Classic Pineapple Upside Down Cake

There’s something truly nostalgic about a Classic Pineapple Upside Down Cake. Growing up, it was the highlight of family gatherings, where the sweet aroma of caramelized pineapple and butter wafted through the kitchen, beckoning everyone to the table. This cake isn’t just a dessert; it’s a memory, a story, a slice of joy! I remember my grandmother carefully arranging the pineapple rings, as I stood beside her, eyes wide with anticipation. Each slice was a piece of art, a delicious canvas painted with vibrant flavors. The golden, luscious cake not only tasted heavenly but also looked stunning with its jewel-like cherries nestled among the pineapples. It was a true showstopper that brought everyone together, laughter echoing around the table.

Main Ingredients for Classic Pineapple Upside Down Cake

The ingredients in a Classic Pineapple Upside Down Cake are simple yet impactful. Each one plays a crucial role in creating that irresistible combination of flavors and textures. The key players—butter, sugar, and pineapple—work harmoniously together to produce a cake that is not only delicious but also visually appealing. Let’s explore them a little further.

• 6 tablespoons unsalted butter: Essential for creating a rich, moist cake, the melted butter enhances flavor and texture.
• ⅔ cup light brown sugar: This adds a deep caramel flavor that perfectly complements the pineapple.
• 8 pineapple rings: Using either canned or fresh pineapple brings that signature fruity sweetness that makes this cake so special.
• Maraschino cherries: These are the finishing touch, adding a pop of color and a sweet burst in every slice.
• 1¾ cups all-purpose flour: The backbone of the cake, providing structure and stability without being too dense.
• 1½ teaspoons baking powder: A crucial ingredient for helping the cake rise and become fluffy.
• ¼ teaspoon Kosher salt: Enhances the sweetness of the cake and balances out flavors.
• ¾ cup unsalted butter: Softened butter is essential for creaming with sugar to achieve a light texture.
• 1 cup sugar: A must for sweetness and moisture, balancing the tartness of the pineapple.
• 2 large eggs: Vital for binding the ingredients together and adding richness.
• ¼ cup pineapple juice: Infuses the cake with extra pineapple flavor, enhancing its moistness.
• 1 tablespoon vanilla extract: Provides a warm, aromatic touch that rounds out the flavors.
• ½ cup whole milk: Adds moisture and contributes to a soft crumb.

Instructions for Classic Pineapple Upside Down Cake

Making a Classic Pineapple Upside Down Cake is a delightful experience! Follow these personal tips to achieve a perfect cake that will impress your family and friends. Let’s dive into the steps that will lead you to cake perfection.

1. Start by pouring the melted butter into a 9-inch cake pan or a cast-iron skillet. This will create a delicious buttery base for the cake.
2. Next, sprinkle the brown sugar evenly over the melted butter. This combination will caramelize beautifully as the cake bakes.
3. Arrange the pineapple rings on top of the brown sugar, making sure to place them closely together. Tuck maraschino cherries in the centers of the rings and in any open spaces to decorate.
4. Preheat your oven to 350°F. This ensures your cake will bake evenly and at the right temperature.
5. In a medium bowl, whisk together the flour, baking powder, and salt. This dry mix is important for proper leavening and flavor.
6. Using a stand mixer or a hand mixer with a large bowl, cream the sugar with the unsalted butter on medium speed until the mixture is light and fluffy, about 3 to 4 minutes. Don’t forget to scrape down the sides of the bowl occasionally.
7. Whisk in the eggs, pineapple juice, and vanilla extract, mixing until everything is well combined. You’ll see the mixture become smooth and slightly aerated.
8. With the mixer running, add half of the flour mixture, allowing it to incorporate fully before adding half of the whole milk. Continue this process until all ingredients are combined, resulting in a thick batter.
9. Use a spatula to help pour the batter into the prepared pan, spreading it evenly over the pineapple and cherries. This thick batter can be a bit stubborn, but make sure to cover everything.
10. Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on it; every oven is different!
11. Once baked, let the cake rest for 10 minutes in the pan. This allows it to set before inverting.
12. Finally, invert the cake onto a serving platter. Slice and serve warm or at room temperature. It’s truly delicious with a scoop of ice cream or a dollop of whipped cream!

