Pineapple Upside-Down Cake is a classic dessert with a tropical twist that never goes out of style.
The popular Barefoot Contessa Pineapple Upside-Down Cake recipe, created by Ina Garten, the host of the Food Network show The Barefoot Contessa, offers a delicious take on this old-fashioned favorite.
With a delightful combination of fluffy vanilla batter and perfectly arranged pineapple rings, this recipe ensures that every slice is a heavenly treat.
As you prepare to make this scrumptious dessert, it’s essential to start with high-quality ingredients and follow the recipe closely to guarantee that your cake turns out beautifully.
In the Barefoot Contessa recipe, the pineapple rings are placed at the bottom of a springform pan, creating a stunning presentation once the cake is inverted and served.
The moist and flavorful cake is perfectly complemented by the caramelized pineapple topping that forms while baking.
How to Make Barefoot Contessa Pineapple Upside-Down Cake
Here’s what you’ll need to make a delightful Barefoot Contessa Pineapple Upside-Down Cake:
- 1 cup brown sugar
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/4 cup maraschino cherries
- 1 can pineapple rings (or fresh pineapple)
- 2 cups yellow cake mix
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1/2 cup sour cream
- 1/3 cup pineapple juice
- 1 teaspoon vanilla extract
- Nonstick cooking spray
- Optional: a scoop of vanilla ice cream for serving
Step 1: Preparing the pan
Preheat your oven to 350°F and grease the sides of a 9-inch round baking pan with nonstick cooking spray or butter. Ensure that the pan has a depth of at least 3 inches to accommodate the cake batter.
Step 2: Make the topping
In a small bowl, combine the melted butter and brown sugar. Spread the mixture evenly over the bottom of the prepared baking pan. Next, arrange the pineapple rings in a single layer on top of the brown sugar mixture, and place a maraschino cherry in the center of each pineapple ring.
Step 3: Mixing dry ingredients
In a medium bowl, whisk together the yellow cake mix, baking powder, and kosher salt. Set this aside for now.
Step 4: Creating the cake batter
In a separate bowl, using an electric mixer with a whisk attachment, beat the granulated sugar, eggs, sour cream, pineapple juice, and vanilla extract on medium speed until smooth. Gradually add the dry ingredients to the mixture, continuing to beat on medium speed until well combined.
Step 5: Assembling the cake
Carefully pour the cake batter over the pineapple rings and brown sugar mixture in the prepared pan. Use a spatula to smooth the top of the batter, ensuring an even distribution.
Step 6: Baking the cake
Bake the cake in the preheated oven for 40-45 minutes or until a toothpick inserted in the center of the cake comes out with moist crumbs. Keep an eye on it to avoid overbaking.
Step 7: Cooling and serving the cake
Allow the cake to cool in the pan for about 10 minutes, then place a serving plate on top of the pan and carefully invert it. The pineapple rings and brown sugar topping should now be on top of the cake.
If needed, use a knife to loosen the edge of the cake before inverting. Serve the cake warm, and add a scoop of vanilla ice cream on the side for an extra treat. Enjoy your Barefoot Contessa Pineapple Upside-Down Cake!
Side Dishes for Barefoot Contessa Pineapple Upside-down Cake
Pineapple Upside-Down Cake is a delicious and classic dessert from the Barefoot Contessa.
While enjoying this treat, you might be looking for some complementary side dishes to serve alongside it. Here are a few options that pair well with the flavors of the cake:
Vanilla Ice Cream
Adding a scoop of vanilla ice cream to your pineapple upside-down cake can create a delightful contrast in both texture and temperature.
The smooth, cool, and creamy ice cream complements the warm, moist cake, enhancing the overall dessert experience.
Serve a scoop on the side or directly on top of your cake slice to let the flavors meld together.
Coconut Whipped Cream
Whipping coconut cream creates a dairy-free alternative to traditional whipped cream, which adds a touch of tropical flavor to your Pineapple Upside-Down Cake.
To make it, chill a can of full-fat coconut milk in the refrigerator overnight, then scoop out the hardened cream and whip it with a bit of powdered sugar to taste.
Place a dollop on your slice of cake for a refreshing and flavorful accent.
Fresh Fruit Salad
A simple fruit salad can offer a light and refreshing balance to the rich, buttery flavors of the Pineapple Upside-Down Cake.
Combine fruits such as strawberries, blueberries, kiwi, and mango into a colorful and flavorful salad that’s easy to prepare.
The fresh flavors and textures create a pleasing contrast to the cake, making it an enjoyable addition to your dessert spread.
A handful of candied pecans can add a crunchy, sweet, and slightly savory element to your dessert course.
The rich, nutty flavor of the pecans plays well with the fruity, caramelized notes of the Pineapple Upside-Down Cake.
These delicious morsels can be scattered around the cake or served in a separate bowl for guests to enjoy as they please.
If you don’t have cake flour on hand, you can substitute it with all-purpose flour.
To do so, measure out one cup of all-purpose flour for every cup of cake flour, then remove two tablespoons of the flour and replace it with two tablespoons of cornstarch.
This will give you a similar texture and tenderness in your cake.
If you don’t have regular table salt, you can replace it with kosher salt or sea salt.
Use a 1:1 ratio for sea salt and a 1.5:1 ratio for kosher salt.
For example, use 1 1/2 teaspoons of kosher salt for every teaspoon of table salt.
If you’ve run out of vanilla extract, you can substitute it with an equal amount of almond extract or maple syrup.
Keep in mind that this will change the flavor profile of your cake slightly.
