Easy pineapple cake recipe || pineapple upside-down cake recipe

pineapple upside-down cake recipe 

Pineapple upside-down cake, with its caramelized fruit topping and moist, buttery crumb, holds a cherished place in the annals of classic American desserts. This delightful confection is not only a testament to simplicity but also a celebration of flavors and textures that captivate both novice and seasoned bakers alike.

Pineapple upside-down cake is

• Easy to bake
• Moist and tender
• Iconic presentation
• Versatile
• Nostalgic Appeal

 

Every mouthful transports the eater to a world where excess and its pleasures rule supreme and time stands still. In fact, pineapple upside-down cake is more than just a dessert—it's a delectable excursion into the core of domestic baking customs. I have never had a better cake than this one.

 

 

Pineapple upside-down cake is not

• Difficult to make
• Overly sweet
• Dry
• Limited in creativity
• Boring

 Table of contents:

1Power ingredients

2 step by step recipe photos

3 Other sizes of cake

4 Frosting for Pineapple upside-down cake

5 Success tips

6 Tools Required 

7 FAQs

1. Power ingredients

1. Pineapple

The pineapple, the star of the show, offers the cake its glossy texture and dazzling tropical flavor.

Pineapple, which is rich in vitamins C and A, offers this luxuriant dessert a nutritional boost.

Pineapple develops a sticky-sweet topping that gives cake its unique aroma when caramelized with brown sugar.

2. Sugar, brown:

The caramelized topping's base is brown sugar, which adds a rich, molasses-like flavor and faint toffee undertones.

Because of its significant moisture level, the cake bakes with a thick, moist caramel coating that traverses all through the cake.

3. Cherries from Maraschino:

In addition to giving the cake a burst of color, these vivid ruby-red cherries also provide a sweet-tart contrast to the pineapple's sweetness.

The maraschino cherries, tucked inside the pineapple rings, add visual interest and flavor pops that elevate the cake's design.

4. Butter

The secret to the cake's rich, buttery flavor and soft, tender crumb is butter.

Butter, when melted and incorporated into the cake batter, adds a sumptuous richness and texture that ideally balances the sweetness of the caramelized fruit topping.

 

5. Flour for Cake:

Cake flour guarantees a delicate, sensitive texture in the cake because of its lower protein level.

Because of its smooth, delicate texture, the cake rises uniformly and stays light and fluffy, never becoming heavy or dense.

6. Eggs:

The binding agent included in eggs gives the cake structure and aids in keeping it together.

They also provide moisture and richness to the cake, giving it a deep flavor and texture.

7. Vanilla extract:

 

Vanilla extract enhances the overall richness of the cake by adding complexity and warmth to its flavor profile.

Its aromatic properties balance the tropical aromas of pineapple and caramelized sugar, giving the cake a delicate yet alluring scent.

2. step by step recipe photo: 

 3. Other sizes of cake:

1. Sheet Cake:

A sheet cake offers simplicity and ease of serving, making it great for large gatherings, potlucks, or celebrations.

It can be baked in a rectangular pan and cut into individual squares or rectangles for convenient portioning.

2. Bundt Cake:

Baking pineapple upside-down cake in a Bundt pan adds a classy twist to the classic dessert.

The unique ridges and shape of the Bundt cake offer visual interest, making it a captivating presentation for special occasions.

3. Miniature cakes or cupcakes: 

For an adorable person's feeding choices, pineapple upside-down cake can be baked in mini cake pans or muffin tins to produce exquisite mini cakes or cupcakes.

These bite-sized treats are ideal for parties, brunches, or as a sweet pleasure for one.

4. Loaf Cake: 

Baking pineapple upside-down cake in a loaf pan produces a rustic and homey dessert evocative of traditional baking.

Loaf cake is perfect for a cozy afternoon treat when cut into thick, hearty slices and served with coffee or tea.

5. Layer cakes:

Layer cakes, with numerous levels of cake and filling, elevate pineapple upside-down cake to a new level.

Each layer can be garnished with pineapple pieces, cherries, and caramelized sugar for a visually spectacular presentation that will impress.

6. Individual Ramekins:

To add a personal touch, bake pineapple upside-down cake in individual ramekins or little cocottes.

Each ramekin holds a single serving of cake, ideal for an intimate supper or special occasion.

Upside-Down Cake Bars: Bake pineapple upside-down cake in a square or rectangle pan and cut into bars for a handy snack or lunchbox treat.

4. Frosting for pineapple upside-down

Unlike many other cakes, pineapple upside-down cake is typically not iced. Instead, its unique topping of caramelized pineapple rings, brown sugar, and cherries serves as both a decorative and flavor improvement. However, if you want to add a final touch or further customize your cake, you might use a basic glaze or light icing. 

