Pineapple Upside Down Cake

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There’s something undeniably nostalgic about Pineapple Upside-Down Cake. Maybe it’s the caramelized brown sugar that soaks into the golden, buttery cake. Or the way those bright pineapple rings and cherries make it look like a work of art. Either way, this is a dessert that has stood the test of time—and for good reason.

This version stays true to the classic flavors while ensuring maximum fluffiness, moisture, and caramelization. It’s the perfect cake to serve for a weekend treat, a special gathering, or simply because you’re craving something sweet and stunning.

Why This Recipe Works

• Perfectly Caramelized Topping – The combination of butter and brown sugar melts into a gooey, rich layer.
• Fluffy Yet Moist Cake – A blend of pineapple juice and butter keeps the cake soft and flavorful.
• Classic but Easy – Simple ingredients and steps make this foolproof.
• Stunning Presentation – Those glossy pineapple rings and bright cherries make this dessert a showstopper.

Key Ingredients and Their Role

For the Topping:

• Unsalted Butter: Creates that rich, caramelized base.
• Light Brown Sugar: Sweet, deep molasses flavor that melts into the butter.
• Pineapple Rings: The star of the show! Juicy and tangy.
• Maraschino Cherries: A pop of color and subtle sweetness.

For the Cake:

• All-Purpose Flour: The structure of the cake, ensuring the right texture.
• Baking Powder: Helps the cake rise into a fluffy delight.
• Salt: Balances the sweetness and enhances flavors.
• Granulated Sugar: Adds sweetness and tenderness.
• Unsalted Butter: Provides richness and moisture.
• Eggs: Bind the ingredients and contribute to the cake’s structure.
• Pineapple Juice: Keeps the cake moist while enhancing the tropical flavor.

How to Make Pineapple Upside-Down Cake

Step 1: Prepare the Pan and Preheat the Oven

Preheat your oven to 350°F and grease a 9-inch round cake pan with cooking spray. Set it aside.

Step 2: Make the Caramelized Topping

In a saucepan, melt 4 tablespoons of butter over medium heat. Stir in ½ cup of packed light brown sugar and cook until bubbly and slightly darkened. Pour this mixture into the prepared cake pan, spreading evenly.

Step 3: Arrange the Pineapple and Cherries

Drain the pineapple rings, reserving ½ cup of juice for the batter. Place one ring in the center of the pan, then arrange 6 to 7 rings around it. Add a maraschino cherry in the center of each ring. Set aside.

Step 4: Mix the Dry Ingredients

In a medium bowl, whisk together:

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt

Set aside.

Step 5: Cream the Butter and Sugar

In a large mixing bowl, beat 1 cup granulated sugar and 8 tablespoons (1 stick) of butter using an electric mixer on medium speed until light and fluffy (about 5 minutes).

Step 6: Add the Eggs

Beat in 2 large eggs, one at a time, mixing well after each addition.

Step 7: Incorporate Dry Ingredients and Pineapple Juice

With the mixer on low speed, add the dry ingredients in three additions, alternating with the reserved ½ cup of pineapple juice:

1. Add ⅓ of the flour mixture, mix for 30 seconds.
2. Add ½ of the pineapple juice, mix until smooth.
3. Repeat until all ingredients are incorporated. Mix for 1 minute to ensure a smooth batter.

Step 8: Assemble and Bake

Carefully dollop the batter over the pineapple slices, smoothing it out evenly. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.

Step 9: Invert the Cake

Let the cake cool for 10 minutes in the pan. Place a plate over the cake pan, then (using oven mitts) carefully flip the pan over onto the plate. Slowly lift the pan away to reveal the gorgeous pineapple top.

Step 10: Serve and Enjoy!

Let the cake cool slightly before slicing. Serve warm or at room temperature.

Pro Tips for the Best Pineapple Upside-Down Cake

Storage & Make-Ahead Tips

• Room Temperature: Store leftover cake in an airtight container for up to 3 days.
• Refrigerator: Keeps well for up to 5 days. Bring to room temperature before serving.
• Freezer: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

FAQs

Q: Can I use fresh pineapple instead of canned?
A: Absolutely! Just slice fresh pineapple into rings and use ½ cup of fresh pineapple juice in the batter.

Q: Can I make this cake in a cast-iron skillet?
A: Yes! A 10-inch cast iron skillet works beautifully and enhances the caramelization.

Q: What’s the best way to reheat this cake?
A: Warm individual slices in the microwave for 15-20 seconds or in a 300°F oven for 5-10 minutes.

Q: Can I make this cake gluten-free?
A: Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking mix.

Final Thoughts

This Pineapple Upside-Down Cake is a true classic that never goes out of style. The combination of buttery caramel, tangy pineapple, and fluffy vanilla cake makes for an unforgettable dessert that’s perfect for any occasion.

Give this recipe a try, and let me know how it turns out—I’d love to hear your thoughts! 😊🍍

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