Classic Pineapple Upside-Down Cake
User Reviews
5
Classic Pineapple Upside-Down Cake
Description
Classic Pineapple Upside-Down Cake combines a caramelized fruit topping with a moist, flavorful cake. The topping is prepared by melting butter and brown sugar in the pan, then layering pineapple slices and maraschino cherries. The batter is made by creaming butter and sugar until pale, then adding eggs, pineapple juice, vanilla extract, flour, baking powder, salt, and milk to form a thick mixture. After pouring the batter onto the fruit topping, the cake bakes at 3506F until set and golden. The pineapple's acidity and sweetness blend with the brown sugar and cherries, giving a balanced and rich flavor.
The texture offers a contrast between soft, moist cake and the sticky, tender pineapple rings with slightly chewy cherries. Flipping the cake after baking reveals the glossy fruit topping as the cake's crown. It works well for dessert or an indulgent snack and is often enjoyed warm. However, it can be left at room temperature or gently reheated if made ahead.
When using fresh pineapple, additional pineapple juice may be needed since canned rings usually include juice. The batter is thick and requires spreading with a spatula to cover the fruit evenly. Checking doneness with a toothpick ensures the cake is fully baked. Using a 9-inch cake pan instead of a skillet can simplify handling and inversion.
Ingredients
FOR THE PINEAPPLE TOPPING
- 6 tablespoon butter melted, unsalted
- ⅔ cup light brown sugar
- 8 pineapple canned, or fresh, rings
- maraschino cherries
FOR THE CAKE
- 1¾ cups all-purpose flour sifted
- 1½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¾ cup butter 1½ sticks, softened, unsalted
- 1 cup sugar
- 2 large egg
- ¼ cup pineapple juice
- 1 tablespoon vanilla extract
- ½ cup milk whole
Instructions
MAKE THE TOPPING
- Pour the melted butter into cake pan or skillet.
- Sprinkle the brown sugar over the melted butter and then top with the pineapple slices, then place cherries in the centers of the rings and in the open spaces.
MAKE THE CAKE
- Preheat the oven to 350°F.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Using a stand mixer, or a hand mixer with a large bowl, cream the sugar with the butter, by mixing on medium until slightly fluffy and pale in color, about 3 to 4 minutes. Scraping down the sides of the bowl a couple of times.
- Whisk in the eggs, pineapple juice, and vanilla extract.
- With the mixer running, add half of the flour mixture, once incorporated, add half of the milk. Once incorporated repeat with remaining flour and then milk. Mix until fully combined. The batter will be somewhat thick.
- Use a spatula to help pour the batter into the prepared pan and gently spread over the pineapples and cherries.
- Bake for 45 minutes, or until a toothpick comes out clean when stuck into the center of the cake.
- Let rest for 10 minutes, and then invert the cake on top of a cake stand or serving plate.
- Slice and serve warm or at room temperature. Great with ice cream or whipped cream!
Notes
- If using fresh pineapple rings, ensure you have extra pineapple juice to replace what's typically included in canned varieties.
- A 9-inch cake pan with 2-inch sides can substitute for a traditional cast-iron skillet, easing inversion and release of the cake.
- The batter is thick; use a spatula or spoon to spread it evenly over the pineapple and cherries before baking.
- Use a toothpick to check doneness; if wet batter remains, bake for an additional 5 to 10 minutes and test again.
- Serve the cake warm shortly after baking for best texture, or gently reheat in the microwave when serving later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 567 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 567kcal | 28% |
| Carbohydrates | 75g | 25% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 123mg | 41% |
| Sodium | 110mg | 5% |
| Potassium | 254mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 53g | 106% |
| Vitamin A | 924IU | 18% |
| Vitamin C | 6mg | 7% |
| Calcium | 94mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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