This recipe puts a twist on the classic pineapple upside-down cake by creating a layered version. Instead of baking the pineapple and cherries on the bottom and flipping, this cake is baked as a standard layered cake with pineapple and a sweet glaze incorporated throughout and on top. It offers the same delicious flavors in an easy-to-slice and serve format.
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or milk with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes)
- 1 (8 ounce) can crushed pineapple, well-drained (reserve juice for glaze if desired)
- Optional: 1/2 cup chopped maraschino cherries
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons of reserved pineapple juice or milk
Instructions:
- Preheat Oven and Prepare Pans: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
- Fold in Pineapple and Cherries: Gently fold in the well-drained crushed pineapple and chopped maraschino cherries (if using) into the batter.
- Pour into Pans: Divide the batter evenly between the prepared cake pans and spread smoothly.
- Bake: Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
Make the Glaze:
- Prepare Glaze: In a small bowl, whisk together the powdered sugar with 2-3 tablespoons of reserved pineapple juice or milk until you reach a smooth, drizzle-able consistency. Add more liquid if needed.
Assemble and Glaze the Cake:
- Assemble: Once the cakes are completely cooled, place one layer on a serving plate. Spread a thin layer of the glaze over the top. Carefully place the second cake layer on top.
- Glaze: Drizzle the remaining glaze over the top and sides of the layered cake. You can decorate further with additional pineapple pieces or cherries if desired.
- Serve: Slice and serve this delicious layered pineapple upside-down cake.
Tips and Notes:
- Pineapple: Make sure the crushed pineapple is well-drained to prevent the cake from becoming soggy.
- Buttermilk Substitute: If you don’t have buttermilk, you can use milk with a tablespoon of lemon juice or white vinegar, letting it sit for 5 minutes before using.
- Don’t Overmix: Overmixing the batter can result in a tough cake.
- Cool Completely: Ensure the cakes are fully cooled before frosting to prevent the glaze from melting.
- Glaze Consistency: Adjust the amount of liquid in the glaze to achieve your desired thickness.
- Storage: Store leftover layered pineapple upside-down cake in an airtight container at room temperature for up to 3 days or in the refrigerator for longer storage.
Enjoy this fun and flavorful take on a classic!