Ina Garten Pineapple Upside Down Cake Recipe

Ina Garten’s Pineapple Upside Down Cake is a classic dessert with a modern twist, featuring caramelized pineapple slices on a moist, buttery cake. This retro dessert is simple to prepare and delivers a show-stopping presentation, perfect for family gatherings or special occasions.

What is Ina Garten Pineapple Upside Down Cake?

Ina Garten’s Pineapple Upside Down Cake is a single-layer dessert made by layering pineapple slices and a brown sugar caramel mixture at the bottom of the pan, followed by a buttery vanilla cake batter. After baking, the cake is inverted to reveal a stunning pineapple topping.

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Reasons to Try Ina Garten Pineapple Upside Down Cake

• Classic dessert: A timeless recipe loved for its flavor and presentation.
• Moist and flavorful: The caramelized pineapple enhances the cake’s richness.
• Easy to make: Simple ingredients and straightforward steps.
• Impressive results: Perfect for entertaining or a nostalgic treat.
• Versatile: Works well with fresh or canned pineapple.

Ingredients Needed to Make Ina Garten Pineapple Upside Down Cake

For the topping:

• Unsalted butter: 4 tablespoons.
• Brown sugar: 1/2 cup, packed.
• Pineapple slices: 6–8 rings (fresh or canned, drained).
• Maraschino cherries (optional): For garnish.

For the cake:

• All-purpose flour: 1 1/2 cups.
• Baking powder: 1 1/2 teaspoons.
• Salt: 1/4 teaspoon.
• Unsalted butter: 1/2 cup (1 stick), softened.
• Granulated sugar: 3/4 cup.
• Eggs: 2 large.
• Vanilla extract: 1 teaspoon.
• Whole milk: 1/2 cup.

Instructions to Prepare Ina Garten Pineapple Upside Down Cake

Step 1: Preheat the oven

• Preheat your oven to 350°F (175°C).

Step 2: Prepare the topping

• Melt the butter in a 9-inch round cake pan over low heat or on the stovetop. Once melted, sprinkle the brown sugar evenly over the butter. Arrange the pineapple slices in a single layer over the brown sugar. If using, place maraschino cherries in the centers of the pineapple rings.

Step 3: Mix the dry ingredients

• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 4: Cream the butter and sugar

• In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.

Step 5: Add eggs and vanilla

• Beat in the eggs one at a time, followed by the vanilla extract.

Step 6: Combine wet and dry ingredients

• Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.

Step 7: Assemble the cake

• Pour the cake batter over the pineapple topping, spreading it evenly with a spatula.

Step 8: Bake the cake

• Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Cool and invert

• Let the cake cool in the pan for 10 minutes. Run a knife around the edges to loosen, then invert the cake onto a serving plate.

Step 10: Serve and enjoy

• Serve the cake warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.

What Goes Well With Ina Garten Pineapple Upside Down Cake

• Whipped cream: Adds a light, airy topping.
• Vanilla ice cream: Complements the cake’s caramelized flavors.
• Fresh berries: Balances the sweetness with a hint of tartness.
• Coffee or tea: Perfect for a cozy afternoon treat.

Key Tips for Making Ina Garten Pineapple Upside Down Cake

• Use fresh pineapple for extra flavor: Fresh pineapple offers a brighter taste, but canned works well too.
• Cool slightly before inverting: Allowing the cake to cool ensures the topping stays intact.
• Don’t overmix the batter: Overmixing can make the cake dense instead of light and fluffy.
• Serve promptly: The cake is best enjoyed the same day for optimal texture and flavor.

Creative Variations of Ina Garten Pineapple Upside Down Cake

• Spiced version: Add a pinch of cinnamon or nutmeg to the cake batter.
• Tropical twist: Use a mix of pineapple and mango slices.
• Nutty addition: Sprinkle chopped pecans or walnuts over the brown sugar topping.
• Mini cakes: Make individual upside-down cakes using a muffin tin.

Storage Guidelines for Ina Garten Pineapple Upside Down Cake

• Room temperature: Store in an airtight container for up to 1 day.
• Refrigeration: Refrigerate for up to 3 days. Bring to room temperature or warm slightly before serving.
• Freezing: Freeze individual slices wrapped in plastic wrap for up to 1 month. Thaw overnight in the refrigerator.

FAQs

Can I use fresh pineapple instead of canned pineapple for pineapple upside down cake?

Yes, fresh pineapple works perfectly in this recipe. Slice the pineapple into rings or chunks, and ensure it’s slightly softened for a better texture after baking.

How do I prevent pineapple upside down cake from sticking to the pan?

To prevent sticking, thoroughly grease the pan with butter or nonstick spray. Adding parchment paper can also help ensure easy release when inverting the cake.

How do I keep the cake moist?

To keep the cake moist, avoid overbaking. Check for doneness with a toothpick, and remove the cake from the oven as soon as it comes out clean or with a few crumbs.

Can I make pineapple upside-down cake ahead of time?

Yes, pineapple upside down cake can be made a day in advance. Store it in the refrigerator and bring it to room temperature or reheat slightly before serving.

Wrapping Up

Ina Garten’s Pineapple Upside Down Cake is a delightful dessert that combines the nostalgia of a classic recipe with a modern twist. With its caramelized pineapple topping and moist cake base, this dessert is sure to impress your family and friends. Try this recipe for a delicious and elegant treat!

More Ina Garten Recipes

• Ina Garten Chocolate Orange Cake
• Ina Garten Cranberry Cream Cheese Bread
• Ina Garten Mandel Bread
• Ina Garten Banana Bread
• Ina Garten Pecan Sandies

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