Description
Barefoot Contessa’s pineapple upside down cake delivers a nostalgic Southern dessert with caramelized fruit and buttery cake. Warm golden layers reveal a classic comfort treat that melts in your mouth and brings sweet memories home.
Ingredients
Scale
Primary Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- ½ cup unsalted butter, softened
- 7 slices canned pineapple
- 2 large eggs
Wet Ingredients:
- ½ cup heavy cream
- ½ cup reserved pineapple juice
- ¼ cup unsalted butter, melted
- ½ cup firmly packed light brown sugar
Spices and Seasonings:
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- 13 candied cherries
Instructions
- Prepare a 9-inch (23 centimeters) round baking pan by lightly coating the sides with nonstick cooking spray or softened butter to ensure easy cake removal.
- Create a luscious caramelized base by whisking melted butter and brown sugar together, then evenly spreading the mixture across the bottom of the prepared pan.
- Artfully arrange six pineapple slices around the pan’s perimeter, placing one slice in the center. Delicately position a maraschino cherry in the middle of each pineapple ring, strategically distributing the remaining cherries between the slices.
- In a mixing bowl, combine flour, baking powder, baking soda, salt, ground ginger, and ground cloves, thoroughly blending the dry ingredients.
- In a separate large bowl, cream together butter and sugar until the mixture becomes light and airy. Incorporate eggs one at a time, ensuring complete integration after each addition.
- Gently fold the dry ingredient mixture into the butter mixture, alternating with heavy cream and pineapple juice until a smooth, consistent batter forms.
- Carefully pour the batter over the arranged pineapple and cherry layer, ensuring an even distribution.
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and bake the cake for approximately 55-60 minutes, or until a toothpick inserted into the center emerges clean.
- Allow the cake to cool in the pan for 5 minutes, then run a metal spatula around the edges to loosen the cake from the sides.
- Place a serving plate over the cake pan and swiftly invert the entire setup, allowing the cake to release onto the plate. Carefully remove the baking pan.
- Serve the upside-down cake warm, optionally garnishing with a dollop of freshly whipped cream for an extra touch of indulgence.
Notes
- Pineapple rings transform this classic upside-down cake into a golden-brown masterpiece with vibrant caramelized edges.
- Authentic bakery-style flavors come alive through a simple recipe that requires minimal baking skills.
- Melted butter and brown sugar create a luscious caramel layer ensuring smooth cake release from the pan.
- Room temperature ingredients guarantee a silky-smooth batter that bakes into an incredibly tender cake texture.
- Gentle mixing prevents tough cake syndrome, keeping the crumb light and delightfully soft.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg