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Pineapple Upside Down Cake

Course Dessert
Prep Time 35 minutes
Cook Time 35 minutes
Servings 10

Ingredients

**Pineapple Topping:**

  • - 8 slices canned pineapple see notes
  • - 8 maraschino cherries

**Caramel:**

  • - 1 cup granulated sugar 7 ounces
  • - 1 tbsp corn syrup or glucose optional
  • - 1/4 cup water 2 ounces

**Cake Batter:**

  • - 1 1/2 cups all-purpose flour 6.75 ounces
  • - 1 tsp baking powder
  • - 1/4 tsp baking soda
  • - 1/4 tsp salt
  • - 3/4 cup unsalted butter room temperature (6 ounces)
  • - 1 cup granulated sugar 7 ounces
  • - 2 large eggs
  • - 1/2 tbsp vanilla extract
  • - 1/3 cup buttermilk 2.7 ounces
  • - 1/4 cup pineapple juice 2 ounces

Instructions

**Pineapple Topping:**

  • Drain the pineapple slices and cherries. Reserve the pineapple juice for the cake batter.
  • Place the pineapple slices and cherries on a paper towel-lined baking sheet or wire rack to dry. Pat them with paper towels.

**Prepare the Cake Pan:**

  • Use a 9” cake pan for this recipe.
  • Grease the bottom and sides with oil.
  • Place a circle of parchment paper on the bottom and grease it too. This prevents the caramel from sticking.
  • Arrange the pineapple slices, slightly overlapping, on the bottom of the pan. Place one slice in the center and a cherry in each pineapple hole.

**Caramel:**

  • Read instructions before starting.
  • Place the cake pan with pineapple nearby because you need to pour the caramel immediately after it's ready.
  • Use a clean stainless steel or copper saucepan. Avoid non-stick or aluminum.
  • Add sugar, water, and glucose (if using) to the pan. Stir gently until the sugar is moistened and looks like wet sand. Avoid getting sugar crystals on the sides of the pan.
  • Brush the sides of the pan with water to remove any sugar crystals.
  • Heat the mixture over medium-high heat. Do not stir. It will boil, then turn into a clear syrup. Once the bubbling slows and the syrup starts to darken, swirl the pan gently. Cook until it’s a light golden color.
  • Immediately remove from heat and pour over the pineapples. Let it cool slightly.

**Cake Batter:**

  • Preheat the oven to 350°F.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • Beat the butter with an electric mixer on medium speed for 30 seconds.
  • Add the sugar and beat until light and fluffy, about 1 minute. Scrape the bowl as needed.
  • Add eggs one at a time, mixing until incorporated before adding the next.
  • Mix in the vanilla extract.
  • Add one-third of the dry ingredients and mix on low.
  • Add buttermilk and mix until incorporated.
  • Add another third of the dry ingredients and mix on low.
  • Pour in the pineapple juice and mix on low.
  • Add the remaining dry ingredients and mix until just combined. Avoid over-mixing.
  • Spread the batter evenly over the caramel and pineapple in the pan.

**Baking:**

  • Bake for 35 to 40 minutes, checking at 30 minutes. If the cake browns too much but the center isn’t done, cover with aluminum foil.
  • The cake is done when it springs back when touched, and a toothpick comes out clean.
  • Cool the cake for 15 to 20 minutes, then flip onto a plate. The cake should be warm but not too hot to handle.
  • Let the cake cool completely before slicing and serving.

Notes

Storage

Store the cake in an airtight container in the fridge for up to 4 days. Let it come to room temperature before serving. You can freeze the cake for up to 2 months. For best results, freeze without the caramel.
 

Notes

  • **Canned Pineapple:** Use canned pineapple in juice, not syrup, for a stronger pineapple flavor. I used a 20 oz. can.
  • **Corn Syrup:** Optional but helps prevent crystallization. Use light glucose syrup, corn syrup, or invert sugar.
  • **Buttermilk Substitute:** Add a teaspoon of vinegar to regular milk, let sit for 2 minutes.
  • **Baking Tips:** If using a convection oven, bake at 325°F. Baking time may vary; start checking at 30 minutes.
  • **Iron Skillet:** Use a cast iron skillet at least 9" wide and 2" to 3" deep.