If you don’t have any baking powder, you can make your own by combining 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar.
This will yield 1 teaspoon of homemade baking powder.
Canned Pineapple Rings
If you can’t find canned pineapple rings, you can use fresh pineapple, but make sure to peel, core, and slice it into rings before using.
Alternatively, you can use canned pineapple chunks or tidbits, but the presentation and texture of your cake may be slightly different.
How to Store Barefoot Contessa Pineapple Upside-Down Cake
Properly storing a Barefoot Contessa Pineapple Upside-Down Cake is crucial to maintaining its taste and freshness.
Here are some storage methods you can follow to ensure that your cake stays fresh for as long as possible.
Use a Cake Plate
Place the cake on a large cake plate that can be safely stored in the refrigerator.
The plate should be big enough to accommodate the cake and suitable for refrigeration.
Properly covering the cake is essential to protecting its texture.
Insert toothpicks around the edges and center of the cake to support the plastic wrap.
Gently cover the cake with plastic wrap, making sure the wrap doesn’t touch the surface of the cake. Once secured, transfer the plate to the refrigerator.
Store in an Airtight Container
After covering the cake with plastic wrap, place it in an airtight storage container.
This method will help to preserve its freshness and protect it from absorbing any odors from the refrigerator. The cake will stay fresh for 3 to 4 days when stored in this manner.
If you plan on storing the cake for an extended period, consider using a freezer-safe bag.
Before placing the cake in the bag, wrap it in plastic wrap and aluminum foil to ensure it is adequately protected. Squeeze out as much air as possible before sealing the bag.
The cake can be frozen for up to 3 months.
To thaw, place it in the refrigerator overnight or leave it at room temperature for a few hours before serving.
Remember to follow these storage methods to enjoy your Barefoot Contessa Pineapple Upside-Down Cake while maintaining its deliciousness and freshness.
Common Mistakes to Avoid
When preparing a Barefoot Contessa Pineapple Upside-Down Cake, a delicious classic dessert, there are a few common mistakes that can be easily avoided.
Knowing these challenges beforehand allows you to prevent them and create a perfect cake for your enjoyment.
Using Fresh Pineapple
You may be tempted to use fresh pineapple, but this cake recipe often calls for canned pineapple instead.
Canned pineapple provides a consistent texture and sweetness, which works well with the other ingredients. Stick with canned pineapple for best results.
Skipping the Pre-Greasing
To ensure that your cake does not stick to the pan, it is vital to pre-grease your baking dish.
Skipping this step may result in a cake that is difficult to remove from the pan, compromising its appearance and, potentially, its taste.
Over-mixing the Batter
When combining the ingredients, be careful not to over-mix the batter.
Over-mixing can lead to a dense and dry cake instead of the moist and tender result you’re aiming for. Mix the batter just until all the ingredients are incorporated.
Not Arranging Fruit Evenly
Take your time to carefully arrange the pineapple slices and cherries at the bottom of the baking dish for an evenly distributed and visually pleasing cake.
The uneven placement could result in an unbalanced and less attractive final product.
Over-baking the Cake
Keep a close eye on the baking time, as over-baking can cause the cake to become dry and lose its moisture.
Be sure to check for doneness with a toothpick, and remember that it should still have some crumbs attached, but not wet batter, when removed.
By avoiding these common mistakes, you are on your way to creating a delectable Pineapple Upside-Down Cake that is sure to delight your taste buds.
Keep these tips in mind, and your Barefoot Contessa Pineapple Upside-Down Cake will be a hit.
Barefoot Contessa Pineapple Upside-Down Cake Recipe
- 1 Round baking pan 9-inch
- 1 small bowl
- 2 Medium bowls
- 1 spatula
- 1 Oven
- 1 cup Brown sugar
- 1/2 cup Unsalted butter melted
- 3/4 cup Granulated sugar
- 1/4 cup Maraschino cherries
- 1 can Pineapple rings
- 2 cups Yellow cake mix
- 2 teaspoons Baking powder
- 1/4 teaspoon Kosher salt
- 2 large eggs
- 1/2 cup Sour cream
- 1/3 cup Pineapple juice
- 1 teaspoon Vanilla extract
- Nonstick cooking spray
- Preheat your oven to 350°F and grease the sides of a 9-inch round baking pan with nonstick cooking spray or butter.Ensure that the pan has a depth of at least 3 inches to accommodate the cake batter.
- In a small bowl, combine the melted butter and brown sugar. Spread the mixture evenly over the bottom of the prepared baking pan. Next, arrange the pineapple rings in a single layer on top of the brown sugar mixture, and place a maraschino cherry in the center of each pineapple ring.
- In a medium bowl, whisk together the yellow cake mix, baking powder, and kosher salt. Set this aside for now.
- In a separate bowl, using an electric mixer with a whisk attachment, beat the granulated sugar, eggs, sour cream, pineapple juice, and vanilla extract on medium speed until smooth. Gradually add the dry ingredients to the mixture, continuing to beat on medium speed until well combined.
- Carefully pour the cake batter over the pineapple rings and brown sugar mixture in the prepared pan. Use a spatula to smooth the top of the batter, ensuring an even distribution.
- Bake the cake in the preheated oven for 40-45 minutes or until a toothpick inserted in the center of the cake comes out with moist crumbs. Keep an eye on it to avoid overbaking.
- Allow the cake to cool in the pan for about 10 minutes, then place a serving plate on top of the pan and carefully invert it. The pineapple rings and brown sugar topping should now be on top of the cake.