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Pineapple Upside Down Cake Recipe

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A classic Pineapple Upside Down Cake featuring caramelized brown sugar and butter topped with juicy pineapple rings and maraschino cherries, baked to perfection and served with optional whipped cream. This warm, moist cake offers a delightful tropical twist on traditional dessert favorites.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Topping

  • 12 tablespoons butter, divided
  • 1 cup dark brown sugar
  • 1/4 cup pineapple juice
  • 8 whole pineapple rings
  • 8 maraschino cherries

Cake Batter

  • 1/2 cup milk
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar

Optional

  • Whipped cream for serving

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to get it ready for baking the cake.
  2. Prepare Topping Base: Melt 4 tablespoons of butter in an ovenproof skillet or 9-inch cake pan over low heat. Stir in 1 cup of dark brown sugar continuously until it dissolves completely, forming a caramel-like base.
  3. Add Pineapple Juice: Remove the pan from heat and stir in 1/4 cup pineapple juice to infuse flavor and moisture into the topping mixture.
  4. Arrange Fruit: Lay 8 pineapple rings in a single layer over the sugar mixture in the pan. Place a maraschino cherry in the center of each pineapple ring for a classic look and added sweetness. Set this aside while preparing the cake batter.
  5. Make Cake Batter: Melt the remaining 8 tablespoons of butter in a small pan and remove from heat. Stir in 1/2 cup milk and 1 egg, beating the mixture well until smooth.
  6. Combine Dry Ingredients: In a separate bowl, mix 1 1/2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 cup granulated sugar.
  7. Mix Batter: Pour the milk-egg-butter mixture into the dry ingredients and beat until the batter is smooth and well combined, without lumps.
  8. Pour Batter Over Fruit: Carefully pour the cake batter over the arranged pineapples and cherries in the pan, spreading evenly.
  9. Bake: Place the pan in the preheated oven and bake for about 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
  10. Cool and Invert: Allow the cake to cool in the pan for 10 minutes. Then, carefully invert the cake onto a serving plate so the pineapple and cherries are on top, showcasing the classic upside-down presentation.
  11. Serve: Serve warm with optional whipped cream for an added creamy texture and flavor enhancement.

Notes

  • Use an ovenproof skillet or a 9-inch cake pan for caramelizing the sugar and baking.
  • Ensure brown sugar is completely dissolved to avoid grainy texture on the topping.
  • Be cautious when inverting the cake to keep the pineapple rings intact.
  • Whipped cream is optional but highly recommended for serving to complement the warm cake.

Find it online: https://allcookedup.com/pineapple-upside-down-cake-recipe/