Pineapple Upside Down Cake Recipe Guide
Hey there, friend! Today, I’m excited to share with you a delightful recipe for Pineapple Upside Down Cake. This sweet treat holds a special place in my heart, as it reminds me of lazy Sunday afternoons spent baking with my grandmother. The aroma of caramelized pineapple and cherries wafting through the kitchen never fails to bring a smile to my face. So, grab your apron, and let’s bake up some nostalgia!
Why You’ll Love This:
This Pineapple Upside Down Cake is a real crowd-pleaser in my household. I make this when unexpected guests drop by, and it never fails to impress. The combination of juicy pineapple rings, sticky caramel topping, and moist cake is simply irresistible. Plus, the simple yet elegant presentation makes it perfect for any occasion.
Ingredients:
For this recipe, you’ll need: canned pineapple rings, maraschino cherries, brown sugar, unsalted butter, all-purpose flour, granulated sugar, eggs, vanilla extract, baking powder, and salt. I sometimes use fresh pineapple for a more intense flavor, but canned works just as well in a pinch. Feel free to experiment with different fruits or nuts to suit your taste!
Directions:
Start by preheating your oven and preparing the caramel topping in a cast-iron skillet. Arrange the pineapple rings and cherries in a decorative pattern, then pour the butter and brown sugar mixture over them. In a separate bowl, mix the cake batter ingredients until smooth. Gently pour the batter over the fruit layer and bake until golden brown. This is where I usually sneak a taste of the caramel while it’s still warm!
Tips and Tricks
One thing I’ve learned is not to worry if the cake looks a bit uneven when you flip it. The gooey topping will even out as it cools. If you don’t have a cast-iron skillet, a round cake pan works just fine, though the caramel won’t be as rich. Storage Information:
Though honestly, in my house, this cake never lasts more than a day! The flavors meld together beautifully overnight, so I think it tastes even better the next day. Just cover it loosely with foil and enjoy it with a cup of coffee for breakfast – no judgment here!
Serving Suggestions
I love serving this Pineapple Upside Down Cake with a dollop of whipped cream or a scoop of vanilla ice cream. It adds a lovely contrast to the warm cake and enhances the overall experience. Feel free to get creative with your toppings or drizzle some caramel sauce for an extra indulgent touch!
Pro Tips:
Through trial and error, I’ve discovered that using room temperature ingredients yields a lighter, fluffier cake. I once tried rushing this step and regretted it because the texture was slightly off. So, take your time and let those eggs and butter sit out for a bit before starting.
FAQ:
Q: Can I use fresh pineapple instead of canned?
A: Absolutely! Fresh pineapple adds a vibrant, tangy flavor to the cake. Just make sure to remove the core and thinly slice the pineapple for even cooking. The caramelization process may vary slightly, but the result is equally delicious!
Pineapple Upside Down Cake
A delightful Pineapple Upside Down Cake with caramelized pineapple rings, cherries, and a moist cake topped with a sticky caramel layer. This sweet treat is perfect for any occasion and is a real crowd-pleaser.
Ingredients
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Canned pineapple rings
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Maraschino cherries
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Brown sugar
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Unsalted butter
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All-purpose flour
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Granulated sugar
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Eggs
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Vanilla extract
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Baking powder
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Salt
Directions
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Preheat the oven and prepare a caramel topping in a cast-iron skillet.
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Arrange pineapple rings and cherries in a decorative pattern.
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Pour a mixture of butter and brown sugar over the fruit layer.
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Mix cake batter ingredients until smooth in a separate bowl.
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Gently pour the batter over the fruit layer and bake until golden brown.
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Allow cooling before flipping the cake, the topping will even out as it cools.
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Serve with whipped cream or vanilla ice cream.
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Cover loosely and store for leftovers; it gets better overnight.
