Pineapple Upside-Down Cake

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Pineapple Upside-Down Cake

Pineapple upside-down cake's popularity isn't just about its sweet and tangy flavor combination; it's woven into the fabric of American culinary history. Canned pineapple is readily available and relatively inexpensive. The cake is a classic, served at home, family gatherings, and church dinners. It represents a simpler time, triggering fond memories of childhood and home-baked goodness.

Peggy Downing’s Pineapple Upside-Down Cake

Ingredients:

For the Topping:

1 stick unsalted butter

3/4 cup packed light brown sugar

1 (20-ounce) can pineapple slices, drained (reserve the juice)

Maraschino cherries, halved or whole

For the Cake:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 stick unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup reserved pineapple juice

Instructions:

Preheat the oven to 350°F

Prepare the topping: Place the butter in the baking pan and melt it in the preheated oven. Once melted, remove the pan from the oven and sprinkle the brown sugar evenly over the melted butter.

Arrange the pineapple slices in a single layer over the brown sugar mixture. Place a maraschino cherry in the center of each pineapple ring and/or in the spaces between the rings, if desired.

Make the cake batter: In a medium bowl, whisk together the flour, baking powder, and salt.

In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.

Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the reserved pineapple juice, beginning and ending with the dry ingredients. Mix until just combined.

Assemble and bake: Carefully pour the cake batter evenly over the pineapple and brown sugar layer in the baking pan.

Bake for 35-40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.

Invert the cake: Let the cake cool in the pan for about 10-15 minutes. This allows the caramel to slightly thicken but prevents it from sticking too much to the pan. Place a serving plate upside down over the baking pan. Carefully and quickly flip the pan over. Gently tap the bottom of the pan if any pineapple slices stick.

Serve at room temperature along with whipped cream or vanilla ice cream.