This recipe for pineapple upside down cake is one of the many varieties of this classic American dessert. Although I am not sure of the exact origins of the recipe, I have read that this recipe won a Dole tinned pineapple contest in the 1920’s. Additionally, the first mention of any upside down cake appears to be a prune cake in 1923! A recipe for pineapple upside down cake has definitely been around for decades, because I can remember having it as a child. Different recipes use either pineapple rings or crushed pineapple. Also, the cherries seem to be optional, but I like the colour that they add. This cake is definitely a crowd favourite and it looks beautiful when you flip it over!
Ingredients
2 (425g) tins of pineapple rings, drained
1/4 cup maraschino cherries
1 1/4 cups granulated sugar
175g unsalted butter, at room temperature
1/2 cup packed dark-brown sugar
1 vanilla bean, split lengthwise, seeds scraped (or 1 tsp vanilla bean paste)
2 large eggs
6 Tbsp whole milk
1/2 tsp pure almond extract
1 cup cake flour
1 1/2 tsp baking powder
Instructions
Pre-heat oven to 170C (350F). Line a baking sheet with parchment.
First, in an oven-safe skillet, heat 1/2 cup granulated sugar. Next, cook until it starts to caramelise. Remove the pan from the heat. Add 50g butter, stirring vigorously with a wooden spoon. Spread caramel evenly to coat the bottom of the skillet, and then add dark-brown sugar.
Centre one piece of pineapple in the skillet. Then place remaining pieces on the bottom and partially up the sides of the pan. You can cut some of the rings in half if needed. Finally, slice the cherries in half and then arrange these between the pineapple slices.
Next, in a large mixing bowl, cream remaining butter, remaining 3/4 cup of granulated sugar, and vanilla-bean seeds. Add eggs one at a time, mixing well after each addition. Pour in milk and almond extract. Then slowly add sifted flour and baking powder, scraping sides as needed. Pour this batter carefully on top of the pineapple and cherries. Use a spatula to smooth the batter.
Finally, place skillet on the lined baking sheet, and transfer baking sheet to oven. Bake until golden brown and a toothpick comes out clean, about 45 minutes.
Let cool before inverting onto another plate for serving.
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