Pineapple Upside-Down Cake
This classic Pineapple Upside-Down Cake is a beloved American dessert that combines caramelized pineapple rings and maraschino cherries with a moist, buttery cake. Dating back to the 1920s when canned pineapple became widely available, this nostalgic treat features a beautiful presentation when flipped to reveal the glistening fruit topping that caramelizes during baking.
Ingredients
Ingredients
Techniques: Caramelizing, Creaming, Folding, Inverting
Equipment Needed
- 9-inch round cake pan
- Electric mixer
- Measuring cups and spoons
- Mixing bowls
- Whisk
- Rubber spatula
- Serving plate
- Toothpick
This classic Pineapple Upside-Down Cake is easier than it looks! The key is properly preparing the caramel base and arranging the fruit before adding the cake batter. Take your time with the flipping step to ensure your beautiful design stays intact. The result is a moist cake with a stunning presentation that's sure to impress.
For the best flavor, use high-quality canned pineapple packed in juice rather than syrup. If you prefer a more pronounced caramel flavor, you can use dark brown sugar instead of light brown sugar. This cake is best enjoyed the day it's made, but can be stored at room temperature for up to 2 days.