Pineapple Upside-Down Loaf

This pineapple upside-down loaf takes the classic retro cake and reshapes it into a loaf pan format with a clever shortcut: coffee cake mix. The mix does double duty here, the crumb topping gets sprinkled over the pineapple and cherries to form a streusel layer, while the cake batter gets squeezed on top to bake into a tender, sliceable loaf.

Using milk instead of the water the box calls for makes the crumb richer and the cake moister. It’s a small swap that makes a noticeable difference in texture.

The pineapple half-rings get arranged decoratively on the bottom and along the sides of the pan, with cherry halves tucked into each center. When you invert the warm loaf onto a plate, all that fruit becomes the glossy, caramelized top.

Chef Tips

• Butter the pan generously. The streusel and fruit can stick fiercely, and butter is your insurance policy.
• Let the loaf cool for exactly 20 minutes before inverting. Too soon and it falls apart. Too long and the sugar hardens and glues the loaf to the pan.
• Level the top with a serrated knife before flipping so the loaf sits flat on the plate.
• Tap the pan on the counter after filling to release air bubbles that cause holes in the finished cake.

Variations

• Use peach slices instead of pineapple for a peach upside-down loaf.
• Add a tablespoon of rum to the batter for a boozy, tropical twist.
• Swap maraschino cherries for fresh blueberries for a more natural look and less sweetness.