The best delicious Fresh Pineapple Upside-down Cake recipe with clear, easy-to-follow step-by-step instructions. This Fresh Pineapple Upside-down Cake is straightforward and foolproof—try it today!
Hello, friends. This Fresh Pineapple Upside-down Cake will not disappoint. Made with simple, pantry-friendly ingredients, it’s moist, flavorful, and delightfully addictive. Once served, everyone will be asking for seconds.
What Makes This Fresh Pineapple Upside-down Cake Recipe Better?
It’s simple: a reliable, tested method that delivers consistent results. This recipe is straightforward and designed to be foolproof, so even novice bakers can produce an impressive dessert.
Ready to make this Fresh Pineapple Upside-down Cake? Let’s get started.
If you prefer easy-to-follow recipes, you’ll appreciate this one. It focuses on technique and timing so the cake turns out perfectly every time.
Ingredients:
2/3 cup granulated sugar
3/4 cup unsalted butter, divided
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg or mace
2 whole eggs
2 egg yolks
1 1/2 cups milk
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1 cup yellow cornmeal
1/3 cup Madeira (or another sweet cooking wine or apple juice as a substitute)
1 lb fresh pineapple, peeled and cut into 1/2″ thick slices, core removed (about 1/2 medium pineapple)
3/4 cup dark brown sugar, packed
Directions:
1. Preheat the oven to 375°F (190°C). Lightly grease a heavy 10-inch ovenproof skillet or an equivalent baking pan.
2. In a mixer bowl, cream together the granulated sugar and 1/2 cup of the butter at medium speed until smooth and fluffy.
3. Reduce the mixer speed and add the vanilla, nutmeg, eggs, egg yolks, and milk. Mix until evenly combined.
4. Add baking powder and salt, then stir in the flour and cornmeal. Mix until the batter is light and airy. Set the batter aside while preparing the pineapple topping.
5. In the prepared 10-inch ovenproof skillet over medium heat, combine the remaining 1/4 cup butter, the Madeira, and the pineapple slices. Cook for about 20 minutes; the pineapple will release juice.
6. Remove the pineapple slices with a slotted spoon and set them aside. Continue cooking the pan juices until they reduce to a syrupy glaze.
7. Stir in the dark brown sugar and cook briefly (about 2 minutes) until the mixture is smooth and glossy.
8. Arrange the pineapple slices neatly in the glaze in the skillet. Pour the cake batter evenly over the fruit, spreading gently to cover.
9. Bake on the middle rack at 375°F for 20 to 25 minutes, or until a wooden pick inserted into the center comes out clean and the top is golden.
10. Remove the skillet from the oven and allow it to rest for a few minutes. Place a large platter over the skillet and carefully invert to release the cake so the pineapple topping is on top. Let the cake cool before slicing and serving.
Yields
About 6 servings