Tips for baking an upside-down cake (2024)

FAQs

How do I make sure my upside-down cake doesn't stick? ›

Originally Answered: How do you keep pineapple upside down cake from sticking? You just have to spray the pan well with pan coating, after it comes out of the oven let it sit for about 5 - 10 mins to cool a bit and then run a knife along the edge of the pan and then put a large plate on it and flip it onto the plate.

Cover loosely with tented foil and bake for another 30-35 minutes or until a toothpick inserted into the center comes out clean. COOL: Let the cake cool on a wire rack for 15 minutes (no longer than that) and invert it onto a cake stand or serving platter. SERVE: Let cool for about 5 more minutes.

Cast iron may not be on the ingredient list for your upside-down cake, but it's the perfect piece of cookware to experiment with this classic dessert.

Flip, Tap, and Shake

For this tactic, invert a large plate on top of the cake pan, preferably your cake's serving dish. Hold the plate firmly in place and flip it so the plate is on the bottom. Tap and gently shake the pan so the cake slowly releases and comes out in one beautiful piece.

The parchment paper is not absolutely necessary, but it helps if you have a "sticking" issue with the sweet pineapple glaze (you can use waxed paper in a pinch). Mix melted butter with brown sugar and spread evenly in prepared 9" round cake pan.

Cut out a circle of parchment or wax paper and place it in the bottom of a 9 x 2-inch round cake pan. Lightly butter the sides of the pan. To make the topping: Heat a small saucepan over medium-high heat. Add the butter and cook, stirring occasionally, until it's browned and has a nutty aroma, about 5 minutes.

Every angel food cake has to be cooled upside down in the pan. Why? Until the cake is completely cooled, its spongy structure hasn't set. Flipping it upside down makes sure it doesn't collapse during that process.

If you're looking for a substitute for maraschino cherries in a pineapple upside-down cake, fresh cherries or other preserved cherries can work well. Even raspberries, blackberries, or small halved strawberries could work.

Its rise is created by the egg whites and until it cools, its structure is not set. Allowing it to cool upside down ensures it doesn't collapse. Many angel food cake pans come with feet around the edges for this very purpose. However, inverting the center ring onto the neck of a bottle will also work.

My #1 Tip for the Topping: Blot the wet pineapples and maraschino cherries before using. The more liquid in the fruit, the more liquid that won't “set.” Excess liquid creates an unpleasantly wet cake.

How long to leave cake in tin after baking? ›

As it cools it becomes more structurally sound. After five to 10 minutes the fat is also still liquid and lubricates the cake out of the baking tin.

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm.

Store pineapple upside-down cake covered in the refrigerator to retain the texture and moistness as much as possible and enjoy it within 2 or 3 days.

Summary: In a pinch, greasing your pans or baking molds can work in place of parchment paper. Be sure to coat your pans with a thin layer of flour for best results.

It's important to pay attention to the specifics called for in a recipe, but in general, most cakes are best removed from the pan after cooling for 10 to 20 minutes. Try it too soon, and it may fall apart. Wait too long, and it may stick.