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Pineapple Upside Down Cake





Perfect Pineapple Upside Down Cake Recipe

Description of the Recipe

Pineapple upside down cake is a delightful dessert that combines the tropical sweetness of pineapples with a moist, buttery cake. This cake is unique because it’s baked with the fruit at the bottom and then flipped after baking, revealing a beautifully caramelized topping. The vibrant slices of pineapple, often adorned with cherries, make this cake as visually appealing as it is delicious. Its combination of flavors and textures makes it a favorite for celebrations and special occasions. This recipe is easy to follow and guarantees a perfect result every time.

Ingredients – Pineapple Upside Down Cake

Topping

  • 1/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1 can (20 ounces) pineapple slices, drained (reserve juice)
  • Maraschino cherries

Cake

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/4 cup reserved pineapple juice

Step-by-Step Instructions for Making Pineapple Upside Down Cake

1. Prepare the Topping

  1. Melt the Butter: Preheat your oven to 350°F (175°C). Melt the butter in a small saucepan or in the microwave. Pour the melted butter into a 9-inch round cake pan, tilting to cover the bottom evenly.
  2. Add the Brown Sugar: Sprinkle the brown sugar evenly over the melted butter. This will create the caramelized topping for your cake.
  3. Arrange the Pineapple Slices: Place the pineapple slices in a single layer on top of the brown sugar. Arrange them in a circular pattern, fitting as many as you can without overlapping. Place a maraschino cherry in the center of each pineapple slice.

2. Prepare the Cake Batter

  1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This can be done using a hand mixer or a stand mixer fitted with a paddle attachment.
  3. Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
  4. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the milk and reserved pineapple juice. Begin and end with the flour mixture, mixing until just combined. Be careful not to overmix, as this can result in a dense cake.

3. Assemble and Bake the Cake

  1. Pour the Batter Over the Pineapple: Carefully pour the cake batter over the arranged pineapple slices in the cake pan. Use a spatula to spread the batter evenly, ensuring it reaches all edges of the pan.
  2. Bake: Place the cake pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly springy to the touch.
  3. Cool the Cake: Allow the cake to cool in the pan on a wire rack for about 10 minutes. This cooling period helps the topping set slightly, making it easier to invert without falling apart.

4. Invert and Serve

  1. Invert the Cake: Run a knife around the edge of the pan to loosen the cake. Place a serving plate upside down over the cake pan, then carefully flip both the plate and the pan over. Tap the bottom of the pan gently and lift it off, revealing the beautifully caramelized pineapple topping.
  2. Serve: Slice and serve the cake warm or at room temperature. It’s delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Tips and Variations for Pineapple Upside Down Cake

Use Fresh Pineapple

For a fresher taste, you can use fresh pineapple instead of canned. Simply peel, core, and slice the pineapple into rings. Fresh pineapple adds a natural sweetness and a slightly firmer texture to the cake.

Alternative Sweeteners

If you prefer, you can use honey or maple syrup in place of brown sugar for the topping. These alternatives offer different flavor profiles that can complement the pineapple nicely.

Add Spices

Incorporate spices like cinnamon, nutmeg, or ginger into the cake batter for an added layer of flavor. These spices pair well with the tropical sweetness of the pineapple.

Gluten-Free Version – Pineapple Upside Down Cake

To make a gluten-free pineapple upside down cake, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend includes xanthan gum or add a teaspoon yourself to help with the cake’s structure.

Vegan Option

For a vegan version, use a plant-based butter substitute and replace the eggs with a mixture of flaxseed meal and water (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg). Use a plant-based milk such as almond or soy milk.

Nuts for Crunch

Sprinkle chopped pecans or walnuts over the brown sugar before adding the pineapple slices. The nuts will toast during baking, adding a delicious crunch to the topping.

Citrus Zest

Add a teaspoon of lemon or orange zest to the cake batter for a citrusy brightness that complements the pineapple.

Preparation and Cooking Time – Pineapple Upside Down Cake

  • Preparation Time: 20 minutes
  • Baking Time: 45-50 minutes
  • Cooling Time: 10 minutes
  • Total Time: Approximately 1 hour and 20 minutes

Nutritional Information

  • Serving Size: 1 slice (1/8 of the cake)
  • Calories: 350-400 (varies depending on specific ingredients and quantities)
  • Total Fat: 15-18 grams
  • Saturated Fat: 8-10 grams
  • Cholesterol: 70-80 milligrams
  • Sodium: 250-300 milligrams
  • Total Carbohydrates: 55-60 grams
  • Dietary Fiber: 1-2 grams
  • Sugars: 40-45 grams
  • Protein: 4-5 grams

Historical Tidbits about Pineapple Upside Down Cake

Pineapple upside down cake has its roots in the early 20th century when canned pineapple became widely available in the United States. The cake gained popularity in the 1920s and 1930s, particularly after a recipe contest sponsored by the Dole Pineapple Company in 1925. Thousands of recipes were submitted, many featuring this unique cake, which contributed to its widespread popularity.

The idea of cooking cakes “upside down” dates back much further, with similar methods used in Europe where fruits were placed at the bottom of cast-iron skillets and the batter poured over them. The cakes were then cooked over an open flame and flipped onto a plate for serving.

Pineapple, being an exotic and novel fruit for many Americans at the time, made the cake stand out. The vibrant appearance and the delightful combination of caramelized fruit and moist cake made it a hit. Over the decades, pineapple upside down cake has remained a beloved dessert, often evoking nostalgia and comfort.