This classic Pineapple Upside Down Cake is a showstopper with its caramelized pineapple topping and moist, tender crumb. The buttery brown sugar glaze pairs perfectly with the tartness of the pineapple and the sweetness of the maraschino cherries, making every bite a delightful blend of flavors. This cake is not only delicious but also visually stunning, perfect for special occasions or as a delightful dessert any day of the week.
Ingredients
- ½ cup unsalted butter
- ¾ cup light brown sugar, packed
- 1 (20-ounce) can pineapple slices
- About 12 maraschino cherries
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- Pinch of salt, optional and to taste
- 1 large egg
- ½ cup buttermilk (or use powdered buttermilk: 2 tablespoons with dry ingredients + ½ cup water with wet ingredients)
- ⅓ cup sour cream (lite is okay, or plain Greek yogurt as a substitute)
- 3 tablespoons canola or vegetable oil
- 2 teaspoons vanilla extract
Instructions
1. Preheat Oven:
- Preheat your oven to 350°F (175°C).
2. Prepare the Pan:
- In a small, microwave-safe bowl, melt the butter (about 1 minute on high power).
- Pour the melted butter into a 9-inch springform cake pan. Use your finger to run a bit of the butter around the sides of the pan to ensure it’s well-greased.
- Evenly sprinkle the brown sugar over the melted butter.
3. Arrange the Pineapple and Cherries:
- Place one whole pineapple slice in the center of the pan.
- Halve the remaining pineapple slices vertically and stagger them in a fan-like fashion around the center slice.
- Place any remaining slices around the sides of the cake pan with the curved side pointing down towards the bottom. It’s okay if there are some bare patches.
- Place a maraschino cherry in the center of each pineapple slice.
4. Make the Batter:
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and optional salt; set aside.
- In a separate bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps are okay—don’t overmix.
5. Assemble and Bake:
- Gently pour the batter over the arranged pineapple and cherries, being careful not to disturb them.
- Fill the pan only to about ¾-full. If you have extra batter, discard it rather than overfilling the pan.
- Place the pan on a cookie sheet to catch any overflow and bake for about 40 minutes, or until the center is set and not jiggly. A toothpick inserted in the center should come out clean or with a few moist crumbs.
6. Cool and Serve:
- Place the pan on a wire rack and allow the cake to cool for at least 30 minutes before inverting onto a serving plate. It’s best to let the cake cool overnight, covered with foil, before inverting.
- Slice and serve. Enjoy the rich, caramelized topping and the moist, flavorful cake!
Tips
- Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to a ½ cup measuring cup and filling the rest with milk. Let it sit for 5 minutes before using.
- Even Layering: Make sure the pineapple slices and cherries are evenly layered for a beautiful presentation once inverted.
- Cooling Time: Allowing the cake to cool completely before inverting ensures the topping stays intact and looks beautiful when served.
This Pineapple Upside Down Cake is a timeless dessert that’s sure to impress both in taste and appearance. Enjoy every bite of this delightful treat!
Leave a Reply