Pineapple Upside-Down Cake Recipe

Easter dinner at our house has always been a cherished tradition, filled with the aroma of roasted ham, vibrant spring vegetables, and the joyous chatter of family gathered around the table. But this year, I wanted to shake things up a bit, especially when it came to dessert. While the usual chocolate bunnies and pastel-frosted cupcakes are always appreciated, I was craving something with a little more panache, a dessert that would not only taste amazing but also serve as a stunning centerpiece. That’s when I rediscovered the magic of Pineapple Upside-Down Cake.

Honestly, it had been years since I last made this retro classic. Memories of my grandmother’s kitchen, filled with the sweet scent of caramelizing pineapple, came flooding back. I decided to give it a whirl for our Easter gathering, and let me tell you, it was a resounding success! The kids were mesmerized by the glistening pineapple and cherry topping, and the adults raved about the moist, vanilla-infused cake and the delightful tang of the caramelized fruit. It was the perfect blend of nostalgic comfort and Easter-worthy elegance. If you’re looking for a show-stopping dessert that’s surprisingly easy to make and guaranteed to impress your Easter guests, look no further than this Pineapple Upside-Down Cake. It’s a sweet and tangy slice of sunshine that will brighten up your holiday table and leave everyone wanting more.

Ingredients

To create this delightful Pineapple Upside-Down Cake, you’ll need a handful of pantry staples and, of course, the star ingredient: pineapple! Here’s what you’ll need to gather:

For the Caramel Topping:

• ½ cup (1 stick) unsalted butter: Butter is essential for creating a rich and flavorful caramel. Unsalted allows you to control the sweetness.
• ¾ cup packed light brown sugar: Brown sugar adds a deeper molasses flavor to the caramel and contributes to its beautiful color.
• 1 (20-ounce) can pineapple slices, packed in juice: Pineapple slices are the traditional choice and create a visually appealing pattern. Canned in juice works perfectly and is readily available.
• Maraschino cherries, halved (optional): These bright red cherries add a pop of color and a touch of sweetness and nostalgia.

For the Cake Batter:

• 2 ½ cups all-purpose flour: The foundation of our cake, providing structure and a tender crumb.
• 1 ½ cups granulated sugar: Adds sweetness to the cake and helps with browning.
• 3 ½ teaspoons baking powder: Our leavening agent, ensuring a light and fluffy cake.
• 1 teaspoon salt: Enhances the flavors of the other ingredients and balances the sweetness.
• ½ cup (1 stick) unsalted butter, softened: Softened butter incorporates smoothly into the batter and contributes to a moist cake.
• 1 cup whole milk: Adds moisture and richness to the cake batter.
• 2 large eggs: Bind the ingredients together, add richness, and contribute to the cake’s structure.
• 2 teaspoons vanilla extract: Enhances the overall flavor profile with a warm and comforting vanilla note.

Ingredient Notes and Variations:

• Butter: While unsalted butter is recommended for better control over saltiness, you can use salted butter. Just omit or reduce the salt in the cake batter.
• Brown Sugar: Light brown sugar is typically used, but you can experiment with dark brown sugar for a richer, more intense caramel flavor.
• Pineapple: While canned pineapple slices are convenient and work wonderfully, you can use fresh pineapple. You’ll need to peel, core, and slice a fresh pineapple into ½-inch thick rounds. Ensure the pineapple is ripe but firm for best results. You can also use pineapple chunks if you prefer a less uniform topping.
• Cherries: Maraschino cherries are classic, but you can omit them or substitute with other candied fruits or even pecans for a different texture and flavor profile.
• Flour: All-purpose flour is the standard choice. For a slightly denser cake, you can use cake flour.
• Milk: Whole milk is recommended for richness, but you can use 2% milk or even buttermilk for a slightly tangier cake.
• Vanilla Extract: Pure vanilla extract provides the best flavor. You can also use vanilla bean paste for a more intense vanilla flavor and visual appeal (specks of vanilla bean).

