THE BEST PINEAPPLE UPSIDE-DOWN CAKE

Introduction

Get ready to embark on a tropical baking adventure with The Best Pineapple Upside-Down Cake. This classic dessert, known for its caramelized pineapple topping and moist cake, is a delightful treat that brings a touch of sunshine to any table. Perfect for family gatherings, special occasions, or just a sweet craving, this recipe is sure to impress.

Ingredients

• For the Topping:
  • 1/2 cup real, unsalted butter
  • 1 and 1/3 cup packed brown sugar
  • 3 and 1/2 cups fresh pineapple chunks
• For the Cake:
  • 2 and 2/3 cup all-purpose flour
  • 2 cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2/3 cup vegetable oil
  • 1 and 1/2 cups milk + 1 tablespoon white vinegar
  • 2 large eggs, lightly beaten
  • 1 teaspoon pure vanilla extract

Kitchen Equipment

• 9×13 glass baking pan
• Countertop mixer or hand mixer
• Wire whisk
• Jelly roll pan or large platter
• Measuring cups and spoons
• Butter knife

Detailed Preparation

1. Preparing the Topping: Begin by placing the butter in the 9×13 glass baking pan. Melt the butter in the oven, then evenly sprinkle the brown sugar over the melted butter. Arrange the pineapple chunks in an even layer on top of the sugar. Set the pan aside.
2. Mixing the Cake Batter: In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add in the vegetable oil, milk mixed with vinegar, beaten eggs, and vanilla extract. Use a mixer to blend on low for 30 seconds, then switch to high and beat for 3 minutes, scraping down the sides occasionally.
3. Baking the Cake: Carefully pour the batter over the pineapple layer in the cake pan. To prevent any spills, place the cake pan on a jelly roll pan or line the oven rack with aluminum foil. Bake at 350°F (175°C) for 55 to 65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
4. Flipping the Cake: Once baked, loosen the sides of the cake with a butter knife. Cover the cake pan with a jelly roll pan or large platter, then carefully flip the cake over. Allow it to rest for 3 minutes before removing the pan, letting the caramelized sugar drizzle over the cake.
5. Serving: Serve the cake warm, at room temperature, or chilled, accompanied by sweetened whipped cream and maraschino cherries.

Storage and Serving Tips

• Store any leftovers in the refrigerator, covered, for up to 4 days.
• For a different twist, try serving with a scoop of vanilla ice cream.

FAQs

1. Can I use canned pineapple instead of fresh? Yes, canned pineapple chunks or rings can be used as a convenient alternative.
2. Is there a substitute for white vinegar in the recipe? Lemon juice or apple cider vinegar can be used as a substitute.

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Serves: 10-12

Valeurs Nutritionnelles (Per Serving)

• Calories: 520 | Total Fat: 24g | Saturated Fat: 8g | Cholesterol: 60mg | Sodium: 240mg | Total Carbohydrates: 74g | Dietary Fiber: 1g | Sugar: 48g | Protein: 5g

Conclusion

This Pineapple Upside-Down Cake not only satisfies your sweet tooth but also brings a bit of tropical bliss to your dining table. Enjoy the process of baking this delightful cake and share the joy with friends and family. Don’t forget to share your baking experience and subscribe for more delicious recipes!

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