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Pineapple Upside Down Cake Recipe

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4 from 14 reviews

  • Author: Sara
  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings

Description

This classic Pineapple Upside Down Cake features caramelized pineapple rings and maraschino cherries atop a moist, buttery cake. The cake is baked upside down in a buttered pan with brown sugar, creating a beautiful, glossy topping when flipped. Perfect for a tropical dessert with a balance of sweet and tangy flavors.

Ingredients

Topping

  • 565g (20 oz) canned pineapple slices in juice (not in syrup)
  • 12-18+ maraschino cherries
  • 60g (4 tbsp) unsalted butter, melted
  • 1/2 cup brown sugar

Cake Batter

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda (or substitute with 1 tsp baking powder)
  • 1/4 tsp salt
  • 1/3 cup milk (full or low-fat)
  • 1/4 cup pineapple juice (reserved from the canned pineapple)
  • 1/4 cup sour cream (full fat, can substitute with plain yogurt)
  • 1 tsp vanilla extract or essence
  • 115g (1 stick) unsalted butter, softened to 18°C/64°F
  • 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 (160°C for fan ovens) to prepare for baking.
  2. Prepare Pineapple and Cherries: Line a tray with paper towels or a tea towel, then place pineapple slices and maraschino cherries on it. Pat them dry thoroughly to remove excess moisture.
  3. Butter the Pan: Pour the melted butter into a 23cm (9 inch) cake pan with at least 5cm (2 inch) depth. Brush the butter up the sides to coat the pan well. Avoid using a springform pan to prevent leaks.
  4. Add Brown Sugar: Sprinkle the brown sugar evenly over the base of the buttered pan, spreading it roughly with a brush.
  5. Arrange Pineapple and Cherries: Place one pineapple ring in the center of the pan. Surround it with halved or whole pineapple rings as desired. Decorate the centers of the rings with maraschino cherries. Press the pineapples and cherries firmly into the sugar and butter base for vibrant colors after baking.
  6. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
  7. Mix Wet Ingredients: In a separate bowl, combine the milk, sour cream, reserved pineapple juice, and vanilla extract, whisking until smooth.
  8. Cream Butter and Sugar: In a third bowl, beat the softened butter and white sugar with a handheld mixer on speed 7 for about 2 minutes until the mixture is fluffy and pale.
  9. Add Eggs: Add the eggs one at a time to the butter and sugar mixture, beating for 20 seconds after each addition to fully incorporate.
  10. Combine Batter: Alternately add the flour mixture and the milk mixture to the creamed butter and sugar, beginning and ending with the flour mixture. Use a rubber spatula to gently fold each addition in. Stir in any leftover chopped pineapple pieces at the end.
  11. Fill Cake Pan: Spread the batter evenly over the arranged pineapple and cherry layer in the cake pan. Smooth and level the surface with a spatula.
  12. Bake the Cake: Bake the cake in the preheated oven for 30 minutes. Then loosely cover the cake with foil and bake for an additional 15 minutes, or until a toothpick inserted into the center comes out clean.
  13. Cool Before Flipping: Remove the cake from the oven and allow it to cool for 20 minutes in the pan to set slightly.
  14. Invert the Cake: Run a butter knife around the edges of the cake pan to loosen the cake. Place a serving plate or platter over the pan, flip it carefully, and gently tap or shake the pan to release the cake. Slowly lift off the pan to reveal the glossy pineapple and cherry topping.
  15. Cool Completely: Let the cake cool completely before slicing and serving to ensure the best texture and flavor.

Notes

  • Use pineapple slices packed in juice, not syrup, to avoid overly sweet topping.
  • The number of cherries can be adjusted based on your decoration preference.
  • Softened butter should be around room temperature (18°C/64°F) for best creaming results.
  • Room temperature eggs mix better into the batter creating a fluffier cake.
  • Pressing the fruit firmly into the brown sugar and butter base prevents caramel discoloration and enhances visual appearance.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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