One of the easiest cakes ever, the pineapple upside-down cake doesn't need fanfare during preparation or baking, but there can be trouble when it comes to using the pineapple rings on top, or rather the bottom, of the cake. So, here are some tips for the recipe of pineapple upside-down cake with silk ganache to balance the pineapples on the cake without letting them sink.
When you first melt butter and sprinkle in the brown sugar, the warm caramel base is still quite liquid. If you place the pineapple slices on top right away, they can sink slightly into the caramel or shift around. To avoid this, see to it that once the butter has melted and the sugar is evenly spread out, let the pan sit for 5-10 minutes off the heat. This gives the caramel layer time to cool just enough to firm up slightly – not hard, just a bit sticky. That sticky surface helps the pineapple stay in place and gives it a bit more support once the batter is added.
Canned pineapple often comes packed in juice or syrup, and even fresh pineapple can be quite moist. If there’s too much liquid clinging to the fruit, it adds weight and also makes the surface of the pineapple slippery. That moisture can create pockets between the fruit and the batter, which can lead to sinking or shifting during baking. Before placing the pineapple in the pan, press each slice between layers of paper towel to soak up the extra juice.
If you place the pineapple slices lightly on top of the sugar and butter layer and leave them untouched, they don’t really have anything anchoring them. When the batter is poured in, especially if it’s done quickly, the slices can float a little or even slide toward the center or sides of the pan. After arranging the pineapple rings, press each one down lightly with your fingertips to make sure it’s settled into the caramel base. It doesn’t need to be squashed or forced down – just gently pushed so it makes solid contact and stays put when you add the batter.
The consistency of the cake batter plays a big role. A thicker batter acts like a soft cushion, gently holding the pineapple in place while the cake bakes. But if the batter is too thin or runny, it flows around the fruit and doesn’t offer much support, making the slices to slowly drift downward as the cake rises. Most recipes because of this, already includes thickening ingredients like sour cream or yogurt, which gives the batter a rich and creaminess. But if the batter still seems too runny, when you’re mixing it – more like pancake batter than cake batter – you can stir in an extra tablespoon or two of flour.
Pouring all the batter straight onto the pineapple slices can create too much weight and pressure in one spot. This can push the fruit down or make it shift before the cake even goes into the oven. Instead of dumping the batter in, spoon it in a little at a time, distributing it evenly across the pan. Try to cover the tops of the pineapple slices first, then gently spread the rest of the batter with the back of the spoon. This way, you’re building a layer of batter that protects and supports the fruit without squashing it.
Too many slices, or slices that are too thick, can weigh down the top layer of the cake. Even if you place them perfectly, if there’s just too much fruit, the batter may not be able to support it all. That can lead to uneven baking and sunken spots in the cake. Stick to a single, even layer of pineapple slices, as the recipe will specify. If you’re using canned pineapple rings, use no more than what comfortably fits in the base of your pan with a little space between them. If you’re using fresh pineapple, slice it a bit thinner, about ½ inch thick, to keep the weight down and make sure it cooks through properly.