A timeless classic that has captured the hearts and stomachs of most, if not all, who’ve been blessed with a taste of it, this Pineapple Upside-Down Cake has been and continues to be a crowd favorite of cake lovers worldwide!
A light and tender cake base, baked on top of a sweet caramelized pineapple and brown sugar topping, makes the cake’s surface irresistibly moist and flavorful. Top this culinary masterpiece with some cherries, and it’ll be ready to devour!
Easy To Make
This Pineapple Upside Down Cake is quite simple and won’t take up too much of your time. All you need is just 20 minutes to whip up this dessert and throw it in the oven. You can make this cake in no time!
Yup, though you can use a regular baking pan, this recipe calls specifically for a cast-iron skillet! However, this isn’t something new as this method of baking cakes in a skillet lined with fruits, and syrup toppings can be traced back as far as the Medieval Era.
How To Serve Pineapple Upside-down Cake?
This tasty cake is best warm or chilled. Eat it as-is out of the oven, or top with some maraschino cherries for extra flavor and eye-appeal. Slice a generous piece, add a swirl of whipped cream, and top with chopped walnuts if you’re looking for a rich and crunch addition to this mouthwatering delight.
You’ll get about a dozen slices of pineapple cake from this recipe, perfect for small gatherings like brunch with a few friends, a snack with the family, or dinnertime dessert at home with a couple of guests. Regardless of when or where you serve this cake, it’s sure to be a hit.
Electric Mixer– You can use either a hand mixer or a stand mixer to combine the cake ingredients.
Bowl– You’ll need at least 3 bowls to separate the ingredients.
Baking Pan– Use a 9-inch cast-iron skillet or a 9×2 inch square pan to cook the topping and bake the cake.
Rubber Spatula– Use this to scrape the side of the bowl between mixing.
Kitchen Scale– With this, you can weigh the ingredients for the cake.
Cake Flour– For the recipe, I used 1 & 2/3 cups of Bob’s Red Mill cake flour; however, you can use any brand you prefer.
Eggs– I separated 2 large room temperature eggs (yolks from whites) to make the batter.
Sugar– Don’t have any white sugar? It’s okay; you can replace it with cane sugar. For this recipe, use 1 cup cane sugar to substitute the cup of white sugar.
Milk– Don’t have any milk? Evaporated milk is the solution to your problem! Use a mixture of 1/4 cup water, and 1/4 cup evaporated milk to replace the milk in this recipe.
All The Ingredients
- Flour– Combined with the baking powder and salt
- Baking Powder– I used this as a raising agent in the cake during baking.
- Salt– Mixed into the dry mixture for flavor.
- Eggs– Separated, yolks combined with creamed mixture and whites beaten to a froth.
- Sugar– Gives sweetness, texture, and flavor to the cake.
- Butter– Creamed with sugar and used in the filling.
- Milk– Added to the wet ingredients alternately with the flour mixer.
- Vanilla– Gives flavor to the cake.
- Brown Sugar– Sprinkled over the melted butter for the filling.
- Pineapple– Placed on top of the sugar and butter mixture.
How Did We Make This Lemon-Orange Chiffon Cake?
- I set my oven to 350°F, greased a nine-inch cast-iron skillet with nonstick spray, then whisked the flour with the salt and baking powder.
- I beat in the egg yolks in a small bowl and set them aside. Then I used my mixer to beat the whites until frothy.
- Using a separate mixing bowl, I creamed the butter and sugar, then added the yolks until incorporated into the mixture.
- Next, we added the flour mixture and milk to the butter mixture, alternating between the two.
- Lastly, I folded the egg whites and vanilla into the batter and set the batter aside.
- I melted the cold butter in the skillet and sprinkled in the brown sugar for the topping. Then I placed the pineapple on top.
- To this, I scooped the batter into the pan and baked the cake for about 35-45 minutes until baked.
- Using a bread knife, I loosened up the cake in the pan, carefully flipped the pan onto a plate, and gently lifted removed it from the pan.
- I garnished the cake with maraschino cherries and allowed it to cool before serving.
Cream The Butter And Sugar
After separating all the ingredients, I used an electric mixer to beat the butter and sugar until light and fluffy. Creaming these two ingredients traps air in the mixture, which leavens the cake; it also gives the cake a soft texture.
Whisk The Egg Whites
Once I had separated the eggs, I combined the yolks by beating them together. For the whites, I used a mixer to whisk them until they were frothy. There is, however, another way to whisk the eggs if you find yourself short of a mixer. Use a fork and some good old elbow grease to whip those egg whites until they appear white and foamy.
How To Store Pineapple Upside-down
To store this cake, place it in an airtight cake box and keep it for up to 2 days in the refrigerator; for long-term storage, wrap in cling and place in a zip lock bag, and freeze for a month. Do not store this cake at room temperature as the pineapples will spoil rather quickly, making the cake unsafe for consumption.
A soft and moist cake with delicious pineapple slices baked into the crust and topped with sweet maraschino cherries, this tried and true classic is always a welcomed sight wherever you serve it. So treat your family to this delightful dessert, and they’ll be pleasantly surprised!
- 1 2/3 cups all-purpose flour
- 3/4 tsp salt
- 2 tsp baking powder
- 2 large eggs (separated)
- 1 cup white sugar
- 8 tbs unsalted butter
- 1/2 cup milk
- 1tbs vanilla extract
- 3/4 cup brown sugar
- 4 tbs butter (cold)
- 1 can pineapple rings (20 oz)
- 24 maraschino cherries
- Set the oven to 350 degrees F or 180 degrees C. Using a cooking spray, lightly grease a 9-inch cast-iron skillet.
- Whisk to combine with the baking powder and salt in a bowl. Set it aside.
- In 2 separate bowls, whisk the egg yolks, set aside, and beat the whites until foamy.
- Using an electric mixer, cream the butter and sugar until light and smooth, add the egg yolks, and combine. Scrape the bowl as needed.
- Mix in the dry ingredients, alternate with the milk, and mix until each addition is incorporated.
- Gently fold in the egg whites, then the vanilla into the batter, and set aside.
- Melt the cold butter in the skillet, then sprinkle an even layer of sugar on top, place the pineapple rings on the sugar layer.
- Carefully spoon out the cake batter into the pan, then bake it for 35-45 minutes until a cake tester comes out clean.
- Once baked, move the cake to a counter, gently loosen the edges, and carefully invert onto a plate.
- Gently lift off the baking pan, scoop out pineapple and sugar topping onto the cake if it sticks to the bottom of the pan.
- Decorate with the cherries, slice, and serve.