Vintage Pineapple Inversion Cake is a delightful throwback to the dessert tables of yesteryear. With its perfectly caramelized top and luscious pineapple flavor, it’s a treat that never goes out of style. Whether you’re a nostalgic baker or a newbie looking to impress, this cake is your ticket to sweet success.
The magic starts with unsalted butter, which not only adds richness but also helps to create that irresistible caramel layer. Brown sugar pairs with the butter to form a sweet, sticky base that the pineapple slices soak into, creating a visually stunning top when inverted. Maraschino cherries add a pop of color and a hint of sweetness to each slice.
All-purpose flour provides structure, while granulated sugar sweetens the cake batter. Another dose of butter, this time softened, ensures the cake is moist and tender. Baking powder gives the cake its rise, and a touch of salt enhances the overall flavor. Milk and vanilla extract lend their creamy, fragrant notes to the batter, while the eggs bind everything together, ensuring a smooth and cohesive texture.
This cake is wonderful on its own, but for a little decadence, serve it with a dollop of freshly whipped cream or a scoop of vanilla ice cream. A light sprinkle of toasted coconut flakes can also add an exotic twist.
Start by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly. Then, pour the melted butter into a 9-inch round cake pan, tilting it to coat the bottom evenly. Sprinkle the brown sugar over the butter, creating a sweet, even layer.
Next, arrange the pineapple slices over the sugar-coated butter. Place a maraschino cherry in the center of each pineapple slice. This simple step creates a beautiful, decorative top once the cake is inverted.
In a large mixing bowl, combine the flour, granulated sugar, softened butter, baking powder, and salt. Mix until you achieve a consistent, crumbly texture. Then, add the milk and vanilla extract, beating the mixture until smooth. Finally, incorporate the eggs, adding them one at a time and beating well after each addition to ensure your batter is light and fluffy.
Pour the prepared batter over the arranged pineapples in the cake pan, using a spatula to spread it evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 5 minutes before inverting it onto a serving plate. This short cooling period helps set the caramel layer.
Share