Get ready to flip your dessert world upside down with the most mouthwatering Tropical Joy Pineapple Upside Down Cake that will make your guests swoon! This classic American dessert is not just a cake – it's a golden, caramelized masterpiece that combines the sweet tang of pineapple with a buttery, moist cake base that practically melts in your mouth. Whether you're hosting a summer party or craving a slice of tropical heaven, this recipe is your ticket to dessert perfection that looks as spectacular as it tastes!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 can pineapple slices
- 1 jar maraschino cherries
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup milk
- 2 large eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your cake will bake evenly and rise properly.
- In a 9-inch round cake pan, melt 1/2 cup of unsalted butter over low heat on the stovetop or in the oven. Once melted, remove from heat.
- Sprinkle 1 cup of brown sugar evenly over the melted butter in the cake pan. This will create a sweet caramel layer for the bottom of your cake.
- Drain the can of pineapple slices, reserving the juice. Arrange the pineapple slices on top of the brown sugar mixture in the cake pan. Place a maraschino cherry in the center of each pineapple ring and scatter any remaining cherries around the slices for added decoration.
- In a large mixing bowl, combine 1 1/2 cups of all-purpose flour, 1 tsp of baking powder, and 1 cup of granulated sugar. Mix these dry ingredients together until well combined.
- In another bowl, whisk together 1/2 cup of milk, 2 large eggs, and 1 tsp of vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter evenly over the pineapple and brown sugar layer in the cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. This allows it to set slightly and makes it easier to flip.
- Carefully run a knife around the edges of the cake to loosen it from the pan. Place a serving plate upside down over the cake pan and flip it over to release the cake onto the plate. Gently lift the pan off.
- Allow the cake to cool for an additional 10 minutes before serving. This cake is delicious served warm or at room temperature.
- Enjoy your Tropical Joy Pineapple Upside Down Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!
Tips
- Room Temperature Matters: Ensure your eggs and milk are at room temperature for the smoothest cake batter.
- Don't Overmix: Gently fold your wet and dry ingredients to keep the cake light and fluffy.
- Caramel Layer Secret: For an extra rich caramel, let the butter and brown sugar create a beautiful golden layer before adding pineapple.
- Drainage is Key: Make sure to thoroughly drain pineapple slices to prevent excess moisture in your cake.
- Flipping Technique: Let the cake rest for 10 minutes after baking to make the perfect flip easier and prevent breaking.
- Serving Suggestion: A scoop of vanilla ice cream or whipped cream takes this cake from delicious to absolutely irresistible!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 62g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 75mg
