Pineapple Upside Down Cake
- Love What UEAT
- 4 days ago
- 3 min read
Pineapple Upside Down Cake
Pineapple Upside Down Cake is a comforting retro one-layer delicious dessert!
It’s a moist and flavourful simple vanilla sponge cake crowned with caramelized pineapple rings and maraschino cherries.
A true classic dessert from the 1920s that started to peak in the 1950s and became extremely popular in the 1960s.
A little story from Franca:
This vintage cake brings me straight back into my childhood kitchen during the early 1960s, where I saw for the first time my older sister (only older by a few years …lol) make this cake.
She was the one in our household who started experimenting with bakes from North America. If memory serves me correctly, she got this recipe from the back of a store bought cake mix box. For my own curiosity, I think I’ll give her a call and ask her to confirm.
When I would open the refrigerator and saw one of her bakes, it automatically put a smile on my face and made my mouth watery.
Let’s face it, coming from Italy a box cake mix was unheard of and we have all baked with them throughout the years. However; we also continued to bake with homemade cake batters.
It is for this reason that the Pineapple Upside Down Cake tugs a little on my heart and by the way, my sister is an excellent baker and cook. LOVE YOU SIS !
INGREDIENTS: Total time: 1 hour
9” (23 cm) round cake pan (not springform pan as they will leak)
BOTTOM LAYER:
One stick (113 g) unsalted butter (melted)
1 1/2 cup (approx 320 g) packed brown sugar
20 oz can (approx 550 g) pineapple slices in juice (drained and pat dry,
reserve juice)
10-14 maraschino cherries
CAKE BATTER:
1 1/2 cup (approx 185 g) all purpose flour
1 1/2 tsp (7.5 g) baking powder
One stick (133 g) unsalted butter (room temp)
3/4 cup (150 g) sugar
1/3 cup (approx 80 ml) milk
1/4 cup (approx 62 ml) pineapple juice
1/4 cup (approx 65 g) sour cream
2 tsp. (10 ml) vanilla extract
2 eggs (room temp)
DIRECTIONS: Oven temp: 350FH
Baking time: 40-45 minutes
1. DO NOT GREASE AND FLOUR YOUR PAN. Pour the melted butter into your pan.
2. Evenly sprinkle the brown sugar over the melted butter.
3. Place one pineapple ring in the centre of the pan and other rings around it.
OPTIONAL: you may slice some of the rings in half to fill the outer gaps.
4. Place cherries inside the centre of each pineapple ring.
OPTIONAL: you may place extra cherries to fill the outer gaps. Set pan aside.
5. MAKE BATTER: in a bowl, sift together the flour and baking powder. Set aside.
6. In a separate large bowl, beat together the butter and sugar till creamy smooth,(about 5 minutes).
7. Add one egg at a time, incorporate well before adding the next egg. Add sour cream and vanilla extract. Mix well.
8. Alternately add the dry mixture, milk and pineapple juice into the creamy mixture.
End with the dry mixture. Mix till well incorporated.
9. Pour the batter over the pineapples. Spread evenly with an offset spatula.
10. Place in a preheated 350F (175 C) oven. Bake for 40-45 minutes or until toothpick comes out clean.
11. Cool in pan about 10 minutes. Run offset spatula (or knife) around the edges.
12. Place a dish (large enough to cover the baking pan) on top and carefully invert cake. Best served warm, however; room temperature is fine.
Nancy and Franca thank you for viewing this recipe,
As always, continue to …
LOVE WHAT UEAT
Watch the full YouTube video here 👇🏼 🔗