Pineapple Upside Down can be made from scratch and is delicious. It’s a moist yellow cake with caramelized pineapples, maraschino cherries and maraschino cherry.
This classic cake is rich in buttery flavor, soft texture and caramel-y pineapple. It’s topped with maraschino cherries and caramel-y pineapple. This festive and delicious treat is perfect for any year-round celebration.
Background story
Although it is tropical in flavor, the upside-down pineapple cake has been an American favorite for nearly 90 years. This method of upside-down baking cakes involves putting the batter over sweetened fruit toppings. The cake is then cooked in cast iron skillets on an open fire.
In the 1800s, recipes for upside-down skillet cakes were first published in cookbooks. However, they were made from other seasonal fruits. The Dole Company, formerly Hawaiian Pineapple Co., began to market large quantities of their canned fruit in the early 1900s. This was when upside-down pineapple cake became a popular dessert.
Baking Tips
- To make it more interesting, you can substitute the pineapples for other sliced fruits like bananas, apples, bananas, or plums.
- Sprinkle chopped walnuts or pecans around the fruit rings for an extra crunch.
- To remove any excess moisture, pat the cherries and pineapples with paper towels.
- Place a sheet or pan on the lower rack to catch any juices that might rise during baking. Or use a deeper pan, 9 x 4 inches.
- For easy removal, the cake can be baked in springform pans. For individual servings, ramekins can be used.
- Removing the cake from the pan while it is still hot is best. The caramelized topping may stick to the cake if it cools down. Use a spatula or knife to invert the cake onto a platter to loosen the edges.
Serving suggestions
A slice or two of this delicious dessert can be served cold or warm with vanilla ice cream, whipped cream, or a generous scoop. It makes a great after-meal dessert and midday snack.
Instructions for storage and reheating
- Wrap the cake in plastic wrap and place it in the refrigerator for three days. You can freeze the cake for up to a month by wrapping it in foil.
- Reheat from the freezer by thawing completely, then heating in the microwave or oven.
Pineapple Upside Down Cake Recipe
Pineapple upside-down cake is delicious and pretty! This classic dessert is made with moist yellow cakes, caramelized pineapples, and cherries.
Ingredients
Topping
- Five tablespoons butter
- 3/4 cup light brown sugar packed
- 2 teaspoons of lemon juice
- 7 pineapple rings
- 7 maraschino cherries
The Cake
- 1/2 cup butter, room temp
- 2 tablespoons vegetable oils
- 1 cup granulated Sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 1/4 cup sour cream
- 1/4 cup pineapple juice (from canned pineapples).
- 2 teaspoons vanilla extract
- 1 cup of light brown sugar packed
- 2 large eggs
- 2 cups flour
Equipment
- 9 x 4-inch round baking pan
Instructions
- Place the butter and brown sugar in a large skillet on medium heat. Stir frequently until the butter and brown sugar are melted. The mixture will become grainy.
- Mix in the lemon juice. Continue to cook the mixture, stirring, until it becomes fluid and bubbly.
- Take the pan off the heat. Transfer the caramel to a 9×4 inch round baking dish and swirl to coat the bottom.
- Place the pineapple rings in syrup together, but not overly. In each pineapple hole, place maraschino cherries. Set aside.
- Add the room-temperature butter and vegetable oil to a large bowl. Use a hand mixer on medium speed to beat the mixture until it becomes creamy.
- Mix the eggs one by one, beating well between each addition.
- Mix the flour, baking powder, and salt in a separate bowl.
- Combine milk, sour cream, pineapple juice, vanilla extract, and another bowl. Whisk until blended.
- Start and end with the flour mixture. Add the milk and flour to the egg mixture in alternating order. Each addition should be made at a low speed. The batter should be thick.
- Spread the batter evenly over the pineapples. Spread the batter evenly with a spatula.
- Bake for 45 to 50 minutes in a 350 F oven or until the top is golden brown.
- Take the cake out of the oven and use a spatula to loosen it.
- Set a platter on top of the baking pan. Carefully invert the cake and place it on the platter using your hands. The brown sugar topping will heat up quickly.
Notes
- To remove any excess moisture, pat the cherries and pineapples with paper towels.
- Place a sheet or pan on the lower rack to catch any juices that might rise during baking. Or use a deeper pan, 9 x 4 inches.
- Removing the cake from the pan while it is still hot is best. The caramelized topping may stick to the cake if it cools down. Use a spatula or knife to invert the cake onto a platter to loosen the edges.
Nutrition Information
Calories: 589kcal, Carbohydrates and Protein: 88g, Fat: 25g, Saturated Fat: 16g, Cholesterol: 95mg, Vitamin A: 715IU, Vitamin C: 5mg, Calcium: 131mg, Iron: 2mg.
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