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Sweet Flip Fruit Cake

Melt butter with brown sugar in pan bottom, arrange pineapple rings nice. Mix up light cake batter, pour over fruit. Bake till golden, let rest five minutes. Flip quick onto plate while warm. Sweet fruit top comes out perfect and pretty.

Featured in Sweet Treats and Baked Goods.

Fatiha
Updated on Sun, 05 Jan 2025 01:25:47 GMT
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A slice of pineapple upside-down cake topped with cherries on a decorative white plate. Pin it
A slice of pineapple upside-down cake topped with cherries on a decorative white plate. | zestplate.com

Love pineapple upside down cake? This recipe brings back memories with every bite. Our easy pineapple upside down cake recipe makes a soft, buttery treat topped with sweet caramelized pineapple and cherries. Whether you want the classic upside down pineapple cake or a quick pineapple upside down cake with cake mix version, this recipe works perfectly.

Why Make This Cake

This recipe for pineapple upside down cake uses smart tricks to make it better than ever. We use special flour and egg whites to keep it soft, while the fruit topping makes its own sweet glaze. Skip the pineapple upside down cake shot - this real dessert tastes way better! Our easy pineapple upside down cake satisfies any sweet craving.

Essential Ingredients

  • Melted Butter: Makes the sweet topping
  • Brown Sugar: Creates caramel with the butter
  • Pineapple Slices: Key for upside down pineapple cake
  • Cherries: Adds color and sweetness
  • Cake Flour: Makes it tender (or use cake mix for easy version)
  • Baking Powder: Helps cake rise
  • Baking Soda: Makes it fluffy
  • Salt: Balances sweetness
  • Soft Butter: For the cake part
  • Sugar: Sweetens the cake
  • Egg Whites: Makes it light
  • Sour Cream: Keeps it moist
  • Vanilla: Adds flavor
  • Pineapple Juice: Extra fruit taste
  • Milk: Makes it soft
A round pineapple upside-down cake topped with red cherries, served on a white plate. Pin it
A round pineapple upside-down cake topped with red cherries, served on a white plate. | zestplate.com

Step-by-Step Guide

Start Your Dough:
In a big bowl, mix your flour, sugar, salt, and yeast. Cut cold butter into small pieces and work it in with your fingers until it looks like breadcrumbs. Take your time here - this first mix sets up your layers.
Knead With Care:
Pour in cold milk and mix until everything comes together. Turn it onto your counter and knead about 10 minutes until smooth. The dough should feel silky but not sticky. If it sticks, dust with just a tiny bit of flour.
First Shape:
Pat your dough into a neat rectangle - doesn't need to be perfect yet. Wrap it well in plastic and pat it flat. This shape helps later when we start folding.
Cool It Down:
Pop it in the fridge for at least 2 hours. This rest is super important - it lets the butter get cold and firm, and helps the flour soak up the liquid. You can leave it overnight if that's easier.
Make Butter Layer:
While waiting, prep your butter block. Pound cold butter between wax paper into a rectangle about 5x8 inches. Keep it neat and even - this creates those lovely layers. Put it back in the fridge if it gets too soft.
Start Layering:
Roll your chilled dough twice as big as your butter block. Place the cold butter in the middle and fold the dough over like an envelope. Pinch all the edges closed so butter can't escape.
Create More Layers:
Roll this package into a long rectangle, trying to keep the edges straight. Fold it like a letter - bottom third up, top third down. Wrap and chill 30 minutes. You'll do this three more times.
Let It Rest:
After your last fold, wrap your dough well and let it sleep in the fridge overnight. This long rest is worth it - it makes the dough easier to roll and helps develop flavor.
Shape Time:
Next day, roll your dough about 1/4 inch thick. Cut into triangles for classic shapes, or squares if you're making chocolate ones. Keep your cuts clean and even.
Final Rise:
Place your shaped croissants on baking sheets. Let them rise at room temperature until puffy - about 2 hours. They should look light and airy, and wiggle a bit when you move the pan.
Prep for Oven:
Heat your oven to 400°F. Mix an egg with a splash of milk and gently brush this all over your croissants. Get the sides too - this gives them that beautiful golden color.
Bake to Gold:
Slide them into the oven and bake 20-25 minutes until deep golden brown. They should look rich and smell amazing. Cool them a bit before eating - the inside is super hot!

Understanding Ingredients

When making pineapple upside down cake, ingredients matter. Special cake flour (or a good cake mix for an easy pineapple upside down cake recipe) makes it super soft. The egg whites and sour cream help too. These ingredients work together to make your upside down pineapple cake light and fluffy while holding up the fruit topping.

Perfect Topping Tips

The topping makes this recipe for pineapple upside down cake special. Pat your pineapple slices dry first, then arrange them with cherries on brown sugar and butter. This creates that classic look we all love. Whether using scratch ingredients or pineapple upside down cake with cake mix, this topping turns golden and sticky-sweet while baking.

Baking Success

Making the perfect easy pineapple upside down cake takes time in the oven. The fruit topping means it needs longer to bake than regular cakes. Put a pan under it to catch drips, and let it cool before flipping. These tips help your upside down pineapple cake come out perfect every time.

