Welcome to Love With Recipes! Today, we’re diving into a delightful classic: Pineapple Upside Down Cake. This enchanting dessert marries the sweet tanginess of pineapple with a rich, buttery cake, offering a tropical treat that’s both easy to make and utterly delicious. Perfect for gatherings or a special after-dinner indulgence, this recipe will quickly become a favorite.
Pineapple Upside Down Cake Recipe
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 servings
Ingredients
- 6 tablespoons light brown sugar
- 2 tablespoons margarine, plus extra for greasing
- 20 maraschino cherries
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup skim milk
- 1/2 teaspoon vanilla extract
- 1 cup granulated sugar
- **2 large eggs
Instructions
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Preheat Your Oven: Set your oven to 305°F (150°C). This low temperature ensures an even bake and helps caramelize the pineapple and brown sugar for that signature upside-down look.
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Prepare the Pineapple: Open a can of pineapple rings and drain them thoroughly. Reserve 2 tablespoons of the pineapple juice for the cake batter. Set the pineapple rings aside.
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Make the Caramel Base: In a small saucepan, melt 2 tablespoons of margarine over medium heat. Pour this melted margarine into the bottom of a 9-inch round cake pan. Evenly sprinkle the light brown sugar over the margarine, using a fork to swirl them together until they form a smooth, even layer.
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Arrange the Pineapple and Cherries: Place 1 pineapple ring in the center of the pan. Arrange the remaining pineapple rings around this center ring. Nestle a maraschino cherry, cut side up, into the center of each pineapple ring and fill in any gaps between the rings with additional cherries. This will create a beautiful, decorative base for your cake.
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Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and baking soda. Mix well and set aside.
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Prepare Wet Ingredients: In a separate small bowl, whisk together the skim milk, 2 tablespoons of margarine, and vanilla extract until smooth. Gradually mix in the granulated sugar until well combined.
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Incorporate the Eggs: Beat the eggs one at a time into the milk mixture, ensuring each egg is fully incorporated before adding the next. This will help create a light, airy cake texture.
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Combine the Batter: Gradually add the dry flour mixture to the wet ingredients in small batches, alternating with the milk mixture. Begin and end with the flour mixture. Stir until just combined; be careful not to overmix.
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Bake the Cake: Gently pour the batter over the arranged pineapple and cherries in the pan. Spread it out evenly to ensure a uniform bake. Place the pan in the preheated oven and bake for about 30-35 minutes, or until a wooden toothpick inserted near the center comes out clean.
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Cool and Invert: Once baked, allow the cake to cool in the pan for about 2 minutes. Carefully invert the pan onto a serving plate, so the pineapple and caramel are now on top. Let the cake cool slightly before slicing and serving. It’s delicious either warm or at room temperature.
Nutritional Information (per serving)
- Calories: 179.6
- Fat: 1.8 grams
- Saturated Fat: 0.7 grams
- Cholesterol: 53.2 milligrams
- Sodium: 166 milligrams
- Carbohydrates: 37.1 grams
- Fiber: 1.1 grams
- Sugar: 23.1 grams
- Protein: 4.1 grams
This Pineapple Upside Down Cake is a testament to the joys of simple, classic desserts with a tropical twist. The sweet caramelized pineapple and cherries create a stunning presentation, while the moist and fluffy cake base complements the fruity topping perfectly. Whether for a festive occasion or a comforting weeknight treat, this cake is sure to bring smiles all around. Enjoy every luscious bite! 🍍🎂✨
