If you’re craving a sweet treat that balances tart and sweet, you’ve got to try my Best Pineapple Upside Down Cake. This recipe is simple and rewarding, perfect for both new bakers and seasoned pros. With just a few ingredients and easy steps, you’ll create a moist, delicious cake topped with caramelized pineapple. Let’s dive into this tasty journey that will impress anyone at your table!
Ingredients
Detailed Ingredient List
– Pineapple slices and juice: You need one can of pineapple slices. Make sure to drain them but keep the juice. The juice adds flavor to the cake and keeps it moist.
– Sugar types: We use two types of sugar: brown sugar and granulated sugar. Brown sugar gives a nice caramel flavor, while granulated sugar helps the cake rise. Use three-quarters of a cup of brown sugar and half a cup of granulated sugar.
– Essential baking components: For this cake, you will need unsalted butter, eggs, vanilla extract, all-purpose flour, baking powder, baking soda, and salt. The butter makes the cake rich, while eggs help it rise. You’ll use half a cup of melted butter and two large eggs.
– Optional garnishes: Maraschino cherries are great for a pop of color. They sit perfectly in the center of each pineapple slice. You can add them for a fun touch, but they are not needed if you want a simpler look.
This selection of ingredients ensures you create a moist, flavorful cake that stands out.
Step-by-Step Instructions
Prepping the Cake
First, set your oven to 350°F (175°C). While it heats, grab a 9-inch round cake pan. Grease it well with baking spray or butter. This step helps the cake come out easily later. In a small bowl, mix melted butter and brown sugar. Stir until well blended. Then, pour this mixture into the bottom of your prepared pan. Spread it evenly to cover the surface.
Arranging Pineapple and Batter
Next, take your drained pineapple slices. Arrange them in a circle over the brown sugar mix. If you like cherries, place one in the center of each slice. This adds a nice touch! Now, let’s make the batter. In a large bowl, whisk granulated sugar and eggs until they look light and fluffy. Add vanilla extract and mix it in. In a separate bowl, combine flour, baking powder, baking soda, and salt. Gradually mix this dry blend into the egg mixture. Alternate adding sour cream and reserved pineapple juice. Mix until just combined; don’t overmix!
Baking and Inverting the Cake
Pour the batter over the arranged pineapple slices in the pan. Smooth out the top with a spatula. Bake your cake for 35-40 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, your cake is ready! Once baked, let it cool in the pan for about 10 minutes. Then, carefully invert the cake onto a serving plate. The pineapples should be on top. Allow it to cool for another 10 minutes before slicing. Enjoy it warm or at room temperature!
Tips & Tricks
Baking Best Practices
To get the best texture, pay close attention to ingredients. Use fresh eggs and room-temperature butter for a light and fluffy cake. The sour cream adds moisture. This helps keep your cake soft and tender.
Prevent sticking by greasing your pan well. Use butter or baking spray to coat the entire surface. You can also line the bottom with parchment paper. This makes it easier to flip the cake later.
Presentation Ideas
For a beautiful finish, dust the top with powdered sugar. It adds a nice touch and makes the cake look fancy. Serve with a dollop of whipped cream on the side. The cream balances the sweetness of the pineapple.
You can add maraschino cherries for extra flair. Place them in the center of each pineapple slice. This makes for a colorful and fun look.
