Super Secret Recipe For The Best Tasting Pineapple Upside Down Cake Ever (2024)

FAQs

Should you use parchment paper when baking a pineapple upside-down cake? ›

The parchment paper is not absolutely necessary, but it helps if you have a "sticking" issue with the sweet pineapple glaze (you can use waxed paper in a pinch). Mix melted butter with brown sugar and spread evenly in prepared 9" round cake pan.

Serve warm or cool. Store covered in refrigerator.

Your pineapple upside-down cake may be soggy due to excess moisture from the pineapple slices or the caramelized topping. You can drain the pineapple slices well before using, and ensure the topping is not too wet or syrupy.

tronzo last month revealed that the best way to make sure your pineapple is extra juicy and sweet is to store it upside down. Austin explains in the video that the best way to make your pineapple ripen faster is to remove the spiky leaves at the top with a twisting motion, then flip the pineapple on its head.

In order to keep the fruit in place and protect the caramel from sticking, line the bottom of the pan with parchment. A smooth stovetop caramel is also key to the perfect upside-down cake. This recipe uses reserved pineapple juice and cornstarch to ensure the caramel stays nice and velvety.

I use a very heavy coating of non-stick baking spray that includes flour (like Baker's Joy), but you can also use a coating of butter and flour. Let the cake cool, but not completely. Before you flip the cake upside-down, let the cake cool in the pan for 10 minutes to let it finish setting up.

Angle food cake needs to be cooled upside-down so that the structure of the cake can be maintained without it contracting as it cools. If you greased the sides of the pan and cooled it right-side up, you'd end up with a rubbery, dense cake, not a light, airy sponge.

If your cake is frosted with buttercream, it will last covered at room temperature for up to four days. However, it is best to refrigerate cakes with other frostings such as cream cheese or ganache. A fully covered unfrosted cake will last for up to 2 days at room temperature.

The prickly but sweet 🍍 signifies a “complicated” relationship, but this fruit-filled code has many other ingredients in the mix: : Single. 🍎: Engaged. 🍒: Committed relationship.

If you're looking for a substitute for maraschino cherries in a pineapple upside-down cake, fresh cherries or other preserved cherries can work well. Even raspberries, blackberries, or small halved strawberries could work.

How do I make sure my upside-down cake doesn't stick? ›

The trick with upside down cakes is keeping the caramel and fruit from sticking to the pan when you unmold it. The answer is parchment paper. Prep your pan by greasing the bottom, placing a circle of parchment cut to fit in the pan, and then greasing the parchment.

Resting the pineapple upside down for 30 minutes helps the juices to run back down and distribute for evenly juicy pieces. After 30 minutes, cut off the other end of the pineapple. Remove the skin of the pineapple by slicing it off, following the shape of the pineapple.

While the right-side-up pineapple still stands for hospitality and welcome, when flipped on its head, it has been said to be a subtle nod to a lifestyle not commonly spoken about in the open: swinging.

A well-buttered pan and the naturally seasoned cast iron surface will prevent the topping layer of the cake from sticking—more on that later. For mini upside-down cakes, the mini cake pan is just the right size. For a traditionally sized cake, reach for a 10.25 inch skillet or 12 inch skillet.

Parchment paper is not designed for high-heat cooking. Avoid using it in your oven or on the grill if temperature will exceed 400 degrees, says Michelle Weaver, chef at Charleston Grill in South Carolina, as there's a chance it could catch fire.

Yes, you grease the pan and then also grease the parchment. This creates an ultra-nonstick environment for your cake. The cake won't stick to the pan, and the parchment round won't stick to the cake.

Using Parchment Paper

It can withstand temperatures up to 450 degrees Fahrenheit. Do not confuse it with wax paper, which is not suitable for oven use. A snug piece of parchment at the bottom of your pan is a must for all baking—not just cakes, but brownies, shortbreads, bars, and so much more.