Indulge in the ultimate sweet treat with our Pineapple Upside Down Cake, featuring caramelized pineapples and cherries on a moist, buttery base. Key ingredients include brown sugar, pineapple slices, maraschino cherries, and a classic cake mix enhanced with vanilla extract.
Every bite of this Pineapple Upside Down Cake brings back a flood of warm, sunny memories from my grandmother's kitchen. As a child, I'd watch in awe as she masterfully arranged the pineapple slices and cherries, creating a pattern that seemed almost too pretty to eat. The anticipation built as the sweet aroma filled the house, and finally, the moment of truth – flipping the cake. It was a magical kitchen performance, ending with a perfectly caramelized, golden brown delicacy that tasted like love and nostalgia.
Why You'll Love This Pineapple Upside Down Cake
- Visual Appeal: This cake is a showstopper with its sunburst pattern of pineapples and cherries.
- Versatility: Perfect for both summer gatherings and cozy winter evenings.
- Ease of Preparation: Despite its impressive appearance, this cake is surprisingly simple to make.
- Flavorful Moistness: The combination of brown sugar and pineapple juice ensures a moist, flavorful cake.
- Classic with a Twist: A traditional recipe with a unique, upside-down presentation.
Ingredients Notes
- Butter: The base of the cake's rich texture.
- Brown Sugar: Creates the caramelized topping.
- Pineapple & Cherries: Not just for flavor, but also for the stunning appearance.
- Flour, Baking Powder, Salt: The cake's foundation, ensuring a light and fluffy texture.
- Milk & Pineapple Juice: Adds moisture and enhances the pineapple flavor.
- Egg: Binds the ingredients together and contributes to the cake's structure.
- Vanilla Extract: A hint of vanilla elevates the overall taste.
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How To Make Pineapple Upside Down Cake
- Preparation: Begin by preheating the oven and melting butter for the base. This first step sets the stage for the cake's signature caramelized topping.
- Creating the Base: Spread the melted butter and brown sugar in the pan, then artistically arrange the pineapple and cherries. This step is crucial for the upside-down magic!
- Batter Making: Mix the dry and wet ingredients until smooth. This process is where the cake begins to come to life, with each ingredient playing its part in creating a harmonious blend.
- Baking and Flipping: The cake bakes until golden and a toothpick comes out clean. The flip – the grand reveal – requires a steady hand and a bit of courage but results in a gorgeous upside-down topping.
- Serving Suggestions: Warm with whipped cream or ice cream adds another layer of indulgence.
Storage Options
Store this Pineapple Upside Down Cake at room temperature for up to two days, ensuring it's covered to maintain its moistness. For longer storage, refrigerate for up to five days. The cake can also be frozen, wrapped tightly, for up to two months, but remember, the charm of the caramelized topping is best enjoyed fresh!
Variations and Substitutions
- Gluten-Free Flour: For those with gluten sensitivities, substitute the all-purpose flour with a gluten-free blend.
- Different Fruits: Experiment with other fruits like peaches or apples for a twist on the classic.
- Vegan Adaptations: Use plant-based butter and a flax egg to make this cake vegan-friendly.
- Spice it Up: Add a dash of cinnamon or nutmeg to the batter for a warm, spiced flavor.
- Different Sugars: Experiment with different types of sugar, like coconut sugar, for a unique taste profile.
Pineapple Upside Down Cake
Ingredients
- ¼ cup unsalted butter
- ⅔ cup firmly packed brown sugar
- One 20-ounce can of pineapple slices in juice drained (juice reserved)
- Nine maraschino cherries
- 1 ⅓ cups all-purpose flour
- 1 cup granulated sugar
- ⅓ cup unsalted butter softened
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk
- ¼ cup reserved pineapple juice
- 1 large egg
- 1 teaspoon pure vanilla extract
Instructions
- Preheat and Prepare the Pan: Preheat the oven to 350°F (175°C). Melt ¼ cup of butter either in the microwave or on the stovetop. Pour the melted butter into a 9-inch square baking pan, ensuring it is evenly distributed. Sprinkle the brown sugar evenly over the butter. Arrange the pineapple slices atop the brown sugar layer, placing a cherry in the center of each slice.
- Batter Preparation: In a medium-sized mixing bowl, combine the flour, granulated sugar, softened butter, baking powder, and salt. Using an electric mixer, beat these ingredients at a low speed for 40 seconds. Then increase the speed to high and continue beating for an additional three minutes, ensuring the mixture is well blended. Subsequently, add the milk, reserved pineapple juice, egg, and vanilla extract to the batter and beat until smooth.
- Baking: Pour the prepared batter over the pineapple slices in the pan. Place the pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Inverting the Cake: Once baked, remove the cake from the oven. Immediately place a plate, pan, or serving dish atop the baking pan. Carefully invert the cake onto the dish, allowing it to sit for a few minutes to enable the topping to drizzle over the cake.
- Serving: The Pineapple Upside Down Cake can be served warm. It is recommended to accompany the cake with whipped cream or ice cream if desired. For storage, cover the cake and keep it at room temperature or refrigerated.
