Ready to bake a show-stopping dessert that’s easier than it looks? This homemade Caramelized Pineapple Upside-Down Cake is a classic for a reason, offering a delightful combination of sweet pineapple and tender cake in every slice. You’ll love how this simple homemade cake recipe transforms humble ingredients into something truly special.
Key Ingredients & Substitutions:
- Pineapple Rings: Canned pineapple rings in juice work best. You can use fresh pineapple, but it may release more moisture.
- Brown Sugar: Essential for the caramel. Light or dark brown sugar is fine.
- Butter: Unsalted butter is preferred to control saltiness. Margarine can be a substitute in a pinch.
- All-Purpose Flour: The base for your cake. A 1:1 gluten-free baking blend can be used for a gluten-free option.
- Eggs: Provide structure and richness.
- Milk: Any dairy or non-dairy milk (almond, soy) works well.
Ingredients:
For the Topping:
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (200g) packed light brown sugar
- 1 (20-ounce) can pineapple rings in juice, drained (reserve 2 tablespoons juice)
- Maraschino cherries, without stems, for decoration (optional)
For the Cake:
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) milk (plus the reserved pineapple juice)
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 8
- Calories per serving: Approximately 450 calories
- Tools Needed: 9-inch round cake pan, mixing bowls, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Cake Pan
Melt the butter and pour it into the bottom of a 9-inch round cake pan. Sprinkle the brown sugar evenly over the melted butter. This forms the delicious caramel topping for your homemade cake recipe.
2. Arrange the Pineapple
Arrange the drained pineapple rings over the brown sugar mixture. You can place a maraschino cherry in the center of each pineapple ring for extra color, if you like.
3. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside. This ensures all the dry components are evenly distributed for your homemade cake.
4. Cream Wet Ingredients
In a large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Scrape down the sides of the bowl to ensure everything is well combined.
5. Mix in Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk and reserved pineapple juice. Begin and end with the dry ingredients. Mix until just combined; avoid overmixing.
6. Pour Batter Over Pineapple
Carefully pour the cake batter over the pineapple rings in your prepared pan. Gently spread it evenly to cover all the pineapple.
7. Bake the Cake
Bake in a preheated oven at 350°F (175°C) for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean. The top of the cake should be golden brown. This is a crucial step for any homemade cake recipe.
8. Invert and Cool
Immediately after removing the cake from the oven, place a serving plate upside down over the cake pan. Carefully, and quickly, flip the cake pan and plate together. Lift the pan slowly, letting the pineapple and caramel gently fall onto the plate. If any fruit sticks, gently loosen it with a knife. Let it cool slightly before serving.
Variation Ideas:
- Spice It Up: Add 1/2 teaspoon of ground cinnamon or nutmeg to the cake batter for a warm flavor.
- Citrus Zest: Include 1 teaspoon of orange or lemon zest in the batter for a brighter taste.
- Other Fruits: Try sliced peaches or apples instead of pineapple for a different fruit upside-down cake.
Storage Instructions:
You can store leftover Caramelized Pineapple Upside-Down Cake covered loosely with plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 4 days. To reheat, gently warm individual slices in the microwave for 15-30 seconds until just warm.
Frequently Asked Questions (FAQ):
Q: Can I use fresh pineapple instead of canned?
A: Yes, but make sure to pat it very dry to reduce excess moisture.
Q: Why did my pineapple stick to the pan?
A: You might not have greased the pan enough, or didn’t invert the cake quickly after baking.
Q: Can I make this cake ahead of time?
A: Yes, you can bake it one day in advance. Store it at room temperature, covered.
Q: My caramel didn’t melt properly. What happened?
A: Ensure your butter is fully melted and distributed before adding the brown sugar, and that the pan is adequately hot from the oven during baking.
Q: Can I use a different size cake pan?
A: You can, but you may need to adjust baking time. A smaller pan might require more time, and a larger pan less.
Q: How do I know when the cake is done?
A: Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean, your homemade cake is ready.