Pineapple upside down cake is a classic dessert that combines caramelized pineapple slices with a tender, buttery cake. Making it from scratch allows you to customize flavors and ensure a fresh, homemade taste. This 9×13-inch version is perfect for family gatherings or potlucks, offering a beautiful presentation and irresistible flavor in every slice.
Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) packed brown sugar
- 1 large can (20 oz) sliced pineapple rings in juice, drained
- 10-12 maraschino cherries (optional, for decoration)
- 2 1/2 cups (310g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 cup (120ml) vegetable oil or melted unsalted butter
a pinch of salt
1 cup (200g) granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup (240ml) whole milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with butter or non-stick spray.
- Prepare the caramel topping: In a small saucepan, melt 1/2 cup of butter over medium heat. Add the brown sugar and stir until fully dissolved and bubbling. Remove from heat and pour evenly into the prepared baking dish, spreading it to cover the bottom.
- Arrange the pineapple slices over the caramel in a single layer, fitting them tightly to cover the surface. If desired, place a maraschino cherry in the center of each pineapple ring for a colorful touch.
- In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, combine the granulated sugar and oil (or melted butter). Beat in the eggs one at a time, then add vanilla extract, mixing well after each addition.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Pour the batter evenly over the pineapple slices in the baking dish, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent with foil during the last 10 minutes.
- Remove from oven and allow the cake to cool for 10-15 minutes. Then, carefully invert the cake onto a large serving platter or baking sheet, letting the caramel and pineapple toppings settle on top.
- Allow the cake to cool completely before slicing to prevent sticking and ensure clean cuts. Serve warm or at room temperature.
Tips
- For a richer caramel flavor, add a tablespoon of dark rum or bourbon to the caramel sauce before pouring it into the pan.
- If you don’t have a 9×13-inch dish, you can use a comparable size baking pan, but ensure the batter isn’t too deep to bake evenly.
- To prevent sticking when flipping the cake, run a thin knife around the edges before turning it out.
- Leftover cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days. To keep it moist, cover tightly.
Serving Suggestions
Serve slices of pineapple upside down cake with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. It pairs beautifully with a cup of coffee or a glass of cold milk, making it a perfect dessert for any occasion.
Variations
- Cherry-Enhanced Version: Add more maraschino cherries to the topping or incorporate fresh pineapple chunks for a more textured dessert.
- Coconut Pineapple Upside Down Cake: Mix shredded coconut into the batter or sprinkle on top before baking for a tropical twist.
- Spiced Version: Add a pinch of cinnamon or nutmeg to the batter for warm, spicy notes that complement the pineapple.
- Gluten-Free Version: Substitute gluten-free flour blend for all-purpose flour, ensuring it contains xanthan gum for structure.
Storage and Reheating
Store the cake covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days, bringing it back to room temperature before serving. To reheat, warm individual slices in the microwave for about 20-30 seconds or in a low-temperature oven at 300°F (150°C) for 10 minutes. Keep in mind that the caramel topping may thicken upon refrigeration, so gently reheat to restore its gooey texture.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance. Keep it covered at room temperature or refrigerated if made more than 24 hours ahead. Bringing it to room temperature before serving enhances flavor and texture.
Can I use fresh pineapple instead of canned?
Fresh pineapple works, but you’ll need to peel, core, and slice it thinly. Be sure to cook or bake it long enough to soften and caramelize properly. Canned pineapple is more convenient and consistently tender.
Is there a way to make this cake dairy-free?
Yes, substitute dairy-free margarine or coconut oil for butter and use plant-based milk (like almond or coconut milk). Ensure your baking powder is gluten- and additive-free if needed.
Why did my cake stick to the pan when flipping?
This is common if the caramel isn’t cooled or if the pan wasn’t properly greased. To prevent sticking, run a knife around the edges before flipping and consider lining the bottom with parchment paper for extra assurance.
Can I make this cake in a different size pan?
Adjust the baking time accordingly. For smaller pans, reduce the baking time; for larger pans, increase it slightly. Always check for doneness with a toothpick to avoid under- or overbaking.
What should I do if the caramel is too thick after refrigeration?
Reheat the cake briefly in the microwave or oven to loosen the caramel. If it becomes too runny, let it cool slightly before flipping. You can also add a splash of warm milk or cream to loosen it further.