Pineapple Upside Down Cake is a classic dessert made with the sweet medley of pineapples and cherries, a luxurious brown sugar topping and a soft chiffon cake base.
When I learned that Pineapple upside down cake recipes start with generous amounts of melted butter and brown sugar in the pan, I knew I had to make it.
I had to because I let my cravings win most of the time. I am not one to crave pineapples really, but if pineapples are swimming in butter and brown sugar, then I am all for it! You know, for the occasional sweet treat!
Pineapple Upside Down Cakes are a classic. A quick Google each will give you countless versions of it. But no matter how many version exists, that distinct, pretty top of arranged cherries and pineapples is the unmistakable signature of them all.
How To Make Pineapple Upside Down Cake?
They look all pretty and colorful but Pineapple Upside-down cakes are pretty simple to make. To start, pour melted butter in your round cake pan.
Sprinkle brown sugar on top and arrange the pineapples and cherries in a single layer.
The cake base of Pineapple Upside Down Cake in this recipe is a chiffon cake. A chiffon cake mainly gets its texture and rise from the beaten egg whites.
You want to beat the egg whites until firm peaks are formed when you lift your beater.
That beaten egg whites is folded into a yolk batter using a rubber spatula, gently mixing it in until you get a nice, uniform-colored batter.
Pour and level the chiffon cake batter on top of the pineapple assembly and this divinity heads to the oven to bake at 350F for about 25 minutes.
After baking, let the cake cool on a wire rack while it is still on the pan. When it is cool enough to handle, invert the pan on cake plate or cake stand.
The beautifully arranged pineapples and cherries in the bottom of the pan will now become your cake top. And boy, it is beautiful.
I love the simplicity of this cake and the taste reminds of me something home-y and old school. It gives me vibes like grandma- made -this cake kind of feeling.
And in the words of my eldest daughter, “it is one of my favorite baking of yours so far“. Well, thank you, daughter. At least we know she likes something that I make. (so far)
Happy weekend everyone! Here are more recipes for you to try:
- Pineapple Loaf Cake
- Blueberry Cheesecake
- Chiffon Cake with Pineapple Glaze
- Blueberry Cobbler
- Blueberry Muffins
- Chelsea Buns
- Chocolate Chip Loaf Bread
- Peach Tart
- Easy Berry Tart
- Triple Glazed Berry Pie
Pineapple Upside Down Cake
For the Pineapple Toppings:
- 1/3 cup melted butter
- ½ cup brown sugar
- 7 round slices of pineapple
- 9 pieces maraschino cherries drained
For the chiffon cake:
- 1 cup cake flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3 egg yolks
- 1/2 cup sugar
- 1/4 cup canola oil
- 2 tbsp water
- 1 tsp vanilla
- 3 egg whites
- 1/4 cup sugar
- Pour melted butter on a 9 inch round baking pan. Sprinkle brown sugar evenly over the butter, then arrange the pineapple slices in a single layer on top. Place the cherries in the centers of the pineapples. Set this aside.
- Preheat oven to 350 F. Beat the egg yolks and sugar until lighter in color and thicker. Add in the oil, water, and vanilla extract. Mix until combined. Combine the flour, baking powder and salt in a bowl. Sift the dry ingredients over the yolk batter and stir well until smooth.
- Whisk egg whites using a handheld or stand mixer. When soft peaks form, start to gradually add the sugar until stiff peaks form.
- Fold the egg whites gradually into the egg yolk mixture until color is uniform. Be careful not to deflate the batter too much. Pour the batter over the pineapple slices assembly and using a spatula, smoothen the top.
- Bake the cake at 350 F for 25 minutes, or until the cake is golden. Let the pan cool on a wire rack then turn over onto a serving plate. The pineapples and cherries on the bottom of the pan will be the cake top as you invert the cake.