The Ultimate Barefoot Contessa Pineapple Upside-Down Cake Recipe

A Taste of Summer: The Barefoot Contessa Pineapple Upside-Down Cake

Indulge in the nostalgic flavors of summer with this classic dessert, a staple of warm weather gatherings and barbecues.

This iconic Barefoot Contessa Pineapple Upside-Down Cake recipe has been a favorite for generations, and for good reason. The combination of caramelized pineapple rings and a moist, tender cake is a match made in heaven.

Why You’ll Love This Recipe

• Perfectly caramelized pineapple topping, every time
• Easy-to-follow instructions for a foolproof cake
• Moist and tender crumb, without any added fuss

What You Need

• 240 g / 1 cup unsalted butter, softened
• 300 g / 2 1/4 cups brown sugar
• 4 large eggs
• 120 ml / 1/2 cup heavy cream
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup pineapple rings, fresh or canned
• 20 g / 2 tbsp unsalted butter, melted

Get ready to transport yourself to a summer evening, surrounded by friends and family, with the warm, golden glow of this classic dessert.

Barefoot Contessa Pineapple Upside-Down Cake Recipe

This easy dessert recipe is a classic twist on the traditional pineapple upside-down cake. To make it, gather the following ingredients:

• 240 g / 1 cup brown sugar
• 120 g / 1/2 cup granulated sugar
• 115 g / 1/2 cup unsalted butter, softened
• 4 large eggs
• 250 g / 2 cups all-purpose flour
• 1 can of pineapple rings
• Cherries, for garnish

Preheat the oven to 180°C / 350°F. Follow these steps:

1. Prepare the cake batter and pour it into a greased pan.
2. Arrange the pineapple rings and cherries on top of the batter.
3. Bake for 40-45 minutes, or until a toothpick comes out clean.

Remove the cake from the oven and let it cool for 10 minutes. Then, invert onto a serving plate and serve warm. This Barefoot Contessa Pineapple Upside-Down Cake recipe is a simple and delicious dessert perfect for any occasion. For a printable recipe, see below.

Gather Your Supplies

Before you start baking this classic Barefoot Contessa Pineapple Upside-Down Cake, make sure you have all the ingredients on hand.

• For the Caramel:
• 115 g / ½ cup unsalted butter
• 180 g / ¾ cup packed light brown sugar
• 1 tablespoon water
• For the Cake:
• 170 g / 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 115 g / ½ cup unsalted butter, softened
• 170 g / ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 120 ml / ½ cup buttermilk
• For the Topping:
• 240 g / 1 (20 ounce) can sliced pineapple in juice, drained
• 120 g / ½ cup maraschino cherries, drained

Optional:

• 1 teaspoon ground cinnamon, added to the flour mixture
• ½ teaspoon ground nutmeg, added to the flour mixture

Baking to Perfection: A Step-by-Step Guide to the Barefoot Contessa Pineapple Upside-Down Cake

Follow these easy-to-follow instructions to achieve a moist and flavorful cake, just like the Barefoot Contessa’s classic recipe.

1. Preheat your oven to 180°C (350°F) and position a rack in the center of the oven to ensure even baking.
2. Prepare a 20cm (8-inch) round cake pan by greasing it with butter and dusting it with a thin layer of sugar. This will prevent the cake from sticking and add a touch of sweetness.
3. In a large mixing bowl, whisk together 250g (1 3/4 cups) of all-purpose flour, 200g (1 cup) of granulated sugar, and 2 teaspoons of baking powder. This dry mixture will serve as the base for your cake.
4. Next, add 120g (1/2 cup) of unsalted butter, softened to room temperature, to the dry mixture. Use an electric mixer to cream the butter and sugar until light and fluffy, about 2 minutes.
5. Beat in 2 large eggs, one at a time, allowing each egg to fully incorporate before adding the next. This will help to create a smooth and even batter.
6. In a separate bowl, whisk together 120ml (1/2 cup) of whole milk and 1 teaspoon of vanilla extract. Add this mixture to the dry ingredients and mix until just combined.
7. Gently fold in 240g (1 cup) of pineapple rings and 120g (1/2 cup) of brown sugar. Be careful not to overmix, as this can lead to a dense cake.
8. Pour the batter into the prepared cake pan and smooth the top. Arrange the pineapple rings in a single layer, leaving a 1cm (1/2-inch) border around the edges.
9. Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Rotate the cake halfway through the baking time to ensure even cooking.
10. Remove the cake from the oven and let it cool in the pan for 5 minutes. This will help the cake to release from the pan more easily.
11. Invert the cake onto a wire rack to cool completely. Be patient, as this may take up to 30 minutes, depending on the size of your cake.
12. Once the cake is completely cool, transfer it to a serving plate and dust with powdered sugar, if desired. Slice and serve!

With these easy-to-follow instructions, you’ll be on your way to baking a delicious Barefoot Contessa Pineapple Upside-Down Cake that’s sure to impress.

