This Pineapple Upside-Down Cake is a true family favorite cake recipe, bringing a sunny, sweet, and perfectly moist dessert to your table. You’ll love how simple it is to create this show-stopping cake, perfect for any occasion.
Key Ingredients & Substitutions
- Canned Pineapple Rings: Fresh pineapple also works, just slice it uniformly.
- Melted Butter: Margarine can be used in a pinch.
- Brown Sugar: Light or dark brown sugar works well.
- All-Purpose Flour: A gluten-free 1:1 baking blend can be substituted.
- Granulated Sugar: Fine-grain sugar helps with texture.
- Eggs: Crucial for structure; no direct substitution for baking.
- Buttermilk: You can make your own by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
Ingredients
For the Topping:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup packed light brown sugar
- 1 (20-ounce) can pineapple rings, drained (reserve 2 tablespoons juice)
- Maraschino cherries, stems removed (about 10-12)
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 tablespoons reserved pineapple juice
How Much Time Will You Need?
- Total Time: 1 hour
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Servings: 8
- Tools Needed: 9-inch round baking pan, mixing bowls, electric mixer (optional)
Step-by-Step Instructions
1. Prepare Your Pan
Pour the melted butter into a 9-inch round baking pan. Sprinkle the brown sugar evenly over the butter. This creates the beautiful caramelized topping.
2. Arrange the Fruit
Arrange the drained pineapple rings over the brown sugar mixture. Place a maraschino cherry in the center of each pineapple ring and scatter a few more cherries between the rings for extra color.
3. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside. This ensures all the dry ingredients are evenly distributed for a consistent cake texture.
4. Cream Wet Ingredients
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract. Scrape down the sides of the bowl to ensure everything is incorporated.
5. Alternate Wet and Dry
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and reserved pineapple juice. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix the batter.
6. Bake the Cake
Carefully spoon the cake batter over the pineapple and cherry topping in the prepared pan. Spread it gently to cover the fruit evenly. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Invert and Serve
Once baked, let the cake cool in the pan for only 5 minutes. Place a serving plate upside down over the baking pan and carefully, but quickly, flip the cake over onto the plate. Remove the pan and let it cool completely before slicing and enjoying this delicious family favorite cake recipe.
Variation Ideas
- Spiced Pineapple: Add a pinch of ground cinnamon or nutmeg to the cake batter.
- Citrus Zest: Include a tablespoon of orange or lemon zest in the cake batter for a brighter flavor.
- Nutty Topping: Sprinkle chopped pecans or walnuts around the pineapple rings before adding the batter.
Storage Instructions
You can store leftover Pineapple Upside-Down Cake, covered loosely with plastic wrap, at room temperature for up to 2 days. For longer storage, refrigerate it for up to 4-5 days. It tastes delicious at room temperature or slightly warmed.
Frequently Asked Questions (FAQ)
Q: Can I use fresh pineapple instead of canned?
A: Yes, you can. Slice it into 1/2-inch thick rings and pat them very dry before using.
Q: Why did my cake stick to the pan?
A: You might not have greased the pan enough or let it cool too long before inverting. Invert it when it’s still warm, around 5 minutes out of the oven.
Q: Can I make this in a square pan?
A: Yes, a 9×9 inch square pan can be used, but the baking time might vary slightly.
Q: My cake is too moist/soggy. What went wrong?
A: Ensure your pineapple is well-drained. Excess moisture from the fruit can make the cake soggy.
Q: Can I freeze Pineapple Upside-Down Cake?
A: Yes, you can freeze it for up to 1 month. Wrap cooled cake tightly in plastic wrap, then foil. Thaw in the refrigerator overnight.
Q: What if I don’t have buttermilk?
A: You can make your own! Add 1 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk and let it sit for 5 minutes.