Pineapple Upside-Down Cake
There’s something wonderfully nostalgic about a Pineapple Upside-Down Cake. This classic dessert takes us back to gatherings where the sweet smell of caramelized pineapple wafted through the air, instantly bringing smiles to faces. The combination of moist vanilla cake and juicy pineapple creates a delightful contrast that’s both inviting and satisfying. Perfect for occasions like birthdays, potlucks, or even a cozy family dinner, this cake is sure to impress and leave a lasting impression. With its bright, colorful presentation and indulgent flavors, readers will find themselves craving a slice—or two!
Whether you’re a seasoned baker or just beginning your culinary adventure, this recipe is straightforward and rewarding. The hands-on assembly is part of the charm, as you’ll get to see the beautiful layers come together piece by piece. Once inverted, each slice reveals a gorgeous display of glistening fruit and cake that will have everyone asking for the recipe.
This is what the finished dish looks like when perfectly baked.
Ingredients
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 1 can pineapple slices in juice (drained, juice reserved)
- Maraschino cherries (as needed)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup granulated sugar
- 1/2 cup milk (or reserved pineapple juice)
- 1 large egg
- 1 tsp vanilla extract
Preparation and ingredients come together beautifully in this classic dessert.
Directions
- Preheat your oven to 350°F (175°C).
- In a cast iron skillet over low heat, melt the butter. Add the brown sugar and stir until dissolved to create a caramel-like mixture.
- Arrange the pineapple slices and cherries on top of the caramel in the skillet. Make sure to spread them out evenly for a beautiful presentation.
- In a mixing bowl, combine the flour, baking powder, salt, and granulated sugar. Whisk these dry ingredients together until well blended.
- In another bowl, whisk together the milk (or reserved pineapple juice), egg, and vanilla extract until smooth.
- Gradually combine the wet and dry ingredients, stirring gently until the batter is smooth and well mixed.
- Pour the batter over the arranged pineapple and cherries in the skillet, spreading it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for about 10 minutes, then carefully invert it onto a serving plate to reveal the beautiful topping.
Tips & Variations
- Ingredient Substitutions: You can substitute the all-purpose flour with a gluten-free blend or almond flour for a gluten-free version.
- Optional Variations: Consider adding coconut flakes to the batter for a tropical twist, or sprinkle some chopped nuts for added crunch.
- Storage or Reheating Tips: Store leftovers in an airtight container at room temperature for up to 3 days. To reheat, simply pop a slice in the microwave for 10-15 seconds.
Recipe Information
- Prep time: 15 minutes
- Cook time: 35 minutes
- Total time: 50 minutes
- Servings: 8
- Difficulty level: Easy
An illustrative representation of this delightful Pineapple Upside-Down Cake.
Pineapple Upside-Down Cake
Ingredients
For the topping
- 1/4 cup unsalted butter Melted
- 1/2 cup brown sugar Packed
- 1 can pineapple slices in juice (drained, juice reserved)
- Maraschino cherries As needed for decoration
For the cake
- 1 cup all-purpose flour Can substitute with gluten-free blend
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup granulated sugar
- 1/2 cup milk (or reserved pineapple juice)
- 1 large egg
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a cast iron skillet over low heat, melt the butter. Add the brown sugar and stir until dissolved to create a caramel-like mixture.
- Arrange the pineapple slices and cherries on top of the caramel in the skillet, spreading them out evenly.
Baking
- In a mixing bowl, combine the flour, baking powder, salt, and granulated sugar. Whisk these dry ingredients together until well blended.
- In another bowl, whisk together the milk (or reserved pineapple juice), egg, and vanilla extract until smooth.
- Gradually combine the wet and dry ingredients, stirring gently until the batter is smooth and well mixed.
- Pour the batter over the arranged pineapple and cherries in the skillet, spreading it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for about 10 minutes, then carefully invert it onto a serving plate to reveal the beautiful topping.