This pineapple upside down cake is a timeless dessert that brings together the vibrant flavors of caramelized pineapple, juicy maraschino cherries, and a moist, buttery cake. Perfect for family gatherings, special occasions, or a cozy night in, this recipe delivers a delightful balance of sweet and tangy notes.
Below, you’ll find a step-by-step guide to create this stunning dessert, along with tips, variations, and everything you need for a successful bake. Let’s get started on this delicious journey!
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See also: Easy Carrot Cake Recipe
Why You’ll Love This Recipe
This pineapple upside down cake is a crowd-pleaser for several reasons. Its stunning presentation, with golden pineapple rings and vibrant maraschino cherries, makes it look as good as it tastes. The cake itself is moist and tender, with a rich, buttery flavor that complements the caramelized topping.
Plus, it’s surprisingly easy to make, even for beginner bakers. The recipe uses pantry staples, and the process is straightforward, ensuring you get bakery-quality results at home.
This dessert is also versatile. Serve it warm with a scoop of vanilla ice cream for a cozy treat, or enjoy it chilled for a refreshing summer dessert. Either way, it’s guaranteed to impress your guests and satisfy your sweet tooth.
Ingredients
To make this delicious pineapple upside down cake, you’ll need the following ingredients:
- For the Topping:
- 1/4 cup butter, melted
- 1/2 cup brown sugar, packed
- 7 slices canned pineapple (from a 20-ounce can, reserve juice)
- 7 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 butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup reserved pineapple juice
- 1/2 cup buttermilk
Note: If you don’t have buttermilk, you can make a substitute by mixing 1/2 cup milk with 1/2 tablespoon white vinegar or lemon juice. Let it sit for 5 minutes before using.
See also: Best Vanilla Cake Recipe
Kitchen Equipment/Appliances Needed
To prepare this recipe, you’ll need the following tools:
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Electric mixer (hand or stand)
- Spatula
- Measuring cups and spoons
- Oven mitts
- Cooling rack
Having the right equipment makes the process smoother and ensures your cake turns out perfectly. If you’re looking to streamline your baking routine while maintaining a healthy lifestyle, consider Cappuccino MCT, a bulletproof coffee that boosts energy and supports fat burning.
Step-by-Step Instructions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan lightly with butter or non-stick spray to prevent sticking.
Step 2: Make the Topping
Pour 1/4 cup melted butter into the bottom of the prepared pan, spreading it evenly. Sprinkle 1/2 cup brown sugar over the butter, creating a uniform layer. Arrange 7 pineapple slices in a single layer over the brown sugar mixture. Place a maraschino cherry in the center of each pineapple ring. Set the pan aside.
Step 3: Prepare the Cake Batter
In a medium mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
In a large mixing bowl, use an electric mixer to cream 1/2 cup softened butter and 3/4 cup granulated sugar until light and fluffy, about 2-3 minutes. Beat in 1 large egg and 1 teaspoon vanilla extract until fully combined.
Step 4: Combine Wet and Dry Ingredients
Add half of the dry ingredients to the butter mixture, mixing on low speed until just combined. Pour in 1/2 cup pineapple juice and 1/2 cup buttermilk, mixing until smooth. Add the remaining dry ingredients and mix until no lumps remain, being careful not to overmix.
Step 5: Assemble and Bake
Pour the batter over the pineapple and cherry layer in the cake pan, spreading it evenly with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Flip and Cool
Remove the cake from the oven using oven mitts. Let it cool in the pan for 10 minutes. Place a serving plate over the pan and carefully flip the cake onto the plate. Gently lift the pan to reveal the caramelized topping. Allow the cake to cool on a cooling rack for at least 15 minutes before serving.
See also: Best Chocolate Cake Recipe
Tips for Success
- Use Room-Temperature Ingredients: Ensure your butter and egg are at room temperature for a smoother batter and better texture.
- Don’t Overmix: Overmixing the batter can lead to a dense cake. Mix just until the ingredients are combined.
- Check Pineapple Slices: Make sure the pineapple slices are evenly spaced to create a beautiful pattern when flipped.
- Health Tip: Pair this indulgent dessert with Night Mega Burner, a supplement designed to support fat reduction while you sleep, to balance your wellness goals.
Nutrition Facts
Here’s the approximate nutritional breakdown per serving (based on 8 servings):
- Calories: 350 kcal
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 60mg
- Sodium: 220mg
- Total Carbohydrates: 50g
- Dietary Fiber: 1g
- Sugars: 35g
- Protein: 4g
- Vitamins and Minerals:
- Vitamin C: 10% of Daily Value
- Calcium: 6% of Daily Value
- Iron: 8% of Daily Value
Note: Nutritional values may vary based on specific brands of ingredients used. For those watching their sugar intake, consider NuviaLab Sugar Control to help maintain healthy blood sugar levels while enjoying this treat.
Storage and Reheating
Store leftover pineapple upside down cake in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual slices in the microwave for 15-20 seconds or in a 300°F oven for 5-7 minutes. You can also freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.
See also: Easy Oatmeal Chocolate Chip Cookies Recipe
Variations
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Vegan Version: Use vegan butter, a flax egg (1 tbsp ground flaxseed + 3 tbsp water), and plant-based milk mixed with vinegar instead of buttermilk.
- Keto-Friendly: For those on a ketogenic diet, try Keto Actives to support weight loss while adapting this recipe with almond flour and a sugar substitute.
FAQs
1. Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used. Slice it into thin rings and ensure it’s ripe for the best flavor. You may need to add 1/4 cup pineapple juice or water to the batter if you don’t have canned juice.
2. How do I prevent the cake from sticking to the pan?
Grease the cake pan thoroughly and ensure the butter and brown sugar layer is even. Flipping the cake while it’s still warm also helps.
3. Can I make this cake ahead of time?
Absolutely! Bake the cake up to a day in advance and store it in the refrigerator. Reheat before serving for the best texture. For overall health while indulging, try Probiosin Plus to support digestion and weight management.
4. What can I substitute for maraschino cherries?
If you prefer not to use maraschino cherries, try fresh cherries (pitted) or omit them entirely for a simpler look.
5. How can I make the cake less sweet?
Reduce the brown sugar in the topping to 1/3 cup and the granulated sugar in the batter to 1/2 cup. You can also explore Green Coffee 5K to support healthy weight loss without restrictive diets.
See also: Fluffy & Easy Pancake Recipe
Conclusion
This pineapple upside down cake recipe is a delightful blend of nostalgia and flavor, perfect for any occasion. With its caramelized pineapple and cherry topping and moist, buttery cake, it’s sure to become a favorite in your dessert repertoire.
The recipe is simple enough for beginners yet impressive enough for special gatherings. Plus, with the right tools and ingredients, you’ll achieve bakery-quality results at home.
Looking for more recipes? Here are a few of my faves:
- Easy Pie Crust Recipe
- Delicious Tiramisu Recipe
- Easy Fluffy Biscuits Recipe
- Best Sourdough Bread Recipe
- The Best Apple Crisp Recipe
