Easy Pineapple Upside Down Cake Using Crushed Pineapple

Pineapple Upside-Down Cake is a classic dessert that looks fancy and impressive, but it's super easy to make – from scratch – in less than an hour!

Moist, fluffy, buttery vanilla cake topped with sweet, juicy caramelized pineapple slices and maraschino cherries…the combination is absolutely delicious, and it's no wonder why this cake has stood the test of time!

I love making retro recipes. They're unremarkably made with elementary ingredients and are ofttimes very easy to make, but like this block!

An upside-down cake is a single-layer cake where you put a fruit and sugar topping in the bottom of the pan, height it with block concoction, and bake information technology (so you're baking it upside-down).

Then, when information technology comes out of the oven, you capsize the cake right-side-upwardly onto a serving dish, and – voilà – the fruit becomes your gorgeous and yummy topping. No frosting needed!

Pineapple is probably the about pop fruit topping used for upside-down cake, but information technology's by no means the only 1. Other fruit, such as apples, peaches, pears, plums, berries, cherries, and even bananas tin can be used. You can also add dried fruit and nuts. Lots of possibilities.

Since pineapple is my all-fourth dimension favorite fruit, this is the one I come back to again and once more!

To me, a perfect upside-down block is one where the cake is not overly sweet (the fruit and sugar topping will be plenty sweet), and it should have a delicate flavour that doesn't overpower the fruit. And that is exactly what I've got for yous today.

You don't even need to bring out the mixer for this one, folks. It'southward piece of cake enough to make by hand!

Ingredients y'all need:

• Butter (salted)
• Lite brown sugar
• Canned pineapple slices in juice
• Maraschino cherries (without stems)
• Granulated sugar
• Egg
• Vanilla excerpt
• Milk
• All-purpose flour
• Baking powder
• Salt

Here's a look at how to make Like shooting fish in a barrel Pineapple Upside-Downward Cake:

Tips & Tidbits:

• Ii 8-ounce cans of pineapple slices should have eight slices of pineapple total (a 20-ounce tin can might have a few more than). Since you just need 7 slices for this recipe, relish the residual of the slices equally a yummy cook'due south treat!
• You lot can apply drained canned crushed pineapple, pineapple chunks or tidbits in identify of the rings (a twenty-ounce tin can will do).
• I similar using lite brown sugar for the topping because it doesn't get besides dark, just y'all can use dark brown carbohydrate if you'd like.
• If you forget to save some of the pineapple juice when you bleed the pineapple (I've done this quite a few times!), no worries. Just replace it with an equal corporeality of milk (and then you would use 2/3 loving cup milk total).
• The cake is done when a wooden toothpick inserted in the center comes out clean or with a few moist crumbs and no wet batter. Keep an middle on information technology during those final few minutes to exist certain you don't over-bake information technology, which can result in a crumbly block.
• Don't wait longer than v minutes to invert the block onto the serving dish. The longer the block cools, the more than the topping volition be decumbent to sticking to the pan.
• Sometimes you lot will become a piece or 2 of uncooperative fruit that will stick to the pan when yous flip it over. No biggie. Just lift them out of the pan and place them dorsum on the cake where it belongs. I won't tell if you lot don't!
• Store leftover cake, covered or in an airtight container, in the refrigerator for upwardly to 3 days.

I dearest this cake served when information technology is still just slightly warm with a scoop of creamy vanilla ice cream on the side. Sooo skilful!! But you can also serve it at room temperature or cold.

I promise you effort this Easy Pineapple Upside-Down Cake recipe and love information technology as much equally I practice. Thanks for visiting today!

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For the Topping:

• 4 tablespoons butter, melted
• ½ cup light brown sugar, packed
• 2 8-ounce cans pineapple slices in juice, yous need 7 slices total
• 13 maraschino cherries

For the Block:

• cooking spray
• ¼ cup butter, softened
• ⅔ cup granulated carbohydrate
• i large egg
• i teaspoon vanilla extract
• ⅓ cup milk
• ⅓ cup pineapple juice, from the canned pineapple slices
• i⅓ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt

• Preheat the oven to 350°F.

• Drain the pineapple slices; save ⅓ cup of the juice for the block.

• Spray the bottom and sides of a ix-inch round cake pan (preferably nonstick) with cooking spray.

• Pour the melted butter into the cake pan; swirl information technology effectually so that information technology coats the bottom of the pan.

• Sprinkle the brown sugar evenly over the butter.

• In a big basin, cream together the softened butter and the granulated sugar until well-combined, calorie-free, and fluffy.

• Add the egg and vanilla; beat until well-combined and the mixture is smooth.

• Add the milk and reserved pineapple juice; stir until well-combined. Note: The mixture will wait a picayune curdled/broken at this signal. Information technology's totally normal!

• In a small bowl, whisk together the flour, baking powder, and salt.

• Add the flour mixture to the wet ingredients; stir just until the flour is completely combined and the mixture is smooth (don't over-mix the concoction, as it can cause the cake to be dense and tough).

• Gently spoon the batter into the pan and smooth it out, being very careful not to disturb the arrangement of the pineapple and cherries.

• Bake in the center of the oven for 30 to 35 minutes or until a wooden toothpick inserted in the center of the cake comes out clean or with a few moist crumbs (no wet batter). Note: Be careful non to over-bake the cake, as this can brand it crumbly.

• Place the pan on a wire cooling rack and allow to cool for 5 minutes. Note: Don't wait any longer to flip the cake; the cooler it gets, the more than information technology will be decumbent to sticking.

• Run a pocketknife along the edges of the cake to loosen it from the pan.

• Place your serving dish over the cake. Using oven mitts or something else to protect your hands, carefully invert the block pan onto the serving dish. Remove the cake pan (you tin can give it a gentle jerk or lightly tap the pan with a wooden spoon to help it along, but it should come out hands). If any pieces of fruit accept stuck to the pan, just remove them and put them back on the cake.

• Allow the cake to cool either until it is still slightly warm or until it has completely cooled to room temperature.

• Y'all tin can utilize canned crushed pineapple, pineapple chunks or tidbits in identify of the rings (a 20-ounce can volition practice). But drain them well and place the cherries evenly around the pan.
• If you forget to save some of the pineapple juice when you drain the pineapple (I've washed this quite a few times!), no worries. Just replace information technology with an equal amount of milk (so yous would use 2/3 cup milk total).
• Store leftover cake, covered or in an airtight container, in the refrigerator for up to three days.

Recipe adapted from the Improve Homes and Gardens New Cookbook (11th Edition).

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Source: https://nowcookthis.com/easy-pineapple-upside-down-cake/

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