Pineapple Upside Down Loaf Cake

Pineapple Upside Down Loaf Cake

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This recipe outlines how to create a “Pineapple Upside Down Loaf Cake,” a delightful twist on the classic pineapple upside down cake, baked in a loaf pan for easier serving and a more compact form. The image showcases a rectangular loaf of cake, beautifully golden brown and generously adorned with glistening, caramelized pineapple chunks on its surface. The top of the cake is also coated in a luscious, white or light-colored glaze that appears to be dripping down the sides, adding to its visual appeal and promising a sweet, moist bite. A cross-section of a slice reveals a tender, yellow cake crumb with visible pockets of pineapple within, indicating that the fruit is integrated throughout the cake, not just on top. This cake offers a harmonious blend of sweet, tangy pineapple and a moist, buttery cake, making it a perfect treat for dessert, brunch, or a special snack. The unique “upside down” method ensures that the pineapple’s juices seep into the cake as it bakes, infusing it with tropical flavor and keeping it incredibly moist.

Ingredients:

For the Pineapple Topping (which becomes the bottom):

  • ½ cup (113g) unsalted butter, melted
  • ¾ cup (150g) packed light brown sugar
  • 1 (20 oz) can crushed pineapple, well-drained
    • Note: While the image shows pineapple chunks, crushed pineapple is often used for a more uniform distribution and to create a solid caramelized layer at the bottom of the pan. If you prefer distinct pieces, you can use 1 (20 oz) can pineapple tidbits or rings, cut into smaller pieces.
  • Optional: Maraschino cherries, halved (for classic color, not visible in image but traditional for pineapple upside down cakes)

For the Cake Batter:

  • 1 ½ cups (180g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract1
  • ½ cup (120ml) milk (whole milk or 2%)
  • 2 tablespoons pineapple juice (reserved from the canned pineapple, or store-bought)

For the Simple Glaze (Optional, but visible in image):

  • 1 cup (120g) powdered sugar (confectioners’ sugar)
  • 2-3 tablespoons milk or pineapple juice (for thinning)
  • ½ teaspoon vanilla extract

Equipment:

  • 9×5 inch (or similar size) loaf pan
  • Small saucepan or microwave-safe bowl (for melting butter)
  • Medium mixing bowl (for dry ingredients)
  • Large mixing bowl or stand mixer (for cake batter)
  • Rubber spatula or spoon
  • Whisk
  • Measuring cups and spoons
  • Wire cooling rack

Instructions:

Part 1: Prepare the Pineapple Topping (Bottom Layer)

  1. Preheat Oven: Preheat your oven to 350°F (175°C).
  2. Prepare Loaf Pan: Lightly grease the bottom and sides of a 9×5 inch loaf pan.
  3. Caramel Layer: Pour the ½ cup of melted butter evenly into the bottom of the prepared loaf pan. Sprinkle the ¾ cup of packed light brown sugar evenly over the melted butter. This will create the rich, caramelized topping when the cake is inverted.
  4. Arrange Pineapple: Evenly spread the well-drained crushed pineapple over the brown sugar layer. If using pineapple tidbits or chunks, arrange them decoratively. If using maraschino cherries, place them strategically for visual appeal. The image shows pineapple chunks or tidbits on top of the finished cake.

Part 2: Prepare the Cake Batter

  1. Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  2. Cream Butter and Sugar: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened ½ cup unsalted butter and 1 cup granulated sugar on medium-high speed until light and fluffy (about 3-4 minutes).
  3. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.
  4. Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk2 and pineapple juice, beginning and ending with the dry ingredients.3 Mix on low speed until just combined. Be careful not to overmix the batter; overmixing can result in a tough cake. A few small lumps are acceptable.

