How Long Let An Upside Down Cake Rest Before Flipping?

This delicious Pineapple Upside Down Cake is beyond easy to brand from scratch, and it comes out of the pan fully decorated! Yous volition be amazed when you remove the block pan and come across the caramelized layer of pineapple and maraschino cherries over the soft and fluffy block.

If you've got a sweet molar, and so this cake is for you! It is packed with sweet pineapple flavor, intensified past the caramelization of butter and brown saccharide on the pineapple rings. The bright yellow and red layer besides always brings a smile to my confront as it's and then colorful and cheerful, making information technology a delightful treat!

Since information technology'southward baked upside down, the pineapples and maraschino cherries stay in place, and when flipped, the juices from the fruit soak into the cake and help keep it moist. Dearest the await of this cake but want to change things up? Try this Orange Upside Down Cake!

WHAT You Need TO Make THIS RECIPE

Ingredients needed to make a pineapple upside down cake.

Butter — be sure to selection upward unsalted butter as yous don't want the cake tasting overly salty. The butter plays 2 roles in this pineapple cake. You lot'll need room temperature butter for the cake batter. Butter takes time to get to room temperature, so be sure to plan ahead. It is at room temperature when your finger leaves an indent if y'all printing onto it. Y'all'll besides need melted butter for the pineapple. The melted butter and brown sugar volition make the shiny caramel coating on the top of the cake and assistance keep the cake from sticking to the pan.

Pineapples — I recommend purchasing canned pineapple slices to save yous the time and effort of cutting your own. Canned pineapple slices are also more uniformed in size and shape, making them more aesthetically pleasing and easier to arrange. Be sure you utilise pineapple in juice and not syrup, as the syrup will make the block too sugariness.

Sour Cream — the sour cream adds a nice tangy flavor to the block. It besides makes the cake crumb more tender. You can swap for patently yogurt if you don't have sour cream, just it volition taste tangier. I recommend using full-fat sour cream.

HOW TO MAKE PINEAPPLE UPSIDE Down CAKE

Set of two photos showing melted butter and brown sugar added to the cake pan and the pineapple rings arranged with a cherry in each of the gaps.

1. Pour melted butter into a pie dish and swirl to coat the lesser and up the sides of the pie dish before sprinkling brown sugar evenly over the bottom of the dish.

2. Place the pineapple slices into the pie dish, add together a cherry in each slice's centre, and fill in whatever other gaps between the slices.

Set of two photos showing butter being creamed then dry ingredients added to the bowl.

3. In a large mixing bowl, beat butter until creamy, and and then add the saccharide and shell until light and fluffy. Next, add the eggs, one at a time, before adding the vanilla.

4. While beating the mixture at depression speed, add a third of the combined flour mixture.

Set of two photos showing liquid added to the batter and then the batter added into the cake pan.

5. And then add one-half of the sour cream and milk mixture, beating just until combined. Continue alternating with the remaining flour and sour foam mixture.

6. Cascade the batter into the pie dish and carefully spread it to the edges of the pan before baking for xl to 45 minutes. Allow the cake cool before flipping over and serving.

Two slices of pineapple upside down cake on blue and white plates with one in the foreground.

PRO TIPS FOR MAKING THIS RECIPE

You tin make mini versions of this cake in small-scale 4-inch springform pans for a beautiful single-serving version of this that bakes up in a flash!
While y'all tin can relish the cake chilled or warmed, I adopt it warm. You tin reheat the cake by covering it with some can foil and placing it in a hot oven until the cake has warmed throughout. If you're simply reheating a single slice, experience free to utilize the microwave.
When measuring your flour, if you are not using a calibration (I recommend e'er using a scale), make sure to fluff the flour kickoff and then spoon it into your measuring loving cup. Then, level it off with the back of a knife to ensure y'all don't overpack the flour.
The eggs should be at room temperature to ensure they incorporate into your concoction evenly. If you've left the eggs in the fridge, you can rapidly bring them to room temperature by placing the eggs in a big bowl and covering them with warm tap water for 5 minutes.
If yous've forgotten to have out your butter, you can quickly bring it to room temperature by kickoff cutting the butter into smaller pieces. Then, fill up a large bowl with warm water, identify the cut butter into a smaller basin, and put it in the warm water for 5 to 10 minutes.
This cake doesn't crave any decorating! However, if yous'd like to add something on superlative of each slice, you tin add a dollop of whipped foam or ice cream when serving.

Two plates of pineapple upside down cake with one in the foreground, both with a dollop of whipped cream with a cherry on top.

FREQUENTLY ASKED QUESTIONS

How long should I wait before flipping the block?

It's all-time to wait for the cake to cool down a fleck, and so it firms up and is less probable to crack. I propose letting the cake cool in the pan for about 15 minutes before flipping. Use a timer so you don't forget considering if you wait too long to invert, the caramel can thicken upwardly and make a clean release less likely.

