Pineapple Upside Down Cake Recipe
Ingredients:
Topping:
- 3 tablespoons (43 grams) butter, melted
- ½ cup (100 grams) brown sugar, tightly packed
- 9-10 slices canned pineapple in juice (reserve juice for the batter)
- 9-10 maraschino cherries (optional, for garnish)
Cake Batter:
- 1 ½ cups (180 grams) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup (76 grams) butter, melted
- ½ cup (100 grams) brown sugar, tightly packed
- ¼ cup (50 grams) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup (80 ml) milk
- ¼ cup pineapple juice (reserved from canned pineapple)
- ⅓ cup Greek yogurt
Instructions:
Topping:
- Prepare the Pan:
- Pour 3 tablespoons of melted butter into a 9-inch round cake pan, making sure the butter completely covers the bottom of the pan.
- Brown Sugar Layer:
- Sprinkle ½ cup of brown sugar evenly over the melted butter, ensuring it’s spread evenly across the pan.
- Pineapple Layer:
- Take 9-10 slices of canned pineapple (reserve the juice for the batter). Arrange them in a single layer over the brown sugar, cutting some pineapple rings in half to fit the sides of the pan properly.
- Maraschino Cherries (Optional):
- If desired, place one maraschino cherry in the center of each pineapple ring and between the pineapple rings where there is space.
Cake Batter:
- Mix Wet Ingredients:
- In a large mixing bowl, whisk together ⅓ cup melted butter, ½ cup brown sugar, and ¼ cup granulated sugar until well combined.
- Add 1 large egg, 1 teaspoon vanilla extract, ⅓ cup milk, ¼ cup pineapple juice (reserved), and ⅓ cup Greek yogurt. Whisk until everything is just combined.
- Mix Dry Ingredients:
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients while mixing gently. Mix until just combined. The batter will be thick but should pour smoothly.
Assemble the Cake:
- Pour Batter Over Pineapple Layer:
- Carefully pour the thick batter evenly over the pineapple layer in the prepared pan, spreading it to cover the fruit.
Baking:
- Preheat the Oven:
- Preheat the oven to 350°F (175°C).
- Bake the Cake:
- Place the cake in the preheated oven and bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Invert the Cake:
- Cool Slightly:
- Once the cake is fully baked, remove it from the oven and let it sit for about 5 minutes to cool slightly.
- Invert the Cake:
- Run a knife around the edges of the pan to loosen the cake.
- Place a serving plate on top of the cake pan, then carefully invert the pan to release the cake. Let the pan sit on top for 5-10 minutes to allow the brown sugar syrup to soak into the cake.
Serve:
- Serve the Cake:
- After the syrup has soaked in, carefully remove the pan and serve the cake warm or at room temperature.
- Slice and serve as is, or add a dollop of whipped cream or ice cream for extra indulgence!
Q&A Section:
Q: Can I use fresh pineapple instead of canned?
A: Yes, you can use fresh pineapple slices. Just be sure to cut the slices thick enough to hold up during baking. You’ll also need to reserve some juice from the fresh pineapple or use a bit of water to replace the pineapple juice in the batter.
Q: Can I make this cake ahead of time?
A: Absolutely! You can make the cake a day in advance. Just let it cool completely, then store it in an airtight container. To serve, you can warm it slightly in the oven or microwave for a few seconds.
Q: Do I need to use Greek yogurt?
A: Greek yogurt adds moisture and a slight tang to the cake. If you don’t have Greek yogurt, you can substitute it with regular yogurt or sour cream for a similar texture and flavor.
Q: What if I don’t have maraschino cherries?
A: Maraschino cherries are optional. If you don’t have them, the cake will still taste amazing. You can even use other fruit like small berries, or skip the garnish entirely if you prefer.
Q: How can I store leftover cake?
A: Leftover cake can be stored in an airtight container at room temperature for up to 2-3 days. For longer storage, you can refrigerate it for about a week. Simply warm the slices before serving for the best taste.
Q: Can I use a different pan size?
A: If you’re using a different pan size, the baking time may change. If you use a larger pan, the cake may bake faster, so keep an eye on it after 30 minutes. If you use a smaller pan, the cake may need a bit longer to bake.
Enjoy your homemade Pineapple Upside Down Cake! 🍍🍰