Do you like desserts that blend fruit’s sweetness with the cake’s warmth? If that’s the case, you’re in for a treat!
A classic dish that never goes out of trend is pineapple upside-down cake. It’s a crowd-pleaser that’s excellent for any occasion, thanks to its caramelized pineapple topping and rich cake foundation.
In this article, we’ll walk you through the steps of making your pineapple upside-down cake masterpiece.
1. Cake Flour: Cake flour produces a soft texture and is lighter than all-purpose flour.
2. Baking Soda and Baking Powder: These ingredients provide lots of lift beneath the thick topping.
3. Salt: The salt balances the sweetness
4. Butter: Instead of melted butter, substitute 6 tablespoons of softened butter. (Not the entire stick, though more is required for the topping.) Creaming the butter and sugar together ensures a buttery soft crumb. It’s also how I make my vanilla cupcakes.
5. Sugar: White granulated sugar is used to sweeten and tenderize the cake. The topping contains brown sugar, which adds flavor!
6. Egg Whites: Don’t let the yolks weigh down a cake that is already heavy with fruit topping. After all of my recipe testing, I now only use egg whites in this recipe. So there’s no waste; here are some of my egg yolk recipes.
7. Flavor: Vanilla extract.
8. Sour Cream: Sour cream, cake flour, and egg whites ensure a delicate cake crumb. In a pinch, plain yogurt will suffice.
9. Pineapple Juice & Milk: Because liquid thins out the batter, it is essential in most cakes. Because pineapple upside-down cake is usually made using canned pineapple, incorporate some of the liquid from the can in the cake batter.
Topping For Pineapple Upside Down Cake
Toppings include canned pineapple rings, maraschino cherries, butter, and brown sugar, in keeping with tradition.
I always use 10 pineapple rings (some cut in half for the edges), which equals one 20-ounce can.
Use fresh pineapple and cherries if desired. Canned pineapple pieces will be a little messy and may pour down the sides of the cake when inverted, so proceed with caution.
How to Make the Best Pineapple Upside-Down Cake
This traditional pineapple upside-down cake is buttery and creamy, with a tempting sweet fruit topping.
Here is the process of making pineapple upside-down cake:
1. Make The Topping
Melt the butter in an ungreased cake pan or pie dish, then sprinkle with brown sugar and arrange the blotted pineapple rings and maraschino cherries as shown in my images and video tutorial.
I always chill the topping while making the cake batter; this helps to solidify the intended arrangement beneath the moist cake batter.
2. Make The Cake Batter
- In a mixing basin, combine the dry ingredients.
- In a different bowl, combine the sugar and butter.
- Incorporate the egg whites, vanilla, and sour cream.
- Pour the dry ingredients into the wet ingredients, add the pineapple juice and milk, and beat to blend. You’ll need around 2 cups of cake batter, and it’s really simple to make.
3. Spread The Following Over The Topping
Pour and spread the cold topping with the cake batter.
Due to the wet bottom layer (which serves as the topping), the cake takes much longer to bake than a conventional one-layer cake.
Its juices will bubble up the sides, resulting in these amazing caramelized edges.
When baking upside-down cakes, putting a baking pan or sheet on a lower rack is always a good idea to catch any fluids that splash over the edges.
Cool for 20 minutes before flipping the cake onto a serving platter. Any sooner will result in a leaky mess—we want the topping to “set” as much as possible.
This cake can be served hot, but it slices much better if it is allowed to cool completely at room temperature first.
Tips For Making The Best Pineapple Cake
Use the Correct Equipment: A cast-iron pan ensures that your cake cooks evenly and that the tastes are consistently wonderful. Its thick steel bottom prevents the butter from burning, and the handle makes it simple to flip the cake upside down.
Season the Skillet: Make sure your cast-iron skillet is properly seasoned so your cake does not stick to the bottom.
Serve warm: It’s the finest right out of the oven and only slightly cooled. When warm, this cake is simply divine. You can also add a scoop of vanilla ice cream or whipped cream on top! In fact, I insisted on it.
Slice Pineapple: Make sure fresh pineapple slices are thin enough to cook softly in the time the cake bakes.
How To Keep Pineapple Cake
This cake is the finest when eaten right away, but leftovers can be stored for later.
Allow leftover pineapple cake to cool completely before tightly wrapping it in plastic wrap or aluminum foil.
After that, place it in the refrigerator or freezer. If you want to serve leftover cake warm, reheat individual slices in the microwave for around 20-30 seconds.
How Long Can An Upside-Down Cake Made With Pineapple Be Stored In The Refrigerator
Your cake can stay fresh in the refrigerator for up to five days if it is stored correctly. Ensure it is well wrapped so the cake doesn’t dry out before you serve it.
Thanks for reading. I hope you find it helpful.