A delicious and classic recipe for Pineapple Upside-Down Cake, made with fresh pineapple. This caramelized fruit is a perfect complement to moist yellow cake.
With all the baking that I do, you would think that I have tried every classic recipe at least one time. Nope. Not even close. There are just SO many amazing recipes out there. My to-bake list is never-ending. However I am trying to knock out some of the most classic recipes, and Pineapple Upside-Down Cake is on that list! I know it isn’t that popular anymore, but it is such a well-known old fashioned recipe that I just had to try my hand at making one. Plus, I’m not sure how this happened, but I had never actually eaten a piece of pineapple upside-down cake until I made this one! Verdict: I am a fan!
A lot of Pineapple Upside-Down Cake recipes out there use canned pineapple and maraschino cherries, and while it makes a very visually appealing cake, I am not a canned fruit fan. I just don’t really like the taste of it. I wanted only the real deal in my cake, so I used fresh pineapple! It might not be as pretty, but I think the flavor is great.
The first step in making this pineapple upside-down cake is to caramelize the fresh pineapple, and then use the juice to make a caramel sauce. This is the key to the delicious flavor in this cake! The pineapple and the caramel sauce go into the bottom of the pan, which later becomes the top of the cake. Hence the name! Here is the pineapple before being covered by cake batter, and then after it is cooked and flipped over:
The cake itself is a fairly traditional yellow cake. It is buttery and delicious, and it has the perfect texture – nice and moist, but still substantial enough to hold the pineapple. So good! Since there is fruit in this cake, I decided that this would be a perfect thing to eat for breakfast! I will take any excuse I can to eat dessert for breakfast. What a fun weekend breakfast treat!
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