Hey there, baking enthusiasts! Today, I'm stoked to share with you the step-by-step process of making a delicious pineapple upside-down cake using an 8-inch square cake pan. And guess what? I'm also an 8in Square Cake Pan supplier, so I know a thing or two about the right bakeware for the job.
Why an 8-Inch Square Cake Pan?
First off, let's talk about why an 8-inch square cake pan is perfect for this classic dessert. The square shape gives the cake a unique look compared to the traditional round pans. It also allows for more even baking, as the corners help the cake cook a bit faster, creating a lovely crusty edge. Plus, it's a great size for a small gathering or a family dessert.
Ingredients You'll Need
- For the Topping:
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup brown sugar
- 1 (20-ounce) can pineapple slices in juice, drained
- Maraschino cherries for garnish
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Step 1: Prepare the Pan
Before you start mixing up your ingredients, it's important to prep your 8-inch square cake pan. I highly recommend using a high-quality pan like the ones I supply. They're made to distribute heat evenly, ensuring your cake bakes perfectly.
First, preheat your oven to 350°F (175°C). Then, take your butter and grease the bottom and sides of the pan. Sprinkle a little flour over the greased pan and tap out the excess. This will prevent the cake from sticking later on.
Step 2: Make the Topping
In a medium saucepan, melt the 1/2 cup of unsalted butter over medium heat. Once it's melted, stir in the brown sugar until it's well combined. Let the mixture cook for about 2-3 minutes, stirring constantly, until it starts to bubble.
Remove the saucepan from the heat and pour the butter-sugar mixture into the prepared 8-inch square cake pan. Spread it out evenly over the bottom of the pan.
Next, arrange the pineapple slices in a single layer on top of the butter-sugar mixture. You can place them however you like, but I usually go for a nice, organized pattern. Then, place a maraschino cherry in the center of each pineapple slice for a pop of color.
Step 3: Make the Cake Batter
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
In a large bowl, cream together the 1/2 cup of softened butter and the granulated sugar until it's light and fluffy. This usually takes about 3-4 minutes with an electric mixer.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract.
Now, it's time to add the dry ingredients and the buttermilk to the wet mixture. Alternate adding the dry ingredients and the buttermilk, starting and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can make the cake tough.
Step 4: Pour the Batter and Bake
Gently pour the cake batter over the pineapple slices in the pan. Use a spatula to spread the batter evenly over the pineapple.
Place the pan in the preheated oven and bake for about 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on the cake as it bakes, and if the top starts to get too brown, you can cover it with a piece of foil.
Step 5: Cool and Flip the Cake
Once the cake is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. This will make it easier to flip the cake later.
After 10 minutes, place a plate on top of the cake pan and carefully invert the cake onto the plate. The pineapple and brown sugar topping should now be on top of the cake.
Let the cake cool completely before serving. You can dust it with a little powdered sugar if you like, but it's delicious just as it is.
Other Bakeware Options
If you're looking to expand your bakeware collection, I also offer some other great products. Check out our 6 Cup Donut Pan with Silicone Handles. It's perfect for making homemade donuts, and the silicone handles make it easy to handle.
We also have the 11 X 17 in Cookie Sheet Pan with Silicone Handles. This large cookie sheet is great for baking cookies, roasting vegetables, or making sheet cakes.
And if you're in need of a slightly larger cake pan, our 9in Square Cake Tin is a great option. It's perfect for making bigger cakes for larger gatherings.
Contact for Procurement
If you're interested in purchasing our 8in Square Cake Pan or any of our other bakeware products, feel free to reach out to us. We're always happy to answer any questions you may have and discuss your procurement needs. Whether you're a home baker or a professional chef, we've got the bakeware to suit your needs.
References
- Betty Crocker. "Pineapple Upside-Down Cake Recipe." BettyCrocker.com.
- Joy of Baking. "Pineapple Upside-Down Cake." JoyofBaking.com.