Spicy Pineapple Upside Down Cake Recipe

Name: Spicy Pineapple Upside Down Cake
Prep time: 15 min
Cook time: 60 min
Total time: 135 min
Ingredients: 1 cup dark brown sugar; 0.5 cup butter, melted; 1 (15.25 ounce) can pineapple rings, juice drained and reserved; 8 maraschino cherries, or more as needed; 5 cups all-purpose flour; 1 tablespoon baking soda; 2.5 teaspoons ground ginger; 2 teaspoons ground cinnamon; 1 teaspoon ground cloves; 1 teaspoon salt; 1 cup butter; 1 cup white sugar; 2 eggs; 2 cups molasses; 1 cup hot water

Cook Time: 60 minutes

Ingredients

1 cup dark brown sugar
cup butter, melted
1 (15.25 ounce) can pineapple rings, juice drained and reserved
8 maraschino cherries, or more as needed
5 cups all-purpose flour
1 tablespoon baking soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon salt
1 cup butter
1 cup white sugar
2 eggs
2 cups molasses
1 cup hot water

Directions

Step 1: Preheat your oven to 350F (175C).

Step 2: Pour the melted butter into a 9x13-inch baking dish. Then, evenly sprinkle the brown sugar around the dish.

Step 3: Arrange the pineapple rings in a single layer within the dish, placing a maraschino cherry in the center of each ring. Set aside for later.

Step 4: In a bowl, mix the flour, baking soda, ginger, cinnamon, cloves, and salt together.

Step 5: In a separate bowl, beat 1 cup of butter and white sugar with an electric mixer until light and fluffy.

Step 6: Add in the eggs and molasses, and beat until fully combined.

Step 7: Gradually add the dry flour mixture to the wet ingredients, alternating with the hot water and reserved pineapple juice. Stir until just combined.

Step 8: Carefully pour the batter into the prepared baking dish, being sure not to disturb the pineapple slices.

Step 9: Place the dish in the preheated oven and bake for about 1 hour, or until a toothpick inserted into the center comes out clean.

Step 10: Let the cake cool completely in the pan on a wire rack.

Step 11: Once cooled, run a paring knife around the edges of the cake to loosen it from the pan.

Step 12: Cover the pan with a plate, and carefully invert the cake onto the plate to remove it from the pan. Serve and enjoy!

Nutrition Facts (per serving)

Calories: 550
Fat: 18g (24% Daily Value)
Saturated Fat: 11g (56% Daily Value)
Cholesterol: 69mg (23% Daily Value)
Sodium: 520mg (23% Daily Value)
Total Carbohydrate: 93g (34% Daily Value)
Dietary Fiber: 2g (5% Daily Value)
Total Sugars: 54g
Protein: 5g (10% Daily Value)
Vitamin C: 3mg (3% Daily Value)
Calcium: 115mg (9% Daily Value)
Iron: 4mg (23% Daily Value)
Potassium: 685mg (15% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe Author: Michelle Satterfield

Origin of the Spicy Pineapple Upside Down Cake

The Spicy Pineapple Upside Down Cake has its roots in the traditional American pineapple upside-down cake, a dessert that gained popularity in the mid-20th century. This version adds a distinctive twist with a spicy gingerbread base, making it a warm, comforting treat. The addition of spices such as cinnamon, ginger, and cloves transforms the familiar dessert into something unique, with a rich, aromatic flavor profile. Originally, the pineapple upside-down cake was made with a basic yellow cake mix, but the inclusion of molasses and spices in this recipe reflects a more complex, seasonal take on the classic dish. The cake is perfect for colder months and adds an unexpected layer of depth to a familiar dessert.

Regional Features

This recipe is a variation of a beloved New England-style dessert, which often features rich spices and the use of molasses in cakes and pastries. The traditional pineapple upside-down cake is often made with lighter cake batter, but in New England, cakes are sometimes spiced with warm ingredients like ginger and cinnamon to suit the cooler climate. The spicy version with molasses is a local favorite, reflecting the regions historical ties to gingerbread and spice cakes.

