Pineapple Upside Down Cake Recipe- The nostalgic favorite is being reintroduced! You’ll enjoy the gooey caramelized pineapple edges on this Cake. The pineapple slices are scattered throughout the ultra-moist, soft vanilla cake, which is flavored with pineapple juice. At the sight of this cheerful-looking cake, you can’t help but grin. Right? With a caramelized brown sugar pineapple and cherry topping, this dessert is smooth and buttery. Its juices soak into the cake, giving it an even richer flavor and texture.
This vintage cake is served upside down and is excellent any time of year, using canned pineapple and maraschino cherries. It’s no surprise that this easy-to-make cake has been a tried-and-true favorite for years! It’s so soft and wet, and it’s truly the greatest!! A cheerful cake that will put a smile on anyone’s face!
Pineapple Upside Down Cake (Perfect):
Pineapple Upside Down Cake is a soft and moist cake with a sticky-sweet pineapple topping that is a family favorite. It’s a fantastic recipe for home bakers searching for a simple yet unusual cake to create from scratch. A traditional dessert that you won’t be able to get enough of! The colorful fruit topping is easy yet spectacular to serve, and it’s a traditional dessert that you won’t be able to get enough of!
The pineapple taste erupts in every mouthful of the delicious and rich cake layer! The brown sugar and butter topping falls down and coating the fruit once it’s been flipped over. The caramelized fruit then soaks into the cake, resulting in the moistest cake ever! It’s a fantastic dish that you’ll want to cook again and again since it’s not only simple but also tasty!
Ingredients for Pineapple Cake:
This stunning, delectable dessert will be made using no-fuss items like canned pineapple and maraschino cherries. These, along with a few other simple ingredients, blend together seamlessly to create a fantastic treat that your family and friends will like!
- Combine brown sugar and melted butter in a baking dish and distribute across the bottom.
- Butter was melted and distributed evenly across the bottom of the pan.
Ingredients For The Cake:
- Pineapple: Canned pineapple rings, sliced, work well.
- Maraschino cherries: The pineapple’s sweet heart, which also gives a splash of color!
- All-purpose flour: This is a component of the cake batter that gives it a sturdy framework that will withstand the fruit layer.
- Baking powder aids in the rising of the batter.
- To balance out the sweetness, salt is added to the cake dough.
- To put into the cake batter, soften the butter.
- Sugar is an essential component of each delicious treat!
- Brown sugar: To create a deep sweet molasses taste in the cake, measure it packed.
- The egg gives the batter moisture and stability.
- Even more moisture with sour cream!
- Milk: Adding milk to the mixture moistens and softens the cake.
- Pineapple juice: Each mouthful has a strong pineapple taste.
Can You Make Pineapple Upside Down Cake in a 9-Inch Cake Pan?
No, normal round cake pans are insufficiently deep. You can’t make this in a 9-inch square baking pan, either. This homemade pineapple upside down cake recipe requires a 9-inch round springform pan; else, it will not come out properly.
What Is Your Favorite Springform Pan?
This 9-inch springform pan is ideal for preparing this quick pineapple upside down cake. This is the same pan I use at home, and it always works!
Is It Possible To Turn This Into Pineapple Upside-Down Cupcakes?
I’ve never done it before since I just don’t have the patience! So I’m afraid I couldn’t tell you if you can make this pineapple upside down cake from scratch into cupcakes.
Can you Make This Into a Layer Cake?
Layering pineapple upside down cake is not a good idea in my opinion. This cake is quite moist and heavy, and I believe that attempting to make two layers and stacking them on top of each other will result in the entire cake falling apart.
Could you transform it into a bundt Cake ?
Yes, you only need to lay the pineapple upside down cake topping in the Bundt pan precisely before adding the cake batter. It’s possible that the baking time will need to be adjusted slightly, so keep an eye on the oven rather than the clock.
What Is the Shelf Life of Pineapple Upside Down Cake?
