As the sweet scent of caramelized pineapple and brown sugar fills the air, you’ll be transported to summer picnics and family gatherings from days gone by. The Pineapple Upside-Down Cake is a timeless classic that brings nostalgic warmth and happiness to any occasion. This delightful cake, with its glistening pineapple rings and bright cherries, not only looks stunning but also has a moist, rich flavor that promises to be the highlight of your dessert table. Gather your loved ones and create new memories with this beautiful and delicious treat.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour and 5 minutes
Servings: 8-10
Skill Level: Easy
Ingredients
- 1/2 cup unsalted butter (1 stick)
- 1 cup packed brown sugar
- 1 can (20 oz) pineapple slices in juice, drained (save the juice)
- 1 jar (6 oz) maraschino cherries, drained
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup milk
- 1/4 cup pineapple juice (reserved from the can)
- 1/3 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C).
- In a 9-inch round cake pan, melt 1/2 cup butter in the oven. Once melted, sprinkle the brown sugar evenly over the melted butter. Arrange pineapple slices on top of the brown sugar, and place a cherry in the center of each pineapple ring.
- In a large mixing bowl, whisk together the flour, granulated sugar, salt, and baking powder.
- Add the milk, pineapple juice, melted butter, vanilla extract, and eggs to the dry ingredients. Use an electric mixer on low speed to blend together, then increase the speed to medium and beat for 2 minutes.
- Carefully pour the batter over the pineapple and cherries in the cake pan, ensuring it spreads evenly.
- Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 5 minutes, then run a knife around the edges to loosen it. Place a serving plate upside down on top of the pan and invert the cake onto the plate. Leave the pan on top for a few minutes to allow the brown sugar topping to drizzle over the cake.
- Remove the pan and let the cake cool for about 30 minutes before serving.
Helpful Tips
- For an extra touch of flavor, consider adding a teaspoon of rum extract to the batter.
- If you prefer a denser cake, substitute half of the milk with sour cream.
- This cake can be baked in a square baking dish if you don’t have a round cake pan.
Storage Instructions
After cooling, store the Pineapple Upside-Down Cake covered at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. It can also be frozen for up to 2 months. Wrap the cake tightly in plastic wrap and aluminum foil before freezing.
Pairings
This delightful cake pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a refreshing drink, serve it with a chilled pineapple mojito or a cozy cup of herbal tea.
Bring a touch of retro charm and delicious flavor to your dessert table with this Pineapple Upside-Down Cake. Share your creations with us using #ZynahzRecipes or tag Zynahz on Instagram. We love to see your beautiful bakes and hear your feedback on our website www.zynahz.com. Don’t forget to subscribe to our newsletter for the latest recipes and follow us on social media for more inspiration. Happy baking!
