Pineapple Upside Down Cake Recipe
This pineapple upside down cake recipe delivers a classic, moist dessert with caramelized pineapple and vibrant maraschino cherries. Perfect for beginners, it’s a retro treat ready in under an hour, ideal for parties or cozy gatherings.
Ingredients
Topping
- 1/4 cup unsalted butter melted
- 1/2 cup packed brown sugar
- 7-8 pineapple slices in juice canned, drained
- 7-8 maraschino cherries
- 1/4 cup chopped pecans optional
Cake Batter
- 1 1/2 cups cake flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup sour cream room temperature
- 1/4 cup pineapple juice from the can
Instructions
Prepare the Topping
- Preheat oven to 350°F (175°C).
- Pour 1/4 cup melted butter into a 9-inch round cake pan, spreading evenly.
- Sprinkle 1/2 cup brown sugar evenly over the butter.
- Arrange 7-8 pineapple slices in a single layer over the sugar. Place a maraschino cherry in the center of each pineapple slice.
- Optional: Sprinkle 1/4 cup chopped pecans around the pineapple slices.
Mix the Dry Ingredients
- In a medium bowl, whisk together 1 1/2 cups cake flour, 1 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt.
- Set aside to ensure even distribution of leavening agents.
Cream the Butter and Sugar
- In a large bowl, cream 1/2 cup room-temperature butter with 3/4 cup granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.
- Add 2 large eggs, one at a time, mixing well after each.
- Stir in 1 tsp vanilla extract.
Combine Wet and Dry Ingredients
- Add half the dry ingredients to the butter mixture, mixing until just combined.
- Add 1/2 cup sour cream and 1/4 cup pineapple juice, stirring until smooth.
- Add the remaining dry ingredients, mixing gently to avoid overworking the batter.
Assemble and Bake
- Spread the cake batter evenly over the pineapple and cherry topping, smoothing the top with a spatula.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan on a cooling rack for 15 minutes.
Flip and Serve
- Run a knife around the edge of the cake to loosen it.
- Place a serving plate over the pan and carefully flip the cake onto the plate.
- Lift the pan to reveal the caramelized topping. Serve warm or at room temperature.
Notes
- Tip: Blot pineapple slices with paper towels to remove excess juice and prevent a soggy topping.
- Tip: Use room-temperature ingredients for a smooth batter and even baking.
- Tip: Avoid overmixing the batter to keep the cake light and fluffy.
- Variation: For a gluten-free version, substitute cake flour with a 1:1 gluten-free baking blend.
- Variation: For a vegan option, use vegan margarine, flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and coconut yogurt instead of sour cream.
- Calories: 350 kcal
- Fat: 15 g
- Carbohydrates: 50 g
- Protein: 4 g