Introduction
The Pineapple Upside-Down Cake is a timeless dessert that has been a beloved classic for generations. With its moist, buttery cake base, a caramelized brown sugar topping, and sweet pineapple rings with cherries, this cake is as beautiful as it is delicious.
Originally popularized in the 1950s, this cake remains a crowd favorite due to its tropical flavors, eye-catching presentation, and easy preparation. It’s a perfect dessert for holidays, family gatherings, or any time you crave a nostalgic treat.
-Ingredients
For the Topping:
½ cup butter (melted)
1 cup brown sugar
1 can (20 oz) pineapple rings, drained
10 maraschino cherries
For the Cake Batter:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup pineapple juice (reserved from the can)
½ cup whole milk
-Instructions
Step 1: Prepare the Topping
1. Preheat the oven to 350°F (175°C).
2. Pour melted butter into a 9-inch round cake pan and sprinkle brown sugar evenly over the butter.
3. Arrange pineapple rings over the brown sugar layer, placing a maraschino cherry in the center of each ring.
Step 2: Make the Cake Batter
1. In a bowl, whisk together flour, baking powder, and salt. Set aside.
2. In a separate mixing bowl, cream together butter and granulated sugar until light and fluffy.
3. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
4. Alternate adding flour mixture, pineapple juice, and milk to the butter mixture, stirring until just combined.
Step 3: Assemble and Bake
1. Pour the cake batter evenly over the pineapple layer in the pan.
2. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cake cool in the pan for 10 minutes before inverting onto a serving plate.
Step 4: Serve and Enjoy
Slice and serve warm or at room temperature.
Enjoy with a scoop of vanilla ice cream or whipped cream for extra indulgence.
-Tips for the Perfect Pineapple Upside-Down Cake
Use fresh pineapple for a more natural sweetness and enhanced flavor.
Don’t rush the inversion—let the cake sit for 10 minutes before flipping to prevent breaking.
Use a cast-iron skillet instead of a cake pan for an extra caramelized topping.
For a fluffier cake, ensure your ingredients are at room temperature before mixing.
-Variations to Try
1. Coconut Pineapple Upside-Down Cake
Replace ½ cup of flour with shredded coconut for a tropical twist.
2. Pineapple Upside-Down Bundt Cake
Bake in a Bundt pan for an elegant presentation.
3. Spiced Pineapple Cake
Add ½ teaspoon cinnamon and nutmeg to the batter for a warm flavor.
4. Chocolate Pineapple Cake
Swirl in melted dark chocolate for a rich, decadent version.
-Storage & Reheating
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat individual slices in the microwave for 10–15 seconds before serving.
Freeze the cake (without the cherries) for up to 2 months and thaw in the fridge overnight before serving.
-Final Thoughts
This Classic Pineapple Upside-Down Cake is the perfect blend of sweet, buttery, and fruity flavors that never go out of style. Whether served warm with ice cream or as a standalone treat, this cake is a guaranteed showstopper.
Try this easy and delicious recipe today and bring a little retro charm to your next dessert table !