Ah, the Pineapple Upside-Down Cake—a dessert that never goes out of style! The allure lies in its perfect combination of caramelized pineapple, buttery brown sugar, and soft, moist cake. Here’s a classic, fail-proof recipe to bring that nostalgic charm to your table. 🍍✨
Classic Pineapple Upside-Down Cake Recipe
Ingredients:
For the Topping:
- 1/4 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 6-8 pineapple rings (canned or fresh)
- Maraschino cherries (optional, for garnish)
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup pineapple juice (reserved from canned pineapples or fresh)
- 1/2 cup sour cream or buttermilk
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round or square cake pan.
- Make the Topping:
- Pour the melted butter into the bottom of the pan and spread it evenly.
- Sprinkle the brown sugar over the butter.
- Arrange the pineapple rings on top of the sugar mixture. Place a maraschino cherry in the center of each ring for a classic touch.
- Prepare the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Mix in the sour cream or buttermilk and pineapple juice until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Assemble the Cake:
- Pour the cake batter over the pineapple topping, spreading it evenly with a spatula.
- Bake: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Invert: Let the cake cool in the pan for about 10 minutes. Run a knife around the edges to loosen, then place a serving plate over the pan and carefully invert the cake onto the plate.
- Serve: Slice into wedges and serve warm, optionally with a scoop of vanilla ice cream or whipped cream.
Tips for Perfection:
- Use Fresh Pineapple: For a tangier and slightly firmer texture, use fresh pineapple slices.
- Extra Caramelization: Broil the cake for 1-2 minutes after inverting for an irresistible golden glaze.
- Storage: Keep leftovers tightly covered at room temperature for up to 2 days or refrigerated for up to a week.
Let the warm, buttery caramel and bright pineapple flavor work their magic—this cake never fails to win hearts. Want variations, like coconut or rum? 😊