Reba McEntire’s Mom’s Famous Pineapple Upside-Down Cake Recipe: A Southern Classic
Pineapple Upside-Down Cake is a timeless dessert, a sweet and tangy treat that evokes memories of childhood and home-baked goodness. While many variations exist, one version stands out, not just for its deliciousness but also for its celebrity connection: Reba McEntire’s Mom’s Pineapple Upside-Down Cake. This recipe, passed down through generations in the McEntire family, is a Southern classic at its finest. It’s moist, flavorful, and surprisingly easy to make. Let’s dive into the recipe and explore the secrets behind this beloved dessert.
Why This Recipe is Special
Beyond the star power associated with Reba McEntire, this Pineapple Upside-Down Cake recipe boasts several qualities that make it a winner:
* **Family Heritage:** This isn’t just a random recipe; it’s a cherished family tradition, making it extra special. Knowing that Reba McEntire herself grew up enjoying this cake adds to its charm.
* **Simplicity:** Despite its impressive appearance, the recipe is remarkably straightforward. It uses common ingredients and doesn’t require complicated techniques, making it accessible to bakers of all skill levels.
* **Moist and Flavorful:** The combination of pineapple, brown sugar, and butter creates a caramel-like topping that infuses the cake with incredible moisture and flavor. The cake itself is light and fluffy, providing the perfect contrast to the caramelized topping.
* **Versatile:** While delicious on its own, this cake can be customized to your liking. Add nuts, cherries, or even a touch of spice to create your unique version.
Ingredients You’ll Need
Before you begin, gather the following ingredients:
**For the Topping:**
* 1/2 cup (1 stick) unsalted butter
* 1 cup packed light brown sugar
* 1 (20-ounce) can pineapple slices, drained (reserve the juice!)
* Maraschino cherries, halved (optional, for garnish)
* Pecan halves or chopped walnuts (optional, for garnish)
**For the Cake:**
* 1 1/2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, softened
* 3/4 cup granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1/2 cup pineapple juice (reserved from the can)
Equipment
* 9-inch round cake pan
* Mixing bowls
* Electric mixer (handheld or stand mixer)
* Measuring cups and spoons
* Rubber spatula
* Toothpicks
Step-by-Step Instructions: Baking Reba’s Family Treasure
Follow these detailed instructions to recreate Reba McEntire’s Mom’s Pineapple Upside-Down Cake:
**Step 1: Prepare the Cake Pan**
* Preheat your oven to 350°F (175°C). This is crucial for even baking.
* Generously grease a 9-inch round cake pan with butter or cooking spray. Make sure to cover the bottom and sides completely. Dust the pan with flour and tap out any excess. This ensures that the cake doesn’t stick.
**Step 2: Make the Caramel Topping**
* In the prepared cake pan, melt the butter over low heat on the stovetop or in the microwave. Be careful not to burn the butter. You just want it melted. Alternatively, you can melt the butter on the stovetop and then pour it into the pan.
* Remove the pan from the heat and sprinkle the brown sugar evenly over the melted butter. Use a spoon or spatula to spread the brown sugar into an even layer. This will form the base of your caramelized topping.
**Step 3: Arrange the Pineapple and Cherries**
* Arrange the drained pineapple slices in a single layer over the brown sugar mixture. You can place a whole pineapple slice in the center and then arrange the remaining slices around it in a circular pattern.
* If using, place halved maraschino cherries in the center of each pineapple slice and/or in the spaces between the slices. This adds a pop of color and a burst of cherry flavor.
* Sprinkle pecan halves or chopped walnuts over the pineapple and cherries, if desired. Nuts add a nice crunch and nutty flavor to the cake.
**Step 4: Prepare the Cake Batter**
* In a medium bowl, whisk together the flour, baking powder, and salt. This ensures that the dry ingredients are evenly distributed.
* In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes using an electric mixer. The mixture should be pale and airy.
* Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. The vanilla extract enhances the flavor of the cake.
* Gradually add the dry ingredients to the wet ingredients, alternating with the pineapple juice, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix the batter, as this can result in a tough cake.
**Step 5: Pour and Bake**
* Gently pour the cake batter over the prepared pineapple and brown sugar topping in the cake pan. Spread the batter evenly to ensure that the cake bakes evenly.
* Bake in the preheated oven for 35-40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean or with just a few moist crumbs attached. The cake should be golden brown on top.
**Step 6: Cool and Invert**
* Remove the cake from the oven and let it cool in the pan for 10-15 minutes. This allows the caramel topping to set slightly and makes it easier to invert the cake.
