The process of creating a Pineapple Upside Down cake from scratch is quite simple and the end result is undeniably scrumptious. Featuring a luscious and moist yellow cake, complemented by the sweet and succulent caramelized pineapples and topped with delightful maraschino cherries, this dessert is not only a treat for the taste buds but also a feast for the eyes!
In case the recipe for the delectable sweet fire chicken that I shared with you a couple of days ago sparked your interest in all things related to pineapple, you’ll be pleased to know that I have a delightful Pineapple Upside Down Cake that I’m excited to share with you! The recipe is entirely homemade, but surprisingly effortless to prepare, almost comparable to the simplicity of opening a box of cake mix.
The cake that is of a traditional nature is incredibly tender and rich in buttery goodness. It boasts a remarkably strong fruit essence and is embellished with luscious caramelized pineapple and delightful maraschino cherries that elevate it to a whole new level. This delectable and celebratory delicacy is ideal for any and all of your festive occasions throughout the entire year.
Background story
Despite its tropical flavor, the pineapple upside-down cake has become an iconic American dessert that has been cherished by families for nearly nine decades. The technique of baking cakes in an inverted position has been in existence since the medieval period. During this time, the process involved pouring the batter on top of fruit toppings that have been sweetened and then cooking the mixture in cast iron skillets over an open fire.
The delightful and scrumptious recipes for delectable upside-down skillet cakes were initially introduced in cookbooks during the 1800s. However, these mouth-watering treats were originally crafted using a diverse range of seasonal fruits. During the commencement of the 20th century, precisely in the early 1900s, the renowned Dole company, which was previously known as the Hawaiian Pineapple Co., commenced the promotion of substantial quantities of their canned fruit. It was during this period that the pineapple upside-down cakes gained their iconic dessert status.
Baking Tips
- For variety, swap the pineapples with other sliced fruits such as berries, apples, bananas, peaches, or plums.
- For extra crunch, scatter chopped pecans or walnuts in empty spaces around the fruit rings.
- Pat the pineapples and cherries with paper towels to remove excess moisture that might otherwise make for an overly wet crumb.
- As the juices might bubble up during baking, place a pan or sheet on the lower rack to catch spills. Or use a deeper pan, 9 x 4 inches.
- The cake can be baked in a springform pan for easy removal. You can also use ramekins for individual servings.
- Removing the cake from the pan while still hot is best, as the caramelized topping might harden and stick if completely cooled. Run a small spatula or knife around the sides to loosen and invert on a serving platter.
Serving suggestions
You can enjoy this delectable dessert either warm or cold, and it pairs perfectly with a generous serving of creamy vanilla ice cream or a lavish amount of fluffy whipped cream. Whether you choose to indulge in it after a satisfying meal or as a delightful midday snack, this treat is sure to satisfy your sweet tooth cravings.
Storage and reheating instructions
- To store, wrap the cake loosely with plastic film and refrigerate for up to 3 days. Wrap in foil and freeze for up to one month.
- To reheat from the freezer, thaw completely and warm up in the microwave or in the oven.
Ingredients
For The Topping
- 5 tablespoons butter
- ¾ cup light brown sugar, packed
- 2 teaspoons lemon juice
- 7 pineapple rings
- 7 maraschino cherries
For The Cake
- ½ cup butter, room temperature
- 2 tablespoons vegetable oil
- 1 cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 large eggs
- 2 cups flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup milk
- ¼ cup sour cream
- ¼ cup pineapple juice (from the canned pineapples)
- 2 teaspoons vanilla extract
Equipment
-
9 x 4 inches round baking pan
Instructions
- In a skillet over medium heat, add the butter and brown sugar. Cook, stirring regularly, until melted and bubbling. The mixture will be grainy.
- Stir in the lemon juice and cook, stirring regularly, until the mixture is bubbly and fluid.
- Remove pan from the heat and transfer the caramel to a 9 x 4-inch round baking dish, swirling to cover the bottom of the pan.
-
Arrange the pineapple rings in the syrup close together but not overlapping. Place a maraschino cherry in each pineapple hole. Set aside.
