Pineapple Upside-Down Cake

Kitty FloridoJune 10, 2015

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

This cake is a classic that needs no introduction. As Yvonne does in her book, we left the red cherries out of ours. Instead, we cut up the pineapple rings in half, and a few more in eighths to fill in the empty spaces. We got full pineapple coverage to guarantee a sweet fruit chunk in every bite. I have to confess, I used canned pineapple here since the one we had from the store from a week ago is not ripe enough just yet. As the sweetness of the cake is given mostly by the fruit, we didn’t want to risk the pineapple not being sweet enough.

The day I baked it, I was nervous. The recipe doesn’t say to grease the pan. Wait, what? Turns out that the butter from the caramel, as it bubbles up the sides of the cake, it loosens up the cake from the tin. The waiting time for the cake to cool down a bit (30 minutes) is crucial for the cake not to fall apart and still be warm enough that it un-molds easily. For serving, this would go marvelously with a scoop of vanilla ice cream, but just as is… Perfection!

We hope you enjoy this classic recipe, and a very quick to make (unless you are ver eager to see if the cake will unfold – it will), and perfect to take to a party or to enjoy with friends and family at home!

Kitty

Pineapple Upside-Down Cake

Recipe from One Bowl Baking by Yvonne Ruperti
Makes 1 cake, 9-inch

Ingredients, for the Fruit Topping:
4 tablespoons unsalted butter
⅔ cup packed light brown sugar
2 (20-ounce) cans pineapple rings, drained well

Ingredients, for the Cake:
⅔ cup granulated sugar
4 tablespoons unsalted butter, softened
½ teaspoon salt
1 large egg
⅔ cup whole milk, room temperature
1½ teaspoons vanilla extract
1⅓ cups all-purpose flour
2 teaspoons baking powder

Procedure:

Place an oven rack in the middle position. Pre-heat the oven to 375°F.
For the topping, melt the butter and pour it in a 9-inch round cake pan, and sprinkle the brown sugar in an even layer.
Cut the pineapple rings in half, and arrange them in an even layer on top of the brown sugar. Fill in the spaces in-between the slices with pineapple chunks (pineapple rings cut in eighths). If you want to add red cherries, this is when you would do so.
Now, to make the batter, in the bowl of your standing mixer, cream the butter and sugar.
Whisk together the egg, milk, and vanilla. Set aside.
Add the baking powder, salt and half the flour to the butter, then add the milk mix, and finish with the rest of the flour. Mix until combined.
Spoon the batter over the pineapple.
Bake for 40 minutes, until the cake is firm and a toothpick or cake tester inserted into the center comes out clean.
Let the cake cool in the pan on a wire rack for 30 minutes, then invert onto a serving platter to finish cooling. Serve warm or at room temperature.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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