Instructions

Now, let’s get baking! Follow these step-by-step instructions to create your perfect Pineapple Upside-Down Cake:

Step 1: Prepare the Pan and Caramel Base

1. Preheat your oven to 350°F (175°C). This ensures the oven is at the correct temperature before the cake goes in.
2. Grease and flour a 9×13 inch baking pan. This prevents the cake from sticking to the pan and allows for easy removal after baking. You can also use baking spray with flour for convenience.
3. Melt ½ cup (1 stick) of unsalted butter in the baking pan in the oven or on the stovetop over low heat. Melting the butter directly in the pan saves a dish and ensures even caramelization. Be careful not to let the butter burn.
4. Remove the pan from the oven or stovetop. If you melted butter on the stovetop, ensure the pan is oven-safe before placing it in the oven later.
5. Sprinkle ¾ cup packed light brown sugar evenly over the melted butter in the pan. Distribute the brown sugar in a uniform layer to ensure even caramelization.
6. Arrange pineapple slices in a single layer over the brown sugar. Create a visually appealing pattern. You can use whole slices or cut them in half or quarters to fit the pan.
7. Place halved maraschino cherries in the centers of the pineapple slices and in any gaps between the slices (optional). This adds color and sweetness.

Step 2: Prepare the Cake Batter

1. In a large bowl, whisk together 2 ½ cups all-purpose flour, 1 ½ cups granulated sugar, 3 ½ teaspoons baking powder, and 1 teaspoon salt. Whisking ensures the dry ingredients are evenly combined and prevents lumps.
2. In a separate bowl, combine ½ cup (1 stick) softened unsalted butter, 1 cup whole milk, 2 large eggs, and 2 teaspoons vanilla extract. Whisk until well combined and smooth.
3. Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer (or by hand) until just combined. Be careful not to overmix the batter. Overmixing can lead to a tough cake. Mix until there are no large streaks of flour remaining. A few small lumps are okay.
4. Increase the mixer speed to medium and beat for 1-2 minutes until the batter is smooth and well combined. This develops the gluten slightly and creates a cohesive batter.

Step 3: Bake the Cake

1. Carefully pour the cake batter evenly over the pineapple and caramel layer in the prepared pan. Spread the batter gently to cover the pineapple completely.
2. Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Baking times may vary slightly depending on your oven. Start checking for doneness around 30 minutes.
3. Let the cake cool in the pan for 10-15 minutes. This is crucial! Cooling allows the caramel to slightly thicken and makes inverting the cake easier and less messy. If you invert it too soon, the caramel may be too runny.

Step 4: Invert and Serve

1. Run a thin knife or spatula around the edges of the cake to loosen it from the pan. This helps prevent sticking when inverting.
2. Place a serving platter or large cutting board upside down over the baking pan.
3. Holding the platter and pan firmly together, quickly and carefully invert the cake onto the platter. Be cautious as the pan will be hot, and some hot caramel may drip.
4. Gently tap the bottom of the pan to release the cake completely.
5. If any pineapple slices or cherries stick to the pan, carefully arrange them back onto the cake.
6. Serve warm or at room temperature.

Nutrition Facts

(Estimated values, may vary based on specific ingredients and serving size)

• Servings: 12
• Calories per serving: Approximately 350-400 calories

Nutritional Breakdown (per serving, approximate):

• Calories: 350-400
• Fat: 15-20g
  • Saturated Fat: 8-10g
• Cholesterol: 70-80mg
• Sodium: 300-350mg
• Carbohydrates: 50-60g
  • Sugar: 30-35g
• Protein: 4-5g

Important Note: These are estimates and can vary depending on ingredient substitutions and portion sizes. This cake is a dessert and should be enjoyed in moderation as part of a balanced diet. For more precise nutritional information, you can use online recipe analyzers that allow you to input specific ingredient brands and amounts.

Preparation Time

• Prep time: 20-25 minutes (includes gathering ingredients, preparing the pan, making the caramel, and mixing the batter)
• Cook time: 30-35 minutes
• Cooling time: 10-15 minutes
• Total time: Approximately 1 hour to 1 hour and 15 minutes

This Pineapple Upside-Down Cake is relatively quick to prepare, making it a great choice even when you are short on time but want to create a special dessert for Easter or any occasion.

