Introduction

If you’re searching for a show-stopping dessert that brings a taste of the tropics to your table, look no further than the classic pineapple upside-down cake. This delightful treat features a luscious layer of caramelized pineapple on top of a moist, buttery cake, creating a visually stunning and delicious centerpiece for any celebration.

Not only does this cake evoke feelings of nostalgia, but its vibrant flavors and aromas also transport you to a sun-kissed beach. Perfect for birthdays, anniversaries, or any festive gathering, this tropical delight is sure to impress your family and friends.

In this recipe, we’ll explore how to create a pineapple upside-down cake that balances sweetness with a hint of tang, all while remaining easy enough for home cooks of any skill level to master.

Ingredients

1/4 cup unsalted butter, melted
1/2 cup packed brown sugar
1 can (20 oz) sliced pineapple in juice, drained and juice reserved
Maraschino cherries, for garnish
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup whole milk
1/4 cup pineapple juice (reserved from canned pineapple)

Directions & Preparation

Preheat your oven to 350°F (175°C).
In a 9-inch round cake pan, melt the butter in the oven. Once melted, remove the pan and sprinkle the brown sugar evenly over the melted butter.
Arrange the drained pineapple slices over the brown sugar, placing a cherry in the center of each slice for added color and flavor.
In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In another bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the vanilla extract and eggs to the butter mixture, beating until well combined.
Gradually add the dry ingredients to the wet mixture, alternating with the whole milk and reserved pineapple juice. Mix until just combined, being careful not to overmix.
Pour the batter over the arranged pineapple and cherries in the cake pan, spreading it evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before inverting it onto a serving plate. Let it cool completely before slicing.

FAQs

What can I do if my cake sinks in the middle?

A sinking cake is often caused by overmixing the batter or not baking it long enough. Ensure you mix until just combined and check for doneness with a toothpick.

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be used; just slice it evenly and ensure it is ripe for the best flavor.

What should I do if my cake is too sweet?

If you find the cake too sweet, you can reduce the sugar in the cake batter slightly or balance it with a tangy whipped cream topping.

How can I make this cake more tropical?

Consider adding shredded coconut to the batter or using coconut milk instead of whole milk for a tropical twist.

What if my cake doesn’t release easily from the pan?

Make sure to grease the pan well and allow it to cool slightly before inverting. If it still sticks, gently run a knife around the edges to help it release.

Can I scale this recipe for a larger crowd?

Absolutely! You can double the recipe and use a larger pan, adjusting the baking time as necessary.

Conclusion

Creating a tropical pineapple upside-down cake is not only rewarding but also a delightful way to celebrate special moments. The combination of sweet, caramelized pineapple and fluffy cake is irresistible.

Whether it’s a birthday party or a casual gathering, this cake will surely bring smiles and satisfaction to your table. So, gather your ingredients, unleash your inner baker, and enjoy the deliciousness of this classic dessert!

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