The pineapple upside-down cake has a rich history that dates back several decades. It gained popularity in the early 20th century when canned pineapple became widely available. The cake’s distinctive presentation, with its caramelized brown sugar and pineapple topping, quickly became a favorite in American households.
The flavor profile of a pineapple upside-down cake is a delightful combination of sweet, tangy, and buttery notes. The brown sugar caramelizes during baking, creating a rich and gooey topping. The pineapple slices add a refreshing tropical sweetness, while the maraschino cherries bring a touch of tartness and vibrant color. The cake itself is moist and tender, with hints of vanilla and butter permeating throughout.
To serve this delectable cake, it is best to wait until it has completely cooled. This allows the caramelized topping to set and ensures easy removal from the pan. Once cooled, place a serving plate upside down on top of the cake pan and carefully invert the cake onto the plate. The beautifully arranged pineapple slices and cherries will be revealed on the top. You can serve the cake as is, or for an added touch, top it with a dollop of whipped cream or a scoop of vanilla ice cream. The contrast of the warm cake and the cool, creamy accompaniment is truly irresistible. This pineapple upside-down cake is perfect for any occasion, from casual gatherings to elegant dinners, and is sure to impress your guests with its classic charm and irresistible flavors.
Pineapple upside down cake
Ingredients
topping
- ½ Cup unsalted butter
- 1 Cup packed light brown sugar
- 1 can 20 ounces pineapple slices in juice (reserve the juice)
- Maraschino cherries
For the cake
- 1 ½ Cups all-purpose flour
- 1 ½ Tsp baking powder
- ¼ Tsp salt
- ½ Cup unsalted butter softened
- 1 Cup granulated sugar
- 2 large eggs
- 1 Tsp vanilla extract
- ½ Cup milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a small saucepan, melt 1/2 cup of butter over low heat. Once melted, add the brown sugar and stir until well combined and slightly bubbly. Pour the mixture into the greased cake pan, spreading it evenly across the bottom.
- Drain the pineapple slices, reserving the juice. Arrange the pineapple slices on top of the brown sugar mixture in the cake pan. Place maraschino cherries in the center of each pineapple slice.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, cream together 1/2 cup of softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
- Add 1/4 cup of the reserved pineapple juice to the batter and mix until smooth.
- Carefully pour the batter over the pineapple slices in the cake pan, spreading it evenly.
- Bake in the preheated oven for about 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Place a serving plate upside down on top of the cake pan, then carefully invert the cake onto the plate. Let the cake cool completely before serving.
