Name: Pineapple Upside Down Cake
Prep time: PT-498211H45M49S
Cook time: 45 min
Total time: PT-498211H45M49S
Cuisine: American
Ingredients: 565g/ 20 oz canned pineapple slices in juice ((not in syrup, Note 1)); 12 – 18+ maraschino cherries ((Note 2)); 60g/ 4 tbsp unsalted butter (, melted); 1/2 cup brown sugar; 1 1/2 cups flour; 1 tsp baking powder; 1/4 tsp baking soda ((sub 1 tsp baking powder)); 1/4 tsp salt; 1/3 cup milk (, full or low-fat); 1/4 cup pineapple juice (, reserved from can (under Topping ingredients)); 1/4 cup sour cream (, full fat (sub plain yogurt)); 1 tsp vanilla extract ((or essence)); 115g/ 1 stick butter (, unsalted, softened (to 18C/64F, Note 3)); 3/4 cup white sugar; 2 large eggs (, at room temperature (Note 4)); Any leftover pineapple (, chopped (Note 1))

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This classic Pineapple Upside Down Cake is a burst of tropical sunshine, featuring a tender, moist cake layered with sweet caramelized pineapple and bright maraschino cherries. It’s a delightful treat that’s as beautiful as it is delicious, perfect for any occasion.

This showstopper cake, with its glossy fruit topping and fluffy crumb, is sure to impress with its beautiful presentation and irresistible tropical flavors.

Recipe Details

Flavor Profile: Sweet, fruity, caramel, with a hint of tartness from the pineapple.
Texture: Moist and tender cake with a sticky, caramelized fruit topping.
Total Active Time: Approximately 30 minutes.
Bake Time: 45 minutes.
Cooling Time: 20 minutes in the pan, plus complete cooling before serving.
Difficulty: Easy.

What You’ll Need

This recipe brings together the sunny sweetness of pineapple and cherries, nestled under a simple yet flavorful cake batter. The magic happens in the caramelization of the fruit and sugar, creating a beautiful topping that becomes the base of this delightful cake.

Ingredient Notes

Canned Pineapple Slices: Use pineapple packed in juice, not syrup. This ensures the best flavor and texture for your topping. You’ll also reserve some of the juice for the cake batter. Any leftover pineapple can be chopped and added directly into the batter for an extra burst of fruit.
Maraschino Cherries: These add a pop of vibrant color and a sweet, slightly tart flavor to the topping.
Butter (Melted): This forms the base of the caramel topping, melting with the brown sugar to create that glossy, delicious layer.
Brown Sugar: Essential for creating the rich caramel layer that coats the pineapple and cherries.
Flour: All-purpose flour provides the structure for our tender cake.
Baking Powder & Baking Soda: These leaveners work together to ensure a light and fluffy cake.
Salt: Balances the sweetness and enhances the overall flavor.
Milk: Adds moisture to the cake batter. Full or low-fat milk will work beautifully.
Pineapple Juice: The reserved juice from the can adds a wonderful tropical note and moisture to the batter.
Sour Cream: Contributes richness and tenderness to the cake, ensuring a moist crumb. Plain yogurt can be used as a substitute.
Vanilla Extract: A classic flavor enhancer that complements the fruit perfectly.
Butter (Softened): This is for the cake batter itself, creamed with sugar to create a light and airy texture. Ensure it’s softened to room temperature for best results.
White Sugar: Sweetens the cake batter and is creamed with butter for volume.
Eggs: Large eggs, at room temperature, help bind the ingredients and contribute to the cake’s structure and richness.

Add-ins and Substitutions

Citrus Zest: For an extra layer of brightness, consider adding the zest of one lemon or orange to the cake batter.
Spice: A pinch of ground cinnamon or nutmeg can add a warm, cozy note to the cake, especially lovely during cooler months.
Nuts: If you enjoy a bit of crunch, a sprinkle of chopped pecans or walnuts can be added to the caramel layer before the batter is poured over.

How to Make Pineapple Upside Down Cake

Get ready to create a truly special cake with this straightforward method. We’ll start by preparing the beautiful fruit topping, then mix up a simple cake batter to bake right over it.

