Explore the world of pineapple upside down cake, where each mouthful offers a pleasant balance of tastes, textures, and aesthetic appeal. With its decadent flavor, delicate texture, and alluring presentation, this traditional dessert perfectly evokes the spirit of tropical pleasure.
This simple cake consists of cake batter poured over pineapple, brown sugar and butter usually in a skillet. Sometimes nuts and maraschino cherries are added. It is then bake and flipped out onto a platter so the bottom becomes the top. Hence the name “upside down”
When you flip the cake over so the pineapples are on the top, that caramel mixture seeps into the cake and makes this pineapple upside down cake so tender and moist. We prefer to serve this pineapple upside down cake a little warm, but you can easily serve it cold, straight out of the refrigerator.
As you encounter the caramelized pineapple slices tucked in a layer of creamy, buttery bliss, get ready for a rush of sweetness and acidity. The cake is given a luscious, tropical flavor by the pineapple, which is matched by the sumptuous caramelized syrup that penetrates into every crumb. A wonderfully divine sensation is produced by the marriage of the rich, moist cake with the bright sweetness of the pineapple.
Prep Time: 15 min
Cook Time: 1 hour 35 min
Total Time: 1 hour 35 mins
- 20 oz pineapple slices in juice
- ¼ cup butter
- Vegetable oil
- 1 box cake mix
- 1 cup brown sugar
- 6 oz. cherries without stems
- Oven should be heated to 350°F. Melt butter in a pan in the oven. Over the butter, evenly scatter brown sugar. Place slices of pineapple over brown sugar. Put a cherry in the middle of each pineapple slice, then place other cherries around the slices. Gently press the cherries into the brown sugar.
- To the reserved pineapple juice, add a cup of water. Replace the water in the cake batter with the pineapple juice mixture and proceed as recommended on the box. Over the pineapple and cherries, pour the batter.
- Bake for forty-eight mins, till a toothpick inserted in the center comes out clean. Run knife along pan’s edge right away to release cake. Place a heatproof serving plate on top of the pan and flip them both over. Keep pan over the cake. Remove pan after five mins so the cake’s brown sugar coating may drizzle over it. Thirty mins to cool. Serve hot or cold. Keep covered in the fridge.
For the finest flavor, pick pineapples that are ripe and sweet. Look for animals with golden skin and a pleasant scent. In the absence of fresh pineapple slices, you may opt for canned pineapple slices.
For a traditional look, use a cast-iron skillet or a round cake pan. To prevent sticking & ensure easy release, coat the bottom of the pan with parchment paper and liberally grease it with butter / cooking spray.
Melt butter & brown sugar together to make a thick, gooey caramel coating. Before placing the pineapple slices & cherries in the pan, make sure to spread it evenly. This will guarantee a stunning caramelized touch when the cake is turned upside down.
- Calories: 380 Kcal
- Carbs: 67g
- Protein: 3g
- Fats: 16g
Frequently Asked Questions About Pineapple Upside Down Cake:
Q: Why pineapple upside down cake?
The pineapple upside down cake history may be traced back hundreds of years ago to a time when people cooked over open flames in cast-iron skillets. They would layer fruit in the bottom of pans and pour batter on top when they desired a sweet treat.
Q: What is pineapple upside down cake made of?
The luscious topping on this traditional pineapple upside-down cake is made of butter, brown sugar, pineapple, and maraschino cherries.