free counter with statistics Print

Pineapple Upside-Down Cake

I hope this comprehensive guide has inspired you to bake your own Pineapple Upside-Down Cake! It’s a classic, delicious, and visually stunning dessert that’s sure to impress.

Ingredients

Scale

Here’s the complete list of ingredients, with precise measurements:

  • Baking spray with flour, for the pan
  • 1 (15-ounce) can pineapple slices in juice
  • 1 (8-ounce) can pineapple slices in juice
  • 2 cups plus 2 tablespoons granulated sugar, divided
  • 1 Tbsp. cornstarch
  • 12 maraschino cherries
  • 1 3/4 cups unsalted butter, softened and divided
  • 3/4 cup packed light brown sugar
  • 1 1/2 tsp. kosher salt, divided
  • 1 1/2 tsp. vanilla extract
  • 3 large eggs, room temperature
  • 3 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 cup sour cream, room temperature

These ingredients will create a perfect dessert.

Gather all ingredients.

Instructions

Let’s break down the process into easy-to-follow steps.

Make the Cake:

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking pan with baking spray with flour. Line the bottom with parchment paper; do not spray again.

  2. Prepare Pineapple: Drain the pineapple slices and reserve the liquid. Pat the slices dry with paper towels. Place the pineapple in a large bowl and sprinkle with 2 tablespoons of sugar and the cornstarch, tossing to coat. Place the pineapple in the prepared pan. Add the cherries to the pineapple centers.

  3. Make Caramel: In a medium stainless-steel skillet, melt ¾ cup of the butter over medium heat; stir in the brown sugar and ½ teaspoon of salt. Bring the mixture to a simmer; cook until the sugar is melted and fragrant, about 3 minutes. Slowly pour in 3 tablespoons of the reserved pineapple juice, whisk until combined and smooth.

  4. Pour Caramel: Pour the caramel over the pineapple in the pan.

  5. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and the remaining 1 teaspoon of salt.

  6. Cream Butter and Sugar: In the bowl of a stand mixer, beat the remaining 1 cup of butter, the remaining 2 cups of granulated sugar, and vanilla with a mixer at medium speed until creamy, 2 to 3 minutes, stopping occasionally to scrape sides of bowl.

  7. Add Eggs: Add the eggs, one at a time, beating well after each addition.

  8. Combine Gradually add the flour mixture to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture, beating just until combined after each addition.

  9. Add Batter to Pan Carefully dollop and spread the batter onto the pineapple in the pan.

  10. Bake. Bake for 50 minutes. Place a piece of foil on top of the cake to prevent excess browning and bake until a wooden pick comes out clean, 15 to 20 minutes more.

  11. Cool and Invert. Remove the foil and let the cake cool in the pan on a wire rack for 10 minutes. Run a knife around the sides of the cake to loosen; carefully invert the cake onto a serving plate, removing the parchment.

  12. Serve. Let cool for at least 10 minutes before slicing. Serve warm, room temperature, or cold with ice cream or whipped cream.

These instructions are clear and easy to follow.

Find it online: https://cookupjoy.com/pineapple-upside-down-cake/