Sweet Pineapple Upside Down Cake

To achieve a rich and moist Tropical Paradise Pineapple Upside Down Cake, it is essential to incorporate eggs and vanilla extract into your batter. Eggs not only provide structure but also contribute to the cake's moisture and richness. For this recipe, you will need two large eggs at room temperature. Begin by cracking the eggs into a bowl and whisking them lightly before adding them to your batter. This helps to evenly distribute the eggs throughout the mixture.

Sweet Pineapple Upside Down Cake

Dive into the tropical bliss of a perfectly crafted Pineapple Upside Down Cake! This classic dessert combines rich, buttery cake with caramelized pineapple and cherries, creating a sweet treat that dazzles both the eye and palate. Our detailed guide takes you through every step, from selecting key ingredients to mastering the mixing technique and baking for the ideal texture. Perfect for celebrations or a cozy family night, this cake is a slice of paradise in your kitchen!

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Ingredients

For the Topping:

1/2 cup unsalted butter (1 stick)

1 cup packed brown sugar

1 can (20 oz) sliced pineapple in syrup, drained

10-12 Maraschino cherries (for garnish)

For the Cake Batter:

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened (1 stick)

2 large eggs

1/2 cup whole milk

2 teaspoons baking powder

1 teaspoon vanilla extract

1/2 teaspoon salt

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C).

Prepare the Topping:

- In a medium saucepan, melt the 1/2 cup of butter over medium heat. Stir frequently to avoid browning the butter.

- Once the butter is fully melted, mix in the brown sugar until it forms a smooth, creamy paste. Remove the saucepan from the heat.

- Pour the buttery sugar mixture into a 9-inch round cake pan, ensuring it covers the bottom evenly.

- Carefully arrange the drained pineapple slices in a single layer on top of the sugar mixture. Place a Maraschino cherry in the center of each pineapple slice and scatter a few cherries around the edges for added color and garnish.

Make the Cake Batter:

- In a large mixing bowl, cream together the 1/2 cup softened butter and 1 cup granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes using an electric mixer.

- Add the eggs one at a time, ensuring you mix well after each addition. Then stir in the vanilla extract until fully incorporated.

- In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined—take care not to overmix as this could make the cake dense.

Assemble the Cake:

- Gently pour the cake batter over the prepared pineapple topping in the cake pan, using a spatula to spread it evenly across the surface.

Bake:

- Place the cake pan in the preheated oven and bake for 35-40 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool and Flip:

- Allow the cake to cool in the pan for about 10 minutes. After cooling, run a knife around the edges to help loosen it. Place a serving platter upside down over the top of the cake pan, and carefully invert the pan to release the cake onto the platter. Give it a gentle tap if necessary to ensure it comes out completely.

Serve:

- Serve the cake warm or at room temperature. For an indulgent treat, add a dollop of whipped cream or a scoop of vanilla ice cream on the side.

Prep Time, Total Time, Servings:

15 minutes | 55 minutes | Serves 8-10

Presentation Tips:

For an attractive presentation, consider garnishing the cake with toasted coconut flakes or a sprinkle of fresh mint leaves for added color and a touch of tropical flair.