Old Fashioned Pineapple Upside Down Cake
Looking for a dessert recipe that’s ready in under 1 hour but impressive enough for guests? This homemade Pineapple Upside Down Cake recipe is a guaranteed winner that is simple enough for beginning bakers to pull off. It’s made from scratch with real pineapple and cherries and a tender yellow cake that is rich and buttery. Our version has been carefully tested to make sure it turns out perfectly every time!
Why You’ll Love this Recipe for Pineapple Upside Down Cake
Made from scratch with real ingredients for the best flavor possible! It’s a vintage recipe that is perfect for making new memories. Less than 15 minutes of prep are involved so it’s quick to throw together when you don’t have a lot of time on your hands. No frosting or decorating necessary!
Homemade Pineapple Upside Down Cake Ingredients
No big surprises here! The ingredients are pantry staples that most home bakers will already be familiar with.
Pineapple Slices: I don’t recommend using fresh pineapple for this recipe. Not only are pineapple rings (the kind that come already sliced in a can) easier, but they give you that traditional, classic look without going to the trouble of cutting up the pineapple yourself into rings. Also, canned pineapple has been processed a bit so once it’s drained from the juice it is packed in, it will release much less liquid than if you were to use fresh pineapple. Maraschino Cherries: These preserved, sweetened cherries are so yummy and add a beautiful ruby jeweled pop of color to our pineapple upside down cake. We always have a jar or two in the pantry for sundaes, Shirley Temples, or making a cherry chip cake. Brown Sugar: You can use either light or dark brown sugar in this recipe. When measuring brown sugar, you should really pack it in to the measuring cup to the point that it holds its shape when you dump it out. Granulated Sugar: The combination of brown sugar and granulated sugar gives the best flavor in what is essentially just a half-batch of a yellow cake poured over the pineapple upside down cake topping. Butter: I use salted butter in almost all of my baking. You will use part of the butter in the recipe to create the topping, and the rest will be added to the cake batter. Flour: I prefer cake flour for this particular cake because its low gluten content results in a lighter crumb that is super soft and fluffy, but the recipe will work just as well with all-purpose flour if that’s all that you have on hand. Egg: One egg is enough to help bind the cake batter and create the fluffy texture of a soft, moist cake. Vanilla Extract: I have been using my homemade vanilla extract for a while now and love it! Sour Cream: Adding sour cream to cakes is a common trick that helps keep the cake nice and moist. It’s one of my go-to cake ingredients when I want moisture but not necessarily the tang that you get from using buttermilk. Greek yogurt makes a good substitute if you don’t have sour cream. Milk: It’s a fairly small amount, but adds enough liquid to bring the batter together, especially since it’s already a thick batter. Whole milk is my choice when baking, but you can get away with low-fat milk here. Pineapple Juice: When you drain the pineapple slices, be sure to save some of the juice to help flavor the cake batter. If you forget, it’s okay: just replace the pineapple juice with the same amount of additional milk. But it does add a nice subtle flavor to the batter. Baking Powder: This ingredient provides lift for a light, fluffy cake. Salt: Don’t forget and leave the salt out of your baked goods! It’s crucial to bringing out all of the other flavors so the cake isn’t bland.
How do you Make a Pineapple Upside Down Cake from Scratch
I recommend serving pineapple upside down cake either warm or room temperature. Some people like it cold out of the fridge, but I think the flavors are much better when they aren’t chilled. It doesn’t need any decoration at all, but if you want to be extra fancy you can pipe a swirl of freshly whipped cream on top. Or serve it with a small scoop of vanilla, toasted almond, or maple walnut ice cream on the side.
How to Store Old Fashioned Pineapple Upside Down Cake
Storage: Cover any uneaten cake in an airtight container and it will keep well on the counter or in the fridge for 2-3 days. I like to warm up individual slices in the microwave for a few seconds before enjoying so it tastes like it is fresh out of the oven. Or cover multiple pieces with foil and warm in a 350 degree F oven for 5-10 minutes if you are reheating multiple slices of cake. Freezing: This cake will freeze well for up to 2 months if properly stored. First let it cool completely, then wrap in two layers of plastic wrap and place in a freezer safe bag before freezing. Thaw the frozen cake on the counter for at least 2-3 hours before rewarming in a 350 degree F oven for 5-10 minutes before serving.
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