Sarra This Ina Garten Pineapple Upside Down Cake is a moist and buttery recipe, which is made with a rich, caramelized pineapple topping. It’s a classic, show-stopping dessert, ready in about 1 hour.
Jump to RecipeIna Garten Pineapple Upside Down Cake Recipe Ingredients
For the Topping:
- 4 tablespoons unsalted butter
- ½ cup packed brown sugar
- 6–8 pineapple slices (fresh or canned, drained)
- Maraschino cherries (optional)
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
How To Make Ina Garten Pineapple Upside Down Cake
- Preheat and Prepare Topping: Preheat your oven to 350°F (175°C). In a 9-inch round cake pan, melt the 4 tablespoons of butter. Sprinkle the brown sugar evenly over the melted butter.
- Arrange the Fruit: Arrange the pineapple slices in a single layer on top of the brown sugar mixture. If using, place a maraschino cherry in the center of each pineapple ring.
- Mix the Cake Batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, use an electric mixer to beat the softened ½ cup of butter and the granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla.
- Combine and Assemble: Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined. Carefully pour the cake batter over the pineapple in the pan and spread it evenly.
- Bake the Cake: Bake for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Invert and Serve: Let the cake cool in the pan on a wire rack for exactly 10 minutes. Run a knife around the edges to loosen, then place a serving plate over the pan and carefully invert the cake. Serve warm or at room temperature.
Recipe Tips
- How do I get the cake to release perfectly? The key is the 10-minute cooling time. If you try to flip it too soon, the hot caramel will be too liquid and run everywhere. If you wait too long, the caramel will cool and harden, sticking the cake to the pan. Set a timer for 10 minutes!
- How do I avoid a dense cake? Do not overmix the batter after you add the flour. Mix only until the flour streaks disappear. Overmixing develops the gluten and will result in a tough, dense cake instead of a light, tender one.
- Can I use fresh pineapple? Yes, fresh pineapple is delicious in this recipe. Slice it into rings about ½-inch thick. You may want to pat the slices dry with a paper towel to remove excess moisture before arranging them in the pan.
- How do I know when the cake is done? The most reliable method is the toothpick test. When a wooden skewer or toothpick inserted into the center of the cake portion comes out clean or with a few dry crumbs attached, it’s ready.
What To Serve With Pineapple Upside Down Cake
This warm, caramelized cake is a classic dessert that is perfect on its own, but even better with:
- A scoop of vanilla ice cream
- A dollop of freshly whipped cream
- A drizzle of heavy cream
How To Store Pineapple Upside Down Cake
- Room Temperature: This cake is best enjoyed on the day it is made. You can store it covered at room temperature for up to one day.
- Refrigerate: For longer storage, cover the cake and refrigerate it for up to 3 days. Let it come to room temperature or warm it slightly before serving.
Pineapple Upside Down Cake Nutrition Facts
- Serving Size: 1/8 of cake
- Calories: ~450 kcal
- Protein: 5g
- Carbohydrates: 60g
- Fat: 22g
- Saturated Fat: 14g
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can bake the cake a day in advance. Store it, covered, in the refrigerator. Let it come to room temperature or gently reheat individual slices in the microwave before serving.
This usually happens if the pineapple slices have too much moisture. If you’re using canned pineapple, make sure to drain it very well. If using fresh pineapple, patting the slices dry can help.
A 9-inch round cake pan is traditional, but a 9-inch square pan will also work. A cast-iron skillet is another excellent option as it can be used to melt the butter and make the caramel directly on the stovetop before adding the batter.
Try More Recipes:
- Ina Garten Double Chocolate Chip Cookies Recipe
- Ina Garten Vanilla Cake with Buttercream Frosting Recipe
Ina Garten Pineapple Upside Down Cake Recipe
Course: DessertCuisine: AmericanDifficulty: Easy8
servings15
minutes40
minutes450
kcalA classic, nostalgic dessert featuring a layer of sweet, caramelized pineapple rings over a moist and buttery vanilla cake.
Ingredients
-
Topping: 4 tbsp unsalted butter, ½ cup packed brown sugar, 6-8 pineapple rings, maraschino cherries (optional).
-
Cake: 1 ½ cups all-purpose flour, 1 ½ tsp baking powder, ¼ tsp salt, ½ cup softened unsalted butter, ¾ cup granulated sugar, 2 large eggs, 1 tsp vanilla, ½ cup whole milk.
Directions
- Preheat oven to 350°F. Melt 4 tbsp of butter in a 9-inch round cake pan and sprinkle with brown sugar.
- Arrange pineapple slices (and cherries) on top of the sugar.
- Whisk together dry cake ingredients (flour, baking powder, salt).
- In a separate bowl, cream the softened butter and sugar. Beat in eggs and vanilla.
- Alternate adding the dry ingredients and the milk to the creamed mixture, until just combined.
- Pour the batter over the pineapple and bake for 35-40 minutes, until a toothpick comes out clean.
- Cool in the pan for exactly 10 minutes, then invert onto a serving plate.
Notes
- Do not overmix the cake batter; mix only until the flour is just incorporated to keep the cake tender.
- The 10-minute cooling time before inverting is crucial for the cake to release properly without sticking.
- For the best flavor, use fresh pineapple, but well-drained canned pineapple works perfectly too.
- This cake is best served warm, either on its own or with a scoop of vanilla ice cream.