Differences from Similar Dishes

While pineapple upside-down cakes are a staple in American kitchens, this version stands out because of its spicy gingerbread base. Typically, pineapple upside-down cakes are made with yellow or white cake mix, but here, the batter is rich and full of flavor, thanks to the molasses and a variety of spices. The classic version uses simple butter, sugar, and pineapple, but the spicy variety offers a deeper flavor that some may liken to a gingerbread cake. This twist on a traditional dish is perfect for those who enjoy spiced cakes with a tangy fruit topping.

Where It Is Usually Served

The Spicy Pineapple Upside Down Cake is a versatile dessert, perfect for any occasion, especially during the colder months. It is commonly served at family gatherings, holiday dinners, and festive occasions like Thanksgiving and Christmas. The warm spices and the rich, moist texture make it an ideal dessert to enjoy with a hot cup of tea or coffee. It is also a wonderful dessert for potlucks or parties where you want to serve something a little different from the traditional cakes and pies.

Interesting Facts

Did you know that pineapple upside-down cakes were one of the first cakes to be made with a pineapple topping? The first recipes for these cakes appeared in cookbooks during the 1920s, after the widespread availability of canned pineapple. The concept of "upside-down" cakes likely originated from the technique of cooking fruit and sugar in a pan, then inverting it onto a plate for a dramatic presentation. This method was also popular in Dutch and early American cooking traditions. By adding a spicy twist with molasses and gingerbread spices, this version of the cake continues a long tradition of creativity and adaptation in baking. Its a delightful reimagining of a vintage classic!

FAQ about Spicy Pineapple Upside Down Cake Recipe

The cake can be stored at room temperature for up to 2-3 days in an airtight container. For longer storage, keep it in the refrigerator, where it can last for up to 1 week. If you want to store it for an extended period, you can freeze the cake. Wrap it tightly in plastic wrap and foil, and it will stay fresh in the freezer for up to 3 months. Thaw it in the refrigerator overnight before serving.

Yes, you can substitute fresh pineapple rings for the canned pineapple. Be sure to slice the fresh pineapple into uniform rings, and if you prefer, you can lightly grill or caramelize the pineapple slices before using them in the cake for added flavor.

Yes, you can make the cake gluten-free by replacing the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or another binding agent to ensure the cake holds together. You may also want to check the baking soda to ensure it's gluten-free.

If the cake turns out too spicy for your taste, you can reduce the amount of spices like ground ginger, cinnamon, and cloves in the recipe. You could also try replacing some of the molasses with honey or brown sugar for a slightly milder flavor. Adjusting these ingredients will help you find the right balance.

To prevent the edges from burning, you can reduce the oven temperature slightly (to about 325°F or 160°C) and bake the cake for a bit longer. Additionally, placing a sheet of aluminum foil around the edges of the cake pan can protect them from direct heat. Be sure to check the cake with a toothpick to ensure it's cooked through before removing it from the oven.

While the recipe calls for dark brown sugar for a rich flavor, you can substitute it with light brown sugar or even coconut sugar if you prefer. Keep in mind that the flavor and texture may slightly differ, especially if using coconut sugar, as it has a more distinct flavor.

To make the cake more moist, you can add an extra 1/4 cup of water or pineapple juice to the batter. Another option is to incorporate a bit of sour cream or yogurt into the batter, which will keep the cake moist while adding a slight tang.

Yes, you can double the recipe for a larger cake, but be sure to use a larger pan (such as a 10x15-inch or 12x18-inch pan). You may also need to adjust the baking time slightly, so make sure to check for doneness by inserting a toothpick into the center of the cake.

Yes, you can make individual servings by using ramekins. Prepare the pineapple and sugar mixture in each ramekin, then divide the batter evenly among them. Bake as instructed but check for doneness early, as smaller portions may cook faster than the full cake.

To test if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready. If the toothpick comes out with wet batter, bake the cake for a few more minutes, checking again after a few minutes.

Comments

Brian Collins

08/17/2023 05:44:59 AM

Turned out fantastic, although quite decadent.

Adam Baker

08/24/2022 05:00:07 PM

I really enjoyed this unique twist on the classic pineapple upside-down cake. The cake was incredibly moist and I particularly appreciated the delicious blend of spices. Thank you for sharing this delightful recipe!

John Hall

07/05/2023 02:23:40 AM

I was not impressed with this cake as it was too "spicy" for my taste. It had a very strong flavor and the bottom burned before the middle of the cake was fully cooked.