Pineapple Upside-Down Cake
In short: Caramelized pineapple rings over a soft butter cake, baked in one pan and flipped out while warm. Made with canned pineapple for easy prep. It takes about 1 h 10 min in total and makes 10 servings.
- Prep
- 25 min
- Cook
- 45 min
- Resting
- 10 min
- Total
- 1 h 10 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 335 kcal
Pineapple upside-down cake is baked with its topping on the bottom. Butter and brown sugar melt into a caramel under the pineapple rings, a simple butter cake is spooned over the top, and the cake is turned out onto a plate so the glossy fruit faces up. Canned rings work well and are sold everywhere. The cake is best warm, on the day it is baked, with cream or ice cream.
Instructions
- Heat the oven to 175°C (350°F). Pour the melted butter into a 23 cm (9 inch) round cake pan, tilt to coat the bottom and sprinkle the brown sugar evenly over it.
- Place 1 pineapple ring in the center and 6 around it, pressing them into the sugar. Cut any extra fruit into small pieces to fill the gaps.
- Whisk the flour, baking powder and salt together in a bowl.
- Beat the softened butter and granulated sugar for 3 minutes, until pale and fluffy. Beat in the eggs one at a time, then the vanilla.
- Fold in the flour mixture in three additions, alternating with the milk and the reserved pineapple juice, until just combined.
- Spoon the batter over the pineapple and spread it to the edge with a spatula, without moving the rings.
- Bake for 40 to 45 minutes, until golden and a skewer in the cake comes out clean. Cool in the pan for 10 minutes, no longer.
- Run a thin knife around the edge, set a serving plate over the pan and flip both together. Lift the pan after a minute and replace any topping that sticks. Serve warm.
Tips
- Blot the rings dry with paper towels. Extra juice thins the caramel and makes the topping soggy.
- Do not wait more than 10 minutes to flip the cake, because the sugar sets as it cools and the fruit sticks. If it does stick, warm the base of the pan on a hot burner for 30 seconds.
Questions and answers
Can I use fresh pineapple for upside-down cake?
Yes. Cut 1 cm (1/2 inch) slices and pat them dry. Fresh fruit is juicier, so cook the slices in the butter and sugar in a skillet for 3 minutes before baking.
Why did the topping stick to the pan?
The cake probably cooled for too long before flipping. Turn it out within 10 minutes, and grease the sides of the pan well before adding the batter.
Can I bake it in a skillet?
Yes. Use a 25 cm (10 inch) oven-safe skillet. Melt the butter and sugar on the stove, add the fruit, pour the batter over it and bake, then flip as above.
How long does it take to make Pineapple Upside-Down Cake?
About 1 h 10 min in total: 25 min of preparation and 45 min of cooking.
How many calories are in Pineapple Upside-Down Cake?
About 335 kcal per serving, with 4 g of protein, 46 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 335 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 46 g |
| Fat | 15 g |
| Fiber | 1 g |
| Sugar | 30 g |
| Sodium | 155 mg |
Estimated values, calculated from the ingredients.