The cake can keep for up to five days at room temperature. Wrap foil around the pan. Because of the luscious topping, the cake will stay extremely moist.
Is It Possible To Do This With Fresh Pineapple?
I’ve only ever made this cake exactly as instructed, so I’m not sure if fresh pineapple would work instead of canned. Yes, most likely, but if you try it and it works out, please let me know!
Is There a Substitute For Sour Cream?
The greatest homemade pineapple upside down cake is made with full-fat sour cream, although light sour cream may be substituted. Plain Greek yogurt will also work, but ordinary yogurt will not (it’s too watery).
Can I Use Pineapple Juice For Buttermilk?
To make this cake rise correctly, you’ll need actual buttermilk. However, you may utilize the remaining pineapple juice in cocktails, smoothies, and other dishes.
Is there a Buttermilk Substitute That I May Use Instead?
If at all feasible, obtain genuine buttermilk. If it isn’t an option, consider producing a buttermilk alternative (for every 1 cup of milk, mix in 1 tablespoon lemon juice or white vinegar). If you need to produce a buttermilk alternative, the best option is to use 2 percent or whole milk.
Do You Eat Pineapple Upside Down Cake While It’s Still Hot?
This delicate, straightforward dessert can be served warm or chilled. The pineapple taste will be mild and pleasant in any case. Serve it warm with vanilla ice cream for a delicious combo. To reheat a frozen or refrigerated cake, cover it with aluminum foil and bake it until it is warm all the way through. Or, for a cold and refreshing treat, serve pineapple upside down cake straight from the refrigerator!
How To Make This Pineapple Cake?
A baked fruit layer lies on top of this buttery-rich handmade cake. It’s really tasty and much simpler to prepare than you may expect! Every mouthful is infused with pineapple flavor. It’s never been so simple to make a homemade cake!!
- Preheat the oven to 350°F. Grease a 9-inch cake pan.
- To make the topping, start by mixing together the following ingredients. In a small dish, combine the brown sugar and melted butter. Fill the bottom of a 9-inch cake pan halfway with the batter.
- Arrange pineapple slices around the bottom and rim of the pan to form a layer of pineapple and cherries. Place cherries in the pineapple’s center and between pieces.
- To make the cake batter, whisk together the flour, baking powder, and salt in a medium mixing basin. Combine the softened butter and sugars in a medium mixing bowl with a hand mixer and beat until completely combined. In a separate bowl, whisk together the egg, sour cream, milk, and pineapple juice until barely blended. Combine the flour and salt in a mixing bowl.
- Cake batter to cover the fruit: Spread batter evenly on top of the prepared fruit covered pan.
- Bake for 30-35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Be Prepared For a Dense Cake:
Since I could handle a spatula, I’ve been preparing pineapple upside down cake. It’s my favorite cake kind, aside from carrot cake. I must have made hundreds of variants of this cake, and I can assure you that it will always be on the denser side. (Unless you’re using a cake mix from the supermarket.) The cake is presented upside down, as you can see.
The crumb under the topping, which is the bottom of the cake as it bakes, is weighed down by the weight of the topping. White cake will always be lighter and airier than pineapple upside down cake. The cake would taste considerably lighter if you made this same cake mix and served it right-side-up.
That makes logical, right?
My pineapple upside down cake is really soft and not quite as dense as, say, pound cake, but it’s also not too light. I’m confident you’ll like its distinct texture, particularly when mixed with the brown sugar caramelized fruit topping.
How To Turn Out a Pineapple Cake?
There’s nothing to be concerned about with this step! Because, most significantly, the pineapple has never stuck to the cake pan – and, as you can see, I don’t use a non-stick pan!
- Using a plate or serving tray, cover the cake pan.
- Now is not the time to be hesitant – flip with confidence!
- Slowly remove the cake pan from the oven.
