Introduction
Hey there, bakers! Ready to transform everyday ingredients into a seriously amazing dessert? This Pineapple Upside-Down Cake recipe is your ticket to pure, unadulterated deliciousness. It’s the perfect blend of sweet, tangy, and comforting – guaranteed to be a family favorite!
Why This Works
This recipe works because it’s ridiculously simple, yet the result is stunning. The caramelized pineapple and cherries are a beautiful contrast to the moist, buttery cake, making it a showstopper dessert without any fancy techniques. Plus, it’s super adaptable – you can easily tailor it to your preferences!
Key Ingredients
- 🍍 1 (20 ounce) can pineapple slices in juice, drained
- 🍒 1 (15 ounce) can cherry pie filling
- 🧈 1 cup (2 sticks) unsalted butter, softened
- 🍯 1 cup packed light brown sugar
- 🥚 2 large eggs
- 🥛 1 cup buttermilk
- 🌾 2 cups all-purpose flour
- 🥄 1 teaspoon baking soda
- 🧂 1/2 teaspoon salt
Instructions
1️⃣ Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2️⃣ In the prepared pan, arrange the pineapple slices in a single layer, overlapping slightly. Spoon the cherry pie filling evenly over the pineapple.
3️⃣ In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time.
4️⃣ In a separate bowl, whisk together the flour, baking soda, and salt.
5️⃣ Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined – don’t overmix!
6️⃣ Pour the batter evenly over the pineapple and cherry mixture in the prepared pan.
7️⃣ Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8️⃣ Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.
Handy Tips
- Don’t overmix the batter! Overmixing can lead to a tough cake.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
- For an extra caramelized touch, broil the cake for the last minute of baking, keeping a close eye to prevent burning.
Heat Control
Baking at 350°F (175°C) ensures that the cake bakes evenly and the pineapple and cherries caramelize beautifully without burning. If your oven runs hot, consider reducing the temperature by 10-15 degrees and checking for doneness earlier.
Crunch Factor
This cake offers a delightful contrast in textures. You get the soft, moist cake, the juicy pineapple, and the slightly tart burst of the cherries. It’s the perfect balance of textures and flavors!
Pro Kitchen Tricks
- For a richer flavor, use brown butter instead of regular butter.
- Add a sprinkle of cinnamon or nutmeg to the batter for a warm spice note.
- Use fresh pineapple instead of canned, for a more intense pineapple flavor. Just be sure to drain it well.
Storage Tips
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Gift Packaging Ideas
This cake looks beautiful in a simple, elegant cake carrier or a pretty tin. You can also add a festive ribbon and a personalized tag for a thoughtful gift.
Flavor Variations
🌟 Coconut Pineapple Delight: Add 1/2 cup of shredded coconut to the batter.
🌟 Spicy Pineapple: Add a pinch of ground ginger or cinnamon to the batter.
🌟 Tropical Twist: Use mango slices instead of pineapple, and add a passion fruit curd glaze on top after it cools.
🌟 Nutty Goodness: Add 1/2 cup chopped pecans or macadamia nuts to the batter.
Troubleshooting
- Cake is dry: Next time, reduce baking time slightly, and check for doneness with a toothpick earlier.
- Cake is stuck to the pan: Make sure your pan is well-greased and floured before adding the ingredients.
- Cake is unevenly browned: Your oven might have hot spots. Rotate the pan halfway through baking.
FAQ
- Can I use a different size pan? Yes, but you may need to adjust the baking time.
- Can I freeze this cake? Yes, wrap it well and freeze it for up to 2 months. Thaw overnight in the refrigerator before serving.
- Can I make this cake ahead of time? Yes, you can bake the cake a day or two in advance and store it properly.
Conclusion
There you have it – a simple, yet stunning pineapple upside-down cake that’s perfect for any occasion. We hope you enjoy baking (and eating!) this delicious treat as much as we do! Don’t forget to share your creations on Ratemyrecipes.com – we can’t wait to see them!
The Easiest Pineapple Upside Down Cake Ever
A simple and delicious pineapple upside down cake that is perfect for any occasion.
Ingredients
- 1 can (20 oz) pineapple slices in juice, drained
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Maraschino cherries for garnish
Instructions
- Preheat the oven to 350u00b0C (175u00b0F).
- In a round cake pan, pour the melted butter and sprinkle the brown sugar evenly over it.
- Arrange the pineapple slices on top of the brown sugar and place a cherry in the center of each pineapple slice.
- In a mixing bowl, combine the flour, granulated sugar, baking powder, and salt.
- In another bowl, whisk together the milk, eggs, and vanilla extract.
- Combine the wet and dry ingredients, mixing until just blended.
- Pour the batter over the pineapple slices in the cake pan.
- Bake in the preheated oven for 45-60 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool for 10 minutes before inverting the cake onto a serving plate.
- Serve warm or at room temperature.
Tips
- Ensure the butter is evenly spread in the pan for a good caramelization effect.
- You can add chopped nuts for an extra crunch and flavor.