Description
This classic Pineapple Upside Down Cake features a caramelized brown sugar and butter topping with juicy pineapple slices and maraschino cherries, all baked beneath a moist, tender cake batter. The cake is inverted after baking to reveal a stunning fruit topping, making it an impressive yet comforting dessert perfect for any occasion.
Ingredients
Topping
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
- 1/2 cup (100g) packed light or dark brown sugar
- 8-10 pineapple slices (blotted dry)
- 15–20 maraschino cherries
Cake Batter
- 1 and 1/2 cups (177g) cake flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 Tablespoons (85g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 2 large egg whites, at room temperature
- 1/3 cup (80g) sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup (60ml) pineapple juice, at room temperature (use leftover from can)
- 2 Tablespoons (30ml) milk, at room temperature
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) to ensure it reaches a stable temperature for baking the cake evenly.
- Prepare Topping: Pour the melted butter into an ungreased 9x2 inch pie dish or round cake pan. Evenly sprinkle the brown sugar over the butter. Blot excess moisture from pineapple slices with a clean towel or paper towel to prevent overflow during baking. Arrange 6-7 pineapple slices and all the maraschino cherries over the brown sugar. Halve 3 pineapple rings and arrange them around the pan edges for decoration. Place the pan in the refrigerator for a few minutes to set the topping arrangement.
- Mix Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt until well combined. Set aside.
- Cream Butter and Sugar: Using a handheld or stand mixer with paddle or whisk attachment, beat the softened butter on high speed until smooth and creamy, about 1 minute. Add the granulated sugar and beat again on high speed until the mixture is light and fluffy, roughly another minute. Scrape down the bowl sides and bottom as needed.
- Add Wet Ingredients: Beat in the egg whites on high speed until well incorporated. Then add the sour cream and vanilla extract, continuing to beat and scraping the bowl as needed to ensure even mixing.
- Combine Batter: Reduce mixer speed to low. Gradually add the dry ingredient mixture to the wet ingredients while mixing on low. Slowly pour in the pineapple juice and milk while mixing. Beat just until combined, taking care not to over-mix. You can whisk by hand at the end to eliminate any lumps. The batter will be thick but smooth.
- Assemble Cake: Remove the topping pan from the refrigerator. Pour and evenly spread the cake batter over the fruit and brown sugar topping, taking care not to disturb the arranged fruit.
- Bake: Place the pan in the preheated oven and bake for 43-48 minutes. Halfway through baking, tent the top loosely with foil to prevent over-browning while allowing the cake center to cook through. Insert a toothpick into the center at the end of baking; it should come out mostly clean with a few moist crumbs.
- Cool and Invert: Remove cake from oven and cool on a wire rack for about 20 minutes. Then carefully invert the cake onto a cake stand or serving plate to reveal the caramelized topping. Some syrup may drip over the sides, which is normal.
- Serving and Storage: Slices can be served warm but will be messy; it is best to cool completely at room temperature before slicing. Store leftover slices covered in the refrigerator for up to 3 days or freeze individual slices for up to 3 months. Whole cake freezing is not recommended as topping arrangement does not thaw well.
Notes
- Blot excess juice from pineapple slices to prevent cake batter overflow during baking.
- Use a pan that is approximately 2 inches deep to avoid overflow problems.
- Tenting with foil halfway through baking prevents over-browning the cake top.
- Cooling the cake completely before slicing helps maintain neat slices and better texture.
- Do not refrigerate whole cake to speed cooling; it can make the cake dense.
- Freezing whole cake is not recommended due to topping arrangement disruption, but individual slices freeze well.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
