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!
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (175°C).
- In a 9-inch round cake pan, melt 1/4 cup of unsalted butter in the oven. This should take about 5 minutes.
- Once melted, remove the pan from the oven and sprinkle the brown sugar evenly over the melted butter.
- 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.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- 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.
- Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
- 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.
- Pour the batter over the arranged pineapple and brown sugar mixture in the cake pan. Use a spatula to spread it evenly.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
- After the cake has cooled for 10 minutes, carefully run a knife around the edges of the pan to loosen the cake.
- 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.
- If any pineapple slices stick to the pan, simply remove them and place them back onto the cake.
- Allow the cake to cool completely before slicing. This will help the cake set and make it easier to cut.
- Serve the cake warm or at room temperature. It pairs wonderfully with whipped cream or vanilla ice cream.
- For an extra touch, drizzle some caramel sauce over the top before serving.
- Store any leftover cake in an airtight container at room temperature for up to 3 days.
- 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.
- 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.
- 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