You've gotta try this easy and delicious recipe for pineapple upside-down cake! it's amazing! Imagine a cake with a caramelized pineapple topping that's sweet and tangy, sitting on a soft, buttery base with a delicious brown sugar crust adding that extra touch of caramel goodness.
You can also add a pinch of saffron which is totally optional. But it gives this beautiful golden hue, a unique flavor, and an incredible aroma to the cake. When you take a bite, it's like a party in your mouth! The sweet pineapple mixes perfectly with the buttery cake, creating this delicious combo of flavors. Every mouthful is like a cozy hug. it's soft, juicy, and just the right amount of sweet. Seriously, once you try it, you won't want to stop! It's that good, trust me!
A cast iron skillet is a game-changer for pineapple upside-down cake for a few reasons.
Absolutely! While a cast iron skillet is often preferred for pineapple upside-down cake, you can definitely make it in a cake pan.
When using a cake pan, you'll want to melt the butter separately and pour it into the bottom of the greased cake pan. Then, carefully arrange the pineapple slices and pour the brown sugar/coconut sugar mixture over them before adding the cake batter on top.
Ensure that your cake pan is of appropriate size and depth to accommodate the cake batter and topping without overflowing during baking. Adjust the baking time as needed, as it might vary slightly from the cast iron skillet method. Keep an eye on the cake as it bakes to ensure it's cooking evenly.
While the texture and caramelization might differ slightly from using a cast iron skillet, the cake will still be delicious and enjoyable in a regular cake pan.
Cake flour of course would be the ideal choice of flour for this cake. But if you don’t have cake flour, use 1 cup of all-purpose flour + 2 tbsp of cornstarch as a substitute.
Yes, canned pineapple is perfectly fine to use in this recipe. You can also arrange them in any method you like. Keep in mind the pineapple pieces shrink a little bit as they are baked.
To store a pineapple upside-down cake properly, follow these steps:
Cooling: Allow the cake to cool completely at room temperature before storing. It's essential to let it cool down to prevent condensation, which can make the cake soggy.
Covering: Once cooled, cover the cake with plastic wrap or aluminum foil. Ensure the covering is airtight to maintain freshness and prevent the cake from drying out.
Refrigeration or keep on the counter: You can store the cake at room temperature for up to 2 days if the weather isn't too warm. If it's humid or if you want to keep it longer, it's best to store it in the refrigerator. The cake can last around 3 to 4 days when refrigerated.
Freezing (Optional): For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap and then aluminum foil or place it in an airtight container before freezing. It can last in the freezer for up to 2 to 3 months. Thaw it in the refrigerator when you're ready to enjoy it.
When you're ready to serve the stored cake, bring it to room temperature before serving for the best taste and texture.
This cake is sweet enough to serve on its own. So I usually serve it plain for dessert or for tea or coffee.
But you can also serve it with whipped cream/ ice cream, fresh fruits, Rum sauce, or caramel sauce. You can also sprinkle the cake with toasted coconut for a tropical twist.
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Hope you try this easy and delicious recipe for pineapple upside-down cake. Let me know if you have any questions in the comment section at the bottom of this page. Happy baking!!
You gotta try this amazing classic cake. It's so soft and tender and moist. The golden sugar crust and the caramelized pineapple pieces are to die for. And did I say how easy it is to make it at home?
Start by preheating the oven to 375F.
Sieve flour, baking powder, and salt into a bowl and set is aside.
Melt butter in a 9-inch cast iron skillet. (you can use a cake pan too, adjust the baking time accordingly). Turn off the heat. Sprinkle sugar and spread it evenly. Lay and arrange the pineapple pieces on top of the sugar layer. Set it aside.
Add softened butter and sugar into a separate bowl. Beat butter and sugar using a stand mixer until the sugar is melted and the mixture turns pale yellow in color and looks fluffy.
Add the eggs and beat until you don't see any unmixed egg yolks and the mixture looks homogenous.
Then add vanilla and saffron. Beat until everything is mixed.
Add flour and milk alternatively, a little at a time, and fold the batter using a spatula until everything is combined and lump-free. Do not beat with the electric mixer. (watch the video)
Carefully pour the batter over the pineapple layer and gently spread it evenly.
Bake for 25 - 30 minutes or until when you insert a toothpick it comes out clean/a few crumbs attached.
Wait for 5 - 10 minutes for the baked cake to cool down. Run a knife around and flip the cake over a serving dish.