Texture and Taste

Your pineapple upside down cake has its own special texture. It's a bit denser than regular cake because of the fruit topping, but that's what makes it so good. Each bite of this easy pineapple upside down cake recipe gives you soft cake and sweet, caramel-coated fruit.

A round cake topped with glazed pineapple rings and cherries, served in a light blue dish. Pin it
A round cake topped with glazed pineapple rings and cherries, served in a light blue dish. | zestplate.com

Serving Suggestions

This recipe for pineapple upside down cake works for any occasion. The fruit makes it pretty enough without extra decorating. Serve it warm or room temperature - both taste great. Add whipped cream or ice cream to make it even better. Way better than a pineapple upside down cake shot at any party!

Frequently Asked Questions

→ Can use can fruit?

Works just perfect. Pat rings real dry. Save some juice maybe. Fresh works too. Just need good slices.

→ Sugar not browning?

Spread butter even. Cover all with sugar. Let it melt good first. Watch the heat. Don't stir it up.

→ No sour cream?

Greek yogurt works. Plain yogurt's good. Buttermilk maybe. Need something tangy. Keeps cake moist.

→ Keeping leftovers?

Box it up tight. Keep it cold good. Three days tops fresh. Let warm up some. Still tastes nice.

→ Need foil cover?

Helps top not burn. Don't wrap tight though. Just tent it loose. Check under quick. Might need early.

→ Getting too brown?

Cover top loose. Lower the heat. Move pan down some. Check it early. Watch edges close.

→ Taking it places?

Keep it flat packed. Box with high sides. Take serving plate. Flip there maybe. Watch the bumps.

→ Need it quick?

Use cake mix base. Have fruit ready. Quick flip works. One pan does it. Still looks good.

→ Making big batch?

Double works fine. Need bigger pan. More time maybe. Watch middle done. Space in oven helps.

→ Want more flavor?

Add some spice in. Try rum maybe. More vanilla good. Even nuts work. Don't hide fruit though.

→ Cake not flipping?

Let rest bit more. Run knife round edge. Flip quick while warm. Need good plate. Two hands help.

→ Fruit stuck in pan?

Put back quick. Scrape gentle like. Put on cake top. Still looks fine. Next time more butter.

Conclusion

Love this? Try sweet fruit tarts next. Or make cold fruit cream cake. Both use good fruit tops.

Pineapple Upside Down Cake

Quick flip fruit cake.

Prep Time
25 Minutes
Cook Time
45 Minutes
Total Time
70 Minutes
By: Fatiha

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (1 cake)

Dietary: Vegetarian

Ingredients

01 1/4 cup (4 Tbsp; 56g) unsalted butter, melted.
02 1/2 cup (100g) packed light or dark brown sugar.
03 8–10 pineapple slices.
04 15–20 maraschino cherries.
05 1 and 1/2 cups (177g) cake flour, spooned & leveled.
06 1 teaspoon baking powder.
07 1/4 teaspoon baking soda.
08 1/2 teaspoon salt.
09 6 Tablespoons (85g) unsalted butter, softened to room temperature.
10 3/4 cup (150g) granulated sugar.
11 2 large egg whites, at room temperature.
12 1/3 cup (80g) sour cream, at room temperature.
13 1 teaspoon pure vanilla extract.
14 1/4 cup (60ml) pineapple juice, at room temperature.
15 2 Tablespoons (30ml) milk, at room temperature.

Instructions

Step 01

Preheat your oven to 350°F (177°C) to set the stage for your baking. Begin by pouring the melted butter into an ungreased 9×2 inch pie dish or round cake pan. Evenly sprinkle the brown sugar over the butter.

Step 02

Carefully arrange the pineapple slices and cherries over the sugar layer, ensuring they are blotted dry to prevent excess moisture. Refrigerate the pan for a few minutes to set the topping.

Step 03

For the cake batter, whisk together the cake flour, baking powder, baking soda, and salt in a bowl. Set this dry mixture aside.

Step 04

In a mixing bowl, beat the softened butter until creamy. Add the granulated sugar and continue beating until smooth. Incorporate the egg whites, followed by the sour cream and vanilla extract. Ensure even mixing by scraping down the bowl as needed.

Step 05

Gradually combine the dry ingredients with the wet mixture, alternating with the pineapple juice and milk, while mixing on low. Avoid over-mixing for a light batter.

Step 06

Retrieve the chilled pan, and gently spread the batter over the set topping.

Step 07

Bake for 43-48 minutes. Tent foil over the cake midway to prevent excessive browning. Check doneness with a toothpick; a few moist crumbs are perfect.

Step 08

Allow the cake to cool for 20 minutes on a wire rack before inverting it onto a serving plate. Serve it warm or at room temperature for best slice quality.

Notes

  1. This recipe aligns well with traditional American baking and brings a tropical flair to your dessert table.
  2. Avoid refrigerating the cake for quicker cooling as it might turn dense. Store leftovers in the fridge for up to 3 days or freeze them for up to 3 months.
  3. Use full-fat sour cream and whole milk for optimal taste and texture.

Tools You'll Need

  • 9-inch pie dish or round cake pan.
  • Mixing bowls.
  • Whisk.
  • Electric mixer.
  • Rubber spatula.
  • Cooling rack.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Eggs.
  • Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~