Pineapple Upside-Down Cake

Introduction & Inspiration: A Tangy Surprise in a Tropical Classic

Pineapple Upside-Down Cake is a retro classic, loved for its caramelized pineapple topping, its moist, buttery cake, and its visually appealing presentation. It’s a dessert that’s both comforting and impressive, perfect for any occasion.

My inspiration for this adapted Pineapple Upside-Down Cake, as with the entire pickle-infused recipe series, springs from a love of culinary experimentation and the thrill of discovering unexpected flavor harmonies. The sweet and slightly tangy pineapple, along with the buttery cake, presents an intriguing base for a subtle pickle counterpoint.

This isn’t about making a “pickle cake.” We won’t be adding pickle slices to the topping or batter. Instead, we’re strategically incorporating pickle-inspired elements that will introduce a subtle savory note and complexity, playing off the sweetness of the pineapple and the richness of the cake.

Our aim is a balanced, nuanced flavor.

We’ll be focusing on techniques that create a surprising and delightful flavor contrast, transforming a familiar dessert into a memorable culinary experience.

Nostalgic Appeal: A Retro Cake, Reimagined

Pineapple Upside-Down Cake often evokes feelings of nostalgia, reminding us of mid-century cookbooks, family gatherings, and the simple joy of a home-baked dessert.

Its distinctive appearance – with the caramelized pineapple rings and cherries arranged on the bottom of the pan, then revealed when the cake is inverted – makes it a visually striking and instantly recognizable cake.

Adding a “pickle twist” to this Pineapple Upside-Down Cake might seem unconventional, but it’s a way to create a new and exciting culinary experience while still tapping into that familiar comfort and nostalgia. It is familiar, yet unique.

It’s about taking a beloved classic and adding a touch of playful surprise, creating a cake that will spark conversation and delight your taste buds (and perhaps lead to a few moments of delightful confusion, followed by appreciation!).

Homemade Focus: Baking from Scratch, with Care

While you could certainly use shortcuts like a boxed cake mix, there’s an undeniable satisfaction that comes from making this Pineapple Upside-Down Cake entirely from scratch.

This homemade focus is all about embracing the process of baking. It’s about using high-quality ingredients, taking the time to follow the steps carefully, and enjoying the reward of a beautifully baked and flavorful cake.

It’s a departure from convenience foods. It’s about connecting with the ingredients, understanding the baking process, and creating something truly special in your own kitchen. The homemade difference is always apparent.

And the result? A Pineapple Upside-Down Cake that’s far superior in flavor, texture, and overall quality to anything you could achieve with shortcuts – especially with our subtle, surprising twist.

Flavor Goal: Sweet, Tropical, Buttery, and Subtly Tangy

The flavor goal of this adapted Pineapple Upside-Down Cake is a harmonious blend of sweet, tropical, buttery, and subtly tangy notes. We want the classic flavors of the cake – the caramelized pineapple, the buttery cake – to be prominent, with a nuanced undercurrent that adds depth and intrigue.

The pineapple topping will be sweet and caramelized, with a hint of tartness. The cake itself will be moist and tender, with a rich, buttery flavor.

Our “pickle twist” will introduce a subtle layer of savory complexity that complements the sweetness and tropical notes without overpowering them. It’s about creating a flavor profile that’s both familiar and surprisingly delightful.

Ingredient Insights: Balancing Tropical Sweetness and Tang

Let’s break down the ingredients, highlighting both the traditional elements and our pickle-inspired additions. This is where we build our unique flavor profile.

• Baking Spray with Flour: For greasing the cake pan and preventing sticking.
• Pineapple Slices in Juice: The star of the show! We’ll be using both canned pineapple slices (for their uniform shape) and some of their juice.
• Granulated Sugar: Sweetens both the pineapple topping and the cake batter.
• Cornstarch: Helps to thicken the juices from the pineapple.
• Maraschino Cherries: Add a pop of color and a classic touch to the pineapple topping.
• Unsalted Butter: Adds richness and flavor to both the pineapple topping and the cake batter.
• Light Brown Sugar: Adds sweetness and a hint of molasses flavor to the pineapple topping.
• Kosher Salt: Balances the sweetness and enhances the other flavors.
• Vanilla Extract: Enhances the other flavors.
• Eggs: Add richness, structure, and moisture to the cake batter.
• All-Purpose Flour: The base of our cake batter, providing structure.
• Baking Powder & Baking Soda: Leavening agents that help the cake rise.
• Sour Cream: Adds moisture and a slight tang to the cake batter.

