How to Make Upside-Down Pineapple Cake
Upside-down pineapple cake is a classic dessert that’s as visually stunning as it is delicious. With its caramelized pineapple topping and moist, buttery cake base, it's a guaranteed crowd-pleaser. Here’s how you can make this retro favorite at home with simple ingredients and easy steps.
Ingredients
For the Topping:
- ¼ cup (60g) unsalted butter
- ½ cup (100g) brown sugar
- Pineapple slices (canned or fresh)
- Maraschino cherries (optional)
For the Cake:
- 1½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) sour cream or plain yogurt
- ¼ cup (60ml) pineapple juice (from the canned pineapple)
Instructions
1. Prepare the Pan and Topping
- Preheat your oven to 175°C (350°F).
- In a 9-inch round cake pan, melt the ¼ cup butter directly over low heat or in the oven. Once melted, evenly sprinkle the brown sugar over the butter.
- Arrange pineapple slices on top of the sugar-butter mixture. Place a maraschino cherry in the center of each pineapple ring, if using.
2. Make the Cake Batter
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- Mix in the sour cream and pineapple juice until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until incorporated.
3. Assemble and Bake
- Carefully spoon the batter over the arranged pineapple slices in the pan. Use a spatula to spread it evenly without disturbing the fruit.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10–15 minutes.
4. Invert and Serve
- Run a knife around the edges of the pan to loosen the cake.
- Place a serving plate on top of the pan and carefully flip it over.
- Let the cake rest inverted for a minute before lifting the pan to reveal the beautiful caramelized pineapple topping.
Tips for Success
- Don’t let the cake cool completely before inverting, or the topping may stick to the pan.
- You can use fresh pineapple, but canned slices are easier to arrange and come with juice for the batter.
- Add a pinch of cinnamon or nutmeg to the batter for a warm spice note.
Serving Suggestions
Serve warm or at room temperature, plain or with a dollop of whipped cream or a scoop of vanilla ice cream.
This upside-down pineapple cake is nostalgic, pretty, and irresistibly tasty. Perfect for celebrations, potlucks, or just a weekend treat, it brings a touch of old-fashioned charm to any table.
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