Transport yourself to the tropics with the sweet and nostalgic flavor of Pineapple Upside-Down Cake. This classic dessert is a timeless favorite, featuring caramelized pineapple slices, cherries, and a buttery brown sugar topping, all nestled atop a moist and tender cake. Whether served warm with a scoop of vanilla ice cream or enjoyed as a delightful treat any time of day, each bite is a taste of paradise. Embrace the charm of yesteryear and bring a touch of tropical indulgence to your table with this classic Pineapple Upside-Down Cake recipe.
Ingredients:
For the Topping:
- 1/4 cup unsalted butter
- 3/4 cup packed brown sugar
- 1 can (20 ounces) pineapple slices in juice, drained (reserve juice)
- Maraschino cherries, drained and patted dry
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup pineapple juice (reserved from canned pineapple)
- 1/2 cup buttermilk
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
- In a small saucepan, melt the butter over medium heat. Add the brown sugar and stir until dissolved and bubbling. Pour the mixture into the prepared cake pan, spreading it evenly over the bottom.
- Arrange the pineapple slices on top of the brown sugar mixture in a single layer. Place a maraschino cherry in the center of each pineapple slice and in the spaces between them. Set aside.
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Add the softened butter, eggs, vanilla extract, pineapple juice, and buttermilk to the dry ingredients. Beat on medium speed with an electric mixer until smooth and creamy, about 2 minutes.
- Carefully pour the batter over the pineapple slices in the cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for 5 minutes. Then, carefully invert the cake onto a serving plate while it’s still warm. Remove the cake pan and parchment paper, revealing the beautiful pineapple topping.
- Allow the cake to cool slightly before slicing and serving. Enjoy this classic Pineapple Upside-Down Cake warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
Conclusion: With its caramelized pineapple topping and moist, buttery cake, this classic Pineapple Upside-Down Cake is a delightful indulgence that never goes out of style. Whether served as a dessert for a special occasion or enjoyed as a sweet treat any day of the week, it’s sure to bring a taste of the tropics to your table and a smile to your face with every bite. So gather your ingredients, preheat your oven, and let the aroma of caramelized pineapple fill your kitchen as you bake up this irresistible dessert.
