Pineapple Upside-Down Cake Recipe - Easy and Quick (2024)

FAQs

Can I use pineapple juice instead of water in a cake mix? ›

I also like using the pineapple juice from the canned pineapple in place of water (or with water) in the cake mix. Once the cake comes from the oven you're done. No icing or decorating needed.

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm.

Food Stylist: Simon Andrews. By substituting pecans (or other nuts) for the usual maraschino cherries, this twist on a classic upside-down cake is less sweet and crunchier than the usual recipe.

One common ingredient swap that is known to help make cakes remarkably moist is using milk instead of water. Try switching out any water in your recipe for full-fat milk or buttermilk for a moist, decadent texture. Another ingredient that can enhance the moisture of your cake is mayonnaise.

Most box cake recipes will tell you to add water to the mix. Instead, try adding milk using the same proportions. This will make the cake richer and creamier because it ups the fat content. You can even use buttermilk here for a pleasant tang.

To get the goo to stay where you want it and not impede the release of the cake, line the bottom of the pan with parchment paper or a silicone cake-pan liner after you grease the pan. That should allow easy removal, and then you can peel the paper off of the cake.

To prevent a soggy pineapple upside down cake, be sure to blot any excess liquid from your pineapples, and avoid using any additional juice or liquid than the recipe calls for in the cake.

When you flip the cake over so the pineapples are on the top, that caramel mixture seeps into the cake and makes this pineapple upside down cake so tender and moist. We prefer to serve this pineapple upside down cake a little warm, but you can easily serve it cold, straight out of the refrigerator.

Learn to make this tasty shot recipe using only three ingredients. When you combine vanilla vodka, pineapple juice and grenadine, you will create this beautiful gradient shot recipe that tastes just like pineapple upside-down cake.

Pineapple Upside Down Cake is a hybrid marijuana strain made by crossing Pineapple Trainwreck with Cookie Monster. This strain produces effects that relax muscles, relieve tension and improve mood.

What do you frost a pineapple upside-down cake with? ›

Frost the sides of the cake with Pineapple Buttercream Frosting. Press chopped pecans into sides of cake, if desired. Pineapple Buttercream Frosting: Beat 1/2 cup softened butter, 2 tablespoons reserved pineapple juice and confectioner's sugar in a large bowl until well combined.

As soon as you take the cake out of the oven, place serving platter upside down on the cake. Carefully but quickly, flip the cake upside down. Tap on the bottom of the cake pan to release the cake, and then carefully lift the cake pan to remove it.

Like most cakes, pineapple upside-down cakes can be made in advance. Warm the cake slightly after it's been refrigerated or frozen and it will taste like it was made the same day!

Any tips for getting pineapple not to stick to the pan? Buttered pan, then buttered parchment paper. Works everytime!

Replace water or milk in a recipe for pineapple juice.

Note that if a recipe calls for multiple liquids, like milk and oil, you should only substitute the juice for one of the liquids.

Baking tip #2: adding milk to your box cake mix in place of water adds a dense texture to your dessert leaving it moist and flavorful like a homemade cake. Or, if you prefer, you can add buttermilk, giving your cake a tangy flavor to balance out the sweetness.

You can also think 'outside of the box and use other non-dairy liquids: Try swapping out the water for soda, juice (orange juice is great with vanilla / yellow cake), or even a stout beer or coffee (for chocolate cake).

Add an Extra Egg

Most cake mixes call for two to three eggs. Just one more egg will add extra moisture, fat, and a little protein, which means the cake will be softer and less likely to overbake and dry out in the oven.