Introduction
The Pineapple Upside-Down Cake is a nostalgic dessert that truly stands the test of time. Originating in the United States around the 1920s, this cake became an instant classic due to the easy availability of canned pineapple. Our ‘Pineapple Upside-Down Bowl Cake’ emphasizes the stunning presentation and the perfect balance of sweet, caramelized brown sugar and tangy, juicy pineapple. This recipe guarantees a moist, buttery crumb crowned with a beautiful, edible mosaic of fruit—a showstopper for any occasion.
Ingredients
- For the Caramel Topping:
- 55 g (4 tablespoons) unsalted butter
- 110 g (½ cup) packed light brown sugar
- 8 canned pineapple slices (approx. 400 g total), drained
- 8 maraschino cherries, drained and patted dry
- For the Cake Batter:
- 225 g (1 ¾ cups) all-purpose flour
- 150 g (¾ cup) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- 120 ml (½ cup) whole milk
- 60 ml (¼ cup) melted unsalted butter
- 1 teaspoon vanilla extract
Step-by-step Preparation
- Prepare the Pan and Oven: Preheat your oven to 175°C (350°F). Lightly grease an 8 or 9-inch round cake pan (or a decorative oven-safe bowl, ensuring it holds at least 8 cups of volume).
- Create the Caramel Base: Melt the 55 g of butter in a small saucepan or directly in the cake pan (if oven-safe) over low heat. Once melted, remove from heat and sprinkle the brown sugar evenly over the butter. Tip: Ensure the sugar forms an even layer; this prevents sticking and guarantees a uniform caramel.
- Arrange the Fruit: Place the drained pineapple slices directly on top of the brown sugar mixture. Arrange them to cover the base, and place one maraschino cherry in the center of each pineapple ring.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Combine Wet Ingredients and Batter: In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract. Pour the wet mixture into the dry ingredients and mix only until just combined. Be careful not to overmix the batter, as this can result in a tough cake. Tip: A few small lumps are better than a smooth, over-developed batter.
- Bake the Cake: Gently spoon the batter over the arranged fruit, spreading it carefully to avoid disturbing the pineapple slices. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Invert Immediately: This step is crucial for a perfect caramel topping. Remove the cake from the oven and let it cool for only 5 minutes. Place a serving plate upside-down over the cake pan, and quickly flip the whole assembly. Let the pan sit for 2 minutes before gently lifting it off. The warm caramel will flow over the cake.
Nutritional Information
Based on 8 servings, each slice contains approximately 380-400 calories. This dessert is high in carbohydrates and refined sugar. However, the pineapple provides a good source of Vitamin C and digestive enzymes (bromelain), offering a slight nutritional boost alongside the indulgence.
Storage
Store any leftover Pineapple Upside-Down Bowl Cake in an airtight container. At room temperature, the cake will remain fresh for about 1 day. If refrigerated, it will last 3 to 4 days. To reheat, wrap individual slices loosely in foil and warm them in a 150°C (300°F) oven for 5-10 minutes, or microwave briefly until warm and moist.
Conclusion
The beauty of this classic cake is that it needs very little accompaniment. Serve slices warm with a dollop of fresh whipped cream, or a scoop of vanilla bean ice cream to contrast the warm, sticky caramel. For a tropical variation, substitute half of the milk with coconut milk. This timeless dessert is guaranteed to bring smiles and is proof that sometimes, the simplest recipes are the most spectacular.