Are you craving a moist, sweet treat that's bursting with tropical flavor? Then look no further! This pineapple upside-down cake recipe is your ticket to pure deliciousness. It's a classic for a reason – the caramelized pineapple and buttery cake are a match made in heaven. This recipe is perfect for beginners, offering a straightforward approach to creating a show-stopping dessert. Whether you're looking for easy recipes, quick dinner ideas, or simply a healthy(ish) indulgence, this pineapple upside-down cake will quickly become a family favorite. Get ready to impress your friends and family with this homemade cooking masterpiece!
Ingredients:
For the Pineapple Topping:
- 1 tablespoon unsalted butter
- 1 cup packed light brown sugar
- 1 (20 ounce) can pineapple slices, drained (reserve juice)
- 6 maraschino cherries
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup reserved pineapple juice
- 1/2 cup buttermilk
Instructions:
Getting Started: Preparing the Pineapple Topping
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Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This prevents sticking and ensures a clean release.
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In the prepared pan, melt the butter over medium heat. Once melted, sprinkle the brown sugar evenly over the bottom.
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Arrange the pineapple slices in a single layer over the brown sugar, tucking them closely together. Place a cherry in the center of each pineapple ring for an extra touch of elegance.
Baking the Cake Batter:
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In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. This ensures all the dry ingredients are evenly distributed.
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In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step incorporates air for a lighter cake texture.
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Beat in the eggs one at a time, then stir in the vanilla extract.
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In a small bowl, combine the reserved pineapple juice and buttermilk.
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Gradually add the dry ingredients to the wet ingredients, alternating with the pineapple juice mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
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Pour the batter evenly over the pineapple topping in the prepared pan.
Baking and Serving your Pineapple Upside-Down Cake:
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Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
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Let the cake cool in the pan for 10 minutes before inverting it onto a serving platter. This allows the cake to set slightly, preventing it from breaking apart during the inversion.
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Serve warm or at room temperature. Enjoy!
Cooking Tips & Variations:
- For a richer flavor: Use brown sugar for both the topping and the cake batter.
- Add some nuts: Incorporate 1/2 cup chopped pecans or walnuts into the batter for added texture and flavor.
- Spice it up: Add a pinch of ginger or allspice to the batter for a warm, comforting twist.
- Make it a mini cake: Reduce the ingredients proportionally and bake in individual ramekins for adorable portions.
- Use fresh pineapple: If you prefer, you can use fresh pineapple, but ensure it’s ripe and thoroughly drained to prevent a soggy cake.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: 15-20g
- Carbohydrates: 50-60g
- Protein: 4-5g
This delicious pineapple upside-down cake is perfect for any occasion. From casual weeknight dinners to elegant gatherings, it's guaranteed to be a crowd-pleaser. So, gather your ingredients, preheat your oven, and get ready to bake up some sunshine! Enjoy this incredibly easy and flavorful recipe, perfect for both experienced bakers and those just starting their culinary journey. This recipe is guaranteed to bring a touch of happiness to your day, making it the best pineapple upside-down cake recipe you'll ever try.