There’s something truly special about a dessert that can transport you back in time. For me, Pineapple Upside-Down Cake is more than just a treat – it’s a connection to cherished moments with friends and family. I remember my grandmother whipping up this delightful cake for family gatherings, and the aroma that filled her kitchen was simply irresistible.
How to Prepare Pineapple Upside-Down Cake
Creating this Pineapple Upside-Down Cake is easier than you might think. Let’s gather the essential ingredients:
Ingredients
- 1 (20 ounce) can pineapple rings
- ¼ cup water, or as needed
- ½ cup unsalted butter
- 1 (16.25 ounce) package white cake mix (such as Betty Crocker Super Moist)
- ½ cup vegetable oil
- 3 large egg whites
- 1 ½ cups brown sugar
- 7 maraschino cherries
Directions
- Preheat the oven to 350°F.
- Drain the canned pineapple into a 1-cup measure. Add water if needed to measure 1 cup. Set aside juice and 7 pineapple rings for the cake.
- Melt the butter in a 10- or 11-inch cast iron skillet over medium-high heat.
- In a mixing bowl, combine the cake mix, reserved 1 cup pineapple juice, vegetable oil, and egg whites. Beat with an electric mixer on medium speed for 2 minutes.
- Remove melted butter from the heat and sprinkle brown sugar evenly over the top. Arrange 6 pineapple rings around the outer edge of the skillet and the remaining ring in the center without overlapping. Place a maraschino cherry into the center of each pineapple ring.
- Pour the cake batter over the pineapples.
- Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 25 to 28 minutes.
- Remove from the oven and let cool in the skillet for 10 minutes.
- Run an offset spatula around the edges to gently loosen the cake. Place a plate over the skillet, then flip and carefully turn the warm cake out onto the plate. Transfer any fruit or glaze that sticks in the skillet back to the cake.
Frequently Asked Questions
Can You Make Pineapple Upside-Down Cake Ahead of Time?
Yes! This Pineapple Upside-Down Cake makes a great make-ahead dessert. Follow the storage instructions below for more details.
How to Store Pineapple Upside-Down Cake
You can store Pineapple Upside-Down Cake at room temperature in an airtight container for 1-2 days. In the refrigerator, it will last up to four days.
Can You Freeze Pineapple Upside-Down Cake?
Yes, you can freeze Pineapple Upside-Down Cake for up to three months. Wrap the cooled cake tightly in one layer of storage wrap and one layer of aluminum foil. You can place the wrapped cake in a storage container for added protection. Thaw (in the wrap and foil) at room temperature or in the fridge.
Can I Use Fresh Pineapple Instead of Canned Pineapple?
Absolutely! While canned pineapple is convenient, you can certainly use fresh pineapple slices for a more vibrant flavor. Just make sure to slice them thinly and arrange them in the same way as the recipe suggests.
What Other Fruits Can I Add to the Cake?
Experiment with your creativity! Along with pineapple, you can try adding other fruits like peaches, apples, or even sliced strawberries to create your unique twist on this classic dessert.
Can I Substitute Brown Sugar with White Sugar?
Brown sugar adds a rich caramel flavor to the topping. While you can substitute white sugar, the caramelization might not be as pronounced. If you choose to use white sugar, consider adding a teaspoon of molasses to capture some of the brown sugar’s depth.
What’s the Best Way to Serve Pineapple Upside-Down Cake?
This cake is delightful both warm and at room temperature. Serve it as is or with a dollop of whipped cream or a scoop of vanilla ice cream to complement the sweet and fruity flavors.
Can I Make Mini Pineapple Upside-Down Cakes?
Absolutely! To make individual servings, use a muffin tin instead of a skillet. Place a pineapple ring and cherry in the bottom of each muffin cup, pour batter on top, and bake for a slightly shorter time.
Why Did My Cake Stick to the Pan?
If your cake sticks to the pan, it might be due to not greasing the skillet adequately. Ensure you’ve coated the bottom and sides of the skillet with butter or non-stick cooking spray to prevent sticking.
Enjoy the sweet nostalgia of Pineapple Upside-Down Cake and create your own heartwarming memories with this classic dessert!
Pineapple Upside-Down Cake
Ingredients
- 1 20 ounce can pineapple rings
- ¼ cup water or as needed
- ½ cup unsalted butter
- 1 16.25 ounce package white cake mix (such as Betty Crocker Super Moist)
- ½ cup vegetable oil
- 3 large egg whites
- 1 ½ cups brown sugar
- 7 maraschino cherries
Instructions
- Preheat the oven to 350 degrees F.
- Drain canned pineapple into a 1-cup measure. Add water if needed to measure 1 cup. Set aside juice and 7 pineapple rings for the cake. Set any remaining juice and rings aside for another use.
- Melt butter in a 10- or 11-inch cast iron skillet over medium-high heat.
- While the butter is melting, combine cake mix, reserved 1 cup pineapple juice, vegetable oil, and egg whites in a mixing bowl. Beat with an electric mixer on medium speed for 2 minutes.
- Remove melted butter from the heat and sprinkle brown sugar evenly over top until all butter is covered. Arrange 6 pineapple rings around the outer edge of the skillet and the remaining ring in the center without overlapping. Place a maraschino cherry into the center of each pineapple ring. Pour cake batter over the pineapples.
- Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 25 to 28 minutes.
- Remove from the oven and let cool in the skillet for 10 minutes; don't let the cake cool too much or it will stick to the pan.
- Run an offset spatula around the edges to gently loosen cake. Place a plate over the skillet, then flip and carefully turn the warm cake out onto a plate. Transfer any fruit or glaze that sticks in the skillet back to the cake.