Pickle-Inspired Additions:

• Dill Pickle Powder (NEW!): We’ll add a tiny amount of dill pickle powder (made from finely ground freeze-dried dill pickles) to the cake batter for a subtle hint of pickle flavor.
• Pickle-Brined Pineapple Juice (NEW!): We’ll substitute a small portion of the pineapple juice with a mixture of dill pickle brine and water for the caramel topping, adding a subtle tangy note.
• Pickle-Brined Pecans
• Finely Chopped Fresh Dill (NEW! – Optional Garnish):

Essential Equipment

You don’t need a lot of fancy equipment to make this Pineapple Upside-Down Cake. Just a few basic baking tools will do:

• 9×13-inch Baking Pan: For baking the cake.
• Large Bowl: For mixing the pineapple topping and the cake batter.
• Medium Stainless-Steel Skillet: For making the caramel layer.
• Whisk: For whisking ingredients.
• Stand Mixer or Handheld Mixer: For making the cake batter.
• Measuring Cups and Spoons: For accurate measurement of the ingredients.
• Rubber Spatula: For stirring and spreading.
• Wire Rack: For cooling the cake.
• Serving Plate: For inverting and serving the cake.
• Small Bowl (for brining): For the pineapple juice substitution.
• Food Processor or Spice Grinder (Optional): For making dill pickle powder.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements, including our pickle-inspired modifications:

• Baking spray with flour
• 1 15-ounce can pineapple slices in juice, juice reserved, divided
• 1 8-ounce can pineapple slices in juice, juice reserved, divided
• 2 cups plus 2 tablespoons granulated sugar, divided
• 1 tablespoon cornstarch
• 12 maraschino cherries
• 1 ¾ cups unsalted butter, softened and divided
• ¾ cup packed light brown sugar
• 1 ½ teaspoons kosher salt, divided
• 1/8 cup dill pickle brine
• 1/8 cup water
• 1 1/2 teaspoons vanilla extract
• 3 large eggs, room temperature
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon dill pickle powder
• 1 cup sour cream, room temperature
• Ice cream, to serve
• Whipped cream, to serve
• Finely chopped fresh dill, to garnish (optional)

Step-by-Step Instructions

Let’s get baking! I’ll guide you through each step, incorporating our pickle-inspired modifications.

Step 1: Prepare the Pickle-Brined Liquid (Optional, but Recommended). In a small bowl, combine the dill pickle brine and water. Set aside

Step 2: Preheat Oven and Prepare Pan. Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking pan with baking spray with flour. Line the bottom with parchment paper; do not spray again.

Step 3: Prepare Pineapple. Drain the pineapple slices and reserve the liquid. Pat the slices dry with paper towels.

Step 4: Combine Pineapple and Dry Ingredients. Place the pineapple in a large bowl and sprinkle with 2 tablespoons of sugar and the cornstarch, tossing to coat.

Step 5: Arrange Pineapple in Pan. Place the pineapple in the prepared pan. Add the cherries to the pineapple centers.

Step 6: Make the Caramel. In a medium stainless-steel skillet, melt ¾ cup of the butter over medium heat; stir in the brown sugar and ½ teaspoon of salt. Bring the mixture to a simmer; cook until the sugar is melted and fragrant, about 3 minutes.  

Step 7: Add Brined Liquid. Slowly pour in 3 tablespoons of the brined liquid mixture, whisk until combined and smooth.

Step 8: Pour Caramel over Pineapple. Pour the caramel over the pineapple.

Step 9: Make the Cake Batter – Cream Butter and Sugar. In the bowl of a stand mixer, beat the remaining 1 cup of butter, the remaining 2 cups of granulated sugar, vanilla, and dill pickle powder with a mixer at medium speed until creamy, 2 to 3 minutes, stopping occasionally to scrape sides of bowl.

Step 10: Add Eggs. Add the eggs, one at a time, beating well after each addition.

Step 11: Whisk Dry Ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and the remaining ½ teaspoon of salt.

Step 12: Alternate Adding Dry Ingredients and Sour Cream. Gradually add the flour mixture to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture, beating just until combined after each addition.

Step 13: Spread Batter over Pineapple. Carefully dollop the batter onto the pineapple in the pan and gently spread it with an offset spatula, making sure not to press too hard or move the pineapple.

Step 14: Bake. Bake for 30 minutes.