How to Serve

Pineapple Upside-Down Cake is delicious on its own, but here are some serving suggestions to elevate your dessert experience:

• Warm with Vanilla Ice Cream: The classic pairing! The warmth of the cake and the cool creaminess of vanilla ice cream create a delightful contrast.
• Topped with Whipped Cream: A light and airy whipped cream complements the richness of the cake and caramel beautifully. You can use store-bought or homemade whipped cream.
• With a Dollop of Crème Fraîche or Sour Cream: For a slightly tangy counterpoint to the sweetness, a dollop of crème fraîche or sour cream is a sophisticated choice.
• Alongside Fresh Berries: Strawberries, raspberries, or blueberries add a burst of freshness and color and balance the sweetness of the cake.
• Drizzled with Caramel Sauce: For an extra indulgent treat, drizzle warm caramel sauce over the cake slices.
• With a Scoop of Coconut Ice Cream: For a tropical twist, pair the cake with coconut ice cream, enhancing the pineapple flavor.
• Served with a Cup of Coffee or Tea: The perfect accompaniment for an afternoon tea or after-dinner treat.
• As a Brunch Dessert: Pineapple Upside-Down Cake can also be a delightful addition to an Easter brunch spread.
• Decorated with Fresh Mint: A sprig of fresh mint adds a touch of elegance and freshness as a garnish.
• Cut into Squares or Wedges: Serve in neat squares for a casual gathering or elegant wedges for a more formal occasion.

Additional Tips for Perfect Pineapple Upside-Down Cake

1. Don’t Skip the Cooling Time: Allowing the cake to cool in the pan for 10-15 minutes before inverting is crucial for a clean release and prevents the caramel from being too runny.
2. Use the Right Pan: A 9×13 inch baking pan is ideal for this recipe. Avoid using a pan that is too small, as the batter may overflow.
3. Arrange Pineapple Neatly: Take a little extra time to arrange the pineapple slices and cherries in an attractive pattern. This will make your upside-down cake visually stunning.
4. Don’t Overmix the Batter: Overmixing develops gluten, which can result in a tough cake. Mix the batter until just combined and smooth.
5. Check for Doneness Properly: Use a wooden skewer inserted into the center of the cake to check for doneness. It should come out clean with just a few moist crumbs attached, not wet batter.

Frequently Asked Questions (FAQ)

Q1: Can I make Pineapple Upside-Down Cake ahead of time?

A: Yes, you can bake Pineapple Upside-Down Cake a day ahead of time. Store it at room temperature, covered, after it has completely cooled. It’s often even better the next day as the flavors meld together. You can also gently warm it up before serving if desired.

Q2: Can I use a different type of fruit instead of pineapple?

A: While pineapple is traditional, you can experiment with other fruits. Sliced apples, peaches, or pears would work well. Consider adjusting the spices to complement the fruit choice (e.g., cinnamon with apples, ginger with pears).

Q3: My caramel is too runny. What did I do wrong?

A: Runny caramel can be due to a few factors. Ensure you are using packed brown sugar, not lightly spooned. Also, make sure you are baking the cake at the correct temperature and for the recommended time. If the caramel is still too runny after baking, it will thicken as it cools. Cooling time is important.

Q4: How do I prevent the cake from sticking to the pan when inverting?

A: Thoroughly greasing and flouring the pan is essential. You can also use baking spray with flour. Running a knife or spatula around the edges of the cake before inverting also helps. And most importantly, ensure you cool the cake for the recommended time before inverting.

Q5: Can I double this recipe?

A: Yes, you can double this recipe to make a larger cake. You’ll need to use a larger baking pan, such as a 13×19 inch pan, and increase the baking time accordingly. Keep an eye on the cake and check for doneness with a skewer.

This Pineapple Upside-Down Cake is more than just a dessert; it’s a delightful trip down memory lane, a burst of tropical flavor, and a guaranteed crowd-pleaser. This Easter, skip the usual and embrace the retro charm of this classic cake. It’s sure to become a new family favorite and a sweet highlight of your Easter celebration! Enjoy baking and happy Easter!

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