy pineapple and ruby-red cherries.
Recipe Details
- Flavor Profile: Sweet, tangy, buttery, and caramel-y.
- Textures: Moist and tender cake, soft and caramelized fruit.
- Total Time: 1 hour 15 minutes.
- Difficulty: Easy.
What You’ll Need
This delightful Pineapple Upside Down Cake comes together with just a few key components: a buttery, vanilla-infused cake batter; sweet pineapple rings; vibrant maraschino cherries; and a brown sugar-caramel topping that infuses it with amazing flavor.
Ingredient Notes
- Pineapple Rings – Canned pineapple rings make this recipe quick and easy. Look for rings packed in juice or light syrup for the best flavor.
- Maraschino Cherries – These bright red cherries add a pop of color and a sweet, slightly tart flavor that complements the pineapple perfectly.
- Brown Sugar – Gives that caramel, rich sweetness that is the heart of this dish.
- Unsalted Butter – Adds richness and flavor to the cake and caramel topping.
- All-Purpose Flour – Provides the structure for the cake. Make sure to measure it correctly using the scoop-and-level method.
- Baking Powder – This is what makes the cake light and fluffy.
- Salt – Enhances the flavors of the other ingredients and balances the sweetness.
- Granulated Sugar – Adds sweetness and helps create a tender crumb in the cake.
- Eggs – Bind the cake batter together and provide richness and structure.
- Vanilla Extract – Infuses the cake with a warm, sweet flavor.
- Milk – Adds moisture to the cake batter.
Add-ins and Substitutions
- Spice it Up: Add a pinch of ground cinnamon or nutmeg to the cake batter for a warm, comforting flavor.
- Citrus Zest: A teaspoon of lemon or orange zest can brighten up the flavors.
- Different Fruit: Try substituting some of the pineapple with other fruits, like sliced peaches or mandarin orange segments.
How to Make Scrumptious Pineapple Upside Down Cake
This simple recipe will have you enjoying a classic dessert in no time.
- Prep the Pan: Preheat your oven to 350°F / 175°C. In a 9-inch round cake pan, melt 1/2 cup / 113g of the butter. Sprinkle 3/4 cup / 150g of brown sugar evenly over the melted butter.
- Arrange the Fruit: Place drained pineapple rings over the brown sugar mixture. Fill the centers of the rings with maraschino cherries.
- Make the Batter: In a medium bowl, whisk together the flour, baking powder, and salt.
- Combine Wet Ingredients: In a separate large bowl, cream together the remaining 1/2 cup / 113g of softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
- Assemble and Bake: Pour the cake batter evenly over the prepared fruit. Bake for 35 to 40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool and Flip: Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.
- Serve & Enjoy: Allow the cake to cool completely before slicing and serving.
Pro Tip: Be sure to let the cake cool in the pan for the full 10 minutes before inverting. This allows the caramel to set slightly, making the flip easier.
Recipe Tips
- Use room-temperature butter and eggs for the best results. They incorporate into the batter more easily.
- Make sure to drain the pineapple rings well so the cake doesn’t become soggy.
- Don’t overmix the cake batter. Overmixing can develop the gluten in the flour and make the cake tough.
- Check for doneness with a wooden skewer. If it comes out clean, the cake is ready.
- Let the cake cool completely before slicing to keep its shape.
FAQs
- Can I use fresh pineapple?
Yes, you can. You will need to core and slice the pineapple into rings. You may need to cook it for an extra moment in the pan, though, to help it caramelize properly. - Can I make this cake in an 8-inch pan?
Yes, you can. The cake will be a bit thicker, and you may need to add a few minutes to the baking time. - My caramel is too thick/thin.
If your caramel is too thick, it may have cooked for too long. Be sure to cook it only until the sugar is melted. If it’s too thin when you flip the cake, it may be because there wasn’t enough sugar added to begin with. - How can I store leftover Pineapple Upside Down Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Serving Suggestions
- Vanilla Ice Cream: A scoop of vanilla ice cream pairs perfectly with the warm cake and caramel topping.
- Whipped Cream: A dollop of freshly whipped cream adds a light and airy element.
- Custard: A rich custard would make a great topping.
- Coffee or Tea: Serve it with a cup of coffee or tea for a classic dessert experience.
Make This Recipe in Advance
You can prepare the caramel topping and arrange the fruit in the pan a few hours in advance. Store the prepared pan, covered, at room temperature. The cake batter can also be made ahead of time and kept, covered, in the refrigerator for up to a day. Bring the batter to room temperature before baking. You can also freeze the baked cake for up to a month. Thaw at room temperature before serving.
Scrumptious Pineapple Upside Down Cake
- Total Time: 1 hour 15 minutes
Description
This classic dessert is a true showstopper, featuring a moist, tender cake topped with caramelized pineapple and maraschino cherries. It’s a delightful combination of sweet, tangy, and buttery flavors, perfect for any occasion.
Ingredients
Topping
¼ cup (60g) salted butter, melted
½ cup (100g) brown sugar, light or dark (I usually use light) tightly packed
10 pineapple slices, patted dry (a 20oz can is typically enough)
maraschino cherries
Vanilla Cake
½ cup (115g) unsalted butter, softened to room temperature
¾ cup (150g) granulated sugar
2 large eggs, room temperature preferred
1 teaspoon vanilla extract
1 ½ cups (195g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (120ml) whole milk, room temperature preferred
Instructions
1. Preheat your oven to 350F (175C).
2. Pour melted butter into a 9.5-10″ pie plate or deep cake pan, covering the bottom and greasing the sides.
3. Sprinkle brown sugar evenly over the butter. Arrange pineapple slices, and halved slices along the sides of the pan.
4. Place cherries in the center of pineapple rings and any empty spots.
5. In a bowl, cream together butter and sugar. Add eggs, mixing in one at a time. Stir in vanilla.
6. Whisk together flour, baking powder, and salt in a separate bowl.
7. Add flour and milk to the wet ingredients, alternating and mixing until just combined.
8. Pour batter over the pineapple/cherry layer.
9. Bake at 350F (175C) for 30 minutes. Cover with foil and bake for another 15 minutes, until a toothpick comes out mostly clean.
10. Cool for 10-15 minutes, then invert onto a platter. Let cool before cutting and enjoying.
Notes
Use room-temperature butter and eggs for the best results. They incorporate into the batter more easily.
Make sure to drain the pineapple rings well so the cake doesn’t become soggy.
Don’t overmix the cake batter. Overmixing can develop the gluten in the flour and make the cake tough.
Check for doneness with a wooden skewer. If it comes out clean, the cake is ready.
Let the cake cool completely before slicing to keep its shape.
- Category: Dessert
