Pineapple Upside-Down Cake - Caramelized, tropical fruit
Pineapple Upside-Down Cake is a classic dessert that features a layer of caramelized sugar topped with pineapple rings and maraschino cherries, creating a rich and colorful topping once the cake is flipped over after baking. The cake itself is vanilla flavored, moist, and fluffy, perfectly complementing the sweetness of the fruit. This cake is known for its beautiful presentation and the perfect balance of sweetness and tartness from the pineapple. It's often served as a festive treat or a casual dessert and remains a favorite in American cuisine. Description by ChatGPT.
Hello bakers! I'm thrilled to share with you the classic delight that is the Pineapple Upside Down Cake, as showcased on Sally's Baking Recipes. This dessert is a charming throwback with its gooey caramelized pineapple and glistening maraschino cherries crowning a soft and buttery cake. The magic moment arrives when you flip the cake to reveal a beautifully decorated top that was hidden beneath. The cake promises to be as eye-catching as it is delicious. Let's bake this beauty!
Ingredients:
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) packed brown sugar
- 1 (20-ounce) can of sliced pineapple in juice (reserve the juice)
- Maraschino cherries, to taste
- 1 and 2/3 cups (210g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (240ml) milk, at room temperature
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Equipment: 9-inch round cake pan, mixing bowls, whisk, hand mixer
Servings: 8-10 servings
Instructions:
1. Preheat your oven to 350°F (177°C). Grease a 9-inch round cake pan.
2. Pour the melted butter into the bottom of the prepared cake pan, ensuring even coverage. Sprinkle the brown sugar evenly over the melted butter.
3. Arrange the pineapple slices over the brown sugar and place maraschino cherries in the centers of the pineapple rings and around them as you desire.
4. In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
5. In a large bowl, using a hand mixer, cream together the softened butter and granulated sugar until fluffy and light in color. Beat in the eggs, one at a time, then beat in the vanilla extract. Scrape down the sides of the bowl as necessary.
6. On a low speed, mix in the dry ingredients until just combined. Pour in the reserved pineapple juice and milk, continuing to mix on low until the batter is smooth.
7. Pour the cake batter over the pineapple and cherries in the cake pan, spreading it gently to cover the fruit.
8. Bake for 45 minutes or until a toothpick inserted into the center of the cake comes out mostly clean with only a few moist crumbs.
9. Remove the cake from the oven and allow it to cool for 15 minutes. Then, wearing oven mitts, place a serving plate over the top of the pan and invert the cake onto the plate. Gently lift the pan away.
10. Let the cake cool completely at room temperature before slicing and serving.
Cooking Tips:
- If using fresh pineapple, ensure slices are not too thick as this can make the cake soggy.
- Let the cake sit for a few minutes after flipping it to allow the caramel to settle.
This delicacy is ready to bring back memories and create new ones. Discover the full written recipe and all of my success tips at Sally's Baking Recipes on YouTube.
Enjoy, happy baking!
Attribution: This recipe was brought to you by Sally's Baking Recipes. Visit [Sally's Baking Recipes](https://www.youtube.com/@SallysBakeBlog) for more tips and delights.
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