Old-fashioned Pineapple Upside-down Cake

Pineapple Upside-down Cake Recipe from USA: Butter, Brown Sugar, Pineapple, Cherries

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 50 minutes | Servings: 8

Introduction

Old-fashioned Pineapple Upside-down Cake is a classic dessert that has been enjoyed for generations. This sweet and fruity cake is perfect for any occasion, whether it's a family gathering or a special celebration. The combination of caramelized brown sugar, juicy pineapple slices, and bright red cherries makes this cake not only delicious but also visually stunning.

History

The origins of Pineapple Upside-down Cake can be traced back to the early 20th century when canned pineapple became widely available. The recipe gained popularity during the 1920s and 1930s, when home cooks were looking for simple and affordable dessert options. The idea of flipping the cake upside down to reveal a beautiful topping of caramelized fruit was a clever and innovative twist on traditional cake baking.

Ingredients

0.5 cup butter, softened
0.75 cup packed light brown sugar
8 oz (227 g) can of sliced pineapple, drained
9 maraschino cherries
1 cup sugar
1 cup all-purpose flour
0.25 tsp salt
0.25 cup plus 1 tbsp water
1 tsp vanilla extract
3 egg whites, at room temperature

How to prepare

Cream the butter and gradually add brown sugar, beating until light and fluffy.
Spread the creamed mixture evenly into a 9-inch cast iron skillet.
Arrange pineapple and cherries evenly over the mixture.
Beat the egg yolks until thick and lemon colored.
Gradually add sugar, beating well.
Combine flour and salt, then add to the yolk mixture alternating with water and stirring well after each addition.
Stir in vanilla.
Beat the egg whites until stiff peaks form; fold into the batter.
Spoon the batter evenly over the pineapple slices in the skillet.
Bake at 350°F (177°C) for 50 minutes.
Cool for 30 minutes in the pan and invert the cake onto a serving platter.

Variations

Try using fresh pineapple slices instead of canned for a more intense flavor.
Add a sprinkle of cinnamon or nutmeg to the batter for a warm and spicy twist.
Experiment with different fruits such as peaches, pears, or apples for a unique twist on this classic recipe.

Cooking Tips & Tricks

Make sure to cream the butter and sugar until light and fluffy to ensure a tender and moist cake.

- Use a cast iron skillet for baking to achieve a perfectly caramelized topping.

- Be sure to invert the cake onto a serving platter while it's still warm to prevent the topping from sticking to the pan.

- Serve the cake warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious finishing touch.

Serving Suggestions

Serve Old-fashioned Pineapple Upside-down Cake warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful treat.

Cooking Techniques

Creaming the butter and sugar until light and fluffy is essential for a tender and moist cake.

- Folding in stiff egg whites gently will help to keep the cake light and airy.

- Baking the cake in a cast iron skillet will ensure a perfectly caramelized topping.

Ingredient Substitutions

You can use margarine or vegetable oil as a substitute for butter.

- Gluten-free flour can be used in place of all-purpose flour for a gluten-free version of this cake.

- If you don't have maraschino cherries, you can use fresh cherries or other types of canned fruit.

Make Ahead Tips

Old-fashioned Pineapple Upside-down Cake can be made ahead of time and stored in an airtight container at room temperature for up to 2 days. Reheat in the oven before serving for the best results.

Presentation Ideas

Serve Old-fashioned Pineapple Upside-down Cake on a decorative cake stand or platter for a beautiful presentation. Garnish with fresh mint leaves or a dusting of powdered sugar for an elegant touch.

Pairing Recommendations

Pair Old-fashioned Pineapple Upside-down Cake with a cup of hot coffee or a glass of cold milk for a delightful dessert experience. This cake also pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage and Reheating Instructions

Store any leftover Old-fashioned Pineapple Upside-down Cake in an airtight container at room temperature for up to 2 days. Reheat in the oven at 350°F (177°C) for 10-15 minutes before serving.

