Easy Pineapple Upside Down Cake Recipe (2024)

FAQs

When should I flip my pineapple upside down cake? ›

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm.

SAM'S TIP: Make sure to blot your pineapple slices well with paper towels before placing them in your pie plate. This will absorb any excess liquid. If you skip this step it could make your cake soggy.

The parchment paper is not absolutely necessary, but it helps if you have a "sticking" issue with the sweet pineapple glaze (you can use waxed paper in a pinch). Mix melted butter with brown sugar and spread evenly in prepared 9" round cake pan.

Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

The hardest part of making pineapple upside-down cake is the maneuver which turns the bottom of the cake pan into the top of the cake. Cooling the baked cake slightly before flipping it allows the topping to cool and stick to the cake before turning out.

Replace water or milk in a recipe for pineapple juice.

This works well for most cookie, cake, and bread recipes.

Cast iron may not be on the ingredient list for your upside-down cake, but it's the perfect piece of cookware to experiment with this classic dessert. Here are three reasons you should use cast iron when you bake this classic treat, along with some tips to keep in mind.

If you're looking for a substitute for maraschino cherries in a pineapple upside-down cake, fresh cherries or other preserved cherries can work well. Even raspberries, blackberries, or small halved strawberries could work.

Remove from oven; cool 10 minutes. Run knife around edge of cake to loosen. Place heatproof serving plate upside down over skillet; turn plate and skillet over. Remove skillet.

Cakes sink in the middle due to several reasons. One reason is that the cake batter might be too moist, causing it to collapse during baking. Another reason could be that the oven temperature is too low, leading to uneven baking. Opening the oven door too frequently while baking can also cause cakes to sink.

How to prevent pineapple upside down cake from sticking? ›

In order to keep the fruit in place and protect the caramel from sticking, line the bottom of the pan with parchment. A smooth stovetop caramel is also key to the perfect upside-down cake. This recipe uses reserved pineapple juice and cornstarch to ensure the caramel stays nice and velvety.

I use a very heavy coating of non-stick baking spray that includes flour (like Baker's Joy), but you can also use a coating of butter and flour. Let the cake cool, but not completely. Before you flip the cake upside-down, let the cake cool in the pan for 10 minutes to let it finish setting up.

Pineapple Upside-down Cake can be served as is, or you can have it with fresh cream, ice cream, custard… whatever you fancy! I like it when it's still a little bit warm but it is just as delicious cold.

It should spend at least twenty to thirty minutes on your cooling rack or countertop before you even attempt to remove it from its pan. Place the cake in your refrigerator to speed up the cooling process if necessary.

Resting the pineapple upside down for 30 minutes helps the juices to run back down and distribute for evenly juicy pieces. After 30 minutes, cut off the other end of the pineapple. Remove the skin of the pineapple by slicing it off, following the shape of the pineapple.

tronzo last month revealed that the best way to make sure your pineapple is extra juicy and sweet is to store it upside down. Austin explains in the video that the best way to make your pineapple ripen faster is to remove the spiky leaves at the top with a twisting motion, then flip the pineapple on its head.