Description
This classic Pineapple Upside-Down Cake is a delightful retro dessert featuring caramelized pineapple rings and maraschino cherries on a moist, tender cake base. Baked to golden perfection, it offers a tropical twist with a beautifully sweet and buttery topping, perfect for gatherings or a special treat.
Ingredients
Scale
Topping
- ¼ cup unsalted butter (for topping)
- ½ cup packed light brown sugar
- 6–7 canned pineapple slices (drained)
- 6–7 maraschino cherries
Cake Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (softened, for batter)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup whole milk
- ¼ cup pineapple juice (reserved from the can)
Instructions
- Prepare the Topping: Preheat oven to 350°F (175°C). In a 9-inch round cake pan, melt ¼ cup butter over low heat or place the pan in the oven until melted. Evenly sprinkle ½ cup packed light brown sugar over the melted butter. Arrange 6–7 drained canned pineapple slices on top of the sugar layers, placing a maraschino cherry in the center of each pineapple ring. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt until fully combined.
- Cream Butter and Sugar: In a large mixing bowl, cream ½ cup softened unsalted butter and ¾ cup granulated sugar together until light and fluffy using a hand mixer or stand mixer on medium speed.
- Add Eggs and Vanilla: Beat in 2 large eggs one at a time to the creamed mixture, ensuring each egg is fully incorporated before adding the next. Stir in 1 teaspoon vanilla extract.
- Combine Batter Ingredients: Alternately add the dry ingredient mixture and wet ingredients including ½ cup sour cream, ¼ cup whole milk, and ¼ cup pineapple juice to the creamed butter mixture. Add the dry ingredients in three parts, alternating with the wet ingredients, mixing gently after each addition until just combined. Avoid overmixing to keep the batter tender.
- Assemble and Bake: Gently pour the batter evenly over the prepared pineapple and brown sugar topping in the cake pan, spreading it carefully to cover all pieces. Bake in the preheated oven for 40–45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Invert: Allow the cake to cool in the pan on a wire rack for 10–15 minutes to set. Then, carefully invert the cake onto a serving plate so the pineapple topping is on top.
- Serve: Serve the Pineapple Upside-Down Cake warm or at room temperature. For a more caramelized top, optionally broil the cake for 1–2 minutes after flipping. Enjoy fresh, or refrigerate leftovers for later consumption.
Notes
- Use fresh pineapple slices if preferred, but briefly cook them first to soften before layering.
- For an extra golden, caramelized top, broil the cake for 1–2 minutes after flipping onto the serving plate.
- This cake is best served the same day but can be stored in the refrigerator and enjoyed within 2-3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
