Are you craving a dessert that's both incredibly delicious and surprisingly easy to make? Then look no further! This pineapple upside-down pie recipe is a classic for a reason. The sweet caramelized pineapple, nestled in a buttery, golden crust, topped with a fluffy vanilla cake is a guaranteed crowd-pleaser. It's perfect for potlucks, family gatherings, or simply a cozy night in. This recipe offers a delightful balance of sweet and tangy flavors, making it an unforgettable treat that's easier to make than you might think. Let's get started on this journey to homemade happiness!
Ingredients:
For the Pineapple Topping:
- 1 tablespoon unsalted butter
- 1 cup packed light brown sugar
- 1 (20 ounce) can pineapple slices in juice, drained, reserving ½ cup of the juice
- ½ cup maraschino cherries, drained
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
Instructions:
Making the Pineapple Topping:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch deep-dish pie plate. This prevents sticking and ensures a clean release.
- Melt the butter in the prepared pie plate over medium heat.
- Sprinkle the brown sugar evenly over the melted butter.
- Arrange the pineapple slices in a circular pattern over the brown sugar, slightly overlapping.
- Tuck the maraschino cherries in between the pineapple slices. This adds a beautiful pop of color and a delightful cherry flavor.
Baking the Cake:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This is crucial for a light and airy cake.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, whisk together the reserved pineapple juice and buttermilk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; don’t overmix. Overmixing can lead to a tough cake.
- Carefully pour the batter over the pineapple topping in the pie plate.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the pie cool in the pan for at least 15 minutes before inverting it onto a serving plate. A slight wiggle helps loosen it from the pan.
Tips for the Best Pineapple Upside Down Pie:
- Don't overmix the batter: Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
- Use a deep-dish pie plate: This ensures you have enough room for both the topping and the cake.
- Let the pie cool completely: This allows the cake to set properly and makes it easier to invert without breaking.
- Get creative with the toppings: Feel free to experiment with other fruits like peaches or mangoes.
Variations:
- Spiced Pineapple Upside Down Pie: Add a teaspoon of ground cinnamon or nutmeg to the cake batter for a warm, spiced flavor.
- Coconut Pineapple Upside Down Pie: Add ½ cup of shredded coconut to the cake batter for a tropical twist.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: Approximately 15-20g Sugar: Approximately 40-50g
This recipe is a delightful blend of sweet and tangy flavors, perfect for any occasion. The ease of preparation makes it an ideal choice for both novice and experienced bakers, allowing you to enjoy the deliciousness of a homemade pineapple upside-down pie without the fuss. The combination of warm spices and juicy pineapple creates a truly unforgettable dessert experience. Enjoy!