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–+ servings
Pineapple Cake
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5 from 1 vote

Pineapple Upside Down Cake

Imagine biting into a slice of tender cake, topped with juicy pineapple rings that have been cooked with brown sugar and melted butter.
Course Dessert
Cuisine American
Keyword Cake, Pineapple Cake, Pineapple Upside Down Cake
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 People
Calories 366.8kcal

Equipment

  • 1 Mixing Bowls
  • 1 Scales
  • 1 Whisk
  • 1 Hand Mixer
  • 1 Measuring Cups and Spoon
  • 1 Sieve
  • 1 Spatula
  • 1 Baking trays and tins

Ingredients

  • 1 can (20 ounces) pineapple slices in juice
  • ¼ cup Unsalted butter, melted
  • ¾ cup Packed brown sugar
  • ⅓ cup Maraschino cherries (optional)
  • 1½ cups All-purpose flour
  • 1½ tsp Baking powder
  • ¼ tsp Salt
  • ¾ cup Granulated sugar
  • ½ cup Unsalted butter, softened
  • 2 large Eggs
  • 1 tsp Vanilla extract
  • ½ cup Pineapple juice (reserved from the can)
  • ¼ cup Milk

Instructions

  • Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray.
  • In a small bowl, combine the melted butter and brown sugar. Mix well until the sugar is fully dissolved. Pour the mixture into the prepared cake pan, spreading it evenly to cover the bottom.
  • Arrange the pineapple slices on top of the brown sugar mixture in a single layer. You can also add maraschino cherries in the center of each pineapple ring, if desired.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This can be done using an electric mixer or by hand using a whisk.
  • Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  • Gradually add the flour mixture to the butter mixture, alternating with the pineapple juice and milk. Begin and end with the flour mixture, mixing until just combined. Be careful not to overmix the batter.
  • Pour the batter over the pineapple slices in the cake pan, spreading it evenly with a spatula.
  • Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake 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 flip the pan over to release the cake onto the plate. Gently lift the pan, revealing the beautiful pineapple topping.
  • Allow the cake to cool completely before serving. You can serve it warm or at room temperature, depending on your preference.

Notes

Tips and Tricks for Baking the Perfect Pineapple Upside Down Cake

Here are some tips and tricks to help you achieve the perfect Pineapple Upside Down Cake:
  1. Make sure to use a well-greased cake pan to prevent the cake from sticking to the bottom. You can also line the bottom of the pan with parchment paper for added insurance.
  2. Arrange the pineapple slices and cherries in a visually appealing pattern for a stunning presentation.
  3. When creaming the butter and sugar, make sure the butter is softened but not melted. This will help create a light and fluffy texture.
  4. Don’t overmix the batter. Mix until the ingredients are just combined to avoid a dense cake.
  5. Allow the cake to cool in the pan for 10 minutes before flipping it onto a serving plate. This will help the caramelized topping set and prevent it from sticking to the pan.
  6. For an extra touch of flavor, you can sprinkle some cinnamon or nutmeg on top of the pineapple slices before adding the batter.
  7. Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious contrast to the sweetness of the cake.

Nutrition

Serving: 115g | Calories: 366.8kcal | Fat: 13.9g | Cholesterol: 25.3mg