Ingredients:

• 1 cup powdered sugar
• 1-2 tablespoons of milk or pineapple juice
• 1/2 teaspoon vanilla extract

Instructions:

• In a mixing bowl, combine the powdered sugar, milk (or pineapple juice), and vanilla extract until smooth.
• If necessary, add more milk or powdered sugar to achieve the desired consistency.
• Drizzle the glaze over the pineapple upside-down cake after it has somewhat cooled.

 

• Cream Cheese Frosting:

Ingredients:

1. 4 ounces cream cheese, softened
2. 1/4 cup unsalted butter, softened
3. 1 cup powdered sugar
4. 1/2 teaspoon vanilla extract

Instructions:

1. In a mixing bowl, combine softened cream cheese and butter until smooth and creamy.
2. Gradually add the powdered sugar and vanilla extract, mixing until thoroughly mixed and frothy.

3. Once the cake has completely cooled, apply the cream cheese frosting on top of the upside-down pineapple cake.
4. For added flair, garnish with more pineapple slices or maraschino cherries.

 

5. Success tips:

Here are some success methods to ensure that your pineapple upside-down cake comes out perfect:

 1. Prepare the pan. Properly: Make sure the baking pan is well-greased, particularly around the sides and corners, to keep the cake from sticking and to allow for easy release after baking.

2  2. Arrange Pineapple Slices Carefully: For a stylish appearance, place the pineapple slices and maraschino cherries in a single layer at the bottom of the pan, evenly spaced.

3  3. Caramelize Brown Sugar Thoroughly: Before pouring the caramelized topping into the pan, ensure that the brown sugar is completely melted and bubbling. This produces a thick, gooey texture and improves the flavor of the fruit.

4   4. Use Fresh Pineapple or Well-Drained Canned Pineapple: When using fresh pineapple, make sure it is ripe but not overripe. If you use canned pineapple pieces, make sure to drain them thoroughly to remove any excess liquid that could make the cake excessively moist or dense.

      5. Check for doneness with a toothpick: To prevent overbaking, stick a toothpick into the center of the cake. It should come out clean or with a few moist crumbs attached, indicating that the cake has been thoroughly baked yet remains moist.

6   Cool before inverting: After baking, let the cake sit in the pan for 10–15 minutes. This allows the caramelized topping to firm up slightly, making it easier to invert the cake onto a serving dish without the topping clinging to the pan.

7    Invert Carefully: To avoid mistakes or breakage, invert the cake onto a serving platter with confidence but gently. Use oven mitts or kitchen towels to protect your hands from the pan's heat.

 

 

Ingredients:

• For the topping,
• 1/4 cup (55g) unsalted butter
• 3/4 cup (150g) packed brown sugar
• 1 can (20 oz) of strained pineapple slices
• Maraschino cherries, drained (optional)
• For the cake:
• 1 and 1/2 cups (190g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 2 large eggs
• 1 teaspoon of vanilla extract
• 1/2 cup (120 ml) pineapple juice (reserved from the canned pineapple)

 

 

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to facilitate removal.
2. Prepare the topping. In a little saucepan over a gentle flame, melt 1/4 cup butter. Stir in the brown sugar until it is completely dissolved and bubbling. Pour the batter into the prepared cake pan, spreading it evenly on the bottom.
3. Place the pineapple slices on top of the brown sugar mixture. A maraschino cherry can be placed in the center of each pineapple ring, if desired.
4. In a larger basin, combine the flour, baking powder, baking soda, and salt. Set aside.
5. In a separate large mixing bowl, use a hand or stand mixer to beat the softened butter and granulated sugar until light and fluffy.
6. Add the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract.
7. Gradually incorporate the dry flour mixture into the liquid components, alternating with the pineapple juice, starting and finishing.
8. Pour the batter equally over the pineapple slices in the cake pan, and smooth the top with a spatula.
9. Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
10. Let the cake cool in the pan for about 10 minutes. Next, carefully invert the cake onto a serving tray or plate. Remove any parchment paper you may have used.
11. Serve the pineapple upside-down cake warm or at room temperature, topped with whipped cream or vanilla ice cream.

 

 

• Recipe Notes:

1. Butter:

• 1/4 cup (55g) topping; 1/2 cup (115g) cake batter.
• For easy mixing, use unsalted butter that has been softened to room temperature.
• Utensils: a small saucepan for melting butter and a mixing bowl for creaming butter for cake batter.

2) Brown sugar:

• For the topping, measure 3/4 cup (150g).
• Use packed brown sugar to give the topping a rich caramel flavor.
• Utensils: A small pot to melt the butter in to make the caramelized topping.