Part 3: Assemble and Bake the Loaf Cake

  1. Pour Batter: Carefully and evenly pour the cake batter over the pineapple layer in the prepared loaf pan. Gently spread the batter to the edges, ensuring it covers the pineapple completely.
  2. Bake: Place the loaf pan in the preheated oven. Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. Baking times can vary depending on your oven.
  3. Cool in Pan: Once baked, remove the loaf pan from the oven and place it on a wire cooling rack. Let the cake cool in the pan for exactly 10 minutes. This resting period is crucial for allowing the caramelized topping to set slightly, making it easier to invert.
  4. Invert Cake: After 10 minutes, carefully place a serving platter or a sturdy cutting board upside down over the top of the loaf pan. Holding both the platter/board and the pan firmly together, quickly and confidently flip them over. The cake should release onto the platter, with the pineapple-caramel layer now on top. If any pineapple sticks, gently reattach it.
  5. Cool Completely (or slightly): Let the cake cool completely on the wire rack (still on the platter) before applying the glaze. Or, if you prefer a warm cake, allow it to cool for at least 30 minutes before glazing.

Part 4: Prepare Glaze and Serve

  1. Prepare Glaze (Optional): In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk or pineapple juice, and vanilla extract until smooth. If the glaze is too thick, add more liquid ½ teaspoon at a time until it reaches a pourable consistency. If too thin, add more powdered sugar.
  2. Drizzle Glaze: Once the cake has cooled sufficiently, drizzle the prepared glaze generously over the top of the pineapple layer, allowing it to drip down the sides. The image clearly shows a white glaze on the finished cake.
  3. Slice and Serve: Allow the glaze to set slightly if you prefer, then slice the Pineapple Upside Down Loaf Cake into desired portions and serve.
  4. Storage: Store any leftover cake at room temperature in an airtight container for up to 2-3 days, or in the refrigerator for up to 5 days.

Tips for Success:

  • Drain Pineapple Well: This is extremely important! Excess moisture from the pineapple can make the cake soggy. Press out as much liquid as possible from the crushed pineapple.
  • Don’t Skip the Cooling Time: The 10-minute cooling time in the pan is critical for the caramel to solidify enough to release cleanly from the pan. Don’t cool for too long, or the caramel might harden too much and stick.
  • Evenly Spread Batter: Spreading the cake batter evenly over the pineapple ensures uniform baking and that the pineapple is properly covered.
  • Pan Size: Ensure your loaf pan is the correct size (9×5 inch) to prevent overflow and ensure proper baking.
  • Customization:
    • Spice: A pinch of ground ginger or cardamom can be added to the cake batter for a subtle flavor enhancement that pairs well with pineapple.
    • Coconut: A small amount of shredded coconut can be added to the cake batter or sprinkled over the pineapple layer for a tropical touch.
    • Nuts: Chopped pecans or walnuts can be added to the pineapple layer for crunch, though not visible in the image.
  • Serving Suggestions: This cake is delicious on its own, but also wonderful with a scoop of vanilla ice cream, a dollop of whipped cream, or even a light sprinkle of toasted coconut flakes.
  • Dessert Category: This Pineapple Upside Down Loaf Cake is a sweet dessert. It belongs to the same category as other cakes and sweet treats such as the Super Moist Chocolate Truffle Cake, the chocolate cake (likely Chocolate Mousse Cake) held by a woman, Decadent Chocolate Ganache Layer Cake, Double Chocolate Cream Dream Cake, Fluffy Japanese-Style Blender Sponge Cake, Delightful Strawberry Crunch Cookies, No-Bake Cherry Cheesecake Lasagna, Southern-Style Blackberry Cobbler, Easy No-Bake Peanut Clusters, Lemon Blueberry Cheesecake, Homemade Fruit Cake, Classic Apple Bundt Cake, Creamy Lemon Pudding, Leche Flan, Fluffy Asian-Style Sponge Cakes (Mamon), Super Soft Vanilla Breakfast Cake, Lemon Meringue Cheesecake, World’s Best Butter Cookies, Classic Homemade Strawberry Cake, Healthy Carrot Cake, Homemade Creamy Ice Cream, Mini Cherry Cheese Danish, Pineapple Pecan Cream Cheese Pound Cake, Caramel Cream Cheese Pound Cake, Orange Blender Cake, Blueberry Bundt Cake, an unnamed chocolate pie, Maple Cream Pie, Vanilla Custard Puff Pastry Squares, Sweet Milk Fudge Squares, Strawberry Banana Pudding, Pineapple Upside Down Cupcakes, Fried Apple or Peach Pies, Southern-Style Peach Cobbler or a Yogurt Cake. It is distinct from savory meals or appetizers.
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