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Pineapple Upside Down Cake Recipe

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4.4 from 196 reviews

This classic Pineapple Upside Down Cake features a buttery brown sugar and pineapple topping caramelized to perfection under a moist, tender vanilla cake. The beautiful arrangement of pineapple rings and maraschino cherries creates an eye-catching presentation once inverted. Ideal for a tropical-inspired dessert or special occasion treat.

  • Total Time: 1 hour 10 minutes
  • Yield: 8 slices

Ingredients

For the Topping

  • ⅓ cup unsalted butter (75 grams, melted – ⅔ stick)
  • ½ cup brown sugar (107 grams)
  • 20 ounces sliced pineapple (567 grams, drained, juice reserved, 1 large can)
  • 13 maraschino cherries (stems removed)

For the Cake

  • 1½ cups all-purpose flour (195 grams)
  • 1½ teaspoons baking powder (6 grams)
  • ¼ teaspoon kosher salt
  • ½ cup unsalted butter (113 grams, room temperature, 1 stick)
  • ¾ cup granulated sugar (150 grams)
  • 2 large eggs (100 grams, room temperature)
  • ¼ cup sour cream (57 grams, room temperature)
  • ¼ cup reserved pineapple juice (57 grams, from the can above)
  • 1 teaspoon pure vanilla extract (4 grams)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
  2. Prepare Topping: Pour melted butter into a 9-inch round cake pan. Use a pastry brush or folded paper towel to spread it evenly. Sprinkle brown sugar evenly over the butter.
  3. Arrange Pineapple and Cherries: Place the drained pineapple slices over the butter and sugar mixture, arranging them evenly. Place a maraschino cherry in the center of each pineapple ring for a decorative and flavorful topping.
  4. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and kosher salt until well combined to ensure even distribution of leavening agents.
  5. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the room temperature butter and granulated sugar on medium speed until the mixture is light, pale, and fluffy, roughly 2 minutes.
  6. Add Eggs: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Scrape down the bowl as needed to incorporate all ingredients evenly.
  7. Incorporate Wet Ingredients: Mix in the sour cream, reserved pineapple juice, and vanilla extract. Ensure everything is evenly combined by scraping down the sides of the bowl as necessary.
  8. Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cake tender.
  9. Pour Batter and Bake: Gently pour the batter evenly over the pineapple and cherry topping in the cake pan. Bake in the preheated oven for 30 minutes, then cover loosely with aluminum foil and bake for an additional 15 minutes or until a toothpick inserted into the center comes out clean.
  10. Cool and Invert: Remove the cake from the oven and let it cool on a wire rack for 15 to 20 minutes. Run a knife around the edges to loosen, then invert the cake onto a serving plate to reveal the beautiful pineapple topping.

Notes

  • Make sure to reserve the pineapple juice from the can; it adds moisture and flavor to the cake batter.
  • Do not overmix the batter once the flour is added to keep the cake tender.
  • Use a sharp knife to loosen the edges before inverting the cake to prevent sticking.
  • Allow the cake to cool slightly before inverting to avoid burns and ensure topping stays intact.
  • You can substitute fresh pineapple slices, but be sure to pat them dry to avoid excess moisture.
  • Author: ELLA
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/pineapple-upside-down-cake-recipe/