Delicious Homemade Pineapple Upside Down Cake | Easy Recipe

This delicious homemade Pineapple Upside Down Cake is a classic dessert with a caramelized topping and a moist, flavorful cake. Easy to make and perfect for any occasion!

Cooking a cake with a fruit layer on the bottom and inverting it is neither new nor indigenous to America. Among the most famous of these treats is the French tarte tatin, an early 20th century upside-down apple tart.

Where Did the Pineapple Upside-Down Cake Originate?

Upside-down cakes were once referred to as skillet cakes, as they were made on stovetops

FAQs

1. Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used. Slice it thinly and follow the recipe as directed.

2. What if I don’t have a 9 or 10-inch round pan?
You can use a square or rectangular pan. Adjust the arrangement and the baking time as needed.

3. Can I substitute Greek yogurt with something else?
Yes, sour cream or plain yogurt can be used as a substitute for Greek yogurt.

4. How do I prevent the cake from sticking to the pan?
Grease the pan well with butter and consider lining the bottom with parchment paper.

5. Can I add nuts to the topping?
Yes, adding chopped nuts like pecans or walnuts to the topping adds a nice crunch and flavor.

6. How do I store leftovers?
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

7. Can I make this cake in advance?
Yes, the cake can be made a day ahead. Store it in the refrigerator and bring it to room temperature before serving.

8. How do I get the cake out of the pan without breaking it?
Let the cake rest for 5-10 minutes after baking, then invert it onto a serving plate. Leave the pan on top for a few minutes to let the syrup soak in.

9. Can I use a different fruit besides pineapple?
Yes, fruits like peaches or apples can be used as alternatives, but the flavor and texture will differ.

10. What type of cherries should I use?
Maraschino cherries are traditional, but you can use fresh or other types of preserved cherries.

11. How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

12. Can I reduce the amount of sugar in the recipe?
Yes, you can reduce the sugar in the cake batter slightly, but it may affect the texture and sweetness.

13. How can I make the cake more moist?
Ensure not to overbake it and consider adding a bit more pineapple juice or a tablespoon of oil to the batter.

14. Can I use a boxed cake mix for this recipe?
Yes, you can use a boxed yellow or vanilla cake mix and prepare the topping as described.

15. How do I serve Pineapple Upside Down Cake?
Serve it warm or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream.

Homemade Pineapple Upside Down Cake Video Tutorial

Delicious Homemade Pineapple Upside Down Cake Recipe

Serving: 8-10 people
Prep Time: 20 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour 5 minutes

Ingredients

For the Topping:

  • 3 tablespoons butter, melted

  • 1/2 cup brown sugar, tightly packed

  • 9-10 slices canned pineapple in juice

  • 5-7 maraschino cherries

For the Cake Batter:

  • 1 1/2 cups all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/3 cup butter, melted

  • 1/2 cup brown sugar, tightly packed

  • 1/4 cup granulated sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1/3 cup milk

  • 1/4 cup pineapple juice (reserved from can)

  • 1/3 cup Greek yogurt

Instructions

Prepare the Topping

  1. Prepare the Pan:

    • Pour the melted butter into a 9 or 10-inch round cake pan.

    • Sprinkle the brown sugar evenly over the butter.

  2. Arrange the Pineapple and Cherries:

    • Place the pineapple slices to cover the bottom of the pan.

    • Arrange a maraschino cherry in the center of each pineapple ring and in between the rings.

Prepare the Cake Batter

  1. Mix the Wet Ingredients:

    • Preheat the oven to 350°F (175°C).

    • In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar.

    • Add the egg, vanilla, milk, pineapple juice, and Greek yogurt. Whisk until combined.

  2. Add the Dry Ingredients:

    • Stir in the baking powder, baking soda, and salt.

    • Gradually add the flour and mix until just combined. The batter should be thick.

  3. Bake the Cake:

    • Pour the batter over the arranged pineapple and cherries in the pan.

    • Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

  4. Cool and Invert the Cake:

    • Let the cake rest for 5-10 minutes in the pan to absorb the syrup.

    • Run a knife around the edges to loosen, then invert onto a serving dish.

Additional Notes

  • Topping Variations: You can add nuts like pecans or walnuts to the topping for extra crunch.

  • Serving Suggestions: This cake is delicious served warm with a scoop of vanilla ice cream or a dollop of whipped cream.

  • Storage: Store leftovers in an airtight container at room temperature for up to 2 days.

Nutrition Facts (Per Serving)

  • Calories: 340

  • Total Fat: 14g

    • Saturated Fat: 8g

  • Cholesterol: 60mg

  • Sodium: 200mg

  • Total Carbohydrates: 50g

    • Dietary Fiber: 1g

    • Sugars: 32g

  • Protein: 4g

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