Pro Tips: Elevate Your Barefoot Contessa Pineapple Upside-Down Cake

To achieve a perfectly caramelized topping and a moist, flavorful cake, consider the following insider tips from experienced bakers.

Preparation is Key

Before starting, ensure all ingredients are at room temperature, including the 240 g / 1 cup brown sugar and 120 g / 1/2 cup granulated sugar. This helps to create a smooth batter and promotes even cooking.

• Use a high-quality dark brown sugar for a deeper flavor profile.
• Avoid overmixing the batter, as this can lead to a dense cake. Stop mixing as soon as the ingredients are combined.
• Don’t skip the step of arranging the pineapple rings in a single layer, as this ensures even caramelization.

Baking and Caramelization

Bake the cake in a preheated oven at 180°C / 350°F for 40-45 minutes, or until a toothpick inserted into the center comes out clean. To achieve a perfectly caramelized topping, broil the cake for an additional 2-3 minutes, watching closely to prevent burning.

By following these pro tips, you’ll be able to create a stunning Barefoot Contessa Pineapple Upside-Down Cake with a beautifully caramelized topping and a moist, flavorful interior.

Get Creative: Ingredient Substitutions

The beauty of baking lies in its flexibility. While the classic Barefoot Contessa Pineapple Upside-Down Cake is divine as is, feel free to personalize it with these ingredient swaps:

Pineapple

For a tangy twist, substitute mango or peaches. Adjust the baking time as these fruits may cook faster. If using frozen fruit, ensure it’s thawed and drained well.

Brown Sugar

Swap brown sugar for an equal amount of granulated sugar for a less caramel-y flavor. You can also experiment with coconut sugar for a hint of caramel and a touch of natural sweetness.

Butter

Substitute unsalted butter with an equal amount of vegan butter for a dairy-free option. The baking time may need slight adjustment.

Optional Additions

• Add a teaspoon of ground ginger or nutmeg to the batter for a warm, spiced flavor.
• Sprinkle chopped pecans or walnuts into the batter for added crunch.

Classic Ingredient List

• 170 g / 1 1/4 cups unsalted butter
• 200 g / 1 cup packed light brown sugar
• 1 (20 oz) can pineapple slices in juice, drained
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/4 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk

Flavor Variations: Sweeten the Deal

Take your Barefoot Contessa Pineapple Upside-Down Cake to new heights by experimenting with these exciting variations.

1. Peachy Keen

Replace pineapple rings with sliced peaches (240 g / 1 cup) and add a hint of cinnamon (0.25 tsp / 1.25 mL) to the batter. Bake for 45-50 minutes at 180°C (350°F) for a moist and flavorful twist.

2. Tropical Oasis

Combine pineapple and mango (120 g / 1/2 cup) chunks for a tropical flavor explosion. Add a sprinkle of toasted coconut flakes (30 g / 1 oz) on top of the cake before baking for an extra burst of flavor.

3. Decadent Chocolate

Add 60 g (1/4 cup) of dark chocolate chips to the batter for a rich and indulgent treat. Top with a chocolate glaze made from 120 g (4 oz) of melted dark chocolate and 30 g (2 tbsp) of heavy cream.

4. Caramel Delight

Drizzle 120 g (4 oz) of caramel sauce over the pineapple rings before adding the batter for a sweet and sticky treat. Bake for 40-45 minutes at 180°C (350°F) for a gooey caramel center.

Storage: Keeping Your Cake Fresh

To maintain the deliciousness of your Barefoot Contessa Pineapple Upside-Down Cake, proper storage is essential. At room temperature, the cake can be stored for up to 2 days. It’s best to keep it in an airtight container to prevent drying out.

For longer storage, refrigerate the cake at 4°C / 39°F for up to 5 days. When refrigerating, make sure to wrap the cake tightly in plastic wrap or aluminum foil to prevent moisture and other odors from affecting the cake.

The cake can also be frozen at -18°C / 0°F for up to 2 months. To reheat, thaw the cake overnight in the refrigerator, then reheat it in the oven at 180°C / 350°F for 10-15 minutes, or until warmed through. Always check the cake for any signs of spoilage before consuming, and ensure it’s reheated to a safe internal temperature of at least 74°C / 165°F.

Common Cake Conundrums

Even the most seasoned bakers encounter baking hiccups now and then. But don’t worry! With a little know-how, you can troubleshoot common cake problems and ensure your Barefoot Contessa Pineapple Upside-Down Cake turns out perfect every time.

Cake is Dense

• Possible Cause: Overmixing the batter.
• Solution: Mix until ingredients are just combined. Overmixing develops too much gluten, resulting in a tough cake.

Cake is Dry

• Possible Cause: Oven temperature too high or baking for too long.
• Solution: Use an oven thermometer to ensure accuracy. Check for doneness with a toothpick inserted into the center. It should come out clean or with a few moist crumbs.

