Description
Ina Garten’s pineapple upside down cake delivers classic Southern charm with caramelized fruit and buttery golden cake. Sweet pineapple rings nestled in rich brown sugar glaze create a nostalgic dessert sure to delight guests at any gathering.
Ingredients
Scale
Cake Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
Wet Ingredients:
- ½ cup (113 grams) unsalted butter, softened
- 1 cup (200 grams) sugar
- 2 large eggs
- ½ cup (120 milliliters) heavy cream
- ½ cup (120 milliliters) reserved pineapple juice
Topping Ingredients:
- ¼ cup (57 grams) unsalted butter, melted
- ½ cup (100 grams) firmly packed light brown sugar
- 7 slices canned pineapple (reserve ½ cup juice for cake)
- 13 candied cherries
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly coat a 9-inch (23-centimeter) round baking pan with nonstick cooking spray or butter, ensuring complete coverage of the sides and bottom.
- Create the caramelized topping by whisking melted butter and brown sugar together in a small mixing bowl. Evenly distribute this rich mixture across the pan’s bottom. Strategically place 6 pineapple rings around the pan’s perimeter, positioning one slice at the center. Carefully nestle a maraschino cherry in the middle of each pineapple ring, then scatter remaining cherries in the corner spaces.
- In a large mixing bowl, sift together flour, baking powder, baking soda, salt, ground ginger, and ground cloves to ensure smooth ingredient integration. In a separate bowl, cream softened butter and sugar until light and fluffy, approximately 3-4 minutes.
- Incorporate eggs into the butter mixture one at a time, thoroughly mixing after each addition. Gradually fold the dry ingredient mixture and combined heavy cream with pineapple juice into the batter, stirring gently to maintain a smooth, consistent texture.
- Carefully pour the prepared batter over the arranged pineapple and cherry layer, using a spatula to spread evenly. Place the pan in the preheated oven and bake for 55-65 minutes, checking doneness by inserting a toothpick into the cake’s center – it should emerge clean with minimal crumbs.
- Allow the cake to cool within the pan for 5 minutes. Run a thin metal spatula around the cake’s edges to loosen. Place a serving plate over the pan and swiftly invert, allowing the caramelized topping to release onto the plate.
- Serve the cake warm, optionally accompanied by a dollop of freshly whipped cream for added indulgence.
Notes
- Pat pineapple slices thoroughly with paper towels to remove excess moisture, preventing soggy topping and ensuring crisp caramelization.
- Select perfectly ripe, golden pineapples that offer natural sweetness and vibrant flavor for the most delicious upside-down cake.
- Gently fold cake batter ingredients to maintain a delicate, tender texture without overmixing and creating tough crumb.
- Allow cake to rest for 5-10 minutes after baking, which helps the caramel topping set and prevents sticking when inverting.
- Use light hand when adding warming spices like ginger and cloves, keeping their intensity subtle and complementary to the pineapple’s bright taste.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 359 kcal
- Sugar: 31 g
- Sodium: 166 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 62 mg