Introduction:
If you are looking for a dessert that is both visually stunning and delicious, look no further than the pineapple upside down cake. This classic cake features a moist, buttery base topped with caramelized pineapple rings and bright red cherries.
Pineapple upside-down cake is more than just a treat; it’s a comforting classic that has been enjoyed for generations. Learn more about the fascinating history of the pineapple upside down cake and its rise to popularity. In this article, you’ll discover some interesting takes that elevate this cake to new heights, from tropical twists to decadent delights. Get ready to bake your way to pineapple perfection!
Why you will love the pineapple upside down cake:
You’ll adore this pineapple upside down cake because it’s so easy to make and tastes incredible. Its sweet, juicy pineapple topping and moist cake base are a perfect match, similar to a rich and creamy banana pudding cake. This pineapple upside down cake brings a burst of sunshine to any table, making every slice a pure joy. You can impress your guests with its stunning look and delightful flavor.
Ingredients:
- 1 (20 ounce) can pineapple rings
- ¼ cup water, or as needed
- ½ cup unsalted butter
- 1 (15.25 ounce) package white cake mix (such as Betty Crocker Super Moist)
- ½ cup vegetable oil
- 3 large egg whites
- 1 ½ cups brown sugar
- 9 maraschino cherries
To master the perfect texture and flavor, detailed instructions for an improved pineapple upside down cake recipe can guide you to baking success.
Instructions:
Step 1: To start your pineapple upside down cake, gather all your ingredients and preheat your oven to 350°F (175°C).
Step 2: Drain the canned pineapple and measure out 1 cup of juice. If you need more, add water. Set this juice aside, along with 9 pineapple rings.
Step 3: Melt the butter in a 12-inch cast iron skillet over medium-high heat on your stovetop.
Step 4: While the butter melts, combine the cake mix, the reserved 1 cup of pineapple juice, vegetable oil, and egg whites in a mixing bowl. Beat this mixture with an electric mixer on medium speed for 2 minutes.
Step 5: Remove the melted butter from the heat. Sprinkle brown sugar evenly over the butter, then arrange 8 pineapple rings around the edge of the skillet and one in the center. Place a maraschino cherry in each pineapple ring, then pour the cake batter over everything.
Step 6: Bake your pineapple upside down cake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Remove the skillet from the oven and let the cake cool in the pan for exactly 10 minutes; do not let it cool for too long, or it may stick.
Step 8: Run an offset spatula around the edges to gently loosen the pineapple upside down cake. Place a plate over the skillet, then carefully flip the warm cake onto the plate. Transfer any fruit or glaze that remains in the skillet back onto your cake.
Storing and Reheating Tips:
- Storing: After it cools, cover your cake tightly. You can keep this pineapple upside down cake at room temperature for up to 2 days. For longer, put it in an airtight container in the fridge for up to 4 days. Slices can be frozen, well-wrapped, for up to 1 month.
- Reheating: To enjoy warm, heat a slice in the microwave for 15-30 seconds. Or, warm it in an oven set to 300°F (150°C) for about 10 minutes until it’s just warm.
FAQs:
How do you make a pineapple upside down cake from scratch?
Prepare a caramel topping with pineapple and cherries, place in pan, pour cake batter over, then bake and invert.
What are the essential ingredients for a classic pineapple upside down cake?
Essential ingredients include pineapple slices, maraschino cherries, butter, brown sugar, flour, sugar, eggs, milk, and vanilla.
Why do you put the pineapple at the bottom of the pan?
Pineapple is placed at the bottom so it becomes the decorative top layer when the cake is inverted after baking.
Can you substitute fresh pineapple for canned in an upside down cake?
Yes, fresh pineapple can be substituted for canned, but ensure it’s ripe and well-drained to prevent excess moisture.
Is it better to serve pineapple upside down cake warm or at room temperature?
Pineapple upside down cake is best served warm to enhance its flavor and moist texture, but it is also good at room temperature.
What kind of pan is best for baking pineapple upside down cake?
A round cast iron skillet or a 9-inch round cake pan is best for even baking and easy inversion.
Conclusion:
The enduring appeal of pineapple upside down cake lies in its beautiful presentation and delightful taste. This classic dessert, with its caramelized fruit topping and tender crumb, consistently brings smiles to any gathering, much like a delightful strawberry crunch cake. It is a testament to the simple joy of home baking, offering a sweet-tart flavor profile that many adore.
Creating this treat is a rewarding experience, whether for a family meal or a special occasion. It is a reminder that some of the most cherished culinary delights are both easy to make and visually stunning. This iconic cake remains a beloved staple, celebrating both tradition and deliciousness. For those looking for a different presentation, a Pineapple Upside-Down Bundt Cake offers a unique twist on the classic.
Pineapple Upside Down Cake
Equipment
- Oven
- 12-inch cast iron skillet
- Mixing bowl
- Electric mixer
- Toothpick
- Offset spatula
- Plate
Ingredients
Main Ingredients
- 1 (20 ounce) can pineapple rings drained
- ¼ cup water or as needed
- ½ cup unsalted butter
- 1 (15.25 ounce) package white cake mix (such as Betty Crocker Super Moist)
- ½ cup vegetable oil
- 3 large egg whites
- 1 ½ cups brown sugar
- 9 maraschino cherries
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and gather all necessary ingredients.
- Drain the canned pineapple, reserving 1 cup of juice (add water if needed), and set aside 9 pineapple rings.
- Melt ½ cup unsalted butter in a 12-inch cast iron skillet over medium-high heat.
Mixing the Batter
- In a mixing bowl, combine the cake mix, the reserved 1 cup of pineapple juice, vegetable oil, and egg whites, then beat with an electric mixer on medium speed for 2 minutes.
Assembly & Baking
- Remove the melted butter from the heat, sprinkle brown sugar evenly over it, then arrange 8 pineapple rings around the skillet's edge and one in the center. Place a maraschino cherry in each pineapple ring, then pour the cake batter over everything.
- Bake in the preheated oven for approximately 40 minutes, or until a toothpick inserted into the center comes out clean.
Cooling & Serving
- Remove the skillet from the oven and let the cake cool in the pan for exactly 10 minutes to prevent sticking.
- Run an offset spatula around the edges to loosen the cake, place a plate over the skillet, and carefully flip the warm cake onto the plate. Transfer any fruit or glaze remaining in the skillet back onto your cake.