Cake is Undercooked in the Center

• Possible Cause: Oven temperature too low or baking time insufficient.
• Solution: Increase oven temperature slightly or extend baking time. Rotate the cake halfway through baking for even cooking.

Nutrition Information for Barefoot Contessa Pineapple Upside-Down Cake

This classic dessert yields approximately 12 servings.

• Per serving (1 slice):
  • Calories: 320 (1344 kJ)
  • Total Fat: 18g (27% DV)
  • Saturated Fat: 12g (60% DV)
  • Cholesterol: 60mg (20% DV)
  • Sodium: 200mg (8% DV)
  • Total Carbohydrates: 35g (12% DV)
  • Dietary Fiber: 1g (4% DV)
  • Sugars: 25g
  • Protein: 2g

Please note: This recipe is not suitable for gluten-free, dairy-free, or vegan diets due to its use of refined flour, butter, and eggs.

Frequently Asked Questions

Before attempting the Barefoot Contessa Pineapple Upside-Down Cake, consider the following answers to common questions:

• What temperature should the oven be set to? Preheat the oven to 180°C / 350°F for optimal baking results.
• Can I use fresh pineapple rings instead of canned? While possible, canned pineapple rings are recommended for this recipe, as they provide a more consistent texture and flavor.
• How do I prevent the cake from sticking to the pan? Generously grease the pan with 60 g / 1/4 cup of unsalted butter and coat with 120 g / 1/2 cup of brown sugar to ensure a smooth release.
• What’s the best way to store the cake? Allow the cake to cool completely, then wrap it tightly in plastic wrap or aluminum foil and store at room temperature for up to 3 days.

By addressing these common questions, bakers can ensure a successful and delicious Barefoot Contessa Pineapple Upside-Down Cake.

Key Takeaways: Mastering the Art

Ina Garten’s Barefoot Contessa Pineapple Upside-Down Cake is a classic for a reason. It’s simple, yet the caramelized pineapple topping and moist, buttery cake are pure indulgence. Here’s how to make it perfect every time:

1. Brown Sugar is Key: Use plenty of packed light brown sugar for that deep, rich caramel flavor. Don’t skimp!
2. Evenly Spread the Pineapple: Arrange the pineapple rings in a single layer, ensuring they’re evenly spaced for consistent caramelization.
3. Don’t Overmix the Batter: Overmixing develops gluten, resulting in a tough cake. Mix just until the ingredients are combined.
4. Test for Doneness: Insert a wooden skewer into the center of the cake. If it comes out clean, it’s done.
5. Cool Completely: Allow the cake to cool in the pan before inverting. This prevents the topping from breaking.

With these tips, you’ll be baking a show-stopping Barefoot Contessa Pineapple Upside-Down Cake that will impress your family and friends.

Author’s Notes: From My Kitchen to Yours

When it comes to show-stopping desserts, my Barefoot Contessa Pineapple Upside-Down Cake is a timeless classic. This recipe has been a staple in my repertoire for years, and I’m thrilled to share it with you.

I first made this cake for a dinner party, and it was an instant hit. The combination of caramelized pineapple rings and a moist brown sugar cake is pure magic. What I love most about this recipe is its simplicity – it’s surprisingly easy to make, despite its impressive presentation.

Expert Tips:

• To ensure the pineapple rings are evenly coated with the brown sugar and butter mixture, make sure to arrange them in a single layer on the bottom of the pan.
• Don’t overmix the batter – it’s essential to maintain a tender crumb. Mix the wet and dry ingredients separately and gently fold them together.
• To prevent the cake from sticking to the pan, make sure to grease it thoroughly and dust it with sugar.

As with any recipe, practice makes perfect. Don’t be discouraged if your first attempt doesn’t turn out exactly as you hoped – keep trying, and you’ll soon master the art of making this stunning cake.

Slice, Serve, and Enjoy!

With the Barefoot Contessa Pineapple Upside-Down Cake recipe, a delicious and easy dessert is just a bake away. This summer dessert is perfect for warm weather gatherings and potlucks.

To serve, remove the cake from the pan and place it on a serving plate. The caramelized pineapple rings and cherry topping will be the star of the show. Slice the cake into generous portions and serve warm, at a temperature of around 80°C / 176°F, or at room temperature.

• Pair the cake with a scoop of vanilla ice cream or whipped cream for an extra-special treat.
• Consider serving the cake outdoors, as the fresh pineapple flavor is reminiscent of summer days.
• Store any leftovers in an airtight container at room temperature for up to 3 days, or wrap tightly and freeze for up to 2 months.

Using this Barefoot Contessa Pineapple Upside-Down Cake recipe, with its easy-to-follow instructions and minimal ingredients, including 240 g / 1 cup brown sugar, will result in a moist and flavorful cake that’s sure to impress. So go ahead, bake, and savor the deliciousness of this incredible dessert!