How To Make Pineapple Upside-Down Cake
The go-to dessert for housewives of the 1950s, pineapple upside down cake has a special place in the heart of the United States’ pastry history. One could even say that it’s more American than apple pie, which actually isn’t that American. The confection gets its upside-down name for the fact that the cake pan is first covered with sugar and butter and lined with pineapple slices before the batter gets poured in, making a delicious glaze. After baking, the whole thing gets inverted to reveal a seriously gooey gateau. With its roots based on the French tarte tatin, this cake has all the elements of classic pastry with a good old fashioned America twist. Learn to cook online with our pastry chef in this demonstration video.
Pineapple Upside-Down Cake
1 ¼ cup brown sugar
5 oz butter
20 oz can pineapple rings
4 ounces whole Maraschino cherries
1. Melt the butter and place in the bottom of the cake pan and sprinkle with brown sugar. Lay the pineapple rings on top of the mixture with a cherry inside each one and in between.
1 ¾ cups sugar
6 oz butter
1 ¼ cup milk
2 tsp baking powder
¼ tsp salt
¾ tsp vanilla extract
1 ¾ cups AP flour
1. Sift the flour, baking powder and salt. Cream together the butter and sugar. Add the eggs one at a time until incorporated. Then alternate adding the flour and milk with the vanilla.
2. Pour in the prepared pan with the pineapple. Bake at 350 degrees for about 35 minutes. While the cake is still warm, invert serving the cake upside-down on a cake pan, plate or serving platter.