Hamdi Saidani This Barefoot Contessa Pineapple Upside-Down Cake recipe is made with canned pineapple and cherries, nestled in a rich, buttery batter. It takes about 1 hour to bake and can be served either warm or at room temperature. A common favorite is to enjoy it with Banana Pudding Ice Cream or a dollop of whipped cream. The Pineapple Upside-Down Cake is one of Ina Garten’s favorite cakes ever, and it’s one of my favorites too.
Barefoot Contessa Pineapple Upside Down Cake Ingredients
- 1/4 cup unsalted butter, melted
- 1/2 cup firmly packed light brown sugar
- 7 slices canned pineapple (reserve 1/2 cup juice for cake)
- 13 candied cherries
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1/2 cup heavy cream
- 1/2 cup reserved pineapple juice
How To Make Barefoot Contessa Pineapple Upside-Down Cake
- Preheat the oven to 350 degrees and grease the sides of a 9 by 9 by 3-inch round baking pan with nonstick cooking spray or butter.
- For the topping: In a small bowl, beat the melted butter and brown sugar together. Spread the mixture over the bottom of the prepared baking pan. Arrange six pineapple slices around the edge of the pan and one in the middle. Place a cherry in the center of each pineapple ring and distribute the rest of the cherries between the slices at the edges.
- For the Cake: In a large bowl, stir together the flour, baking powder, baking soda, salt, ginger, and cloves. In another large bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs one at a time. Using a spatula, alternately fold in the flour mixture and the heavy cream and pineapple juice until blended.
- Spread the batter over the pineapple slices and bake for 1 hour or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 5 minutes. Then, run a metal spatula around the edge to loosen the cake. Invert a serving plate over the cake pan and turn the cake and plate over together. Remove the cake pan.
- Serve the cake warm with whipped cream.
How Long Do You Bake A Pineapple Upside-Down Cake
A Pineapple Upside-Down Cake should be baked in the oven at 350°F (175°C) for about 1 hour. If you plan to bake the Pineapple Upside-Down Cake at a higher or lower temperature, you will need to adjust the cooking time accordingly. You can use our adjustment cooking time calculator for this purpose.
How To Know When Pineapple Upside-down Cake Is Done Baking
The best way to know if your Pineapple Upside-Down Cake, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake it’s done. If not, add 5 minutes of baking time and retest.
When To Flip Pineapple Upside-down Cake
You should flip the Pineapple Upside-Down Cake about 5 minutes after it comes out of the oven. This resting period helps the cake hold together and prevents it from breaking apart during the flipping process.
How To Flip Pineapple Upside-down Cake In The Right Way
To flip the cake, place a serving plate upside down on top of the cake pan, then quickly and carefully turn the plate and pan over together.
How Do You Get Pineapple Upside Down Cake To Not Stick To The Pan?
To prevent the Pineapple Upside-Down Cake from sticking to the pan, make sure to thoroughly butter the pan before adding the brown sugar and pineapple. You can also line the bottom of the pan with a round of parchment paper for extra insurance.
Why Is My Pineapple Upside Down Cake Runny And How To Fix It?
Your Pineapple Upside-Down Cake is runny because of excess juice from the canned pineapple. To fix this, ensure you drain the canned pineapple well before using it.
Why Is My Pineapple Upside-Down Cake Not Done In Middle
Your Pineapple Upside-Down Cake might not be fully cooked in the middle because the oven temperature is too high. If you bake the Pineapple Upside-Down Cake at a high temperature, like 400 or 450°F, the edges will cook faster than the center, leaving the middle uncooked.
To fix this, reduce the oven temperature to 300°F and cover the already cooked edges with foil, while leaving the center uncovered. Bake for 15 minutes, then check if the middle is cooked. If it’s not, add an additional 5 minutes of baking time and check again until it’s done.
Why Is The Top Of My Pineapple Upside Down Cake Soggy?
The top of your Pineapple Upside-Down Cake could be soggy if there’s too much liquid from the pineapple. To prevent this, ensure you drain the canned pineapple well before using.
How To Fix Soggy Pineapple Upside Down Cake
To fix a soggy Pineapple Upside-Down Cake, you can try placing it back in the oven for a few 5-10 minutes to help dry out the excess moisture.
Does Pineapple Upside Down Cake Need To Be Refrigerated
Yes, Pineapple Upside Down Cake should be refrigerated. Refrigerating the cake helps it hold together and prevents it from falling apart.
How Long Will A Pineapple Upside Down Cake Last In Fridge?
Pineapple Upside Down Cake will last about 4-5 days in the fridge. To properly store it, place it in a cake carrier or cover it with plastic wrap to prevent it from drying out.
Can You Freeze Pineapple Upside Down Cake
Yes, you can freeze Pineapple Upside Down Cake. It’s best to freeze the cake without any additional toppings or garnishes, as these can become soggy when thawed.
