How do you prevent the pineapple from making the cake soggy?

Make sure to drain the pineapple slices well before arranging them in the pan. You can also pat them dry with a paper towel to remove excess moisture, which helps prevent a soggy cake bottom.

What's the best way to caramelize the pineapple?

Melt butter and brown sugar in the pan over medium heat until it forms a smooth caramel. Arrange the pineapple slices evenly in the caramel before pouring the cake batter over them.

Can I use fresh pineapple instead of canned pineapple?

Yes, you can use fresh pineapple! Just make sure it's ripe and juicy. Peel, core, and slice the pineapple, then proceed with caramelizing it as you would with canned pineapple.

How do I store caramelized pineapple cake?

Store the cooled cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Ensure the cake is properly sealed to prevent it from drying out.

Amazing Caramelized Pineapple Cake: 5 Proven Secrets

Name: Caramelized Pineapple Cake: The BEST Easy Recipe EVER
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1/2 cup (1 stick) unsalted butter; 1 cup packed light brown sugar; 1 (20 ounce) can pineapple slices, drained, juice reserved; 1 1/2 cups all purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup (1 stick) unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup reserved pineapple juice (from the can)

Description

This caramelized pineapple cake recipe is a timeless classic, offering a perfect blend of tangy pineapple, moist cake, and a rich, buttery caramel that’s absolutely irresistible.

Ingredients

Scale

1/2 cup (1 stick) unsalted butter
1 cup packed light brown sugar
1 (20 ounce) can pineapple slices, drained, juice reserved
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup reserved pineapple juice (from the can)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a saucepan, melt the butter over medium heat. Stir in the brown sugar until dissolved. Pour the mixture into the prepared cake pan, spreading it evenly across the bottom.
Arrange the pineapple slices on top of the caramel, fitting them closely together. Place a maraschino cherry in the center of each pineapple ring (optional).
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the reserved pineapple juice, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
Pour the batter over the pineapple in the cake pan, spreading it evenly.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate. Be careful; the caramel will be hot!
Serve warm or at room temperature.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 350
Sugar: 30g
Sodium: 150mg
Fat: 18g
Saturated Fat: 10g
Carbohydrates: 45g
Fiber: 1g
Protein: 3g
Cholesterol: 60mg

Keywords: caramelized pineapple, pineapple upside down dessert, cake