Imagine a dessert so decadent, so perfectly caramelized, that it transforms an ordinary afternoon into a tropical celebration of flavor. This Pineapple Upside Down Cake isn't just a recipe—it's a culinary experience that will transport you to a world of sweet, tangy bliss with every single bite. Whether you're a baking novice or a seasoned pro, this classic American dessert promises to become your new obsession, delivering a stunning presentation and an unforgettable taste that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1/4 cup butter
- 1 cup brown sugar
- 1 can (20 oz) crushed pineapple, drained
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Ensure the oven rack is positioned in the center for even baking.
- In a 9-inch cast-iron skillet or round cake pan, melt the butter over medium heat. Spread the brown sugar evenly across the bottom of the pan, creating a smooth caramel-like layer.
- Drain the crushed pineapple thoroughly, reserving about 2 tablespoons of the juice. Spread the drained crushed pineapple evenly over the brown sugar mixture.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- In a separate bowl, beat the eggs, then add milk, vanilla extract, and the reserved 2 tablespoons of pineapple juice. Mix these wet ingredients thoroughly.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Carefully pour the cake batter over the pineapple layer in the skillet, ensuring an even distribution and covering the pineapple completely.
- Place the skillet in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes. This allows the caramel to set slightly.
- Place a large serving plate over the skillet and carefully invert the cake, allowing the pineapple topping to release onto the plate. Do this quickly and confidently.
- Let the cake cool completely for about 30 minutes before serving. This helps the caramel topping set and makes slicing easier.
- Serve at room temperature, optionally garnished with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips
- Use a cast-iron skillet for the most authentic and even caramelization of your topping.
- Ensure your pineapple is well-drained to prevent a soggy cake bottom.
- Don't overmix the batter—this can lead to a tough, dense cake.
- Let the cake rest for 10 minutes in the pan before inverting to help the caramel set.
- For extra flavor, consider adding a pinch of cinnamon or nutmeg to your batter.
- Room temperature ingredients blend more smoothly and create a better cake texture.
- If you don't have pineapple juice, you can substitute with milk or a touch of rum for depth.
- Serve slightly warm for the most luxurious, melt-in-your-mouth experience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 4g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 65mg
