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Forget the Frosting with Pineapple Upside-down Cake

Dessert anyone?  Cake is by far one of my favorite sweet treats.  I love to bake, especially when it means creating something special for someone on their birthday. 

I especially enjoying baking cakes for family and friends, but with my busy stay-at-home- mom schedule, I rarely have time for it.  Plus, it makes quite the mess in our kitchen!  Ask my husband, Jeremy.  He typically gets to clean the kitchen after I've spent the morning decorating a cake.  Between the cake pans, mixing bowls, and decorator bags and tips, it's a lot of dishes to wash!  Better him than me...

That's why we can't help but love pineapple upside-down cake.  Not only is it delicious, but it's also super easy to make, and you won't end up with a kitchen full of dishes when you're done!  Moist, buttery, and warm right out of the oven with a scoop of vanilla ice cream on top is our favorite way to enjoy this special frosting needed!

To make the cake, you should begin by preparing the topping.  Unlike a traditional cake, an upside-down cake has topping at the bottom of the pan, rather than the usual grease-flour preparation.  That way, when the cake is flipped over, you have a special treat waiting on top. 

Begin by preheating your oven to 350°F.   Add the butter directly to the cake pan, and place it in the oven for a few minutes.  Remove the pan from the oven just after the butter has completely melted.


 Sprinkle the brown sugar over the melted butter.


 Because brown sugar tends to clump easily, you need to break it up and spread it evenly along the bottom of the pan.  My favorite way to do this is using a fork.


 After the brown sugar is evenly distributed, add the pineapple.  You can use full slices or crushed pineapple, depending on your preference.  I typically use crushed pineapple just because it makes the cake easier to cut into kid-sized pieces.  The few times I've made this cake using whole slices, the kids want their pieces to include a full pineapple slice.  That's just way too much sugar for their little bodies!


 After you've added the pineapple, add the cherries.  If you're using full pineapple slices, you may want to add one cherry in the center of each slice.   I typically put as many cherries on the cake as possible!  I don't need the kids fighting over cherries...


  Now that you are finished with the topping, it's time to start working on the cake batter.  To begin, crack your eggs in a small bowl to be sure they are ok to use.  Set the bowl aside.


 Next, in a separate bowl, combine your dry ingredients (flour, salt, baking powder) using a whisk.  By whisking the dry ingredients, you are not only mixing them together, but you are also adding an airy, light quality to them.  This will help make the batter lighter and fluffier.  Set the bowl aside.


 Using a mixer, combine the brown sugar and softened butter.


 Beat until the mixture becomes smooth.  You may need to scrape down the sides of the bowl using a spatula or spoon.


 The mixture is ready for the eggs!


 With your mixer on Low speed, add each egg one at a time. 


After the eggs have been well incorporated, add the vanilla.  With your mixer on Low speed, add half of your dry ingredients and continue to mix.


After the mixture looks smooth, add half of your milk.  Continue to mix.


 Continue alternating the dry ingredients and milk until all has been added.  Using a spatula or spoon, scrape down the inside of the bowl, and mix until the batter is smooth.


When ready, the batter should be slightly thick.


 Pour the batter directly on top of your prepared topping.  Smooth out with a spatula so that your batter is evenly distributed in the pan.


 Bake the cake for 30-40 minutes.  You can check for doneness by inserting a toothpick or wooden skewer into the center of the cake.  If it comes out clean, your cake is ready!


 Using a metal spatula or knife, carefully separate the the cake from the side of the pan.


 To make the cake easier to flip, put the cake plate (serving dish) on top of the cake pan.


 Using potholders, carefully flip your cake pan upside-down so that the cake is now resting on the cake plate (serving dish).  Allow the cake to rest for 5-10 minutes before removing the cake pan.


 Words can't even describe how delicious the kitchen smells at this point!


 Serve warm with ice cream, and you will have your family and friends asking for more!  For Jeremy's 33rd birthday, which we celebrated a couple of months ago, I made him a 3-layer pineapple upside-down cake.  It was a huge hit with everyone, and it was by far one of the best-tasting cakes I've ever made. 


If you'd like to try making a multi-layer pineapple upside-down cake, I'd recommend using a 9- or 10-inch round cake pan for each cake.  Then add pineapple preserves as the filling between the cakes.  It's creative, yet practical.  Save yourself (or your husband) time in the kitchen, and enjoy your cake too!

Remember to rate and review this recipe, Pineapple Upside-Down Cake.  This dessert is delicious and is a comfort dessert at its finest!  Have you made other upside-down cakes with luscious fruit topping like this one?


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Where are the measurements? how much butter? flour?

Posted Jun 10 2015 by Sheila
Test Kitchen Comment


Hi Sheila, if you click on the underlined recipe name in the blog post, it will take you to the recipe page that has the ingredient amounts and directions. Hope this helps!
Posted June 17, 2015

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