How Long Will A Pineapple Upside Down Cake Last In Freezer?
Pineapple Upside Down Cake will last about 2-3 months in the freezer. The best way to freeze the cake is to cut it into individual portions, wrap each piece in plastic wrap, then place the wrapped pieces in a freezer-safe bag or container.
How To Thaw Frozen Pineapple Upside Down Cake
The best way to thaw frozen Pineapple Upside Down Cake is to place it in the refrigerator overnight. This method helps the cake to retain its moisture and texture.
Can You Make Pineapple Upside Down Cake The Day Before
Yes, you can make Pineapple Upside Down Cake the day before. You can prepare the batter and the topping, then store them separately in the refrigerator. The next day, assemble the cake and bake it.
Is Pineapple Upside Down Cake Supposed To Be Cold?
Pineapple upside-down cake can be served either warm or cold, depending on personal preference. Some people enjoy it warm, shortly after it’s been baked, while I prefer it chilled from the refrigerator.
What To Serve With Pineapple Upside Down Cake?
I love serving Pineapple upside down cake with a scoop of vanilla ice cream or a dollop of whipped cream. It can also be served with a side of fresh fruit or a cup of coffee or tea.
Can You Use Fresh Pineapple In Pineapple Upside Down Cake?
Yes, you can use fresh pineapple in a pineapple upside down cake. However, it may not be as sweet as canned pineapple. If you decide using fresh pineapple, you’ll need about 1 medium-sized pineapple. Cut it into rings approximately the same thickness as canned pineapple rings.
Can You Use Crushed Pineapple In A Pineapple Upside Down Cake?
Yes, you can use crushed pineapple in a pineapple upside down cake, If you decide using crushed pineapple, you’ll need about 1 1/2 cups, well-drained.
Can You Use White Cake Mix For Pineapple Upside Down Cake?
Yes, you can use a white cake mix for the pineapple upside-down cake. Just follow the instructions on the box for the cake batter, then add the pineapple and cherry topping as directed in the pineapple upside-down cake recipe. You’ll need one box of cake mix for this recipe.
Can You Use Yellow Cake Mix For Pineapple Upside Down Cake?
Yes, you can use a yellow cake mix for pineapple upside down cake. The yellow cake mix will give the cake a slightly different flavor and color, but it will still be delicious. You’ll need one box of cake mix for this recipe.
Can You Bake A Pineapple Upside Down Cake In A Glass Pan?
Yes, you can bake a Pineapple Upside-Down Cake in a glass pan. Glass pans tend to heat up faster than metal pans, which can cause the edges of the cake to cook more quickly. If you decide to use a glass pan, reduce the oven temperature by 25°F (from 350°F to 325°F), and bake the Pineapple Upside-Down Cake for about 45-50 minutes. Start checking the cake for doneness around 40 minutes into the baking process.
If you love cooking with pineapples, check out our best pineapple recipes:
- Mary Berry’s Pineapple Upside-Down Cake
- Pioneer Woman’s Pineapple Casserole
- Ina Garten’s Carrot Pineapple Cake
- Pioneer Woman’s Zucchini Pineapple Bread
Barefoot Contessa Pineapple Upside Down Cake
Description
This Barefoot Contessa Pineapple Upside-Down Cake recipe is made with canned pineapple and cherries, nestled in a rich, buttery batter. It takes about 1 hour to bake and can be served either warm or at room temperature. A common favorite is to enjoy it with a scoop of vanilla ice cream or a dollop of whipped cream. The Pineapple Upside-Down Cake is one of Ina Garten’s favorite cakes ever, and it’s one of my favorites too.
Ingredients
Instructions
- Preheat the oven to 350 degrees and grease the sides of a 9 by 9 by 3-inch round baking pan with nonstick cooking spray or butter.
- For the topping: In a small bowl, beat the melted butter and brown sugar together. Spread the mixture over the bottom of the prepared baking pan. Arrange six pineapple slices around the edge of the pan and one in the middle. Place a cherry in the center of each pineapple ring and distribute the rest of the cherries between the slices at the edges.
- For the Cake: In a large bowl, stir together the flour, baking powder, baking soda, salt, ginger, and cloves. In another large bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs one at a time. Using a spatula, alternately fold in the flour mixture and the heavy cream and pineapple juice until blended.
- Spread the batter over the pineapple slices and bake for 1 hour or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 5 minutes. Then, run a metal spatula around the edge to loosen the cake. Invert a serving plate over the cake pan and turn the cake and plate over together. Remove the cake pan.
- Serve the cake warm with whipped cream.
Just baked this Pineapple Upside Down Cake, and wow, it’s super tasty! The kids love it too! It’s incredibly moist, and the pineapple and cherries combo is just perfect for Me . I wanted to say that serving it with yogurt on top makes it even better.
Well, I haven’t served it with yogurt before, but I guess it will work together for breakfast. Thanks!