-
In a large bowl, add the room-temperature butter, vegetable oil, granulated sugar, and brown sugar. Using a hand mixer at medium speed, beat until creamy.
-
Add the eggs one at a time, beat well after each addition.
-
In a separate bowl, sift together the flour, baking powder, and salt.
-
In another bowl, combine milk, sour cream, pineapple juice, and vanilla extract. Whisk until blended.
-
Beginning and ending with the flour mixture, add flour mixture and milk mixture alternately to the egg mixture. Beat at low speed with every addition. The batter will be thick.
-
Spoon the batter over the pineapples, carefully as not to shift or move the fruits. Using a spatula, spread and smoothen it evenly.
-
Bake in a preheated 350 F oven for about 45 to 50 minutes or until golden brown and a toothpick inserted in the center comes out clean.
-
Remove from the oven and run a small spatula around the cake to loosen.
-
Place a serving platter over the baking pan and using hand mittens, carefully invert and turn out the cake onto the platter. Brown sugar topping will be very hot.
Notes
- Pat the pineapples and cherries with paper towels to remove excess moisture that might otherwise make for an overly wet crumb.
- As the juices might bubble up during baking, place a pan or sheet on the lower rack to catch spills. Or use a deeper pan, 9 x 4 inches.
- Removing the cake from the pan while still hot is best, as the caramelized topping might harden and stick if completely cooled. Run a small spatula or knife around the sides to loosen and invert on a serving platter.
FAQ Pineapple Upside Down Cake
Certainly! Here’s a FAQ-style guide to making Pineapple Upside Down Cake:
Q: What is Pineapple Upside Down Cake?
A: Pineapple Upside Down Cake is a classic dessert where slices of pineapple are arranged at the bottom of a cake pan, topped with a buttery brown sugar mixture, and then covered with cake batter. After baking, the cake is inverted so that the pineapple and caramelized topping become the top of the cake.
Q: What ingredients do I need to make Pineapple Upside Down Cake?
A: The main ingredients for Pineapple Upside Down Cake include canned pineapple slices, maraschino cherries, butter, brown sugar, all-purpose flour, sugar, eggs, baking powder, salt, milk, and vanilla extract.
Q: Can I use fresh pineapple instead of canned pineapple?
A: Yes, you can use fresh pineapple instead of canned. Simply peel and core a fresh pineapple, cut it into slices, and use them in place of the canned pineapple slices.
Q: How do I make Pineapple Upside Down Cake?
A: Here’s a general method to make Pineapple Upside Down Cake:
- Preheat your oven and prepare a cake pan by greasing the bottom and sides.
- In the greased pan, arrange the pineapple slices in a single layer, and place a maraschino cherry in the center of each slice.
- In a saucepan, melt butter and brown sugar together until the sugar dissolves. Pour this mixture evenly over the pineapple slices.
- In a mixing bowl, cream together sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the dry ingredients: flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with milk. Stir in vanilla extract.
- Pour the batter over the pineapple and spread it evenly.
- Bake in the preheated oven until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for a few minutes. Then, place a serving plate over the pan and carefully invert the cake onto the plate.
- Lift off the pan, and if any pineapple or topping sticks, gently rearrange it on top of the cake.
Q: Can I make individual servings of Pineapple Upside Down Cake?
A: Yes, you can make individual servings by using muffin tins or ramekins. Simply divide the pineapple slices, cherries, and topping among the individual molds, and pour the batter over each one. Adjust the baking time accordingly, as smaller portions will require less time to bake.
Q: Can I add other fruits or variations to the Pineapple Upside Down Cake?
A: Absolutely! While the classic version uses pineapple slices and maraschino cherries, you can experiment with other fruits or variations. For example, you can add slices of peaches, pears, or even apples. You can also incorporate spices like cinnamon or nutmeg into the batter for additional flavor.
Q: Can I store Pineapple Upside Down Cake?
A: Yes, you can store Pineapple Upside Down Cake. Once it has cooled completely, cover it tightly with plastic wrap or store it in an airtight container. It can be kept at room temperature for up to 2 days or refrigerated for up to 4-5 days.
Q: How should I serve Pineapple Upside Down Cake?
A: Pineapple Upside Down Cake can be enjoyed on its own or