Pineapple Upside-Down Cake

Indulge in a slice of nostalgia with this classic Pineapple Upside-Down Cake recipe that will transport you back to simpler times. Perfect for any occasion or just a sweet treat to enjoy with a cup of tea, this dessert is sure to become a family favorite.

Ingredients:

• 1/2 cup unsalted butter
• 1 cup brown sugar
• 20 oz canned pineapple slices
• Maraschino cherries
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 1/2 cup milk
• 1/2 cup pineapple juice
• 1 tsp vanilla extract
• 2 eggs

Instructions:

• 1. Preheat your oven to 350°F.
• 2. Melt butter in a 9-inch round cake pan.
• 3. Sprinkle brown sugar evenly over the melted butter.
• 4. Arrange pineapple slices on top of the brown sugar, placing a cherry in the center of each slice.
• 5. In a separate bowl, whisk together flour, baking powder, and salt.
• 6. In another bowl, beat together granulated sugar, milk, pineapple juice, vanilla extract, and eggs.
• 7. Gradually mix the dry ingredients into the wet ingredients until well combined.
• 8. Pour batter over the pineapple slices in the cake pan.
• 9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
• 10. Let the cake cool in the pan for 10 minutes before inverting onto a serving platter.

Popular questions:

• Q: Can I use fresh pineapple instead of canned?

A: Yes, you can use fresh pineapple slices in this recipe. Just make sure to drain them well before placing them in the cake pan.

• Q: Can I use a different type of fruit for this cake?

A: While pineapple is the traditional fruit used in Pineapple Upside-Down Cake, you can experiment with other fruits like peaches or apricots for a twist on the classic recipe.

• Q: Can I substitute the eggs in this recipe?

A: Yes, you can use an egg substitute or flax eggs for this recipe if you need to make it vegan or egg-free.

• Q: How do I prevent the cake from sticking to the pan?

A: Make sure to generously grease the cake pan with butter or cooking spray before adding the brown sugar and pineapple slices to prevent sticking.

• Q: Can I make this cake ahead of time?

A: Yes, you can make this cake in advance and store it in an airtight container at room temperature for up to 2 days.

• Q: Can I use whole wheat flour instead of all-purpose flour?

A: While whole wheat flour may alter the texture slightly, you can use it as a healthier alternative in this recipe.

• Q: Can I skip the cherries in this recipe?

A: The cherries add a pop of color and flavor to the cake, but you can omit them if you prefer.

• Q: Can I use coconut oil instead of butter?

A: Yes, you can substitute melted coconut oil for the butter in this recipe for a slightly different flavor profile.

• Q: Can I use almond milk instead of regular milk?

A: Yes, you can use almond milk or any other non-dairy milk as a substitute for regular milk in this recipe.

• Q: Can I freeze this cake?

A: Yes, you can freeze this Pineapple Upside-Down Cake for up to 1 month. Thaw in the refrigerator before serving.

Helpful tips:

• 1. Use a cast-iron skillet for a rustic presentation.
• 2. Add a sprinkle of cinnamon or nutmeg to the batter for a warm, spicy flavor.
• 3. Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
• 4. Experiment with different fruit combinations for a unique twist on this classic recipe.
• 5. Try using crushed pineapple instead of slices for a more evenly distributed pineapple flavor.
• 6. Dust the finished cake with powdered sugar for a decorative touch.
• 7. Adjust the amount of brown sugar to suit your preferred level of sweetness.
• 8. Drizzle caramel sauce over the cake for an extra indulgent treat.
• 9. Add chopped nuts like pecans or walnuts for extra crunch and texture.
• 10. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Expert Secrets:

• 1. To ensure the pineapple slices stay in place, press them gently into the brown sugar and butter mixture before adding the batter.
• 2. For a caramelized crust, bake the cake at 375°F for the last 10 minutes of baking.
• 3. Use fresh vanilla bean instead of extract for a more intense vanilla flavor.
• 4. Let the cake cool slightly before serving to allow the flavors to meld together.
• 5. For a tender crumb, do not overmix the batter once the dry ingredients are added.
• 6. Use room temperature eggs for a smoother batter and better incorporation of ingredients.
• 7. Make sure to invert the cake onto the serving platter while it is still warm to prevent sticking.
• 8. Brush the pineapple slices with a glaze made of melted butter and brown sugar for extra shine.
• 9. Serve the cake with a scoop of coconut or rum-flavored ice cream for a tropical twist.
• 10. Experiment with adding a splash of rum or bourbon to the batter for an adult twist on this classic dessert.