why make this recipe
Grandma’s Pineapple Upside Down Cake is a classic dessert that brings back warm memories of family gatherings and special occasions. With its sweet, caramelized topping and moist cake, it’s a treat that everyone loves. This recipe is easy to follow and the results are delicious. Not only is it a feast for the eyes with its vibrant colors, but it also has a wonderful combination of flavors that makes it irresistible.
how to make Grandma’s Pineapple Upside Down Cake
Ingredients :
- 1/4 cup butter
- 1 cup brown sugar
- 1 can (15 ounces) pineapple slices
- Maraschino cherries
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Directions :
- Preheat the oven to 350°F (175°C). In a round cake pan, melt the butter in the oven, then sprinkle the brown sugar over it.
- Arrange the pineapple slices over the brown sugar and place a cherry in the center of each slice.
- In a bowl, mix the flour, granulated sugar, baking powder, and salt.
- In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla.
- Combine the wet and dry ingredients, then pour the batter over the pineapple in the pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let it cool for a few minutes, then invert onto a serving plate. Serve warm.
how to serve Grandma’s Pineapple Upside Down Cake
Grandma’s Pineapple Upside Down Cake is best served warm. You can enjoy it on its own or with a scoop of vanilla ice cream on the side. The cool ice cream pairs wonderfully with the warm, caramelized pineapple for a delightful dessert experience.
how to store Grandma’s Pineapple Upside Down Cake
To keep your leftover cake fresh, cover it with plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to a month. Just make sure to wrap it tightly to avoid freezer burn.
tips to make Grandma’s Pineapple Upside Down Cake
- Make sure to melt the butter completely before adding the brown sugar to ensure an even caramelization.
- Use fresh pineapple if you can for even better flavor, but canned works perfectly fine.
- Don’t skip the maraschino cherries, as they add a nice touch and make the cake look more festive.
Serving Ideas
For a special touch, you can sprinkle some toasted coconut on top of the cake before serving. It adds extra flavor and texture. You can also pair it with whipped cream or a drizzle of caramel sauce for an indulgent dessert.
Final Thoughts
Grandma’s Pineapple Upside Down Cake is a delightful dessert that everyone will enjoy. It’s simple to make and brings a touch of sweetness to any table. Whether it’s for a family meal or a special celebration, this cake is sure to impress.
FAQs
1. Can I use other fruits instead of pineapple?
Yes, you can experiment with other fruits like peaches or cherries. Just be sure to adjust the cooking time if necessary.
2. How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
3. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it in the fridge. Just warm it slightly before serving.
Grandma’s Pineapple Upside Down Cake
Equipment
- Round Cake Pan
Ingredients
Topping
- 1/4 cup butter melted
- 1 cup brown sugar
- 1 can (15 ounces) pineapple slices drained
- maraschino cherries as needed
Cake Batter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). In a round cake pan, melt the butter in the oven, then sprinkle the brown sugar over it.
- Arrange the pineapple slices over the brown sugar and place a cherry in the center of each slice.
- In a bowl, mix the flour, granulated sugar, baking powder, and salt.
- In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla.
- Combine the wet and dry ingredients, then pour the batter over the pineapple in the pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let it cool for a few minutes, then invert onto a serving plate. Serve warm.