Ready for a delicious adventure in baking? This Pineapple Upside-Down Cake is a classic, easy dessert that looks impressive but is perfect for beginner bakers. You’ll love creating this sweet, caramelized treat right in your own kitchen.
Key Ingredients & Substitutions:
- Pineapple Rings: Canned, well-drained pineapple rings work best. You can use fresh, but ensure it’s cored and sliced evenly.
- Brown Sugar: Light or dark brown sugar works to create a rich caramel topping.
- Butter: Unsalted butter is preferred for better control over saltiness. Margarine can be used as a substitute.
- All-Purpose Flour: Standard white flour. A 1:1 gluten-free baking blend can be used for a gluten-free version.
- Eggs: Large eggs are standard.
- Milk: Any kind of dairy or non-dairy milk (almond, soy, oat) works.
- Vanilla Extract: Essential for flavor.
Ingredients:
For the Topping:
- 1/2 cup unsalted butter, melted
- 1 cup packed light brown sugar
- 1 (20-ounce) can pineapple rings, drained (reserve 2 tbsp juice)
- Maraschino cherries, optional
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 tablespoons reserved pineapple juice
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Servings: 8
- Tools Needed: 9-inch round baking pan, mixing bowls, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Pan and Topping
Preheat your oven to 350°F (175°C). Melt the butter and pour it evenly into the bottom of a 9-inch round baking pan. Sprinkle the brown sugar over the melted butter.
2. Arrange the Fruit
Arrange the drained pineapple rings neatly over the brown sugar mixture. Place a maraschino cherry in the center of each pineapple ring and scatter a few more in between, if you like.
3. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside for a moment. This ensures all your dry ingredients are evenly distributed.
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, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
5. Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, alternating with the milk and reserved pineapple juice. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
6. Bake the Cake
Carefully pour the cake batter over the pineapple and sugar in the prepared pan. Spread it gently to cover all the fruit. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Invert and Serve
Let the cake cool in the pan for about 5 minutes after removing it from the oven. Then, place a serving plate upside down over the cake pan. Carefully, but quickly, flip the cake over onto the plate. Lift the pan slowly to reveal your beautiful Pineapple Upside-Down Cake.
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 the zest of one orange in the batter for a bright, tangy note.
- Different Fruit: Try sliced peaches or apples instead of pineapple for a unique twist.
Storage Instructions:
Store leftover Pineapple Upside-Down Cake covered loosely with plastic wrap at room temperature for up to 2 days, or in the refrigerator for up to 4 days. You can gently warm individual slices in the microwave for a few seconds before serving.
Frequently Asked Questions (FAQ):
Why is my pineapple upside-down cake soggy?
This usually happens if the pineapple wasn’t drained well enough. Ensure your pineapple rings are very dry before placing them in the pan.
Can I use fresh pineapple instead of canned?
Yes, you can, but make sure to cut it into even rings and blot it very dry. Fresh pineapple can sometimes be more acidic and may affect the cake’s texture slightly.
How do I prevent the cake from sticking to the pan?
Generously buttering and sugaring the bottom of your pan before adding the fruit is key. Also, flipping the cake while it’s still warm but not scorching hot (around 5-10 minutes after baking) helps.
My cake top didn’t look perfect after flipping, what happened?
Sometimes a little fruit or topping can stick. You can gently re-arrange any displaced fruit or spoon any caramel left in the pan over the cake.
Can I make this cake ahead of time?
Yes, this is a great make-ahead dessert. It tastes wonderful served at room temperature the next day.
Is this a good recipe for cake recipes for beginners?
Absolutely! This recipe is straightforward and uses common ingredients, making it an excellent choice for beginner bakers wanting to try cake recipes for beginners.