Pineapple Upside Down Cake: A Deliciously Easy Recipe to Impress Your Guests

Pineapple Upside Down Cake is a delightful dessert that has captured the hearts of many since its inception in the early 20th century. This iconic cake, with its vibrant caramelized pineapple topping and moist, buttery base, is not just a treat for the taste buds but also a feast for the eyes. Originating in the United States, it gained immense popularity during the 1920s, coinciding with the rise of canned pineapple, making it a convenient and accessible dessert for home bakers.

People love Pineapple Upside Down Cake for its unique combination of flavors and textures. The sweet, tangy pineapple pairs beautifully with the rich cake, creating a harmonious balance that is both refreshing and indulgent. Its easy preparation makes it a favorite for gatherings, celebrations, and even casual family dinners. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this cake is sure to bring smiles and satisfaction to any occasion.

Ingredients:

• 1/4 cup unsalted butter (1/2 stick)
• 1/2 cup packed brown sugar
• 1 can (20 oz) sliced pineapple in juice, drained (reserve juice)
• Maraschino cherries (optional, for garnish)
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened (1 stick)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup reserved pineapple juice (from the canned pineapple)

Preparing the Topping

1. Preheat your oven to 350°F (175°C).
2. In a 9-inch round cake pan, melt 1/4 cup of unsalted butter in the oven. This should take about 5 minutes.
3. Once melted, remove the pan from the oven and sprinkle the brown sugar evenly over the melted butter.
4. Arrange the drained pineapple slices over the brown sugar mixture in a single layer. You can place a maraschino cherry in the center of each pineapple slice for added decoration if desired.

Preparing the Batter

1. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
2. In a large mixing bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
3. Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with the reserved pineapple juice. Start and end with the dry ingredients. Mix until just combined; do not overmix.

Combining and Baking

1. Pour the batter over the arranged pineapple and brown sugar mixture in the cake pan. Use a spatula to spread it evenly.
2. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
3. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.

Inverting the Cake

1. After the cake has cooled for 10 minutes, carefully run a knife around the edges of the pan to loosen the cake.
2. Place a serving plate upside down over the cake pan. With both hands, carefully flip the pan over to invert the cake onto the plate. Gently lift the pan off.
3. If any pineapple slices stick to the pan, simply remove them and place them back onto the cake.

Serving Suggestions

1. Allow the cake to cool completely before slicing. This will help the cake set and make it easier to cut.
2. Serve the cake warm or at room temperature. It pairs wonderfully with whipped cream or vanilla ice cream.
3. For an extra touch, drizzle some caramel sauce over the top before serving.

Storage Instructions

1. Store any leftover cake in an airtight container at room temperature for up to 3 days.
2. If you want to keep it longer, refrigerate it for up to a week. Make sure to cover it well to prevent it from drying out.
3. You can also freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator before serving.

Tips for the Perfect Pineapple Upside Down Cake

1. Make sure to use ripe, sweet pineapples for the best flavor. If using fresh pineapple, slice it into rings and follow the same arrangement process.

   Conclusion:

   In summary, this Pineapple Upside Down Cake is a delightful dessert that perfectly balances sweetness and tanginess, making it a must-try for any baking enthusiast or casual cook. Its stunning presentation, with caramelized pineapple rings and a buttery cake base, is sure to impress your family and friends at any gathering. For serving suggestions, consider pairing this cake with a scoop of vanilla ice cream or a dollop of freshly whipped cream to enhance its flavors. You can also experiment with variations by adding a splash of rum to the batter for a tropical twist or substituting the pineapple with other fruits like peaches or cherries for a different flavor profile. We encourage you to try this Pineapple Upside Down Cake recipe and share your experience with us! Whether you stick to the classic version or put your own spin on it, we would love to hear how it turned out. Don’t forget to snap a picture and tag us on social media to inspire others to create this delicious treat. Happy baking! Print
   

   Pineapple Upside Down Cake: A Deliciously Easy Recipe to Impress Your Guests

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   • Author: Maria
   • Total Time: 50-55 minutes
   • Yield: 8 servings 1x

   Print Recipe

   Pin Recipe

   Description

   Enjoy a delightful Pineapple Upside Down Cake with a caramelized pineapple topping and a moist, fluffy base. This classic dessert is perfect for any occasion and is sure to impress your guests!

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   Ingredients

   Scale 1x2x3x

   • 1/4 cup unsalted butter (1/2 stick)
   • 1/2 cup packed brown sugar
   • 1 can (20 oz) sliced pineapple in juice, drained (reserve juice)
   • Maraschino cherries (optional, for garnish)
   • 1 cup all-purpose flour
   • 1 cup granulated sugar
   • 1/2 teaspoon baking powder
   • 1/2 teaspoon baking soda
   • 1/4 teaspoon salt
   • 1/2 cup unsalted butter, softened (1 stick)
   • 2 large eggs
   • 1 teaspoon vanilla extract
   • 1/2 cup reserved pineapple juice (from the canned pineapple)

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   Instructions

   1. Preheat your oven to 350°F (175°C).
   2. In a 9-inch round cake pan, melt 1/4 cup of unsalted butter in the oven. This should take about 5 minutes.
   3. Once melted, remove the pan from the oven and sprinkle the brown sugar evenly over the melted butter.
   4. Arrange the drained pineapple slices over the brown sugar mixture in a single layer. You can place a maraschino cherry in the center of each pineapple slice for added decoration if desired.
   5. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
   6. In a large mixing bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
   7. Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
   8. Gradually add the dry ingredients to the wet mixture, alternating with the reserved pineapple juice. Start and end with the dry ingredients. Mix until just combined; do not overmix.
   9. Pour the batter over the arranged pineapple and brown sugar mixture in the cake pan. Use a spatula to spread it evenly.
   10. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
   11. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
   12. After the cake has cooled for 10 minutes, carefully run a knife around the edges of the pan to loosen the cake.
   13. Place a serving plate upside down over the cake pan. With both hands, carefully flip the pan over to invert the cake onto the plate. Gently lift the pan off.
   14. If any pineapple slices stick to the pan, simply remove them and place them back onto the cake.
   15. Allow the cake to cool completely before slicing. This will help the cake set and make it easier to cut.
   16. Serve the cake warm or at room temperature. It pairs wonderfully with whipped cream or vanilla ice cream.
   17. For an extra touch, drizzle some caramel sauce over the top before serving.
   18. Store any leftover cake in an airtight container at room temperature for up to 3 days.
   19. If you want to keep it longer, refrigerate it for up to a week. Make sure to cover it well to prevent it from drying out.
   20. You can also freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator before serving.
   21. Make sure to use ripe, sweet pineapples for the best flavor. If using fresh pineapple, slice it into rings and follow the same arrangement process.

   Notes

   • Der Teig darf während der Ruhezeit nicht bewegt werden.
   • Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
   • Make sure to use ripe, sweet pineapples for the best flavor. If using fresh pineapple, slice it into rings and follow the same arrangement process.

   • Prep Time: 15 minutes
   • Cook Time: 35-40 minutes