Pineapple Upside Down Cake – Blue Recipe
Make Pineapple Upside Down Cake – Blue Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Topping
Cake Batter
Optional Glaze
Method
Topping
- 1
Prepare pan and caramel
Preheat oven to 350°F (175°C). Place a 9-inch round cake pan (or 9-inch cast-iron skillet) on the counter. In a small saucepan over low heat, melt 6 tablespoons unsalted butter with 3 tablespoons light brown sugar, stirring frequently until mixture is smooth and bubbling lightly, about 2–3 minutes. Remove from heat.
- 2
Color pineapple juice
Stir 6 drops blue food coloring into 2 tablespoons of the pineapple can juice (reserve remaining juice for the glaze or batter). This will tint the topping slightly; set aside.
- 3
Arrange pineapple and cherries
Pour the warm butter-sugar mixture into the bottom of the prepared pan, tilting to coat evenly. Arrange 8 pineapple slices in a single layer over the caramel; place a maraschino cherry in the center of each pineapple slice. Drizzle the blue-tinted pineapple juice lightly over the arranged fruit so it pools in the caramel but does not overwhelm it.
Cake Batter
- 4
Dry ingredients
Whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1 1/2 teaspoons baking powder, and 1/2 teaspoon fine salt in a medium bowl until evenly combined.
- 5
Cream butter and sugar
In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), cream 6 tablespoons softened unsalted butter on medium speed until smooth, about 1 minute. Add the sugar and beat on medium-high until light and fluffy, about 2–3 minutes, scraping the bowl once.
- 6
Add eggs and vanilla
Beat in 2 large eggs, one at a time, mixing until incorporated after each addition. Add 1 teaspoon pure vanilla extract and mix just until combined.
- 7
Combine wet and dry
With the mixer on low, add the dry ingredient mixture in three additions alternately with 2/3 cup whole milk, beginning and ending with the dry ingredients (dry–wet–dry). Mix each addition just until incorporated; do not overmix.
- 8
Color the batter
Stir in 1/2 teaspoon blue gel food coloring into the batter and mix briefly until the color is uniform. If you prefer a deeper blue, add a few more drops of gel coloring, mixing carefully to keep the batter light in texture.
- 9
Assemble and bake
Gently pour or spoon the batter over the arranged pineapple and cherries in the pan, spreading it evenly with a spatula to cover the fruit. Smooth the top lightly. Bake in the preheated 350°F (175°C) oven for 30–38 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs (not wet batter) and the top is golden at the edges.
- 10
- 11
Invert the cake
Run a thin knife around the edge of the cake to loosen it. Place a serving plate larger than the pan upside down over the pan, then carefully flip both the plate and pan together. Lift the pan off slowly; the caramelized pineapple should now be on top. If any fruit sticks to the pan, lift it off and press it back into place on the cake while still warm.
Optional Glaze
- 12
Make glaze
If using, whisk 1/2 cup powdered sugar with 1 tablespoon pineapple juice and 1 drop blue food coloring until smooth and pourable. Adjust consistency with a few drops of juice if too thick.
- 13
Finish
Drizzle the glaze over the cooled (but still slightly warm) inverted cake for extra shine and a hint of sweetness. Allow glaze to set for 10–15 minutes before slicing.