Introduction
Pineapple Upside-Down Cake is a classic American dessert that has stood the test of time. Known for its caramelized pineapple topping and buttery, moist cake base, this dessert is both visually stunning and incredibly flavorful. It’s perfect for family gatherings, holiday dinners, or even a cozy Sunday treat. The magic of this cake lies in the way it’s baked — with the topping on the bottom, which is then flipped to reveal a golden, glazed surface of pineapple slices and cherries.
The History
The origins of Pineapple Upside-Down Cake date back to the early 20th century, around the 1920s and 1930s, when canned pineapple became widely available in the United States. The cake was a creative way to showcase this exotic, sweet fruit. Some say it was an accidental discovery when someone baked a cake with pineapple on the bottom and flipped it, revealing a beautiful, caramelized topping. It quickly gained popularity and became a staple in American home baking, especially with the help of recipe cards from companies like Dole Pineapple.
Ingredients Breakdown
This cake is a harmonious blend of simple ingredients that come together to create something truly special. Here’s a breakdown of what you’ll need:
- Butter – Adds richness and creates the caramelized topping.
- Brown sugar – Combines with butter to make the caramel base.
- Pineapple slices – The star of the show, offering a sweet and tangy flavor.
- Maraschino cherries – Adds a pop of color and subtle sweetness.
- All-purpose flour – Provides the structure of the cake.
- Baking powder – Helps the cake rise and stay light.
- Salt – Balances the sweetness.
- Butter (again, for the batter) – Contributes to the cake’s tender crumb.
- Granulated sugar – Sweetens the cake batter.
- Eggs – Bind the ingredients and add moisture.
- Milk – Keeps the cake moist and helps create a smooth batter.
- Vanilla extract – Enhances the overall flavor.
Step-by-Step Recipe
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round or 10-inch cast iron skillet or oven-safe cake pan thoroughly with butter.
- Melt 1/2 cup of butter in the pan and spread it evenly across the bottom and sides.
- Sprinkle 3/4 cup of brown sugar over the melted butter.
- Arrange 6–8 pineapple slices evenly over the sugar and butter mixture.
- Place a maraschino cherry in the center of each pineapple slice.
- In a mixing bowl, cream together 1/2 cup softened butter and 3/4 cup granulated sugar until light and fluffy.
- Add in 2 large eggs, one at a time, beating well after each addition.
- Stir in 1 teaspoon of vanilla extract.
- In a separate bowl, sift together 1 cup of all-purpose flour, 1/2 teaspoon of baking powder, and a pinch of salt.
- Add the dry ingredients to the wet ingredients in three parts, alternating with 1/2 cup of milk, beginning and ending with the dry ingredients.
- Spread the batter evenly over the pineapple and cherries in the pan.
- Bake for 35–45 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10–15 minutes before carefully flipping it onto a serving plate.
- Enjoy warm!
Tips
- Use a cast iron skillet for the best caramelization and even baking.
- Don’t flip the cake immediately after baking — let it rest so the caramel has time to set slightly.
- For extra flavor, sprinkle a pinch of cinnamon or nutmeg into the batter.
- If the top of the cake browns too quickly, cover it loosely with aluminum foil.
- Use room temperature ingredients for a smoother batter and better rise.
Variations and Customizations
This cake is highly customizable. Consider these fun twists:
- Peach Upside-Down Cake – Substitute pineapple with canned peach slices.
- Apple Upside-Down Cake – Use thinly sliced apples and add cinnamon.
- Spiced Pineapple Cake – Add ginger, allspice, or cloves to the batter.
- Gluten-Free Version – Use gluten-free flour and ensure all other ingredients are GF-certified.
- Vegan Option – Substitute butter with coconut oil, eggs with flax eggs, and use non-dairy milk.
- Chocolate Pineapple Cake – Add 1/4 cup cocoa powder to the batter for a tropical-chocolate twist.
Health Considerations and Nutritional Value
While Pineapple Upside-Down Cake is undeniably delicious, it’s a dessert best enjoyed in moderation. Here’s a general nutritional breakdown per slice (based on 8 servings):
- Calories: ~350–400
- Total Fat: ~15g
- Saturated Fat: ~9g
- Cholesterol: ~70mg
- Sodium: ~150–200mg
- Total Carbohydrates: ~50g
- Sugar: ~30g
- Protein: ~5g
To make it healthier, consider these adjustments:
- Use unsalted butter and reduce the amount slightly.
- Replace some of the sugar with a natural sweetener like honey or maple syrup (though this may affect texture).
- Use whole wheat flour for added fiber.
- Use Greek yogurt in place of some of the milk or butter to add protein and reduce fat.
Ingredients
For the topping:
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup packed brown sugar
- 6–8 pineapple slices (canned or fresh)
- Maraschino cherries (1 per pineapple slice)
For the cake batter:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- Pinch of salt
- 1/2 cup milk
Directions
- Preheat oven to 350°F (175°C).
- Grease a 9-inch round or 10-inch oven-safe skillet or cake pan with butter.
- Melt 1/2 cup butter in the pan over medium heat, then stir in brown sugar until bubbly.
- Arrange pineapple slices over the sugar mixture and place a cherry in the center of each slice.
- In a bowl, cream together softened butter and granulated sugar until fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- In another bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to the wet mixture in three parts, alternating with milk, starting and ending with dry ingredients.
- Pour the batter evenly over the pineapple slices in the pan.
- Bake for 35–45 minutes until a toothpick comes out clean.
- Let cool for 10–15 minutes, then carefully flip onto a serving plate.
- Serve warm and enjoy!
FAQ
Can I use fresh pineapple instead of canned?
Yes, you can! Just make sure to slice it evenly and drain any excess juice to avoid a soggy cake.
Can I make this ahead of time?
While it’s best served fresh, you can make it a day ahead. Store it covered at room temperature and