3)  Pineapple slices:

• 1 can (20 oz), drained.
• Set aside 1/2 cup (120 ml) of pineapple juice for the cake batter.
• The classic presentation calls for pineapple slices rather than crushed pineapple.
• Utensils: Use a cutting board and knife to arrange pineapple slices on the bottom of the cake pan.

4)  Maraschino cherries:

• Optional garnish to decorate the pineapple pieces.
• Amount: As desired; normally, one cherry per pineapple slice.
• If you're using cherries as a garnish, no utensils are required.

5) All-purpose flour.

• Amount: 1 and 1/2 cups (190 g).
• To avoid putting too much flour into a measuring cup, use the spoon and level method.
• Utensils: A medium-sized bowl for mixing dry ingredients.

6)  Baking powder and soda:

• Amount: 1 teaspoon baking powder and 1/4 teaspoon baking soda.
• Make sure these leavening agents are fresh for the best rise and texture in your cake.
• Utensils: measuring spoons for precise measurements.

7)  Salt:

• Amount: 1/2 teaspoon.
• It increases the flavor of the cake while balancing the sweetness of the topping.
• Utensils: a measuring spoon for precise measurements.

8) Granular sugar:

• Amount: 3/4 cup (150 g).
• To sweeten the cake batter, add granulated sugar.
• Utensils: mixing bowl for creaming with butter.

9)  Eggs:

• Amount: 2 big eggs.
• Use room-temperature eggs to ensure proper integration into the batter.
• Utensils: None are required for measurement.

10) Vanilla extract:

• Amount: 1 teaspoon.
• Adds flavor and scent to the cake dough.
• Utensils: a measuring spoon for precise measurements.

11) Pineapple Juice:

• Reserve 1/2 cup (120 ml) of canned pineapple.
• Provides moisture and pineapple flavor to the cake dough.
• Utensils: a measuring cup for precise measurements.

12) Mixing Utensils

• Cream the butter and sugar with a hand or stand mixer, then stir in the cake batter.
• A spatula for folding in the dry ingredients and smoothing up the cake batter in the pan.

13) Cake Pans:

• Use a 9-inch round cake pan to bake the pineapple upside-down cake.
• To prevent sticking, grease the pan generously.
• Line the pan's bottom with parchment paper to make it easier to remove the cake.

14) Serving utensils

• To present the inverted cake, use a serving platter or plate.
• Optional: whipped cream or vanilla ice cream to serve with the cake.
• Following these instructions will guarantee that you have all of the materials precisely measured and the essential instruments for a successful baking session. Enjoy your tasty pineapple upside-down cake!

 

6. Tools Required:

• Mixing Bowls: Used to combine ingredients and mix the cake batter.
• Hand mixer or stand mixer: used to cream butter and sugar and mix cake batter.
• Measuring cups and spoons are used to precisely measure ingredients.
• Small saucepan: for melting butter and brown sugar to make the topping.
• Spatula: for folding in dry ingredients, smoothing cake batter, and spreading topping.
• Use a 9-inch round cake pan to bake the pineapple upside-down cake.
• Parchment paper: Line the bottom of the cake pan to make it easier to remove.
• Cutting board and knife: for slicing pineapple rings and placing them in the cake pan.
• Serving platter or plate: for displaying the inverted cake.
• Optional tools include a whisk for combining dry ingredients and oven gloves for handling hot pans.

 

7. FAQs:

 

Can I use fresh pineapple rather than canned?

Yes, fresh pineapple can be used instead of canned. Make sure you slice it thinly and remove the core. Fresh pineapple may take more cooking time to caramelize.

 

Can I bake this cake ahead of time?

Yes, you can prepare the cake ahead of time and keep it at room temperature for up to two days. As an alternative, store it in the refrigerator for up to 5 days. Warm the slices in the microwave before serving, if desired.

Can you freeze pineapple upside-down cake?

Yes, you may freeze the cake for three months. Wrap it securely in plastic wrap and aluminum foil to avoid freezer burn. Before serving, allow it to thaw overnight in the refrigerator.

Can I use a different-sized cake pan?

Yes, you can use different cake pan sizes; however, the baking time will need to be adjusted accordingly. For example, a smaller pan may require more baking time, whereas a larger pan may require less baking time.

Can I add nuts or coconut to my cake batter?

Yes, you can add chopped nuts or shredded coconut to the cake batter to enhance the texture and flavor. Fold them lightly into the batter before pouring it into the pan.

Can I skip the caramelized topping?

While the caramelized topping is a distinguishing feature of pineapple upside-down cake, it can be omitted if desired. Place the pineapple slices and cherries immediately in the oiled pan before pouring the cake batter over them.