Sweet, Buttery, and Fruity: How to Make the Best Hawaiian Pineapple Upside-Down Cake
Growing up, my grandmother had a special way of making every occasion feel like a celebration. One of her signature desserts was the Hawaiian Pineapple Upside-Down Cake. I remember the sweet aroma wafting through the kitchen as she carefully arranged the pineapple rings and cherries, her laughter filling the air. This cake was more than just a dessert; it was a symbol of love and togetherness, a treat that brought our family around the table. Today, I want to share this cherished recipe with you, so you can create your own sweet memories.
What Makes It Special
This Hawaiian Pineapple Upside-Down Cake stands out for several reasons:
- Flavor Harmony: The combination of sweet, caramelized pineapple and buttery cake creates a delightful balance that dances on your taste buds.
- Visual Appeal: The vibrant colors of the pineapple and cherries make this cake a stunning centerpiece for any gathering.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for bakers of all skill levels.
Gather Your Ingredients
Prep Time: 20 minutes | Cook Time: 40 minutes | Servings: 8
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 can (20 oz) sliced pineapple in juice
- Maraschino cherries (about 10)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
Let’s Get Cooking
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter.
- In a small saucepan, melt the butter over medium heat. Stir in the brown sugar until dissolved, then pour this mixture into the prepared cake pan.
- Arrange the pineapple slices over the brown sugar mixture, placing a cherry in the center of each pineapple ring.
- In a mixing bowl, combine the flour, granulated sugar, baking powder, and a pinch of salt. In another bowl, whisk together the eggs, milk, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the batter over the pineapple and cherries in the cake pan, spreading it evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10 minutes, then carefully invert it onto a serving plate.
My Pro Tips
- For an extra touch of flavor, add a splash of rum to the batter for a tropical twist.
- Use fresh pineapple if you can; it enhances the flavor and adds a lovely texture.
Perfect Pairings
This cake is delicious on its own, but here are some great pairings:
- Vanilla ice cream
- Whipped cream
- A tropical fruit salad
- A refreshing glass of iced tea
FAQs
Q: Can I make this cake ahead of time?
A: Yes! You can bake the cake a day in advance. Just store it covered at room temperature.
Q: What if I don’t have a round cake pan?
A: You can use a square or rectangular pan; just adjust the baking time as needed.
The Heart of the Dish
This Hawaiian Pineapple Upside-Down Cake is more than just a dessert; it’s a slice of nostalgia that brings back fond memories of family gatherings and laughter. Each bite is a reminder of the love that goes into baking and sharing food with those we cherish. I hope this recipe brings as much joy to your home as it has to mine.
Your Turn
Now it’s your turn to create your own sweet memories! Try this recipe, make it your own, and don’t forget to share your experiences. I’d love to hear how your Hawaiian Pineapple Upside-Down Cake turns out!
Sweet, Buttery, and Fruity: How to Make the Best Hawaiian Pineapple Upside-Down Cake
Ingredients
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 can (20 oz) sliced pineapple in juice, drained
- 8 maraschino cherries
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- Optional: splash of rum
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter.
- In a small saucepan, melt the butter over medium heat. Stir in the brown sugar until dissolved, then pour this mixture into the prepared cake pan.
- Arrange the pineapple slices over the brown sugar mixture, placing a cherry in the center of each pineapple ring.
- In a mixing bowl, combine the flour, granulated sugar, baking powder, and a pinch of salt. In another bowl, whisk together the eggs, milk, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the batter over the pineapple and cherries in the cake pan, spreading it evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10 minutes, then carefully invert it onto a serving plate.
Nutrition Information
