Ingredients with Measurements:
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1 can pineapple rings (20 oz), drained
- 1/2 cup maraschino cherries, drained
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Spatula
- Oven
Step-by-step instructions:
1. Preheat oven to 350°F (180°C).
2. Pour melted butter into the bottom of a 9-inch round cake pan.
3. Sprinkle brown sugar evenly over the melted butter.
4. Arrange pineapple rings on top of the brown sugar, placing a cherry in the center of each ring.
5. In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.
6. In another mixing bowl, cream softened butter and granulated sugar with an electric mixer until light and fluffy.
7. Beat in eggs, one at a time, then add vanilla extract.
8. Gradually add the flour mixture and buttermilk to the butter mixture, alternating between the two, and mixing until just combined.
9. Pour the batter over the pineapple rings and smooth the top with a spatula.
10. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11. Let the cake cool in the pan for 5 minutes before inverting it onto a serving plate.
12. Serve warm or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 429
Fat: 18g
Saturated Fat: 11g
Cholesterol: 84mg
Sodium: 222mg
Carbohydrates: 65g
Fiber: 1g
Sugar: 49g
Protein: 3g
Substitutions for ingredients:
- Instead of buttermilk, you can use regular milk mixed with 1 tablespoon of lemon juice or vinegar.
- You can use fresh pineapple instead of canned pineapple rings.
Variations:
- Instead of maraschino cherries, you can use fresh cherries or other fruits like peaches or apricots.
- You can add chopped nuts like pecans or walnuts to the brown sugar mixture.
Tips and tricks:
- Make sure to drain the pineapple rings and cherries well before using them in the recipe.
- Use a non-stick cake pan or line the pan with parchment paper to prevent sticking.
- Let the cake cool in the pan for 5 minutes before inverting it onto a serving plate to prevent the cake from breaking.
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 (180°C) for 5-10 minutes.
Presentation ideas:
- Serve the cake on a cake stand or a decorative plate.
- Dust the top of the cake with powdered sugar before serving.
Garnishes:
- Top the cake with whipped cream or vanilla ice cream.
- Sprinkle chopped nuts or coconut flakes on top of the cake.
Pairings:
- Serve the cake with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Vanilla pudding
- Whipped cream
Troubleshooting advice:
- If the cake sticks to the pan, run a knife around the edges of the cake before inverting it onto a serving plate.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the recipe.
- Store leftover cake in the refrigerator if you live in a hot and humid climate.
Food history:
- Pineapple upside down cake became popular in the United States in the early 1900s and was often made with canned pineapple rings.
Flavor profiles:
- Sweet, tangy, and buttery.
Serving suggestions:
- Serve the cake as a dessert or as a sweet treat for brunch.
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