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A Classic Pineapple Upside Down Cake with a Secret Ingredient

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  • Author: Joy the Baker adapted from Karlee Flores

Ingredients

Scale

For the pineapple layer:

  • 1– 20 ounce can crushed pineapple
  • 2 tablespoons lightly packed light brown sugar
  • 1 tablespoon lemon juice
  • 3 tablespoons cornstarch + 3 tablespoons water

For the yellow cake:

  •  2 cups (240 grams) all-purpose flour
  • ½ teaspoon baking soda
  • 1/2 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1/2 cup (113 grams) unsalted butter, room temperature
  • 2/3 cup (170 grams) granulated sugar
  • 1/2 cup Duke’s mayonnaise
  • 1/2 teaspoon almond extract
  • 2 large eggs, room temperature
  • 1/3 cup (75 grams) whole milk

For garnish:

  • Sweetened whipped cream and a star piping tip
  • Maraschino cherries

Instructions

  1. Place a rack in the upper third of the oven and preheat the oven to 350 degrees F. Grease a 9-inch cake pan with nonstick cooking spray, line the bottom with parchment paper and set aside.
  2. Pour the crushed pineapple, sugar and lemon juice in a medium saucepan and place over medium heat mixing occasionally. In a small bowl, mix the cornstarch with 3 tablespoons of cold water. Mix until there are no more lumps.
  3. Once the pineapple is simmering, slowly pour in the cornstarch slurry while mixing constantly with a rubber spatula. Continue to stir until the mixture thickens, about 2 minutes. Pour into the prepared cake pan and smooth out into an even layer. Let the mixture cool while making the cake layer.
  4. In a medium bowl, whisk the flour, baking soda and salt. Set aside.
  5. In a standing mixer with a paddle attachment, beat the butter and sugar together just until combined. Stop the mixer and scrape down the sides of the bowl. Add the mayonnaise and almond extract. Turn the mixer to medium speed and let whip for about 5 minutes until the mixture fluffs and turns pale in color. Scrape down the sides of the bowl.
  6. Add the eggs, one at a time and mix for about 30 seconds each. Add half of the flour mixture and beat just until combined. With the mixer on low, slowly add the milk. Add the rest of the flour mixture and beat on high for another 30 seconds. Scrape down the mixing bowl with a rubber spatula and mix out any uneven batter.
  7. Pour on top of the slightly cooled pineapple mixture and spread evenly with an offset spatula. Lightly tap on the counter a few times to remove any air bubbles.
  8. Place into the preheated oven to bake for 28-32 minutes, or until the middle of the cake has set. Remove from the oven and let cool on the counter for about 15-20 minutes.
  9. Run a knife around the sides of the cake. Turn out onto a plate and remove the parchment paper. Let cool another 15 minutes before covering with plastic wrap and placing in the fridge to cool for at least 2 hours.
  10. To serve, top with whipped cream and a garnish of maraschino cherries.

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Find it online: https://joythebaker.com/2024/10/a-classic-pineapple-upside-down-cake-with-a-secret-ingredient/