Ina Garten Pineapple Upside Down Cake is made with unsalted butter, light brown sugar, canned pineapple, candied cherries, all-purpose flour, baking powder, baking soda, salt, ground ginger, ground cloves, sugar, eggs, heavy cream, and pineapple juice. This classic Barefoot Contessa Pineapple Upside Down Cake recipe creates a dessert that takes about 2 hours and 40 minutes to prepare and can serve up to 8 people.
🧡 Why You’ll Love This Pineapple Upside Down Cake Recipe:
- Classic Taste: Enjoy the always-loved mix of sweet pineapple and rich brown sugar. Each bite is like a tropical treat.
- Easy to Make: This recipe is simple, using ingredients you likely have at home. It’s easy for bakers at any level to make a tasty cake without trouble.
- Soft and Moist: The cake stays moist and soft because of the heavy cream and pineapple juice, making every slice perfectly tender.
- Looks Great: Wow your friends with the cake’s beautiful look, featuring neatly arranged pineapple and cherries on top. It’s sure to stand out at any gathering.
- Good Anytime: Enjoy this cake warm with ice cream or cold as a snack. It’s a great choice for any event or just a treat for yourself.
🍍 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
- Preheat the oven to 350°F (175°C). Grease the sides of a 9-by-9-by-3-inch round baking pan with nonstick spray or butter.
- For the topping: In a small bowl, combine melted butter and brown sugar. Spread the mixture over the bottom of the baking pan. Arrange 6 pineapple slices around the pan and place 1 in the center. Put a cherry in the middle of each pineapple ring and distribute the remaining cherries between the slices at the corners.
- For the cake: In a large bowl, whisk together flour, baking powder, baking soda, salt, ginger, and cloves. In another large bowl, beat the softened butter and sugar until frothy. Add the eggs one at a time, beating well after each addition. Alternately add the flour mixture and the heavy cream with pineapple juice to the butter mixture, using a spatula to fold until just combined.
- Gently pour the batter over the pineapple slices in the prepared pan. Bake for 1 hour or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake in the pan for 5 minutes. Then run a metal spatula around the edge of the cake to loosen it. Invert a serving plate over the cake pan, then turn the cake and plate over together. Lift off the pan.
- Serve the warm cake with whipped cream, if desired.
đź’ Recipe Tips:
- Make sure the pineapple slices are dry to stop too much water from getting into the topping. Use pineapples that are ripe and sweet for a better taste.
- Be careful with how much ginger and cloves you use, so they don’t make the cake’s light taste too strong.
- Mix the batter just enough, to keep it soft and tender.
- Wait for the cake to cool down a bit before turning it over, so the topping doesn’t stick to the pan.
🍨 What To Serve With Pineapple Upside Down Cake?
Serve Pineapple Upside Down Cake with some whipped cream or vanilla ice cream. The creamy taste is a perfect match for the sweet, tropical flavor of the cake.
🎚 How To Store Leftovers Pineapple Upside Down Cake?
- Refrigerator: To store Leftovers Pineapple Upside Down Cake, allow it to cool completely, then wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to a week.
- Freezer: To freeze Leftovers Pineapple Upside Down Cake, first ensure it is completely cooled wrap the cake tightly in plastic wrap, followed by aluminum foil or place it in an airtight container. Label with the date and freeze for up to three months.
FAQ’S
How Do You Keep The Cake From Sticking To The Pan?
To stop the cake from sticking, grease the pan well with butter or cooking spray and put parchment paper at the bottom. Let the cake cool down for 5-10 minutes before you take it out of the pan.
How Can You Tell When The Cake Is Fully Baked?
The cake is ready if you poke it in the middle with a toothpick and it comes out clean, without any wet dough on it. The sides of the cake will also pull away from the pan.
What If My Cake Is Too Heavy And Dense?
If your cake feels too heavy, change the amount of baking powder or soda a little bit to help it rise better when you bake it next time.
Can I Put Nuts In The Cake?
Yes, you can add nuts to the cake mix or on top for more crunch and taste. Make sure to chop the nuts well and spread them out so the cake cooks evenly.
Ina Garten Pineapple Upside Down Cake Nutrition Facts
- Calories: 536
- Total Fat: 24 g
- Saturated Fat: 15 g
- Carbohydrates: 76 g
- Dietary Fiber: 2 g
- Sugar: 49 g
- Protein: 6 g
- Cholesterol: 113 mg
- Sodium: 346 mg
Try More Ina Garten Recipes:
- Ina Garten Carrot Cake
- Ina Garten Olive Oil Cake
- Ina Garten White Cake
- Ina Garten Chocolate Lava Cake
Ina Garten Pineapple Upside Down Cake
Description
Ina Garten Pineapple Upside Down Cake is made with unsalted butter, light brown sugar, canned pineapple, candied cherries, all-purpose flour, baking powder, baking soda, salt, ground ginger, ground cloves, sugar, eggs, heavy cream, and pineapple juice. This classic Barefoot Contessa Pineapple Upside Down Cake recipe creates a dessert that takes about 2 hours and 40 minutes to prepare and can serve up to 8 people.
Ingredients
Topping:
Cake:
Instructions
- Preheat the oven to 350°F (175°C). Grease the sides of a 9-by-9-by-3-inch round baking pan with nonstick spray or butter.
- For the topping:Â In a small bowl, combine melted butter and brown sugar. Spread the mixture over the bottom of the baking pan. Arrange 6 pineapple slices around the pan and place 1 in the center. Put a cherry in the middle of each pineapple ring and distribute the remaining cherries between the slices at the corners.
- For the cake:Â In a large bowl, whisk together flour, baking powder, baking soda, salt, ginger, and cloves. In another large bowl, beat the softened butter and sugar until frothy. Add the eggs one at a time, beating well after each addition. Alternately add the flour mixture and the heavy cream with pineapple juice to the butter mixture, using a spatula to fold until just combined.
- Gently pour the batter over the pineapple slices in the prepared pan. Bake for 1 hour or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake in the pan for 5 minutes. Then run a metal spatula around the edge of the cake to loosen it. Invert a serving plate over the cake pan, then turn the cake and plate over together. Lift off the pan.
- Serve the warm cake with whipped cream, if desired.
Notes
- Make sure the pineapple slices are dry to stop too much water from getting into the topping. Use pineapples that are ripe and sweet for a better taste.
- Be careful with how much ginger and cloves you use, so they don’t make the cake’s light taste too strong.
- Mix the batter just enough, to keep it soft and tender.
- Wait for the cake to cool down a bit before turning it over, so the topping doesn’t stick to the pan.