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Pineapple Upside Down Cake Recipe

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4.5 from 9 reviews

This Pineapple Upside Down Cake features caramelized pineapple rings and maraschino cherries atop a moist, buttery vanilla cake. Perfectly combining tangy fruit flavors with a tender crumb, this classic dessert is baked in a single pan and flipped to reveal a vibrant, glossy topping that makes a stunning presentation for gatherings and celebrations.

Ingredients

Units Scale

Topping:

  • 565 g canned pineapple slices in juice
  • 12 maraschino cherries
  • 4 tbsp (60 g) unsalted butter, melted
  • 1/2 cup brown sugar

Cake:

  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup milk, full or low-fat
  • 1/4 cup pineapple juice (reserved from canned pineapple)
  • 1/4 cup sour cream, full fat (or plain yogurt)
  • 1 tsp vanilla extract or essence
  • 1 stick (115 g) unsalted butter, softened
  • 3/4 cup white sugar
  • 2 large eggs, at room temperature
  • Any leftover pineapple, chopped

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F) or 160°C fan setting to ensure even baking.
  2. Prepare Fruit Topping: Pat dry pineapple slices and maraschino cherries with paper towels to remove excess moisture for better caramelization.
  3. Prepare Cake Pan: Pour melted butter into a 23 cm (9 inch) cake pan with at least 5 cm (2 inch) sides. Brush butter evenly up the sides to prevent sticking.
  4. Add Brown Sugar: Sprinkle brown sugar evenly over the buttered base of the pan, spreading it roughly with a brush for an even caramel layer.
  5. Arrange Pineapple and Cherries: Place one pineapple ring in the center of the pan, surround with halved or whole pineapple rings, and decorate centers with maraschino cherries. Press firmly so fruit sticks to the butter and sugar base.
  6. Combine Dry Ingredients: Whisk flour, baking powder, baking soda, and salt in a medium bowl until well mixed.
  7. Mix Wet Ingredients: In a separate bowl, whisk milk, sour cream, pineapple juice, and vanilla extract together.
  8. Cream Butter and Sugar: In a large bowl, beat softened butter and white sugar for 2 minutes on medium-high speed until light and fluffy using a handheld mixer.
  9. Add Eggs: Add eggs one at a time to the creamed mixture, beating for 20 seconds after each addition until fully incorporated.
  10. Combine Batter: Alternately add the dry flour mixture and the wet milk mixture to the butter mixture in three parts, starting and ending with the flour. Fold ingredients gently with a rubber spatula each time to maintain batter lightness. Stir in any leftover chopped pineapple.
  11. Fill Pan: Spread the batter evenly over the arranged fruit in the cake pan, smoothing the surface with a spatula.
  12. Bake: Bake the cake for 30 minutes, then loosely cover with foil and continue baking for an additional 15 minutes until a toothpick inserted into the center comes out clean.
  13. Cool in Pan: Remove from oven and let the cake cool inside the pan for 20 minutes to set the topping and cake.
  14. Invert Cake: Run a butter knife around the edge of the pan to loosen the cake. Place a serving plate over the pan and carefully flip it. Gently tap or shake the pan to release the cake, then lift slowly to reveal the pineapple-topped side.
  15. Final Cooling: Allow the cake to cool completely before slicing and serving to let the caramel topping set perfectly.

Notes

  • Use a cake pan with high sides and avoid springform pans to prevent leaks from the butter and sugar mixture.
  • Patting fruit dry ensures a better caramelized topping that is not soggy.
  • Substitute sour cream with plain yogurt for a slight tang and moisture if needed.
  • If baking at high altitude, increase baking time slightly and monitor doneness with a toothpick test.
  • For extra flavor, add a pinch of cinnamon or nutmeg to the dry ingredients.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for 4 days.

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