A Classic Pineapple Upside-Down Cake Recipe
This classic pineapple upside-down cake recipe is an easy and delicious dessert recipe. It has a luscious layer of sweet pineapple slices, with a light brown sugar glaze and a moist, fluffy cake. Enjoy it for birthdays, gatherings or anytime you’re in the mood for something sweet.
Ingredients
For the cake:
- 1/2 cup (115 grams) unsalted butter, melted, plus more for greasing the pan
- 1/2 cup (100 grams) light brown sugar, firmly packed
- 1 tablespoon honey
- 2 cans (20 ounces each) pineapple slices in juice, drained & juice reserved
- 3 large eggs, at room temperature
- 1 teaspoon (5 milliliters) vanilla extract
- 2 cups (256 grams) all-purpose flour
- 1 cup (200 grams) white granulated sugar
- 1 teaspoon (5 grams) baking powder
- 1 teaspoon (5 grams) baking soda
- 1/2 teaspoon (3 grams) salt
- 3/4 cup (185 milliliters) reserved pineapple juice
Instructions
1. Preheat the oven to 350˚F. Grease a 9×13-inch pan and set aside.
2. In a small bowl, combine the melted butter, brown sugar and honey. Whisk until smooth.
3. Pour the butter-sugar mixture into the prepared pan. Arrange the pineapple slices in the pan in rows, then press them down into the mixture.
4. In a separate bowl, whisk together the eggs and vanilla.
5. In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt.
6. Add the egg mixture to the dry ingredients and mix until smooth.
7. Slowly add the pineapple juice and mix until everything is combined.
8. Pour the batter over the pineapple slices. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes. Run a knife around the edges and invert onto a plate. Enjoy!
Frequently Asked Questions
Q: How do you store pineapple upside-down cake?
A: Once the cake has cooled, store it in an airtight container, or wrapped tightly in plastic wrap. It will keep at room temperature for up to 3 days.
Q: Can you freeze pineapple upside-down cake?
A: Yes! To freeze, wrap the cake tightly in plastic wrap and then store it in an airtight container or a resealable plastic bag. Frozen cake will last up to two months. When ready to enjoy, thaw in the refrigerator overnight then bring to room temperature before serving.
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