Grandma’s Pineapple Upside-Down Cake

Nothing like Grandma’s Pineapple Upside-Down Cake! Made completely from scratch, this classic buttery vanilla cake with a caramelized top will sure bring back good memories.

Imagine this: a warm, cozy kitchen filled with the amazing smell of caramelized pineapple and a freshly baked cake. That’s the feeling of my Grandma’s Classic Pineapple Upside-Down Cake! This recipe that’s been passed down through generations, from Spain to Venezuela and now over to you.

Why You’ll Love this Recipe

• Texture – The cake is moist and tender, with a slightly caramelized crust from the pineapple topping.
• Flavor – The combination of sweet pineapple, caramelized sugar, and buttery cake is drool-worthy.
• Time – This cake is relatively quick and easy to make, even for beginner bakers. The hands-on time is about 30 minutes.
• Effort – there are a few steps involved, however they are all straightforward and easy to follow for beginner and avid bakers.

Ingredients for Grandma’s Pineapple Upside-Down Cake:

For the Caramel:

• Light brown sugar: adds a rich, caramelized flavor to the base of the cake.
• Granulated sugar: enhances the sweetness and balances the tanginess of the pineapple.
• Pineapple juice: adds moisture and enhances the pineapple flavor.
• Unsalted butter: adds richness and helps the caramel form a smooth coating layer.

For the Cake:

• Unsalted butter: creates a tender and flavorful cake crumb.
• Granulated sugar: sweetens the cake and contributes to its moist texture.
• Eggs: Provide structure and bind the ingredients together.
• All-purpose flour: Forms the base of the cake and provides structure.
• Vanilla extract: Infuses the cake with a warm, aromatic flavor.
• Baking powder: Levens the cake, giving it a light and fluffy texture.
• Pineapple slices: Add a burst of sweetness and tanginess to the cake.
• Pineapple juice: Provides moisture and enhances the pineapple flavor.
• Maraschino cherries: Add a touch of sweetness and visual appeal.

See recipe card for quantities.

How to Make Grandma’s Pineapple Upside-Down Cake

• Preheat the oven to 350°F (175°C).

Make the Caramel:

• In a small saucepan, melt the butter over medium-low heat. Add the brown sugar, granulated sugar, and pineapple juice. Whisk until the sugar dissolves and the mixture thickens into a smooth caramel.
• Pour the caramel into an 8-inch round cake pan, coating the bottom and sides evenly.
• Arrange pineapple slices in a decorative pattern on top of the caramel. Place a maraschino cherry in the center of each pineapple slice. Or, you can place them after the cake has completely cooled.

Baking Tip: Whisk the caramel constantly to prevent it from crystallizing.

Make the Cake

• In a large bowl, whisk together the flour, baking powder, and salt.
• In another large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the pineapple juice, until just combined.
• Gently pour the batter over the pineapple slices, spreading it evenly.
• Place the cake pan in a larger baking dish and fill the dish with hot water about halfway up the sides of the cake pan. This creates a water bath that helps bake the cake evenly and prevents it from drying out.
• Bake for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Remove the cake from the oven and let it cool for 15-20 minutes before inverting it onto a serving plate.

Baking Tip: Use room temperature ingredients to ensure the batter comes together smoothly.

Substitutions:

• For the Caramel: If you don’t have light brown sugar, you can use dark brown sugar instead. The caramel will have a deeper molasses flavor.
• For the Cake: If you don’t have pineapple juice, you can use orange juice instead. The cake will have a slightly different flavor, but it will still be delicious.
• For the Maraschino Cherries: You can omit the maraschino cherries completely if you don’t like them or have any.

Variations:

• Pineapple Upside-Down Cake with Pecans: Sprinkle chopped pecans over the caramel before adding the pineapple slices for a nutty crunch.

Storage:

Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 3 months. When you are ready to enjoy it, place the cake in the refrigerator to thaw overnight.

FAQ:

• Can I use canned pineapple rings instead of slices? Yes, you can use canned pineapple rings. Just arrange them in a single layer on top of the caramel.
• Can I make this cake without a water bath? Yes, you can make the cake without a water bath. However, the cake may be drier.
• Can I freeze this cake? Yes, you can freeze the cake for up to 3 months. To thaw, place the cake in the refrigerator overnight.

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