Nutrition Information

Calories per serving

Each serving of Old-fashioned Pineapple Upside-down Cake contains approximately 250 calories.

Carbohydrates

Each serving of Old-fashioned Pineapple Upside-down Cake contains approximately 45 grams of carbohydrates.

Fats

Each serving of Old-fashioned Pineapple Upside-down Cake contains approximately 10 grams of fats.

Proteins

Each serving of Old-fashioned Pineapple Upside-down Cake contains approximately 2 grams of proteins.

Vitamins and minerals

Pineapple is a good source of vitamin C and manganese, while cherries provide antioxidants and fiber.

Alergens

This recipe contains dairy (butter) and eggs.

Summary

Old-fashioned Pineapple Upside-down Cake is a delicious dessert that is relatively high in carbohydrates and fats, but also provides some essential vitamins and minerals.

Summary

Old-fashioned Pineapple Upside-down Cake is a timeless dessert that is sure to impress your family and friends. With its sweet and fruity topping and moist cake base, this classic recipe is a true crowd-pleaser. Enjoy a slice of this delicious cake with a scoop of ice cream or a dollop of whipped cream for a truly indulgent treat.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Old-fashioned Pineapple Upside-down Cake. It was a warm summer day, and I was visiting my great aunt Beatrice in her cozy little cottage by the sea. Aunt Beatrice was a master in the kitchen, and her desserts were simply divine. As soon as I walked into her kitchen, I was greeted by the heavenly scent of caramelized pineapple and buttery cake.

Aunt Beatrice had a twinkle in her eye as she proudly presented me with a slice of her famous Pineapple Upside-down Cake. The golden brown caramelized pineapple slices shimmered in the sunlight, and the sweet aroma was intoxicating. I took a bite and was instantly transported to dessert heaven. The moist cake, the juicy pineapple, and the gooey caramel topping all danced on my taste buds, creating a symphony of flavors.

I begged Aunt Beatrice to share her recipe with me, and she smiled knowingly. "I learned this recipe from my dear friend Mrs. Jenkins many years ago," she said. "It's a family secret, but I think it's time to pass it on to the next generation."

With that, Aunt Beatrice handed me a weathered piece of parchment paper with the recipe written in elegant cursive. She explained each step in detail, from caramelizing the pineapple slices to whipping up the perfect cake batter. I listened intently, taking mental notes and committing each instruction to memory.

When I returned home, I wasted no time in trying out the recipe for myself. I gathered all the ingredients and set to work, following Aunt Beatrice's instructions to the letter. As the cake baked in the oven, the sweet scent of pineapple and caramel filled my kitchen, reminding me of lazy summer days by the sea.

When the timer finally dinged, I carefully inverted the cake onto a serving platter. I held my breath as I lifted the pan, revealing a perfect golden-brown cake with a mosaic of caramelized pineapple slices on top. It was a work of art, and I couldn't wait to dig in.

I served slices of the Pineapple Upside-down Cake to my family, watching as their eyes lit up with delight. The cake was a hit, and I knew I had Aunt Beatrice and Mrs. Jenkins to thank for this delicious creation.

Over the years, I have made Aunt Beatrice's Old-fashioned Pineapple Upside-down Cake countless times, each one as delicious as the last. I have shared the recipe with friends, neighbors, and anyone who has a sweet tooth. It has become a staple in my dessert repertoire, a timeless classic that never fails to impress.

As I bake this cake once again, I am filled with gratitude for the women who passed down this recipe to me. Aunt Beatrice and Mrs. Jenkins may no longer be with us, but their legacy lives on in every bite of this cake. It is a testament to the power of food to connect us, to bring us together in joy and celebration.

So as I take a bite of this Old-fashioned Pineapple Upside-down Cake, I am transported back to that warm summer day at Aunt Beatrice's cottage, surrounded by loved ones and the sweet scent of caramelized pineapple. And I am reminded once again of the magic of a good recipe, handed down through generations, creating memories that last a lifetime.