If the base of the inverted cake pan is sticking when you pull it off (carefully! ), tap it softly and/or shake it gently. This will assist in loosening it. However, with the amount of butter used in the foundation to generate the caramel “sauce” that soaks into the pineapple topping, sticking concerns are quite unlikely. Stranger things have happened in life, after all!
MORE DELICIOIUS RECIPES HERE:
- 1/4 cup unsalted butter melted
- 1/2 cup light or dark brown sugar, packed
- 8–10 pieces of pineapple
- 15–20 cherries maraschino
- 1 1/2 cup flour (spoon & leveled)
- 1 teaspoon powdered baking soda
- 1/4 teaspoon of baking soda
- 1/2 teaspoon of salt
- 6 tbsp. unsalted butter, melted to room temperature
- 3/4 cup granulated sugar
- 2 big egg whites at room-temperature
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 1/3 cup whole milk
Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
To begin, prepare the topping: In an ungreased 92-inch pie dish or circular cake pan, pour 1/4 cup melted butter. (Make sure the pan has a depth of 2 inches.) This pie plate is 1.8 inches deep, but I've never had an overflow problem with it.) Brown sugar should be evenly distributed over the butter. Using a clean cloth or paper towel, blot any extra liquid from the fruit. (If the fruit is too wet, the cake may overflow or the topping will ooze over the edges when inverted.) On top of the brown sugar, arrange around 6-7 blotted pineapple pieces and all of the cherries. I also like to split three pineapple rings and put them around the pan's sides. Refrigerate the pan for a few minutes while you make the cake batter. This helps to "set" or "solidify" the arrangement of the toppings.
To make the cake batter, combine cake flour, baking powder, baking soda, and salt in a large mixing bowl.
1 minute on high speed using a handheld or stand mixer fitted with a paddle or whisk attachment, whip the butter until smooth and creamy. Add the sugar and beat on high speed for 1 minute, or until well combined. With a rubber spatula, scrape along the sides and up the bottom of the bowl as required. Beat the egg whites on high speed until mixed, then add the sour cream and vanilla extract. As required, scrape along the sides and up the bottom of the basin. Combine the dry and wet ingredients in a mixing bowl. Slowly add the milk into the mixer while it is running on low speed. Just until all of the ingredients are mixed, beat on low speed. Do not over-mix the ingredients. To ensure there are no lumps at the bottom of the bowl, you may need to whisk everything by hand. The batter will have a small thickness to it.
Remove the topping from the fridge. Over the topping, pour and distribute the cake batter evenly.
Bake for 43-48 minutes, tenting the cake with foil halfway through to prevent the top from overbrowning before the middle has a chance to finish cooking. When a toothpick put into the middle of the cake comes out mainly clean– a few wet crumbs are fine– the cake is done. If your cake takes longer to bake or if it rises and adheres to the foil, don't be concerned. (In any case, we serve the cake upside down!)
Remove the cake from the oven and cool for 20 minutes on a wire rack. Invert the cake onto a cake stand or serving dish after it has somewhat cooled. It's ok if some of the topping's juices run over the edge. The cake can be sliced and served warm, but the slices will be sloppy. Before slicing and serving, I like to let the cake cool fully at room temperature. Refrigerate the cake to speed up the chilling process, but be careful not to make it too dense.
Cover leftover slices and refrigerate for up to 3 days or freeze for up to 3 months. Allow to defrost at room temperature. Because the topping arrangement does not defrost well, I do not recommend freezing the cake as a complete.
By firmly pressing the pineapple and cherries down, the brown caramel coating on their presentation side will be reduced, allowing the colors to come through more clearly.
Extra glossy sheen for display reasons is available as an option: Warm corn syrup or apricot jam (warm, loosen slightly with water). After turning out the cake, brush the pineapple and cherry surface.
Storage - Keeps for at least 5 days in the fridge. Before serving, bring the dish to room temperature. Nobody wants their dessert to be cold!