Pineapple Upside Down Cake Recipe
Introduction
Pineapple Upside Down Cake is a classic, nostalgic dessert featuring caramelized pineapple rings and cherries atop a moist, buttery cake. It’s both visually stunning and deliciously sweet, perfect for any occasion.
Ingredients
- ⅓ cup unsalted butter (75 grams, melted, about ⅔ stick)
- ½ cup brown sugar (107 grams)
- 20 ounces sliced pineapple (567 grams, drained with juice reserved, about 1 large can)
- 13 maraschino cherries (stems removed)
- 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)
- 1 teaspoon pure vanilla extract (4 grams)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan to prepare for the topping.
- Step 2: For the topping, pour the melted butter into the cake pan. Use a pastry brush or a folded paper towel to spread it evenly over the bottom of the pan. Sprinkle the brown sugar evenly on top of the melted butter.
- Step 3: Arrange the drained pineapple slices over the butter and sugar mixture. Place a maraschino cherry in the center of each pineapple ring to add color and flavor.
- Step 4: In a large bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set this dry mixture aside.
- Step 5: In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter and granulated sugar together until the mixture becomes light and fluffy, about 2 minutes.
- Step 6: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated.
- Step 7: Mix in the sour cream, reserved pineapple juice, and vanilla extract. Scrape down the bowl again to combine evenly.
- Step 8: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix to keep the cake tender.
- Step 9: Gently pour the batter over the arranged pineapple and cherries in the cake pan. Spread the batter evenly with a spatula.
- Step 10: Bake the cake for 30 minutes. Then cover it loosely with aluminum foil and continue baking for another 15 minutes, until a toothpick inserted in the center comes out clean.
- Step 11: Allow the cake to cool on a wire rack for 15 to 20 minutes. Carefully invert the cake onto a serving plate so the pineapple topping is facing up. Serve warm or at room temperature.
Tips & Variations
- Use fresh pineapple slices for a bright, fresh flavor, but canned works perfectly for this classic recipe.
- Adding a pinch of ground cinnamon or nutmeg to the batter adds warm spices that complement the pineapple.
- For extra moisture, brush the pineapple slices with a little melted butter before arranging them in the pan.
- Serve with a dollop of whipped cream or vanilla ice cream for a delightful treat.
Storage
Store any leftover cake covered tightly in the refrigerator for up to 3 days. To reheat, warm individual slices in the microwave for about 20 seconds or until heated through. This cake also freezes well wrapped in plastic wrap and aluminum foil for up to 2 months; thaw overnight in the refrigerator before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used. Be sure to slice it evenly and drain any excess juice to avoid a soggy cake.
Why does the cake need to cool before inverting?
Letting the cake cool for 15-20 minutes allows it to set, making it easier to flip without breaking apart and ensuring the topping stays intact.
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Pineapple Upside Down Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
Description
This classic Pineapple Upside Down Cake features a caramelized brown sugar and butter topping adorned with juicy pineapple slices and maraschino cherries, topped with a moist, fluffy cake infused with pineapple juice and vanilla. Perfect for a nostalgic dessert that combines fruity sweetness and buttery richness.
Ingredients
Scale
Topping
- ⅓ cup unsalted butter (75 grams, melted, ⅔ stick)
- ½ cup brown sugar (107 grams)
- 20 ounces sliced pineapple (567 grams, drained and juice reserved, 1 large can)
- 13 maraschino cherries (stems removed)
Cake Batter
- 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 canned pineapple)
- 1 teaspoon pure vanilla extract (4 grams)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) ensuring it reaches the correct temperature before baking the cake.
- Prepare Pan & Topping: Grease a 9-inch round cake pan thoroughly. Pour melted butter into the pan and use a pastry brush or folded paper towel to spread it evenly in one thin layer. Sprinkle the brown sugar carefully over the butter to cover the surface evenly.
- Arrange Pineapple & Cherries: Place the drained pineapple slices evenly over the butter and sugar mixture. Put a maraschino cherry in the center of each pineapple ring to create a classic decorative look.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and kosher salt until fully combined. This ensures even distribution of leavening agents and seasoning.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the room-temperature butter and granulated sugar on medium-high speed for about 2 minutes until the mixture looks light, fluffy, and pale in color.
- Add Eggs: Add eggs one at a time to the creamed butter and sugar, beating well after each addition. Scrape down the sides of the bowl as needed to incorporate all ingredients evenly.
- Add Wet Ingredients: Mix in the sour cream, reserved pineapple juice, and vanilla extract until just combined. This adds moisture and pineapple flavor to the batter.
- Combine Dry & Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until incorporated to avoid overmixing which could toughen the cake.
- Pour Batter & Bake: Gently pour the prepared batter over the pineapple topping in the cake pan, spreading it evenly. Place into the preheated oven and bake for 30 minutes.
- Cover & Continue Baking: After the initial 30 minutes, cover the cake loosely with aluminum foil and bake for an additional 15 minutes to ensure the cake is fully cooked without over-browning the top.
- Cool: Remove cake from the oven and place on a wire rack. Let it cool for 15-20 minutes to set before handling.
- Invert Cake: Carefully invert the cake onto a serving plate so the pineapple and cherry topping is displayed on top. Serve warm or at room temperature.
Notes
- Be sure to drain the canned pineapple well to avoid excess liquid that can make the topping soggy.
- If you prefer a stronger pineapple flavor, add a bit more pineapple juice to the batter, but no more than 2 tablespoons extra to avoid thinning the batter too much.
- Letting the cake cool slightly before inverting prevents the topping from sticking or sliding.
- Using room temperature ingredients helps the batter blend smoothly for a tender crumb.
- For variations, try adding chopped nuts like pecans or walnuts to the brown sugar topping before baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pineapple upside down cake, classic cake, pineapple dessert, brown sugar cake, maraschino cherries dessert, moist cake recipe
