Classic Pineapple Upside-Down Cake Recipe

Pineapple Upside-Down Cake is a moist, fruity cake with an upside-down pineapple ring in the middle. This classic recipe has been around since at least 1891 and deserves a spot on your Thanksgiving dessert table.

The “pineapple upside down cake pioneer woman” is a classic dessert that is typically served during the holidays. It’s easy to make and tastes delicious.

Classic Pineapple Upside-Down Cake Recipe

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Classic Pineapple Upside-Down Cake is a 1960s American dessert dish with a stunning appearance and a delectable taste. A caramelized brown sugar topping, zesty canned pineapple segments, and vibrant maraschino cherries adorn this lovely cake.

Simply assemble and bake the fruit layer on the bottom of a baking dish for the upside-down effect, then turn it upside down and serve. This pineapple upside-down cake is fruity, caramelly, and buttery on the interior, and gorgeously caramelized on the outside. It’s fantastic for afternoon tea with friends, but it’s also a great snack for youngsters at any time of year.

Pineapple Upside-Down Cake Ingredients

There are two sets of ingredients in this recipe: one for the cake and another for the fruity filling.

Ingredients for Pineapple Filling

Making the delicious and jammy cake filling in the bottom of the cake pan is the first step in this recipe. You’ll need the following materials to make this:

  • Canned Pineapple Slices are delicious pineapple rings in syrup that have been canned. The syrup should be saved for the cake batter.
  • Unsweetened butter, melted, to cook the pineapple and caramelize it in the oven.
  • Brown sugar adds a layer of caramelized taste to the dish.
  • Chopped pecans are a traditional Southern American ingredient that give this cake a richness and crunch.

Ingredients for Cake Batter

You’ll need a few pantry essentials for the cake itself, including:

  • To produce a light and airy divided sponge cake, separate the eggs into whites and yolks.
  • For a little additional sweetness in this dish, use white sugar.
  • To add a warming tone, use vanilla extract.
  • Baking soda, which is used to leaven the cake. All-purpose flour, which makes up the majority of this standard cake recipe.
  • To bring out the sweetness of the other ingredients, add salt.
  • Maraschino cherries, which provide the gorgeous pineapple design on the top of the cake a vivid red explosion of color.

How to Make an Upside-Down Pineapple Cake

It’s not as difficult as you would imagine to make a pineapple upside-down cake. To make the topping, start by putting melted butter in the bottom of the pan, then brown sugar until melted, pineapple slices on top, then pecans on top. In a mixing bowl, whisk together the yolks, sugar, pineapple juice set aside, and vanilla extract. Stir in the beaten egg whites after gradually combining the dry ingredients. Pour the mixture over the fruit and pecan layer, stirring to combine.

Allow to cool for 10 minutes within the baking dish after baking at 375°F for 30-35 minutes. Invert the cake onto a large platter and garnish with maraschino cherries at this time.

Easy Pineapple Upside-Down Cake Instructions

Blot the extra juice from the pineapples to avoid a mushy pineapple upside-down cake.

You may use fresh pineapple instead of canned pineapple in this recipe. Simply cut the pineapple into thick 14-inch rings.

This recipe calls for a 9-inch cake pan, since anything smaller or bigger would not fit the batter correctly.

Pineapple Upside-Down Cake Storage

In an airtight container, refrigerate pineapple upside-down cake in the refrigerator for 3 days. Reheat it in the microwave for a few minutes before serving.

It may also be stored in the freezer for up to three months.

Instructions

Preheat the oven to 375 degrees Fahrenheit.

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Step 1

Step 1

Preheat the oven to 375 degrees Fahrenheit.

12 cup pineapple juice is set aside after draining the pineapple rings. Stir the melted butter and brown sugar together in a small bowl, attempting to dissolve as much sugar as possible. Fill a 9×9-inch baking dish halfway with the mixture.

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Step 2

Step 2

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On the bottom of the baking dish, spread the mixture out in a uniform layer.

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Step 3

Step 3

12 cup pineapple juice is set aside after draining the pineapple rings. Stir the melted butter and brown sugar together in a small bowl, attempting to dissolve as much sugar as possible. Fill a 9×9-inch baking dish halfway with the mixture.

Arrange the pineapple slices on top of the sugar mixture in an equal layer.

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Step 4

Step 4

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On top of the pineapple, equally distribute the pecans. Combine the flour, baking powder, and salt in a mixing basin.

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Step 5

Step 5

On the bottom of the baking dish, spread the mixture out in a uniform layer.

Using an electric mixer, beat the egg yolks until thick and yellow in a separate mixing basin. Slowly drizzle in the sugar, beating constantly. Combine the saved pineapple juice and the vanilla extract in a mixing bowl.

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Step 6

Step 6

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Gradually incorporate the dry ingredient mix.

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Step 7

Step 7

Arrange the pineapple slices on top of the sugar mixture in an equal layer.

Stir until everything is well blended.

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Step 8

Step 8

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In a small mixing bowl, whip the egg whites on high speed with clean egg beaters until firm peaks form.

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Step 9

Step 9

On top of the pineapple, equally distribute the pecans. Combine the flour, baking powder, and salt in a mixing basin.

In a separate bowl, whisk together the egg whites and fold them into the batter.

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Step 10

Step 10

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Pour the batter over the contents in the cake pan.

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Step 11

Step 11

Using an electric mixer, beat the egg yolks until thick and yellow in a separate mixing basin. Slowly drizzle in the sugar, beating constantly. Combine the saved pineapple juice and the vanilla extract in a mixing bowl.

Preheat the oven to 350°F and bake for 30-35 minutes, or until a toothpick inserted in the middle comes out clean. Allow 10 minutes for the cake to cool in the pan before drizzling the brown sugar on top.

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Step 12

Step 12

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Place the pineapples face up on a serving plate and invert the cake.

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Step 13

Step 13

Gradually incorporate the dry ingredient mix.

Each pineapple ring should be adorned with Maraschino cherries.

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Step 14

Step 14

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Cut, serve, and enjoy!

The “barefoot contessa pineapple upside-down cake” is a classic American dessert that is typically made in an oven. The cake has a layer of pineapple slices and a layer of cake on top, with the fruit cooked upside down to create caramelized sugar.

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