Pineapple Upside Down Cake
Introduction
Pineapple Upside Down Cake is a classic dessert that brings joy to any occasion. With its sweet, caramelized pineapple topping and fluffy cake base, it’s a treat your family will love. Whether it’s a simple family dinner or a special celebration, this cake is sure to delight everyone!
Why Make This Recipe
Making Pineapple Upside Down Cake is not only fun but also easy! You’ll be surprised at how simple it is to prepare. The blend of flavors and textures creates a dessert that stands out. Plus, it’s a great way to use canned pineapple, making it a convenient choice. It’s perfect for weekends or when you have guests over!
How to Make Pineapple Upside Down Cake
Ingredients:
- 565g canned pineapple slices in juice
- 12-18 maraschino cherries
- 60g unsalted butter, melted
- 1/2 cup brown sugar
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup milk
- 1/4 cup pineapple juice
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 115g unsalted butter, softened
- 3/4 cup white sugar
- 2 large eggs, at room temperature
- Any leftover pineapple, chopped
Directions:
- Preheat oven to 180°C/350°F (160°C fan).
- For the topping, pat the pineapple slices and cherries dry. Pour melted butter into a 23cm/9 inch cake pan and brush butter up the sides. Sprinkle brown sugar over the base. Arrange one pineapple ring in the center and surround it with halved or whole rings, pressing cherries and pineapples down firmly.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, whisk together milk, sour cream, pineapple juice, and vanilla.
- In a large bowl, beat softened butter and white sugar for 2 minutes until fluffy. Add eggs one at a time, beating well in between.
- Alternate adding the Flour Mixture and Milk Mixture to the butter mixture, starting and ending with the Flour Mixture. Stir in any leftover chopped pineapple.
- Spread the batter over the pineapple layer in the pan, smoothing the surface.
- Bake for 30 minutes, then loosely cover with foil and bake for an additional 15 minutes, until a toothpick inserted in the center comes out clean.
- Cool for 20 minutes before removing from the pan. Run a butter knife around the edges, flip onto a plate, and tap to release.
- Cool completely before serving.
How to Serve Pineapple Upside Down Cake
Once the cake has completely cooled, it’s ready to serve! You can enjoy it plain or with a scoop of vanilla ice cream on the side. The warm, caramelized pineapple pairs beautifully with the creamy ice cream.
How to Store Pineapple Upside Down Cake
To store your cake, keep it in an airtight container at room temperature for up to 2 days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure to cover it well so it stays moist.
Tips to Make Pineapple Upside Down Cake
- Make sure not to skip patting the pineapple and cherries dry. This helps prevent excess moisture, keeping the cake from becoming soggy.
- Feel free to add nuts or coconut to the batter for extra flavor and texture.
- If you have fresh pineapple, you can use it instead of canned for a fresher taste!
Variation
You can experiment with different fruits! Using peaches or cherries instead of pineapples can give you a fun twist on this classic recipe.
FAQs
1. Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works great! Just slice it thin and prepare it the same way as canned.
2. Can I make this cake ahead of time?
Yes! You can make it a day in advance. Just store it in an airtight container.
3. What size pan should I use?
A 23cm/9 inch cake pan is perfect for this recipe. It ensures even baking and plenty of room for all the toppings.