Pineapple upside-down cake is a classic treat that combines caramelized pineapple and cherries with a moist, buttery cake. The vibrant presentation and rich flavors make it perfect for celebrations or as a simple indulgence for yourself. This recipe offers a modern twist while keeping the essence of the traditional favorite intact. Let’s bake a cake that’s both easy to make and undeniably impressive!
Servings and Macros
- Yield: 8 servings
- Calories: 350 per serving
- Protein: 4g
- Carbohydrates: 48g
- Fats: 15g
- Fiber: 2g
- Sugar: 35g
Health Benefits of Each Ingredient
- Pineapple: High in vitamin C and bromelain, pineapple supports immune health and digestion.
- Cherries: Provide antioxidants and a burst of natural sweetness.
- Butter: Adds richness and contains fat-soluble vitamins like A and D.
- Eggs: Offer protein and help provide structure to the cake.
- Brown Sugar: Adds depth of flavor and creates the caramelized topping.
- Almond Flour (optional): Adds a touch of nuttiness and boosts fiber and healthy fats if partially substituted for regular flour.
Ingredients
For the Topping:
- 1/4 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 6-8 pineapple rings (fresh or canned, drained)
- 10-12 maraschino cherries
For the Cake Batter:
- 1 1/2 cups all-purpose flour
- 1/4 cup almond flour (optional, for added texture)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk (or plant-based alternative)
Instructions
- Prepare the Pan and Topping:
- Preheat your oven to 350°F (175°C).
- Pour the melted butter into a 9-inch round cake pan, spreading it evenly.
- Sprinkle the brown sugar over the butter.
- Arrange the pineapple rings on top of the sugar layer and place a cherry in the center of each ring.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the all-purpose flour, almond flour (if using), baking powder, and salt. Set aside.
- Cream the Butter and Sugar:
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine the Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined.
- Assemble and Bake:
- Pour the batter evenly over the pineapple and cherries, spreading it gently to cover.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Invert:
- Allow the cake to cool in the pan for 10 minutes.
- Run a knife around the edges, place a serving plate on top of the pan, and carefully invert the cake onto the plate. Let it sit for a few seconds before lifting the pan.
Pairing Recommendations
Wine: A late-harvest Riesling or Moscato pairs beautifully with the sweetness of the cake.
Beer: Try a fruity wheat beer or a pineapple-infused ale to enhance the tropical flavors.
Non-Alcoholic Options:
- Sparkling water with a splash of pineapple juice and a mint sprig.
- Iced hibiscus tea for a tangy and floral contrast.
- A creamy coconut milkshake to complement the buttery cake.
Tips for Success
- Use Fresh Pineapple: For a brighter flavor, opt for fresh pineapple if available.
- Grease the Pan Well: Ensure the cake releases easily by thoroughly greasing the pan.
- Don’t Overmix: Overmixing the batter can result in a denser cake; mix just until combined.
Pineapple upside-down cake is a dessert that combines visual appeal with irresistible flavor. Whether it’s for a family gathering or a cozy night in, this cake is sure to be a hit. Enjoy the tropical flair with every slice!