Preheat and Prepare the Pan: Begin by preheating your oven. While the oven warms up, pat your pineapple slices and maraschino cherries very dry with paper towels. This step is key to preventing excess moisture in your caramel layer.
Create the Topping: Pour the melted butter into your cake pan, making sure to brush it evenly up the sides. Sprinkle the brown sugar over the melted butter.
Arrange the Fruit: Carefully arrange the dried pineapple slices on top of the brown sugar mixture. Nestled between the pineapple slices, place your maraschino cherries. Gently press the fruit down so it sits firmly in the topping.
Whisk the Dry Ingredients: In one bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures all the leavening agents and salt are evenly distributed.
Whisk the Wet Ingredients: In a separate bowl, whisk together the milk, sour cream, the reserved pineapple juice, and the vanilla extract until well combined.
Cream Butter and Sugar: In a third, larger bowl, cream together the softened butter and white sugar. Beat them until the mixture is light and fluffy.
Incorporate Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Combine Mixtures: Gradually add the dry ingredient mixture and the wet ingredient mixture alternately to the creamed butter and egg mixture. Begin with the dry ingredients and end with the dry ingredients, mixing until just combined after each addition. Be careful not to overmix.
Add Chopped Pineapple: If you have any leftover chopped pineapple, gently stir it into the batter now.
Pour and Bake: Spread the cake batter evenly over the fruit layer in the prepared pan. Place the pan in the preheated oven and bake for 30 minutes.
Continue Baking with Foil: After 30 minutes, loosely cover the cake with aluminum foil. This prevents the topping from over-browning. Continue baking for another 15 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool and Invert: Once baked, carefully remove the cake from the oven. Let it cool in the pan on a wire rack for 20 minutes. This resting period is crucial for the topping to set slightly.
Serve: After 20 minutes, carefully invert the cake onto a serving plate. Allow the cake to cool completely before slicing and serving.

Recipe Tips

Room Temperature Ingredients: For the cake batter, using room temperature butter, eggs, and milk helps create a smoother batter and a more evenly baked cake.
Don’t Overmix: Once you combine the wet and dry ingredients for the batter, mix only until just combined. Overmixing can lead to a tough cake.
Cooling is Key: Allowing the cake to cool in the pan for 20 minutes before inverting is essential. This allows the caramel to set slightly, making it easier to release the cake cleanly.
Testing for Doneness: A toothpick inserted into the center of the cake should come out clean, meaning the cake is fully baked through.
Pan Preparation: Make sure you’ve brushed the melted butter all the way up the sides of the pan. This helps prevent the caramel from sticking to the edges and ensures a clean release.

FAQs

Can I use fresh pineapple? While fresh pineapple can be used, canned pineapple is recommended for this recipe as it has a softer texture and a more concentrated sweetness that works perfectly for the topping. If using fresh, ensure it’s very ripe and drain it thoroughly.
What kind of cake pan should I use? A 9-inch round cake pan is ideal for this recipe. A darker metal pan will conduct heat more efficiently, potentially leading to a slightly quicker bake.
How do I prevent the cake from sticking when inverting? Ensure you’ve greased the pan well with melted butter and let the cake cool for the specified 20 minutes. Inverting while too hot can cause the topping to slide off, while inverting when too cool might make it stick.

Serving Suggestions

This Pineapple Upside Down Cake is delightful on its own, but it also pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. A light dusting of powdered sugar can also add an elegant touch. It’s a fantastic dessert for brunches, potlucks, or simply as a sweet ending to any meal.

Make This Recipe in Advance

While this cake is best enjoyed fresh, you can prepare some components ahead of time. The dry ingredients can be measured and whisked together a day in advance and stored in an airtight container. The wet ingredients (milk, sour cream, pineapple juice, vanilla) can also be measured and kept in the refrigerator. The butter for the cake batter can be softened at room temperature a few hours before you plan to bake. The cake itself is best baked and served the same day, but leftovers can be stored at room temperature, covered, for up to 2 days.

Pineapple Upside Down Cake

Total Time: Approximately 1 hour 15 minutes (plus cooling time)
Yield: 1 (9-inch) cake 1x

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Description

Instructions

Preheat your oven. Pat your pineapple slices and maraschino cherries dry with paper towels. Pour melted butter into a cake pan, brushing it up the sides. Sprinkle brown sugar over the butter. Arrange the pineapple slices and cherries on top of the sugar, pressing them down firmly. In a bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, whisk together the milk, sour cream, reserved pineapple juice, and vanilla extract. In a separate bowl, cream the softened butter and white sugar until fluffy. Beat in the eggs one at a time. Gradually add the flour mixture and milk mixture alternately to the butter mixture, beginning and ending with the flour mixture. Stir in any chopped leftover pineapple. Spread the batter evenly over the fruit layer in the pan. Bake for 30 minutes, then loosely cover with foil and bake for another 15 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for 20 minutes before inverting it onto a serving plate. Allow to cool completely before serving.

Notes

Use pineapple packed in juice, not syrup. This ensures the best flavor and texture for your topping. You’ll also reserve some of the juice for the cake batter. Any leftover pineapple can be chopped and added directly into the batter for an extra burst of fruit.

Nutrition

Calories: N/A
Fat: N/A
Carbohydrates: N/A
Protein: N/A