Indulge in the sweet and tangy delight of pineapple upside down cake—a nostalgic dessert that never fails to impress. This cake features a beautifully caramelized layer of pineapple and cherries atop a moist, buttery sponge. Perfect for celebrations or a simple family gathering, this recipe is sure to become a staple in your baking repertoire.
Ingredients
– 1/4 cup unsalted butter
– 1/2 cup brown sugar
– 1 can (20 oz) pineapple slices, drained
– Maraschino cherries (optional)
– 1 cup all-purpose flour
– 1 cup granulated sugar
– 1/2 cup milk
– 2 large eggs
– 1 teaspoon baking powder
– 1 teaspoon vanilla extract
Servings and Cooking Time
This recipe yields about 8 servings. Preparation time is approximately 20 minutes, with a cooking time of 35-40 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 250 calories, 10g fat, 38g carbohydrates, and 3g protein. This is based on a standard serving size for one person.
Step-by-Step Cooking Process
1. Preheat the oven to 350°F (175°C).
2. Melt the butter in a round cake pan, then sprinkle brown sugar evenly over it.
3. Arrange drained pineapple slices over the brown sugar.
4. Place cherries in the center of each pineapple slice.
5. In a mixing bowl, combine flour, granulated sugar, baking powder, and salt.
6. In another bowl, whisk together eggs, milk, and vanilla extract.
7. Gradually mix the wet ingredients into the dry ingredients until just combined.
8. Pour the batter over the pineapple and cherries in the pan.
9. Bake for 35-40 minutes, or until a toothpick comes out clean.
10. Let the cake cool for 10 minutes before inverting onto a serving plate.
Alternative Ingredients
You can substitute fresh pineapple for canned, and use coconut milk for a dairy-free version. For a gluten-free option, consider using almond or coconut flour instead of all-purpose flour.
Serving and Pairings
Serve this delightful cake with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs wonderfully with a tropical fruit salad or a refreshing glass of iced tea.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat individual slices in the microwave for about 15-20 seconds. Freezing is also an option; wrap the cake tightly in plastic wrap and foil for up to 2 months.
Cooking Mistakes
- Not greasing the pan can lead to sticking.
- Overmixing the batter may result in a dense cake.
- Using too much flour can make the cake dry.
- Not allowing the cake to cool before inverting can cause it to break.
- Skipping the cooling time can lead to sogginess.
Helpful Tips
- Use room temperature ingredients for better mixing.
- Experiment with different fruits for a unique twist.
- Ensure the baking powder is fresh for proper rising.
- Let the cake rest before serving to enhance flavors.
FAQs
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used. Just cut it into rings and ensure it’s ripe for the best flavor.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs, and the edges start to pull away from the pan.
Can I make the cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it in the fridge. Just warm it slightly before serving.
What can I use instead of cherries?
If you don’t have cherries, you can use other fruits like blueberries or omit them altogether for a simpler presentation.
Is this cake suitable for freezing?
Yes, the pineapple upside down cake can be frozen. Just wrap it well to prevent freezer burn, and it will keep for up to 2 months.
Conclusion
Pineapple upside down cake is a timeless dessert that brings a touch of nostalgia to any gathering. With its vibrant flavors and easy preparation, it’s the perfect treat to impress family and friends. Enjoy this delightful cake as a sweet ending to your meals, and savor every bite!
Pineapple Upside Down Cake Recipe
Ingredients
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 1 can 20 oz pineapple slices, drained
- Maraschino cherries optional
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Melt the butter in a round cake pan, then sprinkle brown sugar evenly over it.
- Arrange drained pineapple slices over the brown sugar.
- Place cherries in the center of each pineapple slice.
- In a mixing bowl, combine flour, granulated sugar, baking powder, and salt.
- In another bowl, whisk together eggs, milk, and vanilla extract.
- Gradually mix the wet ingredients into the dry ingredients until just combined.
- Pour the batter over the pineapple and cherries in the pan.
- Bake for 35-40 minutes, or until a toothpick comes out clean.
- Let the cake cool for 10 minutes before inverting onto a serving plate.