* Place a serving plate or platter over the top of the cake pan. Carefully invert the cake onto the plate, making sure to hold the plate firmly against the pan. Give the pan a gentle shake if the cake seems stuck.
* If any pineapple slices or cherries stick to the pan, gently remove them and arrange them on top of the cake.
**Step 7: Serve and Enjoy**
* Serve the Pineapple Upside-Down Cake warm or at room temperature. It’s delicious on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.
* Store any leftover cake in an airtight container at room temperature for up to 3 days.
Tips for the Perfect Pineapple Upside-Down Cake
* **Don’t Overbake:** Overbaking can result in a dry cake. Check the cake frequently during the last few minutes of baking time.
* **Use Room Temperature Ingredients:** Using room temperature butter and eggs helps the ingredients blend together more easily and creates a smoother batter.
* **Drain the Pineapple Well:** Excess moisture from the pineapple can make the cake soggy. Make sure to drain the pineapple slices thoroughly before arranging them in the pan.
* **Don’t Skip the Cooling Time:** Allowing the cake to cool slightly before inverting it prevents the topping from sticking to the pan.
* **Variations:** Feel free to experiment with different variations of this recipe. Try adding chopped nuts to the batter, using different types of fruit, or adding a touch of spice like cinnamon or nutmeg.
* **Prevent Sticking:** Even with greasing and flouring, sometimes the cake sticks. After baking, run a thin knife or spatula around the edges of the pan before inverting.
Variations and Additions
Want to put your own spin on Reba McEntire’s Mom’s Pineapple Upside-Down Cake? Here are a few ideas:
* **Cherry Upside-Down Cake:** Omit the pineapple and use only maraschino cherries. Arrange them in a decorative pattern on the bottom of the pan.
* **Pecan Upside-Down Cake:** Add chopped pecans to the brown sugar mixture for a nutty flavor and texture.
* **Spice Cake Upside-Down Cake:** Add 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg to the cake batter for a warm, spiced flavor.
* **Coconut Upside-Down Cake:** Sprinkle shredded coconut over the pineapple slices for a tropical twist.
* **Caramel Sauce Drizzle:** After inverting the cake, drizzle with homemade caramel sauce for an extra layer of sweetness and richness.
* **Use Fresh Pineapple:** While canned pineapple is convenient, using fresh pineapple (cored and sliced) elevates the flavor. Just be sure it’s ripe and sweet.
Serving Suggestions
This Pineapple Upside-Down Cake is delicious on its own, but here are a few serving suggestions to make it even more special:
* **With Ice Cream:** A scoop of vanilla ice cream is the classic pairing for Pineapple Upside-Down Cake. The cold ice cream complements the warm cake perfectly.
* **With Whipped Cream:** A dollop of freshly whipped cream adds a light and airy touch to the cake.
* **With Caramel Sauce:** Drizzle with homemade caramel sauce for an extra layer of sweetness and richness.
* **With a Cup of Coffee or Tea:** This cake is the perfect accompaniment to a cup of coffee or tea.
* **As a Dessert for a Special Occasion:** This cake is elegant enough to serve as a dessert for a special occasion, such as a birthday or holiday celebration.
Storing Leftovers
If you have any leftover Pineapple Upside-Down Cake, store it in an airtight container at room temperature for up to 3 days. You can also refrigerate it for longer storage, but the cake may become slightly drier.
To reheat, simply warm a slice in the microwave for a few seconds or in a preheated oven at 350°F (175°C) for a few minutes.
The Legacy of a Simple Cake
Reba McEntire’s Mom’s Pineapple Upside-Down Cake is more than just a recipe; it’s a piece of family history, a taste of Southern comfort, and a reminder that the simplest things in life are often the most delicious. This recipe is a testament to the power of home-baked goods to bring people together and create lasting memories. So, gather your ingredients, preheat your oven, and embark on a culinary journey to recreate this beloved family classic. You might just find that it becomes a tradition in your own family, too!
This cake is a reminder that the best recipes are often the ones passed down through generations. It’s a simple, yet elegant dessert that is perfect for any occasion. Whether you’re serving it to your family, friends, or guests, this Pineapple Upside-Down Cake is sure to be a hit.
It’s a delightful treat that offers a perfect balance of sweet, tangy, and buttery flavors. It’s a guaranteed crowd-pleaser and a recipe you’ll want to keep in your collection for years to come.
Enjoy this delicious piece of Southern comfort, and savor the flavors of a recipe that has been loved by generations!