Description
Delightful pineapple upside down cake delivers nostalgic southern comfort straight from grandmother’s kitchen. Caramelized fruit and buttery cake create a sweet symphony that delights dessert enthusiasts with its classic American charm.
Ingredients
Scale
- 1/2 teaspoon salt
- 1 1/2 tsps baking powder
- 1 large egg
- 1 cup granulated sugar
- 1 1/3 cups all-purpose flour
- 1 tsp pure vanilla extract
- 1/4 cup unsalted butter (softened)
- 1/3 cup unsalted butter
- 3/4 cup milk
- 1/4 cup reserved pineapple juice
- 2/3 cup firmly packed brown sugar
- 9 maraschino cherries
- 1 (20 oz) can of pineapple slices in juice (drained, juice reserved)
Instructions
- Prepare the baking vessel by melting butter and spreading it evenly across a 9-inch square pan. Sprinkle brown sugar uniformly over the butter, creating a caramel-like base. Meticulously arrange pineapple slices across the surface, positioning a vibrant maraschino cherry at the center of each slice.
- Create the cake batter by combining dry ingredients in a mixing bowl. Utilize an electric mixer to blend flour, granulated sugar, softened butter, baking powder, and salt. Initially mix at low speed for 40 seconds, then increase to high speed for three minutes until thoroughly incorporated. Introduce milk, pineapple juice, egg, and vanilla extract, blending until achieving a smooth, consistent texture.
- Transfer the prepared batter gently over the arranged pineapple slices, ensuring complete and even coverage. Slide the pan into a preheated 350°F (175°C) oven. Bake for 45-50 minutes, monitoring until a toothpick inserted centrally emerges clean and free from raw batter.
- After baking, immediately place a serving plate over the hot pan. Swiftly and carefully invert the entire cake, allowing the caramelized topping to cascade over the cake’s surface. Let the cake rest momentarily to ensure complete topping release.
- Serve the cake warm, optionally accompanied by a dollop of whipped cream or a scoop of vanilla ice cream. Store leftovers covered at room temperature or refrigerate to maintain freshness.
Notes
- Melt butter gently to prevent burning by using low heat or short microwave bursts, ensuring even distribution across the pan.
- Place pineapple slices and cherries carefully to create a visually appealing pattern that will become the cake’s stunning top when inverted.
- Beat ingredients thoroughly but avoid overmixing, which can lead to a tough cake texture; stop when ingredients are just combined and smooth.
- Swap regular flour with a gluten-free all-purpose blend to make the cake suitable for those with wheat sensitivities, maintaining the same delicious flavor profile.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 246 kcal
- Sugar: 31 g
- Sodium: 160 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 37 mg