Step 15: Add Foil Tent. Place a piece of foil on top of the cake to prevent excess browning

Step 16: Continue Baking. and bake until a wooden pick comes out clean, 15 to 20 minutes more.

Step 17: Cool. Remove the foil and let the cake cool in the pan on a wire rack for 10 minutes.

Step 18: Invert Cake. Run a knife around the sides of the cake to loosen; carefully invert the cake onto a serving plate, removing the parchment.

Step 19: Cool and Serve. Let cool. Serve warm, room temperature, or cold with ice cream or whipped cream.

Troubleshooting

Solutions to common issues:

Problem: Cake is dry. Do not overbake. Use room temperature ingredients.

Problem: Caramel is too hard/runny. Adjust cooking time of the caramel.

Problem: Cake stuck to the pan. Make sure to grease and flour the pan properly, and use parchment paper.

Problem: Pickle flavor is too strong/not strong enough. Adjust dill pickle powder and brining liquid in future batches.

Tips and Variations

Here are some extra tips and creative variations to customize your Pineapple Upside-Down Cake:

Tip 1: Use Fresh Pineapple. If you have fresh pineapple, you can use it instead of canned. Cut the pineapple into rings or chunks.

Tip 2: Don’t Overmix the Batter. Overmixing can result in a tough cake.

Tip 3: Let the Cake Cool Before Inverting. This will help prevent the cake from sticking to the pan.

Variation 1: Add Other Fruits. You can add other fruits, such as maraschino cherries, to the pineapple topping.

Variation 2: Use a Different Spice. Experiment with adding other spices, such as cardamom, nutmeg, or allspice, to the cake batter.

Variation 3: Add a Glaze. Drizzle a simple glaze made from powdered sugar and pineapple juice over the cooled cake.

Variation 4: Add some chopped nuts to the cake batter.

Serving and Pairing Suggestions

This adapted Pineapple Upside-Down Cake is a delicious and versatile dessert that’s perfect for:

Serving Suggestion 1: Dessert. Serve it warm, at room temperature, or cold.

Serving Suggestion 2: Brunch. A delightful addition to a brunch spread.

Serving Suggestion 3: Potlucks and Gatherings. A crowd-pleasing dessert that’s easy to transport and serve.

Serving Suggestion 4: Special Occasions. A beautiful and delicious cake for birthdays, holidays, or other celebrations.

Pairing Suggestion 1: Ice Cream. Vanilla, coconut, or even a tangy buttermilk ice cream would be delicious.

Pairing Suggestion 2: Whipped Cream. A dollop of lightly sweetened whipped cream complements the sweetness of the cake.

Pairing Suggestion 3: Coffee or Tea. A warm beverage is a perfect accompaniment to this comforting cake.

Pairing Suggestion 4: A glass of sweet white wine or dessert wine.

Nutritional Information

This is a rich, sweet dessert.

• Calories: 300-400 per slice (depending on size and ingredients)
• Fat: 15-25g
• Saturated Fat: 8-15g
• Sodium: Variable, depending on the added salt and pickle elements
• Carbohydrates: 40-50g
• Sugar: 30-40g
• Protein: 3-5g

These are estimates, and actual values will vary. This cake is primarily a source of carbohydrates and sugar, with a significant amount of fat.

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Recipe Summary and Q&A

Let’s wrap up with a concise summary and answers to some frequently asked questions:

Summary: We brine some pineapple juice with pickle brine. We arrange pineapple slices and cherries in a prepared cake pan. We make a caramel with butter, brown sugar, salt, and the brined pineapple juice, and pour it over the pineapple. We make a cake batter with butter, sugar, vanilla, dill pickle powder, eggs, flour, baking powder, baking soda, salt, and sour cream. We spread the batter over the pineapple and caramel, bake, cool, and invert. We serve, optionally, with ice cream or whipped cream.

Q&A:

Q: Can I make this cake without the pickle-inspired additions? A: Absolutely! You can omit the dill pickle powder and use regular pineapple juice for the caramel for a traditional Pineapple Upside-Down Cake.

Q: Can I use fresh pineapple instead of canned? A: Yes, you can use fresh pineapple. Cut it into rings or chunks.

Q: Can I make this ahead of time? A: Yes, you can bake this cake a day or two in advance. Store it, covered, at room temperature or in the refrigerator.

Q: How long will leftovers last? A: Leftover cake can be stored in an airtight container at room temperature or in the refrigerator for up to 3-4 days.

Q: Can I freeze this cake? Yes, wrap it tightly in plastic wrap and foil before freezing.