The aroma of caramelized pineapple and warm cake is simply irresistible. A pineapple upside-down cake is a classic dessert, perfect for any occasion, from casual weeknight treats to elegant dinner parties. This guide will walk you through making this beloved dessert, step-by-step, ensuring a perfectly golden, juicy, and delicious result every time.
Ingredients You'll Need:
This recipe provides the perfect balance of sweet and tangy flavors. You'll need:
For the Pineapple Topping:
- 1 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1 (20 ounce) can pineapple slices, drained (reserve the juice!)
- 6 maraschino cherries
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or 1/2 cup milk + 1 teaspoon lemon juice or white vinegar)
Step-by-Step Instructions:
1. Prepare the Pan:
- Grease and flour a 9x13 inch baking pan (or a 9-inch square pan). This will prevent the cake from sticking. You can also use baking spray for easier cleanup.
2. Make the Pineapple Topping:
- Preheat your oven to 350°F (175°C).
- In the prepared pan, sprinkle the brown sugar evenly across the bottom.
- Pour the melted butter over the brown sugar, spreading it to coat the bottom of the pan.
- Arrange the pineapple slices in a circular or decorative pattern over the butter-sugar mixture. Place a cherry in the center of each pineapple ring.
3. Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, combine the buttermilk (or milk and lemon juice/vinegar).
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
4. Bake the Cake:
- Pour the batter evenly over the pineapple topping in the prepared pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
5. Invert and Serve:
- Let the cake cool in the pan for 10-15 minutes.
- Place a serving plate upside down over the pan. Carefully invert the pan onto the plate, letting the cake fall onto the plate.
- The caramelized pineapple and brown sugar topping will now be on top.
- Let the cake cool completely before slicing and serving.
Tips for the Perfect Pineapple Upside-Down Cake:
- Don't overmix the batter: Overmixing can lead to a tough cake. Mix just until the ingredients are combined.
- Use fresh pineapple: If you can find fresh pineapple, it will add a more intense flavor. Just be sure to cut it into slices of similar thickness to the canned slices.
- Adjust sweetness: If you prefer a less sweet cake, reduce the amount of sugar in both the topping and the batter.
- Get creative with toppings: Try adding other fruits like peaches, or using different types of cherries. A sprinkle of toasted coconut would also be delicious!
Serving Suggestions:
Serve your pineapple upside-down cake warm or at room temperature. A scoop of vanilla ice cream or whipped cream makes a wonderful accompaniment. Enjoy!
This detailed guide will help you create a stunning and delicious pineapple upside-down cake. Remember to have fun with it and experiment with different variations!
