This Pineapple Upside-Down Cake is a delightful treat that looks as good as it tastes. You will love how easy it is to make this classic cake recipe, perfect for any occasion.
Key Ingredients & Substitutions:
- Canned Pineapple Slices: Use fresh pineapple if you prefer, but ensure it’s well-drained.
- Brown Sugar: Light or dark brown sugar works equally well for the caramel topping.
- Butter: Margarine can be used, but butter offers a richer flavor.
- All-Purpose Flour: A gluten-free 1:1 baking blend can be substituted.
- Eggs: Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) can be used for a vegan option.
- Milk: Any plant-based milk (almond, soy, oat) works as a dairy-free alternative.
- Vanilla Extract: No direct substitute, but you can omit it if necessary.
Ingredients:
For the Topping:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup packed light brown sugar
- 1 (20-ounce) can pineapple slices in juice, drained (reserve 2 tablespoons of juice)
- Maraschino cherries, for garnish
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 milk
- 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
Melt butter in your 9-inch round baking pan. Swirl to coat the bottom evenly. Sprinkle brown sugar over the melted butter.
2. Arrange the Fruit
Arrange pineapple slices in a single layer over the brown sugar. Place maraschino cherries in the center of each pineapple ring and fill in any gaps as desired.
3. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside. This ensures your dry ingredients are evenly distributed.
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.
5. Alternate 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. Mix until just combined; do not overmix.
6. Pour and Bake
Carefully pour the cake batter over the pineapple and cherries in the prepared pan. Spread it gently to cover all the fruit. 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 the Cake
As soon as you remove the cake from the oven, run a knife around the edge of the pan. Place a serving plate upside down over the pan and carefully flip them together. Let it sit for a few minutes to allow the topping to fully release before lifting the pan.
Variation Ideas:
- Tropical Twist: Add shredded coconut to the batter.
- Spice It Up: Include a pinch of nutmeg or cinnamon in the cake batter.
- Stone Fruit Swap: Try using sliced peaches or apricots instead of pineapple for a different classic cake recipe.
Storage Instructions:
Store your Pineapple Upside-Down Cake at room temperature, covered, for up to 2 days. For longer storage, refrigerate it in an airtight container for up to 4 days. You can gently warm individual slices in the microwave.
Frequently Asked Questions (FAQ):
Why is my cake sticking to the pan?
Ensure you generously coat the pan with butter and brown sugar before adding the pineapple. You also need to invert it while it’s still warm.
Can I use fresh pineapple instead of canned?
Yes, you can! Just make sure to drain it very well to prevent excess moisture in the cake.
How do I know when the cake is done?
Insert a wooden skewer or toothpick into the center; if it comes out clean, your classic cake recipe is ready.
Can I make this cake in advance?
Yes, this cake holds up well. You can bake it a day ahead and store it as instructed.
What if I don’t have a 9-inch round pan?
You can use an 8-inch round pan, but you may need to adjust the baking time slightly. A square pan of similar volume can also work.
My topping is too runny. What happened?
This usually means the cake was not inverted quickly enough after baking, allowing the topping to cool and re-solidify in the pan instead of on the cake.