Pineapple Upside Down Cake: A Timeless Classic

There’s something magical about vintage recipes that have stood the test of time. Pineapple Upside Down cake is just that kind of recipe. So easy to make, impressive and delish, you can’t go wrong with this classic!

History

Pineapple Upside Down Cake first gained popularity in the 1920s. The innovation of canned pineapple by the Dole Pineapple Company made this exotic fruit accessible to the masses. The cake became a symbol of American ingenuity and culinary creativity during the Great Depression, offering a sweet escape with its beautiful presentation and tropical flavors.

Ingredients

• Butter – Salted.
• Brown sugar
• Canned pineapple
• Maraschino cherries – About 16 cherries.
• Flour
• Baking powder
• Pineapple juice
• Vanilla extract
• Eggs
• Granulated sugar

How To Make Pineapple Upside Down Cake

1. Preheat your oven to 350°F (175°C) to preheat.
2. Add the butter to a 9-inch cake pan or cast iron skillet and add it to the heating oven to melt.
3. Remove the pan from the oven and sprinkle the brown sugar evenly over the melted butter.
4. Place the pineapple rings on top of the butter and brown sugar mixture. Put a maraschino cherry in the center of each pineapple ring and in the gaps between them.
5. Whisk together the flour and baking powder In a medium bowl. Set this aside.
6. Beat the eggs in the bowl of a stand mixer or with a hand mixer on high speed until thick and jammy, about 5-6 minutes.
7. Gradually add the sugar, mixing well in between additions. 
8. Add the combined reserved pineapple juice and vanilla and mix well.
9. Add the dry ingredients to the wet ingredients gradually, mixing until just combined.
10. Pour the batter over the fruit in the cake pan, spreading it evenly.
11. Bake the cake in the preheated oven and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
12. Remove the cake from the oven and let it cool in the pan for 10 minutes. Run a knife around the edges to loosen it, then place a serving plate over the pan and invert the cake onto the plate.
13. Serve and enjoy!

Step-By-Step Process

Chef Jenn’s Tips

• Ensure the butter and brown sugar are well melted and spread evenly to prevent the cake from sticking to the pan.
• Use a toothpick to test the cake’s doneness. If it comes out clean or with just a couple of clinging crumbs, the cake is ready.
• Allow the cake to cool for about 10 minutes before inverting to ensure it sets properly but doesn’t stick to the pan.

Serving Suggestions

Pineapple Upside Down Cake is a delish dessert that pairs well with a variety of meals. Serve it as a sweet ending to a summer barbecue or a tropical-themed dinner. For a special treat, enjoy it with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage

Store any leftover Pineapple Upside Down Cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the cake for up to 5 days. To freeze, wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before serving.