Ingredients with Measurements:
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1 can (20 oz) pineapple slices, drained
- 1/2 cup maraschino cherries, drained
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup orange juice
- 1 tablespoon orange zest
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
- Mixing bowls
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Pour melted butter into the bottom of the cake pan.
3. Sprinkle brown sugar evenly over the butter.
4. Arrange pineapple slices and cherries on top of the brown sugar.
5. In a mixing bowl, whisk together flour, baking powder, and salt.
6. In another mixing bowl, cream softened butter and granulated sugar with an electric mixer until light and fluffy.
7. Add eggs and vanilla extract to the butter mixture and mix until well combined.
8. Gradually add the flour mixture to the butter mixture, alternating with orange juice, and mix until just combined.
9. Stir in orange zest.
10. Pour the batter over the pineapple and cherries in the cake pan.
11. Bake for 40-45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
12. Let the cake cool in the pan for 5 minutes.
13. Run a knife around the edges of the cake to loosen it from the pan.
14. Invert the cake onto a serving plate.
15. Serve warm or at room temperature.
- Time:
Preparation time: 20 minutes
- Cooking time: 40-45 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 440
- Total fat: 20g
- Saturated fat: 12g
- Cholesterol: 95mg
- Sodium: 250mg
- Total carbohydrates: 63g
- Dietary fiber: 1g
- Sugars: 46g
- Protein: 4g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt in the recipe.
- Fresh pineapple can be used instead of canned pineapple slices.
- Fresh orange juice can be used instead of store-bought orange juice.
Variations:
- Add shredded coconut to the cake batter for a tropical twist.
- Use different fruit combinations, such as peaches and raspberries or apples and cranberries.
Tips and tricks:
- Make sure to drain the pineapple slices and cherries well before using them in the recipe.
- Use a non-stick cake pan or line the bottom of the pan with parchment paper for easy removal of the cake.
- Let the cake cool in the pan for 5 minutes before inverting it onto a serving plate to prevent the cake from falling apart.
Storage instructions:
- Store leftover cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
- Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
- Garnish the cake with fresh mint leaves or additional cherries.
Pairings:
- Serve the cake with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad or a green salad would pair well with this cake.
Troubleshooting advice:
- If the cake sticks to the pan, run a knife around the edges of the cake to loosen it before inverting it onto a serving plate.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Upside-down cakes have been around since the Middle Ages, but the pineapple upside-down cake became popular in the United States in the early 1900s.
Flavor profiles:
- This cake has a sweet and tangy flavor from the combination of pineapple and orange.
Serving suggestions:
- Serve the cake as a dessert or as a sweet breakfast treat.
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