How practice I store this cake?

This upside downwards pineapple cake tin can be left out overnight if covered, just information technology's best to refrigerate the cake for any time longer than that. Let the cake to come to room temperature or rewarm before serving. The cake should keep for v days in the fridge.

Tin can I freeze this?

This is a freezer-friendly block! To freeze the cake, let it cool to room temperature first. Then wrap upwardly private slices or the unabridged block in plastic wrap then tin foil before freezing it for upward to three months. When ready to consume, thaw overnight in the fridge and and then bring to room temperature.

How exercise y'all keep the upside down cake from getting soggy?

There's a fine line between moist block and soggy block. To prevent the pineapple cake from getting soggy, drain the juice from the canned pineapple before lining the pan. You tin can also pat the maraschino cherries with a paper towel earlier using as well. You likewise should non add together whatever extra liquid to the block batter than the listed amounts in the recipe card. The batter should not exist runny.

If you've tried this Pineapple Upside Down Cake recipe, then don't forget to rate the recipe and let me know how yous got on in the comments below, I honey hearing from you!

Pineapple Upside Down Cake

It is And so like shooting fish in a barrel to brand this delicious, moist and fluffy pineapple upside downwards block. One seize with teeth of this cake will accept you hooked!

Course block, Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 40 minutes

Rest Time 35 minutes

Total Time 1 60 minutes 35 minutes

Servings 10 servings

Calories 371 kcal

▢
9-inch pie pan
▢
Mixer

For the Topping:

▢ ¼ cup unsalted butter melted
▢ ½ cup low-cal dark-brown sugar (110g)
▢ 1 20-ounce can pineapple slices drained
▢ Maraschino cherries stems removed

For the Cake:

▢ ane ½ cups all-purpose flour (180g)
▢ one ½ tsp baking powder
▢ ½ tsp kosher salt
▢ ½ loving cup unsalted butter (1 stick) room temperature
▢ ¾ loving cup granulated sugar (150g)
▢ 2 large eggs room temperature
▢ 2 tsp vanilla extract
▢ ⅓ cup sour cream room temperature
▢ ⅓ cup whole milk room temperature (80mL)

Preheat the oven to 350F.

For the Topping:

Pour melted butter into a 9-inch round 2-inch-deep pie dish. Swirl to coat the bottom and upwardly the sides of the dish. Sprinkle brown carbohydrate evenly over the lesser of the dish.
Pat pineapple slices with a towel to remove excess liquid. Place one slice in the center of the dish. Accommodate half dozen more around it. If you'd like, cutting 3 more slices in one-half and suit them around the sides of the dish. Place a cerise in each slice's eye and fill in whatever other gaps between slices.

For the Cake:

In a medium basin, whisk together flour, baking powder, and salt.
In a large liquid measure cup, whisk together sour cream and milk.
In a large mixing basin or the bowl of a stand up mixer with the paddle attachment, beat butter until flossy. Add the carbohydrate and crush on medium speed until light and fluffy, nearly iii minutes.
Add together the eggs one at a time, beating until well combined earlier adding the side by side. Beat in the vanilla.
Chirapsia on low speed, add together a third of the flour, mixing simply until combined. Add half of the sour cream mixture, beating merely until combined. Continue alternate with the remaining flour and sour cream mixture.
Cascade the batter into the pie dish and carefully spread to the edges of the pan.
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. You may want to comprehend with foil afterwards 30 minutes if the block is already golden dark-brown.
Cool the cake on a wire rack for xv minutes. Identify a cake plate or stand over the summit of the cake and advisedly invert. Cool for some other 20 minutes or completely before serving.

Yous can brand mini versions of this cake in small four-inch springform pans for a cute single-serving version of this that bakes up in a wink!
While you can enjoy the block chilled or warmed, I prefer it warm. You lot can reheat the cake by covering information technology with some tin foil and placing it in a hot oven until the cake has warmed throughout. If you're only reheating a single slice, feel free to employ the microwave.
When measuring your flour, if you are non using a calibration (I recommend you practise), make certain to fluff the flour first and and then spoon it into your measuring loving cup. And so, level it off with the dorsum of a knife to ensure yous don't overpack the flour.
The eggs should exist at room temperature to ensure they contain into your concoction evenly. If you lot've left the eggs in the fridge, you can quickly bring them to room temperature by placing the eggs in a large basin and covering them with warm tap water for 5 minutes.
If you've forgotten to take out your butter, you can apace bring it to room temperature by start cutting the butter into smaller pieces. Then, fill a large basin with warm water, identify the cut butter into a smaller basin, and put it in the warm water for 5 to ten minutes.
This cake doesn't require any decorating! However, if you'd similar to add something on summit of each slice, you tin can add a dollop of whipped foam or ice foam when serving.

*Nutrition Disclaimer