Must-Try Pineapple Upside Down Cake: A Retro Dessert Classic Making a Sweet Comeback!

Get ready to indulge in the delightful flavors of the Pineapple Upside Down Cake – a retro dessert classic that deserves a spot in every dessert lover’s recipe collection! This cake features an ultra-moist and tender vanilla base, studded with juicy pineapple pieces and infused with the tropical essence of pineapple juice. Its cheerful appearance will surely bring a smile to your face. Let’s dive into the simple and easy steps to create this delicious treat!

 

 

Here is what you need to make Pineapple Upside Down Cake:

 

Tools:

• 9 x 2-inch Round Cake Pan
• Stand or Hand Mixer
• Measuring Cups and Spoons
• Whisk
• Spatula

 

Ingredients:

Topping:

• 1/4 cup butter, melted
• 1/2 cup packed dark brown sugar
• 8-10 pineapple slices
• 15-20 maraschino cherries

Cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons butter, softened
• 3/4 cup granulated sugar
• 2 large egg whites, room temperature
• 1/3 cup sour cream, room temperature
• 1 teaspoon vanilla extract
• 1/3 cup whole milk, room temperature

 

Instructions:

Preheat your oven to 350° degrees F.

Prepare the topping first:

Pour the melted butter into an ungreased 9×2 inch round cake pan. Make sure the pan is 2 inches deep. Sprinkle the dark brown sugar evenly over the butter.

Blot any excess liquid off the pineapple and cherries with a clean paper towel. Arrange about 6-7 pineapple slices and all the cherries on top of the brown sugar. You can also halve 3 pineapple rings and arrange them around the sides of the pan for an appealing look.

Place the pan in the refrigerator for a few minutes as you prepare the cake batter. This helps solidify or “set” the topping.

Now, let’s make the cake batter:

Whisk together the all-purpose flour, baking powder, baking soda, and salt in a separate bowl. Set aside.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter quickly until smooth and creamy (about 1 minute).

Add the granulated sugar and beat quickly until the mixture is creamed together (about 1 minute).

Scrape down the sides and the bottom of the bowl with a rubber spatula as needed.

On high speed, beat in the egg whites until combined, then beat in the sour cream and vanilla extract.

Scrape down the sides and bottom of the bowl as needed.

Pour the dry ingredients into the wet ingredients and turn the mixer on low speed. As the mixer runs, slowly pour in the milk. Beat on low rate just until all the ingredients are combined. Be careful not to over-mix. You may need to whisk the batter by hand to ensure no lumps at the bottom of the bowl. The batter should be slightly thick.

Remove the topping from the refrigerator and carefully pour and spread the cake batter evenly.

Now let’s bake the cake:

Bake the cake in the preheated oven for 43-48 minutes. Halfway through baking, tent foil over the cake to prevent the top from over-browning while the center thoroughly cooks.

The cake is done when a toothpick inserted into the center comes out mostly clean with a few moist crumbs.

Remove the cake from the oven and cool it on a wire rack for 20 minutes.

Invert the slightly cooled cake onto a cake stand or serving plate. Some of the juices from the topping will seep over the sides – that’s perfectly fine.

For the best presentation, allow the cake to cool completely at room temperature before slicing and serving. Avoid refrigerating the cake to speed up the cooling process, which may result in an overly dense texture.

 

 

Can You Make Pineapple Upside-Down Cake Ahead of Time?

Yes, it is possible to prepare Pineapple Upside-Down Cake ahead of time. This dessert is ideal for make-ahead arrangements. For more details on storing, please follow the instructions below.

How to Store Pineapple Upside-Down Cake.

To store Pineapple Upside-Down Cake, place it in an airtight container at room temperature. It will remain fresh for 1-2 days. If you prefer refrigeration, it can last for up to four days.

Can You Freeze Pineapple Upside-Down Cake?

Indeed, you can freeze Pineapple Upside-Down Cake for an extended period, up to three months. First, allow the cake to cool down completely. Then, wrap it tightly with one layer of storage wrap and an additional layer of aluminum foil. You can place the wrapped cake in a storage container for added protection. When you wish to enjoy it later, thaw the cake (still wrapped in the foil and wrap) at room temperature or in the refrigerator.

 

 

In Conclusion:

Congratulations! You’ve successfully made a delightful Pineapple Upside Down Cake. Its moist, pineapple-infused goodness will be a hit with your family and friends. This retro dessert classic will make a sweet comeback on your dessert table. So, go ahead, take a bite, and savor the flavors of this irresistible treat! Enjoy!

 

This is Renee “Doing what I Love”

 

To see me make it live, Click Here.