Pineapple Upside Down Cake (2024)

FAQs

When should I flip my pineapple upside-down cake? ›

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm.

I also like using the pineapple juice from the canned pineapple in place of water (or with water) in the cake mix. Once the cake comes from the oven you're done. No icing or decorating needed.

Cast iron may not be on the ingredient list for your upside-down cake, but it's the perfect piece of cookware to experiment with this classic dessert. Here are three reasons you should use cast iron when you bake this classic treat, along with some tips to keep in mind.

You have to refrigerate it, especially after you bake it. Though, cool it first. And make sure to do that before putting it in the fridge. Consequently, if you did not store it in the fridge, it will indeed spoil quickly.

To get the goo to stay where you want it and not impede the release of the cake, line the bottom of the pan with parchment paper or a silicone cake-pan liner after you grease the pan. That should allow easy removal, and then you can peel the paper off of the cake.

Another problem if your oven temperature is too low is your cake is not going to bake in the required time as stated in the recipe. So for example, if your cake should take 30 minutes to cook, it's not going to be cooked in those 30 minutes if the oven temperature is too low.

The juice from the pineapple and the sugar form a syrup when baked. Second mistake, along with the golden syrup, we also poured a little of the pineapple juice. The additions of the extra liquid made the middle of the cake a bit too soggy.

One common ingredient swap that is known to help make cakes remarkably moist is using milk instead of water. Try switching out any water in your recipe for full-fat milk or buttermilk for a moist, decadent texture. Another ingredient that can enhance the moisture of your cake is mayonnaise.

Add an Extra Egg

Most cake mixes call for two to three eggs. Just one more egg will add extra moisture, fat, and a little protein, which means the cake will be softer and less likely to overbake and dry out in the oven.

Pour the batter into the pie dish and carefully spread it to the edges of the pan before baking for 40 to 45 minutes. Let the cake cool before flipping over and serving.

What is a substitute for maraschino cherries in pineapple upside-down cake? ›

If you're looking for a substitute for maraschino cherries in a pineapple upside-down cake, fresh cherries or other preserved cherries can work well. Even raspberries, blackberries, or small halved strawberries could work.

In order to keep the fruit in place and protect the caramel from sticking, line the bottom of the pan with parchment. A smooth stovetop caramel is also key to the perfect upside-down cake. This recipe uses reserved pineapple juice and cornstarch to ensure the caramel stays nice and velvety.

As soon as you take the cake out of the oven, place serving platter upside down on the cake. Carefully but quickly, flip the cake upside down. Tap on the bottom of the cake pan to release the cake, and then carefully lift the cake pan to remove it.

Can you make pineapple upside down cake the day before? While I personally like this pineapple cake on the day it is made, you can make it the day before. Simply, bake it as directed, let it fully cool to room temperature, and store it in the fridge.

It's important to pay attention to the specifics called for in a recipe, but in general, most cakes are best removed from the pan after cooling for 10 to 20 minutes. Try it too soon, and it may fall apart. Wait too long, and it may stick.

Resting the pineapple upside down for 30 minutes helps the juices to run back down and distribute for evenly juicy pieces. After 30 minutes, cut off the other end of the pineapple. Remove the skin of the pineapple by slicing it off, following the shape of the pineapple.

tronzo last month revealed that the best way to make sure your pineapple is extra juicy and sweet is to store it upside down. Austin explains in the video that the best way to make your pineapple ripen faster is to remove the spiky leaves at the top with a twisting motion, then flip the pineapple on its head.

SAM'S TIP: Make sure to blot your pineapple slices well with paper towels before placing them in your pie plate. This will absorb any excess liquid. If you skip this step it could make your cake soggy.