Pineapple Upside-Down Cake
Double-layer Pineapple Upside Down Cake
This iconic Pineapple Upside Down Cake is crazy delicious and screams “mid-century modern.” Hardly a family reunion, picnic, or Sunday social was complete without this crowd favorite. Pineapple rings and Maraschino Cherries, the culinary staples of the 1950s and 1960s, are totally hot hot hot today. This iconic Pineapple Upside Down Cake is crazy delicious and screams “mid-century modern.” Hardly a family reunion, picnic, or Sunday social was complete without this crowd favorite. Pineapple rings and Maraschino Cherries, the culinary staples of the 1950s and 1960s, are totally hot hot hot today.
I wanted to explore a new representation of this classic. Since the layer cake is my comfort zone, it seemed like a natural place to begin. Much of the sparkle of the Pineapple Upside Down cake is the baked in icing sweetness and colorful design. Why make extra work for myself with an additional layer? And will this require buttercream?
This is how this cake went together. This is how this cake went together.
I melted a generous amount of butter and brown sugar for the delicious gooeyness…and probably too much. I was aiming for more drips to sink into the bottom layer. As soon as I watched the brown sugar drip into the pan I was really disappointed. I hadn’t thought ahead to turning out the pineapple layer directly onto the bottom layer.
The classic presentation for this cake – a single layer of pineapple goodness with a Maraschino Cherry boost.
Note: When I baked this cake again a week later, I immediately placed the top layer onto the bottom layer…. upside – a small amount of the brown sugar transitioned to the bottom layer, downside – the cake listed since both layers were still hot and they cooled a bit wonky.
Anyway….for this cake, I melted a generous amount of butter and brown sugar for the delicious gooeyness…and probably too much. I was aiming for more drips to sink into the bottom layer. As soon as I watched the brown sugar drip into the pan I was really disappointed. I hadn’t thought ahead to turning out the pineapple layer directly onto the bottom layer. Note: When I baked this cake again a week later, I immediately placed the top layer onto the bottom layer…. upside – a small amount of the brown sugar transitioned to the bottom layer, downside – the cake listed since both layers were still hot and they cooled a bit wonky.
This was the cooled-over-night-in-the-fridge top layer. The abundance of cooled brown sugar and butter was more appetizing than this snapshot depicts. The next time I bake this cake, I want to add finely chopped pecans to the brown sugar and butter mix before the pineapple rings and cherries are placed in the pan.
Preparing the sponge was wonderful. I baked my classic Vanilla Cake but substituted half the milk with pineapple juice. The cake was amazingly moist and delicious. Preparing the sponge was wonderful. I baked my classic Vanilla Cake but substituted half the milk with pineapple juice. The cake was amazingly moist and delicious.
Since I wasn’t going to add a buttercream, what to do about a filling? One of my most favorite cakes was Pineapple and Coconut Cake, read about it here. That cake had an amazing cooked pineapple filling that I brought to my Upside Down Cake interpretation. It was just perfect for combining these two layers – more flavor, texture, and completely delightful.
And finally, the top layer. Initially, I wasn’t thrilled with the look of cake – but I warmed up to it and I’m very happy with the results. The overcall cake experience for the classic redo was fantastic. Consider making this crowd-pleaser for the next family and friends gathering. Since I wasn’t going to add a buttercream, what to do about a filling? One of my most favorite cakes was Pineapple and Coconut Cake, read about it here. That cake had an amazing cooked pineapple filling that I brought to my Upside Down Cake interpretation.
It’s a super day. I’m grateful for my partner and our life together. We’re having a good time. Also, sobriety is worth it.
