This recipe offers a delightful twist on the classic pineapple upside-down cake, presented in a convenient loaf form. It features a moist and tender cake base studded with caramelized pineapple rings and maraschino cherries baked on the bottom, which become a beautiful and sweet topping when the loaf is inverted. The caramelization process creates a rich, buttery sauce that soaks into the cake, enhancing its flavor and keeping it incredibly moist. This loaf version is easier to slice and serve than a traditional round cake, making it perfect for smaller gatherings or everyday enjoyment. The combination of the tangy pineapple, sweet cherries, and buttery caramel, all nestled within a light and airy cake, creates a tropical-inspired treat that is both visually appealing and utterly delicious.
Ingredients:
For the Caramel Topping:
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 1 (20 ounce) can pineapple rings, drained (reserve the juice for the batter and glaze)
- Maraschino cherries, halved or whole (about 8-10, depending on the size of your loaf pan)
For the Cake Batter:
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup reserved pineapple juice (add milk or water if needed to reach this amount)
For the Optional Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons reserved pineapple juice
Instructions:
- Prepare the Loaf Pan and Caramel:
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium saucepan, melt the butter over medium heat. Stir in the packed light brown sugar and cook, stirring constantly, until the sugar is dissolved and the mixture is smooth and bubbly (about 2-3 minutes).
- Pour the caramel mixture evenly into the bottom of the prepared loaf pan.
- Arrange Pineapple and Cherries:
- Arrange the drained pineapple rings over the caramel in the bottom of the pan. You may need to cut some of the rings to fit snugly.
- Place a maraschino cherry in the center of each pineapple ring and arrange a few extra cherries in the spaces between the rings.
- Make the Cake Batter:
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a small bowl or measuring cup, combine the reserved pineapple juice (make sure you have 3/4 cup; add milk or water if needed).
- Gradually add the dry ingredients to the wet ingredients, alternating with the pineapple juice, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix.
- Pour Batter into Pan:
- Carefully pour the cake batter evenly over the pineapple and cherry layer in the loaf pan.
- Bake the Cake:
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Invert:
- Let the cake cool in the loaf pan for 10-15 minutes. This allows the caramel to slightly thicken, making it easier to invert.
- Place a serving plate over the top of the loaf pan. Carefully and quickly invert the pan onto the plate. Leave the pan upside down for a few minutes to allow all the caramel and fruit to release onto the cake. Gently tap the bottom of the pan if needed.
- Once inverted, carefully lift the loaf pan off the cake.
- Make the Optional Glaze:
- While the cake is cooling or after it has been inverted, prepare the glaze if desired. In a small bowl, whisk together the powdered sugar with 2-3 tablespoons of the reserved pineapple juice until smooth and drizzle-able. Add more juice if needed to reach the desired consistency.
- Glaze and Serve:
- Drizzle the optional glaze over the warm or cooled pineapple upside-down loaf cake.
- Slice and serve warm or at room temperature. This cake is delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips and Notes:
- Pineapple Preparation: Ensure the pineapple rings are well-drained to prevent the cake from becoming soggy.
- Caramel Consistency: Cook the caramel until it is smooth and bubbly to ensure it coats the bottom of the pan evenly.
- Inverting the Cake: Make sure to let the cake cool slightly before inverting to prevent it from breaking apart. Place the serving plate firmly against the pan before flipping.
- Glaze Variations: You can add a hint of rum or other flavor extracts to the glaze for a different twist.
- Storage: Store leftover pineapple upside-down loaf cake in an airtight container at room temperature for up to 3 days or in the refrigerator for longer storage.
Enjoy this delightful and easy-to-make Pineapple Upside-Down Loaf Cake!