Best Family Dessert: Pineapple Upside-Down Cake

Pineapple Upside-Down Cake is a classic dessert that brings a touch of nostalgia to any gathering. Originating in the United States in the early 20th century, this delightful cake features sweet caramelized pineapple rings and cherries on a buttery cake base. It’s perfect for family celebrations, potlucks, or simply to satisfy a sweet tooth. The flavor profile is a harmonious blend of sweet, tropical pineapple and rich, buttery cake, while the texture is beautifully moist and tender, with a slight crunch from the caramelized topping.

Prep and Cook Times

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Skill Level: Beginner

Serving Information

• Yields: 8 servings
• Serving Suggestions: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream on top for added indulgence.

Ingredients List

• For the Topping:

  • 1/4 cup (60g) unsalted butter, melted
  • 1/2 cup (100g) packed brown sugar
  • 1 can (20 oz or 567g) sliced pineapple, drained (reserve juice)
  • Maraschino cherries (optional, for garnish)
• For the Cake:
  • 1 1/2 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) unsalted butter, softened to room temperature
  • 2 large eggs
  • 1/2 cup (120ml) reserved pineapple juice
  • 1/2 cup (120ml) milk
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Substitutions:

• For a gluten-free version, use a 1:1 gluten-free flour blend.
• To make it dairy-free, substitute coconut oil for butter and use almond or soy milk.

Equipment List

• 9-inch round cake pan
• Mixing bowls (1 large, 1 medium)
• Measuring cups and spoons
• Electric mixer (stand or hand mixer)
• Rubber spatula
• Cooling rack
• Can opener (for pineapple)

Step-by-Step Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C).

2. Prepare the Topping: In a medium bowl, mix melted butter and brown sugar until combined. Pour this mixture into the bottom of the greased 9-inch cake pan.

3. Arrange the Pineapple: Lay the pineapple slices over the sugar mixture in the pan. Place cherries in the center of each pineapple slice (if using). Set aside.

4. Make the Cake Batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).

5. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.

6. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt.

7. Alternate Adding Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the reserved pineapple juice and milk. Mix until just combined—do not overmix!

8. Pour Batter into Pan: Carefully pour the batter over the arranged pineapple and cherries. Spread it evenly with a spatula.

9. Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

10. Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then invert onto a serving plate. Let it cool completely.

Technique Tips and Troubleshooting

• Creaming Butter and Sugar: Ensure your butter is at room temperature for easier mixing. This will help incorporate air, making your cake light and fluffy.
• Overmixing: Be careful not to overmix the batter; this can lead to a dense cake.
• Inversion: When inverting the cake, do it while it’s still warm to prevent sticking. Use a plate larger than the cake pan to catch any syrup.

Plating and Presentation

• Serve the cake warm directly from the plate, or slice it into wedges. For an added touch, dust with powdered sugar or drizzle with caramel sauce. Fresh mint leaves can also be a lovely garnish.

Storage and Reheating Instructions

• Storage: Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Reheating: To reheat, place a slice in the microwave for about 15-20 seconds or warm in the oven at 350°F (175°C) for 10 minutes.

Variations and Customizations

• Add-ins: Consider adding chopped nuts or shredded coconut to the batter for added texture.
• Flavor Variations: Substitute the pineapple with peaches or cherries for a different fruity twist.

Notes on Ingredients and Equipment

• Fresh pineapple can be used instead of canned for a more vibrant flavor, but make sure to slice it evenly.
• A nonstick cake pan is ideal for easy release, but if you don’t have one, grease your pan thoroughly with butter.

Final Touches and Personal Notes

This Pineapple Upside-Down Cake holds a special place in my heart, reminiscent of family gatherings and summer barbecues. I encourage you to make this recipe your own—experiment with different fruits or toppings, and enjoy the process!

If you try this recipe, let me know how it turned out in the comments! I’d love to hear your tips and tweaks.

FAQs

1. Can I use fresh pineapple instead of canned?
   Yes, fresh pineapple can be used! Just be sure to slice it evenly.

2. Can I make this cake in advance?
   Yes, you can bake the cake a day ahead and store it covered at room temperature.

3. Is this cake gluten-free?
   You can easily make it gluten-free by substituting all-purpose flour with a gluten-free flour blend.

4. Can I freeze the leftovers?
   Yes, wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months.

5. How do I ensure the cake comes out of the pan easily?
   Make sure to grease the pan well and let the cake cool in the pan for a few minutes before inverting it.

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