Teresa's Recipes
Pineapple Upside Down Cake
Indulge in the delightful nostalgia of a Pineapple Upside Down Cake, where a moist and fluffy sponge cake meets caramelized pineapple rings and vibrant maraschino cherries. This classic dessert not only brings a burst of tropical flavor but also a touch of elegance to any gathering. The mesmerizing presentation of the golden pineapple and cherries atop the cake makes it a showstopper at birthdays, holidays, and family dinners. A true American classic, this cake has roots tracing back to the 1920s when canned pineapple became widely popular, transforming it into a beloved dessert across the nation.
Ingredients
- 1/2 cup (1 stick), melted Unsalted butter
- 3/4 cup, packed Brown sugar
- 1 can (20 oz), drained Canned pineapple slices
- 1/2 cup, drained Maraschino cherries
- 1 1/2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 1/4 teaspoon Salt
- 1/2 cup Milk
- 1 teaspoon Vanilla extract
- 2 large, room temperature Eggs
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 320
- Fat: 12g
- Carbs: 50g
- Protein: 4g
- Sodium: 180mg
- Sugar: 28g
Instructions
- Preheat the oven to 350°F (175°C).
- In a 9-inch round cake pan, melt the butter in the oven until bubbly.
- Remove the pan from the oven and sprinkle the brown sugar evenly over the melted butter, creating a caramel layer.
- Arrange the drained pineapple slices on top of the brown sugar, placing a maraschino cherry in the center of each pineapple slice for a pop of color.
- In a mixing bowl, whisk together the flour, baking powder, and salt until well combined.
- In a separate large bowl, cream together the granulated sugar and softened unsalted butter until the mixture is light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
- Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined to avoid overmixing.
- Pour the batter over the arranged pineapple and cherries in the cake pan, spreading it evenly with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Allow the cake to cool in the pan for 10 minutes before inverting it onto a serving plate. Gently lift the pan to reveal the beautiful caramelized topping.
- Serve the pineapple upside down cake warm or at room temperature, optionally with a scoop of vanilla ice cream on the side.
Tips
- For a tropical twist, consider adding shredded coconut to the batter.
- If fresh pineapple is available, you can grill slices for a smoky flavor before placing them in the pan.