Here’s another cake we used to buy from Goldilocks, a famous Filipino bakery, when we were growing up. It has been such a long time since I ate this cake and completely forgotten how incredibly delectable it is. I have two weeks off from work, so I have been spending lots of time in the kitchen cleaning, organizing, cooking and baking. Pineapple upside down cake was in my long list of what to make during this time. I made this appealing cake yesterday and my family and I had it after dinner. It was moist, delicious and very satisfying. It was a perfect treat to end a busy day.

Cooking Tips for Pineapple Upside Down Cake

For the best results with your pineapple upside down cake, pay attention to the order of your ingredients. Start by melting the butter in the pan before adding the brown sugar. This creates a wonderful caramel base that enhances the flavor and texture of the cake. Also, consider using fresh pineapple instead of canned for a more vibrant taste. If you do use canned pineapple, drain it well to avoid excess liquid that can make the cake soggy. When mixing the batter, be careful not to overmix. This can lead to a dense cake. Mix just until everything is combined. Lastly, keep an eye on the baking time. Ovens vary, so check for doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready.

Serving Suggestions and Variations

Pineapple upside down cake is delicious on its own, but you can elevate it even more with a few serving suggestions. A scoop of vanilla ice cream on the side adds a creamy contrast to the sweet and tangy cake. For a more tropical twist, top the cake with toasted coconut or serve it with a drizzle of coconut cream. If you want to experiment with flavors, try adding a splash of rum to the batter for a hint of island flair. You can also swap out the pineapple for other fruits like peaches or pears. These variations can give the cake a whole new personality while keeping the same delightful texture. Serve it at family gatherings, or enjoy a slice with your morning coffee for a special treat.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?

Using fresh pineapple really brings a vibrant taste to the cake. Just make sure to slice it evenly and drain any excess juice to avoid a soggy cake.

How should I store any leftover cake?

Store leftover pineapple upside down cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week.

What can I serve with pineapple upside down cake?

This cake is delightful on its own, but you can jazz it up with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of toasted coconut or chopped nuts can add an extra crunch too.

What are common mistakes to avoid when making this cake?

One common mistake is overmixing the batter, which can make the cake dense. Also, watch the baking time closely, as every oven can be a little different.

Can I make this cake ahead of time?

Absolutely, you can make this cake a day in advance. Just make sure to store it properly to keep it moist and delicious until you’re ready to serve.

Pineapple Upside Down Cake

Liza A

Pineapple Upside Down Cake combines sweet caramelized pineapple and cherries atop a fluffy, buttery cake. It's a delightful treat that’s both eye-catching and delicious.

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Prep Time 20

Cook Time 40

Total Time 1

Course Dessert

Cuisine American

Servings servings

Calories 320 kcal

Ingredients

Topping

¾ cup granulated sugar
1/8 cup water
9 pineapple rings one 19 oz/540ml can of pineapple slices contains 10 pineapple rings
9 maraschino cherries

Cake

1 ¾ cups cake flour
½ tsp salt
1 tbsp baking powder
¾ cups unsalted butter softened
1 cup granulated sugar
3 medium eggs
1 tsp vanilla extract
1/3 cup evaporated milk
¼ cup cold water

Instructions

Preheat oven to 350°F.
In a 9-inch square pan, heat and caramelize ¾ cup sugar over medium heat until light brown in color. Add water and cook for 1-2 minutes or until incorporated.
Arrange pineapple rings over the caramelized sugar and place a cherry in the center of each ring. Set aside.
Sift together cake flour, salt and baking powder. Set aside.
In a mixing bowl with paddle attachment, cream butter and sugar at medium speed, until light and fluffy. Add eggs, vanilla extract, milk and water and continue mixing for around 1 ½ minutes until combined.
At low speed, gradually add dry ingredients to the wet ingredients, scraping sides of bowl occasionally. Increase speed to medium and mix for another 1 ½ minutes. Pour the batter into the prepared pan.
Bake for 30-40 minutes or until toothpick inserted in center comes out clean. Baking time may vary, depending on the oven so start checking the cake for doneness at 30 minutes time.
Allow the cake to cool for 5 minutes in pan. Then run a paring knife or spatula around the edges of the cake and gently invert onto a serving platter. Allow the cake to cool completely before slicing.
Serve and enjoy!

Notes

Recipe source: Goldilocks Bakebook.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 70mgSodium: 200mgFiber: 1gSugar: 25g

Keyword baking, dessert recipe, pineapple cake, sweet treat, upside down cake

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