why make this recipe
Upside Down Pineapple Cake is a classic dessert that brings a taste of nostalgia to any gathering. It features a delicious caramel sauce made from brown sugar and butter and vibrant pineapple rings on top, which caramelize during baking. This cake is easy to make, visually appealing, and is sure to impress friends and family. Plus, it’s perfect for celebrations, birthdays, or simply a sweet treat on a regular day.
how to make Upside Down Pineapple Cake
Ingredients:
- 1 can (20 oz) pineapple slices in juice, drained
- 1 cup dark brown sugar
- 1/2 cup unsalted butter (1 stick)
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 2 tsp pure vanilla extract
Directions:
- Preheat your oven to 350°F (175°C) and grease a round 9-inch cake pan with nonstick spray or butter.
- In a saucepan over medium heat, melt the butter and dark brown sugar until the mixture is bubbly and smooth. Pour this mixture into the prepared cake pan.
- Arrange the drained pineapple slices over the caramel mixture in a single layer.
- In a mixing bowl, combine flour, baking powder, granulated sugar, eggs, vanilla extract, and melted butter. Mix until the batter is smooth and thick but pourable.
- Pour the batter over the pineapples in the pan. Bake for 35-40 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 10 minutes before flipping it onto a serving plate.
how to serve Upside Down Pineapple Cake
Upside Down Pineapple Cake is best served warm, but it’s also delightful at room temperature. You can add a scoop of vanilla ice cream or whipped cream on the side for an extra treat. Garnishing with a cherry on top or a sprinkle of chopped nuts can add a bit of flair.
how to store Upside Down Pineapple Cake
Store any leftover Upside Down Pineapple Cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it to keep it fresh for a bit longer, up to a week. If you want to keep it longer, consider wrapping it in plastic wrap and freezing it for up to 3 months. Thaw in the refrigerator before serving.
tips to make Upside Down Pineapple Cake
- Make sure the eggs are at room temperature; this helps the batter mix better and rise properly.
- For a richer flavor, you can substitute some of the granulated sugar with brown sugar.
- To keep the pineapple slices from sticking, ensure the bottom of the cake pan is well-greased.
- If you have fresh pineapple, you can use it instead of canned for a fresher taste.
variation
You can customize the toppings by adding maraschino cherries in between the pineapple slices or incorporating toasted coconut for a tropical twist. For a spicier version, try adding ground cinnamon or nutmeg to the batter for a warm flavor.
FAQs
Q1: Can I use other fruits instead of pineapple?
Yes, you can use other fruits like peaches, cherries, or even apples. Just make sure to adjust the sweetness if the fruit is not as sweet as pineapple.
Q2: Can I make this recipe ahead of time?
Absolutely! You can bake the cake a day in advance. Just store it properly and let it cool before covering it.
Q3: What should I do if my cake sticks to the pan?
If the cake sticks, gently run a knife around the edges before flipping it. You can also add a layer of parchment paper on the bottom of the pan to help prevent sticking.
Upside Down Pineapple Cake
A classic dessert featuring caramelized pineapple rings and rich caramel sauce, this Upside Down Pineapple Cake is perfect for any gathering.
- Total Time: 55 minutes
- Yield: 8 servings 1x
Ingredients
- 1 can (20 oz) pineapple slices in juice, drained
- 1 cup dark brown sugar
- 1/2 cup unsalted butter (1 stick)
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 2 tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a round 9-inch cake pan with nonstick spray or butter.
- In a saucepan over medium heat, melt the butter and dark brown sugar until bubbly and smooth; pour into the prepared cake pan.
- Arrange the drained pineapple slices over the caramel mixture in a single layer.
- In a mixing bowl, combine flour, baking powder, granulated sugar, eggs, vanilla extract, and melted butter; mix until smooth and thick but pourable.
- Pour the batter over the pineapples in the pan. Bake for 35-40 minutes or until golden brown and a toothpick comes out clean.
- Allow the cake to cool for 10 minutes before flipping it onto a serving plate.
Notes
Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream. Can add maraschino cherries for garnish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 27g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg