How to Make Pineapple Upside-Down Cake
There are two parts to making a pineapple upside-down cake: the topping and the cake. Here's a quick look at how to make the recipe that Reba grew up with.
- Start by making the pineapple topping. This will go into the pan first, and you'll invert the cake once it's baked. In a cast-iron skillet, melt butter and brown sugar together. Take it off the heat and layer in canned pineapple rings.
- Make a vanilla cake batter. Reba's recipe includes sour cream to ensure the finished cake is extra moist.
- Pour the batter over the pineapple rings and bake. Once out of the oven, let the cake rest for 15 minutes before flipping it over onto a platter.
- Allow the cake to cool before serving. Serve it on its own or with a scoop of vanilla ice cream or whipped cream.
What Does Reba's Pineapple Upside-Down Cake Taste Like?
Pineapple upside-down cake is a decadent combination of vanilla cake, juicy pineapple, and buttery caramel. The topping adds moisture to the finished cake, and the fruity pineapple perfectly balances the rich caramel sauce. It's a nostalgic dessert that was popular in the 1960s and is still a favorite today.
Tips for Making Pineapple Upside-Down Cake
Keep these helpful tips in mind when you try Reba's retro recipe.
- Reba's mama used a cast-iron skillet to make her cake. This is the secret to an ultra-caramelized pineapple topping. We loved the crisp edges, but watch the cake as it bakes! It can overcook and burn quickly.
- When arranging the pineapple rings, start with the whole ones and layer in cut pieces to fill the gaps.
- 15 minutes is the ideal resting time once the cake comes out of the oven. If you try to flip it too soon or let it cool too long, the cake will stick to the pan.
- When flipping, hold the platter to the skillet and then flip. Don't try to turn the pan onto the platter.
The Verdict on Reba's Pineapple Upside-Down Cake
This is just a really great version of a classic pineapple upside-down cake. I loved how caramelized and crispy the edges of the cake got in the cast-iron pan. I thought it was best served warm with a generous scoop of whipped cream on top. I can totally see why this is a family heirloom recipe—and I can't wait to make it again.
