Imen This Ina Garten Pineapple Upside Down Cake is a moist and flavorful dessert, which uses canned pineapple and brown sugar. It’s a classic, foolproof recipe, ready in about 1 hour and 20 minutes.
Ina Garten Pineapple Upside Down Cake Ingredients
Topping:
- 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
Cake:
- 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 Ina Garten Pineapple Upside Down Cake
- Prep the pan: Preheat oven to 350°F (175°C). Grease the sides of a 9x9x3-inch round baking pan.
- Make the topping: Combine melted butter and brown sugar in a small bowl. Spread evenly over the bottom of the prepared pan. Arrange 6 pineapple slices around the edge and 1 in the center. Place a cherry in each ring and the rest between slices.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, ginger, and cloves.
- Cream butter and sugar: In another bowl, beat softened butter and sugar until frothy. Add eggs one at a time, beating well after each.
- Combine wet and dry: Alternately fold in the dry ingredients with heavy cream and pineapple juice, mixing just until combined.
- Assemble and bake: Pour the batter gently over the pineapple topping in the pan. Bake for about 1 hour or until a toothpick comes out clean.
- Cool and invert: Let the cake cool in the pan for 5 minutes. Run a spatula around the edge, invert onto a serving plate, and lift off the pan.
- Serve: Serve warm, with whipped cream if desired.
Recipe Tips
- Why pat the pineapple dry? Too much juice can make the topping soggy—dry them before placing in the pan.
- Can I use fresh pineapple? Yes, just cut it into even slices and make sure it’s sweet and ripe.
- How to avoid sticking: Let the cake rest 5 minutes before flipping to help the topping release cleanly.
- How to check doneness: A toothpick should come out clean from the center of the cake.
- How to keep the cake moist: Don’t overmix the batter—fold gently for a tender crumb.
What To Serve With Pineapple Upside Down Cake
This sweet and spiced cake pairs beautifully with:
- Fresh whipped cream
- Vanilla ice cream
- A cup of coffee or espresso
- Toasted coconut flakes
- A pineapple cocktail or fruit punch
How To Store Pineapple Upside Down Cake
Refrigerate: Store in an airtight container for up to 3 days. Reheat slices slightly before serving.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Pineapple Upside Down Cake Nutrition Facts
- Calories: 536 kcal
- Carbohydrates: 63g
- Protein: 5g
- Fat: 30g
- Saturated Fat: 18g
- Fiber: 1g
- Sugar: 42g
- Sodium: 300mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use crushed pineapple instead of rings?
Rings work best for presentation, but you can use crushed pineapple in the topping if desired.
Why did my cake stick to the pan?
It may not have cooled enough or the sugar mixture wasn’t evenly spread—grease thoroughly and wait 5 minutes before flipping.
Can I make this cake in advance?
Yes, you can bake it the day before and store it in the fridge—warm it before serving.
How do I get a more caramelized topping?
Use dark brown sugar or cook the topping slightly before pouring into the pan.
Try More Recipes:
Ina Garten Pineapple Upside Down Cake
Description
A golden, buttery cake topped with caramelized pineapple slices and cherries—simple, nostalgic, and always a crowd-pleaser.
Ingredients
Topping:
Cake:
Instructions
- Preheat oven to 350°F. Grease a 9x9x3-inch round pan.
- Mix melted butter and brown sugar; spread in pan. Arrange pineapple slices and cherries.
- Whisk flour, baking powder, baking soda, salt, ginger, and cloves.
- Cream butter and sugar. Beat in eggs one at a time.
- Fold in dry mix, heavy cream, and pineapple juice until combined.
- Pour batter over fruit. Bake for 1 hour, or until a toothpick comes out clean.
- Cool 5 minutes, then invert onto a plate.
- Serve warm with whipped cream, if desired.
