This Pioneer Woman pineapple upside down cake is an easy dessert that is beautiful to serve for a special event or get-together. Following Pioneer Woman's steps for making pineapple upside down cake will ensure your cake comes out perfectly, even if you're a beginner.
About this Pineapple Upside Down Cake By Pioneer Woman
A pineapple upside down cake is simply a pineapple cake with pineapple slices on top and cake on the bottom. For this pineapple upside down cake, Pioneer Woman has provided step-by-step instructions that result in a perfect cake.
A bonus to this recipe is that you can make it with either fresh pineapple or canned sliced pineapple. It will be beautiful and delicious either way.
Can I Make Pineapple Upside Down Cake the Night Before?
Yes, you can absolutely prepare your pineapple upside down cake the night before serving. The pineapple upside down cake can last 3 days in the fridge, so you could even make it 2 nights before you plan to serve it.
You can also prepare the cake batter in advance and then cover and refrigerate it up to 2 days before baking.
How Long Can Pineapple Upside Down Cake Last in the Fridge?
Pineapple upside down cake can last in the fridge for 2 to 3 days. Once you have baked the cake, allow it to cool until it reaches room temperature and then wrap it with plastic wrap and refrigerate it. You can also divide the pineapple upside down cake into wedges and store them separately in airtight glass containers if you like.
How Long Can You Freeze Pineapple Upside Down Cake?
Pineapple upside down cake can be frozen for 3 months. The best way to freeze pineapple upside down cake is to divide it into medium portions and them in freezer bags, extracting as much air as possible from the bags. Then, you should write the date on the bags and freeze them.
If you freeze pineapple upside down cake in small portions, you can thaw and reheat it more quickly than if you were to freeze the entire cake.
How to Thaw Frozen Pineapple Upside Down Cake
The best way to thaw your frozen pineapple upside down cake is by placing it in the fridge. It will be completely thawed in 24 to 36 hours.
You can also use the warm water to defrost your frozen pineapple upside down cake portions. It can take about 2 hours or less to defrost.
Avoid thawing frozen pineapple upside down cake in the oven or in a microwave.
How to Reheat Pineapple Upside Down Cake in the Oven
- Preheat the oven to 350 F.
- Cover pineapple upside down cake with foil.
- Bake for 15 to 20 minutes until heated through.
- Serve and enjoy.
How to Reheat Pineapple Upside Down Cake in the Microwave
- Divide the pineapple upside down cake into servings.
- Place each serving on a microwave-safe plate.
- Warm each slice for 2 minutes on medium power.
How to Reheat Pineapple Upside Down Cake in the Air Fryer
- Set the air fryer to 350 F.
- Divide the pineapple upside down cake into servings that are small enough to fit in the air fryer basket.
- Cover each portion with foil.
- Bake the cake slices for 7 minutes. Check the temperature and give the slices another 1 to 2 minutes if needed.
If you do not use foil when reheating the cake in the air fryer, the cake may become dry.
What to Serve With Pineapple Upside Down Cake
Pineapple upside down is an amazing dessert and/or breakfast that works well with whipped cream, vanilla ice cream, fruit slices, cranberry sauce, or chocolate sauce.
Here are some other ideas of what to serve with this cake:
- Ice Cream Pie
- Iced Coffee
- Strawberry Boba
- Mexican Hot Chocolate
FAQ About Pineapple Upside Down Cake
The pineapple upside down cake may be soggy because you added too many liquid ingredients such as milk, pineapple juice or water. In order to prevent pineapple upside down cake from getting soggy, make sure you blot any excess juice or liquid from the pineapple slices and don't add any more liquid than the recipe calls for.
Lining the skillet with parchment paper is an excellent idea as it will keep the pineapple slices from sticking to the skillet. However, you might be able to get away without using parchment paper as the syrup may prevent sticking.
Yes, you can replace the pineapple juice with water, but the cake will have less of a pineapple flavor. If you don't have pineapple juice on hand but would like to add more flavor to your cake, consider substituting the juice with orange juice or lemon juice rather than water or in combination with water.
Yes, fresh pineapple slices are even better than canned, and a great choice in this dessert. However, canned pineapple is excellent as it saves time when preparing this cake.
Use parchment paper to prevent the cake from sticking. The syrup of butter and brown sugar in the skillet also prevents sticking.
Run a knife around the edge of the skillet to loosen the cake. Then, place a plate upside down on top of the skillet. Carefully invert the skillet so the cake is on the plate. The cake should easily come out of the skillet; if it sticks, patch it together with a knife.
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 ½ cups whole milk
- ¼ cup vegetable shortening
- 1 tablespoon baking powder
- 2 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 2 large eggs
- 1 20-ounce can sliced pineapple, plus 2 tablespoon pineapple juice
- 1 stick unsalted butter, softened, divided
- 1 ⅓ cups brown sugar
- Maraschino cherries
- Preheat the oven to 350 F.
- For the Cake Batter: In a bowl, beat the flour with the granulated sugar, milk, shortening, baking powder, vanilla, salt, and eggs until combined.
- Beat in the pineapple juice and half of the unsalted butter (about 4 tbsp) until well combined.
- In a large ovenproof skillet, melt the remaining unsalted butter (about 4 tbsp) and swirl to thoroughly coat the skillet.
- Add the brown sugar to the melted butter, and make sure to tilt the skillet to ensure that the sugar covers its entire surface. Don't stir the sugar mixture.
- Immediately after the sugar dissolves, remove it from the heat. Layer the pineapple slices over the syrup and then place the cherries in the centers of the pineapple slices.
- Pour the cake batter over the pineapple and spread it on top in an even layer.
- Place the skillet in the oven and bake the cake for 30 to 40 minutes.
- Check the pineapple upside down cake with a cake tester (or toothpick) 5 minutes before the recommended baking time has elapsed.
- Once the cake is done, remove it from the oven and run a knife around the edge of the cake. Then, put a plate upside down on top of the skillet.
- Invert the skillet carefully so that the cake lands on the plate.
- The cake should come out fairly easily; if some of it sticks to the skillet, patch it together with a small knife.
- Let the pineapple upside down cake cool slightly for 5 to 10 minutes.
- Cut it into wedges and serve it warm with vanilla ice cream or whipped cream.
- Serve and enjoy!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 698Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 85mgSodium: 390mgCarbohydrates: 123gFiber: 2gSugar: 90gProtein: 8g