Things Worth Knowing

How to Switch It Up

If you’re feeling adventurous, here are some creative ways to switch up your Classic Pineapple Upside Down Cake:

• Switch the fruit: Try using peaches, pears, or cherries for a different flavor profile.
• Add spices: Incorporate cinnamon or nutmeg into the batter for a warm flavor.
• Use coconut milk: Replace whole milk with coconut milk for a tropical twist.
• Top with nuts: Add chopped pecans or walnuts for a crunchy texture.
• Glaze it: After baking, drizzle a rum glaze over the cake for added sweetness and moistness.
• Make it gluten-free: Substitute the all-purpose flour with a gluten-free blend for a similar texture.

What Complements This Classic Pineapple Upside Down Cake

Pairing the Classic Pineapple Upside Down Cake with the right accompaniments can elevate your dessert experience. Here are some suggestions:

• Ice Cream: Vanilla or coconut ice cream makes a wonderful pairing with the warm cake.
• Whipped Cream: A dollop of fresh whipped cream adds a light and fluffy texture that balances the sweetness.
• Fresh Fruit: Serve with fresh berries or banana slices for a refreshing contrast.
• Hot Drinks: This cake pairs beautifully with a cup of coffee or tea, making it perfect for brunch.
• Celebrations: Ideal for birthdays, potlucks, or family gatherings, it’s bound to please a crowd.
• Seasonal Touch: During holidays, consider adding festive spices like nutmeg to the cake for a seasonal twist.

FAQ

Conclusion

The Classic Pineapple Upside Down Cake is a timeless dessert that brings back fond memories while creating new ones. Its combination of flavors and textures make it a standout treat for any occasion. I encourage you to try baking this cake, as it’s not only simple to make but also incredibly rewarding. You’ll love the way it fills your home with warmth and sweetness, making every moment around the table special.

Classic Pineapple Upside Down Cake

The ultimate comfort food, this Classic Pineapple Upside Down Cake boasts a sweet caramelized topping with juicy pineapple. Easy to make and deliciously moist, it’s perfect for any occasion. Make it tonight for a taste of nostalgia!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 6 tablespoons Unsalted Butter melted
• ⅔ cup Light Brown Sugar
• 8 pieces Pineapple Rings canned, or fresh
• to taste pieces Maraschino Cherries
• 1¾ cups All-Purpose Flour sifted
• 1½ teaspoons Baking Powder
• ¼ teaspoon Kosher Salt
• ¾ cup Unsalted Butter 1½ sticks, softened
• 1 cup Sugar
• 2 large Eggs
• ¼ cup Pineapple Juice
• 1 tablespoon Vanilla Extract
• ½ cup Whole Milk

Equipment

• 9-inch cake pan with 2-inch side
• cast-iron skillet

Method

 

1. Pour the melted butter into a cake pan or skillet.
2. Sprinkle the brown sugar over the melted butter and then top with the pineapple rings, placing maraschino cherries in the centers of the rings and in the open spaces.
3. Preheat the oven to 350°F.
4. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
5. Using a stand mixer, or a hand mixer with a large bowl, cream the sugar with the unsalted butter, mixing on medium until slightly fluffy and pale in color, about 3 to 4 minutes. Scrape down the sides of the bowl a couple of times.
6. Whisk in the eggs, pineapple juice, and vanilla extract.
7. With the mixer running, add half of the flour mixture, once incorporated, add half of the milk. Once incorporated, repeat with remaining flour and then milk. Mix until fully combined; the batter will be somewhat thick.
8. Use a spatula to help pour the batter into the prepared pan and gently spread over the pineapples and cherries.
9. Bake for 45 minutes, or until a toothpick comes out clean when stuck into the center of the cake.
10. Let rest for 10 minutes, and then invert the cake onto a cake stand or serving plate.
11. Slice and serve warm or at room temperature. Great with ice cream or whipped cream.

Notes

• If using fresh pineapple: You'll need to purchase extra pineapple juice. Most canned pineapple slices are filled with 100% pineapple juice.
• Cast-iron skillet: A cast-iron skillet is traditional, but a 9-inch cake pan with 2-inch sides works just as well.
• Thick batter: The batter is fairly thick and will require a spatula to help spread evenly over the pineapples and cherries.
• Maraschino cherries: Can be found in the canned fruit section of your grocery store.
• Toothpick check: If no batter sticks to the toothpick when removed, it’s ready. If there is wet batter, bake for another 5 to 10 minutes.
• Serving: The cake is best served warm; it can also be reheated briefly in the microwave.

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.