Ready for a slice of sunshine? This Golden Pineapple Upside-Down Cake is a classic bakery-style cake recipe that brings a touch of retro charm to your kitchen. It’s surprisingly simple to master and guarantees a stunning presentation every time.
Key Ingredients & Substitutions:
- Canned Pineapple Slices: Fresh pineapple works too, just pat it very dry.
- Melted Butter: Margarine can be used in a pinch.
- Brown Sugar: Light or dark brown sugar will create that beautiful caramel top.
- All-Purpose Flour: A gluten-free baking blend can substitute for a gluten-free version.
- Eggs: Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) can be used for an egg-free option.
Ingredients:
For the Topping:
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (200g) packed light brown sugar
- 1 (20-ounce) can pineapple slices in juice, drained (reserve 2 tablespoons of juice)
- Maraschino cherries, optional
For the Cake:
- 1 1/2 cups (180g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 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 (any kind)
- 2 tablespoons reserved pineapple juice
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Servings: 8-10
- Tools Needed: 9-inch round cake pan, mixing bowls, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Pan and Topping
First, preheat your oven to 350°F (175°C). Pour the melted butter into your 9-inch round cake pan, then sprinkle the brown sugar evenly over the butter. Arrange the drained pineapple slices on top, placing a maraschino cherry in the center of each slice if you like.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This ensures all your dry ingredients are well combined for a consistent bakery-style cake texture. Set this bowl aside for now.
3. Cream Wet Ingredients
In a large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. Next, beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, alternating with the milk and reserved pineapple juice. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix, as this can make your cake tough.
5. Bake Your Cake
Gently pour the cake batter evenly over the pineapple layer in your prepared pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Invert and Serve
Once baked, let the cake cool in the pan for just 5 minutes. Then, run a knife around the edge of the pan, place a serving plate upside down over the cake pan, and carefully flip the cake onto the plate. Remove the pan and admire your beautiful Golden Pineapple Upside-Down Cake.
Variation Ideas:
- Tropical Twist: Add a tablespoon of shredded coconut to the batter.
- Spiced Version: Include a pinch of ground ginger or nutmeg in the cake batter.
- Individual Servings: Bake in muffin tins for mini upside-down cakes.
Storage Instructions:
Store leftover Golden Pineapple Upside-Down Cake covered 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 to restore a fresh-baked feel.
Frequently Asked Questions (FAQ):
Q: Can I use fresh pineapple instead of canned?
A: Yes, just make sure to pat the fresh pineapple very dry to prevent a soggy cake.
Q: Why did my pineapple stick to the bottom of the pan?
A: You likely didn’t use enough butter and brown sugar, or you didn’t let the cake cool for quite long enough before inverting.
Q: Can I make this cake ahead of time?
A: This bakery-style cake recipe is best served the day it’s made, but it will still be delicious for a few days after.
Q: My cake looks dense. What went wrong?
A: Overmixing the batter can lead to a dense cake. Mix just until the ingredients are combined.
Q: How do I know when the cake is fully cooked?
A: A wooden skewer or toothpick inserted into the center should come out clean.
Q: Can I freeze pineapple upside-down cake?
A: Yes, wrap cooled cake tightly in plastic wrap and then foil. It can be frozen for up to 2-3 months. Thaw in the refrigerator.