Pineapple Upside-Down Cake

Name: Pineapple Upside-Down Cake
Prep time: 20 min
Cook time: 45 min
Total time: 80 min
Yield: 8 slices
Cuisine: French
Ingredients: 1/2 cup unsalted butter (melted); 1 cup brown sugar (packed); 1 can pineapple slices (drained, 567g can); 10 whole maraschino cherries; 1 1/2 cups all-purpose flour (spooned and levelled); 1 cup granulated sugar; 1/2 cup unsalted butter (softened); 2 large eggs (room temperature); 2 tsp baking powder; 1/2 tsp salt; 1 tsp vanilla extract; 1/2 cup whole milk (room temperature)

80 min 8 slices Medium

All Recipes

Pineapple Upside-Down Cake

A classic Pineapple Upside-Down Cake with a caramelized pineapple topping and moist cake base.

Prep

20 min

Cook

45 min

Total

80 min

Servings

Difficulty

Medium

Pineapple Upside-Down Cake is a beloved dessert that combines the sweetness of caramelized pineapples with a moist and tender cake base. This classic treat is perfect for any occasion, offering a delightful contrast of flavours and textures. Originating from the early 20th century, this cake became popular when canned pineapple became widely available. It remains a staple in dessert recipes, cherished for its simplicity and the beautiful presentation when inverted.

Ingredients

Servings

Topping

Cake

Instructions

Prepare the pan

Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan. Pour the melted butter into the bottom and sprinkle evenly with the brown sugar.

Pro tip: Use a light-coloured pan to prevent over-browning.

Arrange the pineapple

Place the pineapple slices over the sugar, creating a single layer. Place a maraschino cherry in the centre of each pineapple ring.

Pro tip: Pat the pineapple slices dry to prevent extra liquid in the cake.

Mix the dry ingredients

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Cream the butter and sugar

In a large bowl, cream the softened butter with granulated sugar using an electric mixer on medium speed until light and fluffy, about 3 minutes.

Pro tip: Ensure butter is at room temperature for better creaming.

Add eggs and vanilla

Beat in the eggs one at a time, followed by the vanilla extract, scraping down the bowl as needed.

Combine dry and wet ingredients

Add the dry ingredients to the creamed mixture alternately with milk, beginning and ending with the flour mixture. Mix until just combined.

Pro tip: Do not overmix to keep the cake tender.

Pour the batter

Carefully pour the batter over the arranged pineapple in the pan, spreading evenly.

Bake the cake

Bake for 40-45 minutes or until a toothpick inserted into the centre comes out clean. Let cool in the pan for 10-15 minutes.

Pro tip: The top should be golden brown and spring back when touched.

Invert the cake

Run a knife around the edges of the cake. Place a serving plate over the pan and invert the cake onto the plate.

Pro tip: Tap the bottom of the pan gently to help release the cake.

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Tips & Tricks

<ul><li>Use fresh or canned pineapple rings for variety in taste and texture.</li><li>Ensure the cake is completely cooled before inverting to prevent sticking.</li><li>For a twist, add a splash of rum to the caramel sauce for extra depth.</li><li>Line the cake pan with parchment paper for easy removal.</li></ul>

Serving Suggestions

Serve your Pineapple Upside-Down Cake warm with a scoop of vanilla ice cream or a dollop of whipped cream to enhance its flavours. This cake can be made a day ahead and stored in the refrigerator; simply let it come to room temperature before serving. For storage, cover the cake tightly with plastic wrap and keep it in the refrigerator for up to three days. If you're planning to freeze it, wrap it in foil and place it in an airtight container for up to two months.