Howdy foodies! Today, I'm going to share with you my favorite recipe for pineapple upside-down cake. This sweet and juicy cake is the perfect dessert to satisfy any sweet tooth cravings.
As an experienced baker, I've made this pineapple upside-down cake recipe countless times, and it never fails to impress my customers. The combination of the juicy pineapple, sweet brown sugar, and fluffy cake is simply irresistible.
One of the most important tips I can offer for making this cake is to make sure you arrange the pineapple slices and cherries in a beautiful and organized pattern in the cake pan. This not only makes the cake look visually appealing but also ensures that each slice of cake has the perfect amount of pineapple and cherry.
Another key element of this recipe is using buttermilk in the cake batter. Buttermilk gives the cake a tangy and slightly sour flavor that balances out the sweetness of the pineapple and brown sugar. If you don't have buttermilk on hand, you can make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice.
Lastly, when it comes to baking this cake, it's important to check the cake for doneness with a toothpick or cake tester. If the toothpick comes out clean, the cake is ready to be removed from the oven. However, be sure not to overbake the cake as this can result in a dry and tough texture.
Overall, this pineapple upside-down cake recipe is a classic and delicious dessert that never disappoints. Give it a try and impress your family and friends with your baking skills!
Ingredients
Baking Tip: To prevent the cake from sticking to the pan, make sure to thoroughly butter the pan before adding the brown sugar and pineapple slices. Also, use a non-stick cake pan if possible.
Most Asked Questions
As an experienced baker, I've made this pineapple upside-down cake recipe countless times, and it never fails to impress my customers. The combination of the juicy pineapple, sweet brown sugar, and fluffy cake is simply irresistible.
One of the most important tips I can offer for making this cake is to make sure you arrange the pineapple slices and cherries in a beautiful and organized pattern in the cake pan. This not only makes the cake look visually appealing but also ensures that each slice of cake has the perfect amount of pineapple and cherry.
Another key element of this recipe is using buttermilk in the cake batter. Buttermilk gives the cake a tangy and slightly sour flavor that balances out the sweetness of the pineapple and brown sugar. If you don't have buttermilk on hand, you can make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice.
Lastly, when it comes to baking this cake, it's important to check the cake for doneness with a toothpick or cake tester. If the toothpick comes out clean, the cake is ready to be removed from the oven. However, be sure not to overbake the cake as this can result in a dry and tough texture.
Overall, this pineapple upside-down cake recipe is a classic and delicious dessert that never disappoints. Give it a try and impress your family and friends with your baking skills!
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1 can (20 oz) pineapple slices in juice, drained and juice reserved
- Maraschino cherries
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F.
- Melt butter in a 9-inch cake pan and sprinkle brown sugar evenly over the melted butter.
- Arrange pineapple slices over the sugar, and place a cherry in the center of each pineapple slice.
- In a separate bowl, mix flour, baking powder, baking soda, and salt.
- In a large bowl, beat granulated sugar and eggs with an electric mixer until fluffy, about 2 minutes.
- Add vanilla extract and mix until combined.
- Gradually add the flour mixture to the egg mixture, alternating with buttermilk and reserved pineapple juice, starting and ending with the flour mixture.
- Pour the batter over the pineapple slices in the cake pan.
- Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 5 minutes before inverting onto a serving plate.
- Serve warm and enjoy!
Baking Tip: To prevent the cake from sticking to the pan, make sure to thoroughly butter the pan before adding the brown sugar and pineapple slices. Also, use a non-stick cake pan if possible.
Q1.How can I prevent the cake from sticking to the pan?
A. To prevent the cake from sticking to the pan, make sure to thoroughly butter the pan before adding the brown sugar and pineapple slices. Also, use a non-stick cake pan if possible.
Q2.Can I use fresh pineapple instead of canned?
A. Yes, you can use fresh pineapple instead of canned. Simply cut the pineapple into slices and arrange them in the pan as directed in the recipe.
Q3.Can I substitute buttermilk with regular milk?
A. Yes, you can make a substitute for buttermilk by mixing regular milk with a tablespoon of vinegar or lemon juice.
Q4.How long does the cake need to cool before serving?
A. Let the cake cool in the pan for 5 minutes before inverting onto a serving plate. You can serve it warm or at room temperature.
Q5.How can I store the leftover cake?
A. You can store leftover cake in an airtight container at room temperature for up to 2-3 days. Alternatively, you can refrigerate the cake for up to a week or freeze it for up to a month. To freeze, wrap the cake tightly in plastic wrap and place it in a freezer-safe container. Thaw the cake in the refrigerator before serving.
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