Can I freeze Pineapple Upside-Down Cake for later?

Yes, you absolutely can! Wrap the cooled cake tightly in plastic wrap, then an additional layer of foil. It keeps well for up to 1 month in the freezer. Thaw it at room temperature or slowly in the fridge for a delightful treat whenever you crave it.

What’s the healthiest way to make Pineapple Upside-Down Cake?

To make it a bit “healthier,” consider using a whole wheat cake mix if you can find one, slightly reducing the sugar in the batter, and opting for fresh pineapple instead of canned. Remember to enjoy smaller portions as part of a balanced diet.

How do I prevent my Pineapple Upside-Down Cake from sticking?

Generously grease and flour your cake pan, and I always recommend using parchment paper on the bottom for extra insurance. Crucially, invert the cake while it’s still warm after only 10-15 minutes of cooling, not completely cold.

Can I use fresh pineapple instead of canned?

Absolutely! Peel and slice a fresh pineapple into 1/2-inch thick rings. You might need to cook the caramel a bit longer to tenderize the fruit slightly before adding the batter, as fresh pineapple can be firmer than canned.

What other fruits can I use for upside-down cake?

Sliced apples, peaches (fresh or canned), pears, or even a mix of berries all work beautifully as alternatives. Adjust cooking times slightly for softer fruits to prevent them from becoming too mushy.

How long does Pineapple Upside-Down Cake last?

Stored covered at room temperature, this cake is best enjoyed within 2-3 days. In the refrigerator, it will last up to 5 days, though the caramelized topping might get a bit firmer. Always keep it well-sealed to maintain freshness.

Is this an easy high-protein meal?

While incredibly delicious and satisfying, this Pineapple Upside-Down Cake Recipe Best Ever Caramelized is a dessert, not an easy high-protein meal. Enjoy it as a wonderful treat, savored as part of a balanced and varied diet, not a primary protein source.

Caramelized Pineapple Upside-Down Cake Recipe: So Easy!

Description

A classic, buttery, sweet-tart Pineapple Upside-Down Cake that’s surprisingly easy to master. This family-friendly dessert is perfect for any occasion.

Ingredients

Scale

1/2 cup (113g) Unsalted Butter, plus a little extra for greasing the pan
3/4 cup (150g) Light Brown Sugar
1 (20-ounce / 567g) can Canned Pineapple Rings, packed in juice, drained well (reserve 1/4 cup of the juice!)
8–10 Maraschino Cherries, stems removed
1 (15.25-ounce / 432g) box Yellow Cake Mix
3 Large Eggs
1 cup (240ml) Whole Milk
1/2 cup (120ml) Vegetable Oil
1/4 cup (60ml) Reserved Pineapple Juice

Instructions

Prep Your Pan: Lightly grease a 9-inch round cake pan. For extra easy release, line the bottom with a circle of parchment paper, then grease the paper as well.
Melt & Spread Caramel: In the prepared pan, melt 1/2 cup (113g) butter over low heat on the stovetop, or melt in the microwave and pour into the pan. Once melted, sprinkle 3/4 cup (150g) brown sugar evenly over the butter.
Arrange the Fruit: Drain pineapple rings thoroughly. Artfully arrange the pineapple rings over the brown sugar mixture. Place a maraschino cherry in the center of each ring and scatter a few extra cherries in the gaps.
Mix the Batter: In a large bowl, combine 1 box yellow cake mix with 1 cup (240ml) milk, 1/2 cup (120ml) oil, 3 large eggs, and the 1/4 cup (60ml) reserved pineapple juice. Mix until just combined and smooth, about 2 minutes. Do not overmix.
Pour & Bake: Gently and evenly pour the cake batter over the arranged pineapple and cherries in the pan. Spread it carefully to avoid disturbing the fruit layer below.
Bake to Golden Perfection: Bake in a preheated oven at 350°F (175°C) for 35-45 minutes. The cake is ready when a toothpick inserted into the center comes out clean.
Cool & Invert: Let the cake cool in the pan on a wire rack for ONLY 10-15 minutes. Place a sturdy serving plate upside-down over the cake pan. Carefully but confidently, flip the entire cake and pan over together. Lift the cake pan slowly to reveal your stunning creation.

Notes

Substitutions & Dietary Needs: For dietary considerations, use a certified gluten-free cake mix or dairy-free butter. You can also opt for organic butter or eggs for a richer flavor. For the cake batter, water can be used instead of milk if preferred.
Troubleshooting Inversion: If your cake seems to be sticking when inverting, gently tap the bottom of the pan or run a thin knife around the edge before flipping to help release it.
Estimated Nutritional Information: The nutritional data provided is an estimate based on common recipe ingredients and should be used as a general guide.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Desserts
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 55g
Sodium: 350mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 1g
Protein: 5g
Cholesterol: 60mg

Keywords: Pineapple Upside-Down Cake