The single most requested cake at our family and friend gatherings is my father's homemade pineapple upside down cake. It is hands down the best pineapple upside down cake recipe I know! Dad will look for almost any excuse to make it, and we never get tired of it. The Best Pineapple Upside Down Cake RecipeThis pineapple upside down cake is dense, like a sour cream pound cake, with ground almonds in the flour to give it even more substance and a slight almond flavor. The caramel pineapple topping is so good, you'll want to pick every crumb. The Best Pan To UseYou'll need a high-sided 10-inch cake pan for this recipe. If you don't have a high-sided 10-inch cake pan, you might try making this in a springform pan. If you do, line the inside with foil so the caramel doesn't leak, and bake on a rimmed baking sheet just in case it does. Elise BauerHow To Make the Caramel ToppingThere are a couple of ways to make the caramel topping for this cake. The easiest way is to just melt brown sugar and butter together. This is the default method for the recipe. My father prefers using white sugar (with a little corn syrup) instead of brown sugar to make the caramel base. He caramelizes the white sugar and corn syrup first, before adding butter. (Instructions are in the recipe note below if you'd like to try his method.) He prefers white sugar to brown sugar because brown sugar has flavors of molasses that he doesn't want in the cake. A small amount of corn syrup helps keep the sugar from crystallizing. His approach uses twice as much sugar, but creates a deeply flavorful, rich topping for the cake. Both toppings work, feel free to use either one! How To Store Pineapple Upside Down CakeThis cake is delicious served the day it's made, and is so rich and moist it will still taste wonderful for several days. Just cover it with plastic wrap and store it at room temperature or in the fridge. The cake freezes well. To freeze, just wrap the cake tightly with plastic wrap and then with aluminum foil. Unwrap the cake before defrosting it in the fridge or at room temp. Interested in learning more about Pineapple Upside Down Cake? Check out the history of Pineapple Upside Down Cake from my friend Tori Avey. Elise BauerLove Upside Down Cakes? Try These
Watch This Pineapple Upside Down Cake RecipeOther Pans for Baking the CakeThis recipe calls for a high-sided 10-inch cake pan. You can make this in a 10-inch cast iron skillet, making the topping directly in the skillet. You can also try making this in a springform pan. Line the inside with foil so the caramel doesn't leak, and bake on a rimmed baking sheet just in case it does. More Pineapple Recipes To Try!
My dad's alternative caramel topping: 1 3/4 cups granulated sugar, 1/4 cup light corn syrup, 1/2 cup water, 1/4 cup butter. Combine sugar, corn syrup, and water in a medium saucepan. Heat on medium until all sugar is dissolved. Boil until syrup becomes warm amber in color (5 to 10 minutes). Remove from heat. Add 1/4 cup butter, carefully as it will foam up a bit. Swirl the pan so that the butter is all incorporated, stirring with a wooden spoon if necessary. Pour out into cake pan. Continue with recipe as noted. For the topping:
For the cake:
Optional:
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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included. Do you need to refrigerate pineapple upside down cake?Pineapple upside-down cake needs to be refrigerated if you're not planning to consume it within 48 hours. Remember – this type of cake contains fruit, which means it will spoil quickly if not chilled. If your kitchen is hotter than 70F, pineapple upside-down cake will need to be refrigerated immediately.
How long does homemade pineapple upside down cake last?Room temperature: Cover with plastic or store in an airtight container for up to 2 days at room temperature. Fridge: Store in an airtight container in the fridge for 3-4 days. Freezer: Allow the cake to cool and place it in the freezer for 1-2 hours; long enough to allow the outside of the cake to freeze.
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