This classic pineapple upside down cake features a moist vanilla cake topped with caramelized pineapple rings and cherries. It’s a delightful dessert that brings a tropical twist to any occasion.
The recipe is simple to follow and perfect for both novice and experienced bakers. With just a few ingredients, you can create a stunning cake that is sure to impress your guests.
The pineapple upside down cake is a feast for the eyes. With its golden caramelized pineapple rings and vibrant red cherries, it captures attention immediately. The glossy finish of the cake glistens under the light, making it an inviting centerpiece for any gathering.
Set against a rustic wooden table, the cake exudes warmth and charm, enhancing its classic dessert status. Each slice reveals a moist and fluffy interior, promising a delightful taste experience that matches its beautiful presentation.
Ingredients That Make a Difference
The simplicity of the ingredients used in this cake is part of its charm.
With just a few pantry staples, you can create a dessert that feels special.
Unsalted butter and packed brown sugar form the base of the topping, while the pineapple and cherries add a touch of tropical sweetness.
All-purpose flour, granulated sugar, and eggs contribute to the cake’s light texture.
The addition of milk and vegetable oil ensures moisture, while vanilla extract enhances the overall flavor profile.
These ingredients come together to create a harmonious blend that is both satisfying and comforting.
Preparation Steps for Success
Creating this cake is straightforward, making it accessible for bakers of all skill levels.
Start by preheating the oven to ensure even baking.
Then, prepare the topping by melting butter in the cake pan and sprinkling brown sugar over it, followed by arranging the pineapple slices and cherries.
Next, mix the dry and wet ingredients separately before combining them.
This method helps achieve a smooth batter that will rise beautifully in the oven.
Pour the batter over the fruit layer and bake until golden brown, filling your kitchen with a delightful aroma.
Serving Suggestions
Once baked, the cake should cool slightly before inverting it onto a serving plate.
This step reveals the stunning presentation of caramelized pineapple and cherries on top.
Serve the cake warm or at room temperature, allowing the flavors to shine.
For an extra touch, consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream.
These additions complement the cake’s sweetness and enhance its overall appeal, making it a perfect dessert for gatherings or special occasions.
Storage and Enjoyment
If you have leftovers, store the cake in an airtight container at room temperature for a couple of days.
The flavors will continue to meld, making each slice just as enjoyable as the first.
For longer storage, refrigerate the cake, ensuring it stays fresh for future indulgence.
This pineapple upside down cake is not just a dessert; it’s a delightful experience that brings joy to any table.
Whether for a celebration or a simple family meal, this cake is sure to please everyone.
This pineapple upside down cake is baked with a buttery brown sugar topping that caramelizes the pineapple and cherries, creating a beautiful presentation. The recipe takes about 1 hour from start to finish and serves 8 people.
Ingredients
1/4 cup unsalted butter
1/2 cup packed brown sugar
1 can (20 oz) sliced pineapple in juice, drained
Maraschino cherries (optional)
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup milk
1/4 cup vegetable oil
2 large eggs
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
Instructions
Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare the Topping: In a 9-inch round cake pan, melt the butter in the oven. Once melted, sprinkle the brown sugar evenly over the butter. Arrange the pineapple slices on top and place a cherry in the center of each pineapple ring.
Mix the Batter: In a mixing bowl, combine the flour, granulated sugar, baking powder, and salt. In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Pour the Batter: Carefully pour the batter over the pineapple and sugar mixture in the cake pan, spreading it evenly.
Bake the Cake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Invert: Allow the cake to cool in the pan for about 10 minutes. Then, run a knife around the edges and carefully invert the cake onto a serving plate. Serve warm or at room temperature.
