Pineapple Upside Down Cake is a classic dessert that transcends the ordinary with its charming presentation and vibrant flavors. At Majestic Recipes, we celebrate this refined version, highlighting the luscious caramelized pineapple and buttery cake that harmonize beautifully. The golden crown of pineapple glistens atop a moist, tender crumb, making each slice a visual and culinary delight worthy of any occasion.
Why Make This Recipe
- Effortless Yet Elegant: Create a show-stopping dessert with minimal effort, perfect for gatherings or quiet evenings.
- Minimal Ingredients: Utilizing simple staples, this recipe transforms into an exquisite treat, showcasing quality over quantity.
- Impressive Flavor: The sweet and tangy pineapple contrasts with the rich, buttery cake, elevating the taste experience beyond the typical.
Ingredients
Base
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Sauce
- 1/2 cup brown sugar (packed)
- 1/4 cup unsalted butter (melted)
Topping
- 1 can (20 oz) pineapple slices (drained)
- Maraschino cherries (for garnish)
How to Make Pineapple Upside Down Cake
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
- Make the Topping: In a small bowl, combine melted butter and brown sugar. Mix well, then pour into the prepared pan. Arrange pineapple slices on top, placing a cherry in the center of each slice for an elegant touch.
- Cream the Butter and Sugar: In a mixing bowl, cream the softened butter and sugar until light and fluffy, about 3–5 minutes.
- Incorporate Eggs and Vanilla: Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract until blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
- Pour and Bake: Carefully pour the batter over the pineapple slices in the pan. Smooth the top gently with a spatula. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Flip: Allow the cake to cool in the pan for 10 minutes before inverting it onto a serving plate. Remove the pan to reveal the beautiful pineapple topping.
How to Serve Pineapple Upside Down Cake
Serve warm, garnished with fresh mint leaves for a pop of color. Pair with a scoop of vanilla ice cream or a dollop of whipped cream for added luxury. A dusting of powdered sugar can enhance the cake’s allure.
How to Store Pineapple Upside Down Cake
To maintain its delightful texture and flavor, cover the cake with plastic wrap or transfer it to an airtight container. Store it at room temperature for up to three days. For longer preservation, refrigerate and reheat gently in the microwave to restore its moistness.
Tips to Make Pineapple Upside Down Cake
- Use Fresh Pineapple: Opt for fresh pineapple for a more vibrant flavor and firmer texture.
- Experiment with Sugar: Try using coconut sugar for a caramel flavor that complements the pineapple beautifully.
- Monitor Baking Time: Ovens vary; check the cake a few minutes before the recommended time for optimal results.
- Add a Twist: Consider incorporating rum extract into the batter for added depth.
- Flavor Infusion: Infuse the melted butter with a hint of cinnamon or nutmeg for a warm spice note.
Variation
For a seasonal upgrade, consider substituting the pineapple with ripe peaches or sweet nectarines during summer months, garnished with toasted almonds for a delightful crunch.
FAQs
How can I tell when the cake is done?
The cake is done when a toothpick inserted in the center comes out clean and the edges are slightly golden.
Can I make this cake in advance?
Yes, you can prepare the cake one day in advance. Simply store it covered at room temperature.
How do I prevent the cake from sticking to the pan?
Thoroughly grease the pan and line the bottom with parchment paper for easy removal.
Conclusion
Pineapple Upside Down Cake embodies an effortless elegance that elevates any dessert table. The combination of caramelized pineapple and delicate cake creates a memorable taste experience that invites creativity. We welcome your thoughts and experiences—how would you make this dish your own? Share your flavors and variations with us.
Print
Pineapple Upside Down Cake
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic dessert featuring caramelized pineapple atop a moist, buttery cake, ideal for any occasion.
Ingredients
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup brown sugar (packed)
- 1/4 cup unsalted butter (melted)
- 1 can (20 oz) pineapple slices (drained)
- Maraschino cherries (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a small bowl, combine melted butter and brown sugar, mix well, then pour into the prepared pan. Arrange pineapple slices on top with a cherry in the center of each.
- Cream the softened butter and granulated sugar in a mixing bowl until light and fluffy, about 3–5 minutes.
- Add eggs one at a time, mixing well after each. Stir in the vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing until just combined.
- Pour the batter over the pineapple slices in the pan and smooth the top. Bake for 40–45 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before inverting onto a serving plate.
Notes
Serve warm with mint leaves, vanilla ice cream, or whipped cream. Store covered at room temperature for up to three days or refrigerate for longer preservation.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 365
- Sugar: 28g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg