Classic Upside-Down Pineapple Cake
This classic upside-down pineapple cake is soft, buttery, moist, and beautifully caramelized. The pineapple slices and cherries bake underneath the cake batter, then everything is flipped over to create the gorgeous golden topping shown in the picture.
Ingredients
For the Pineapple Topping
- 1 can pineapple slices in juice, about 20 oz (565 g)
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter
- 8–10 maraschino cherries
- 1 tablespoon pineapple juice
For the Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pineapple juice or milk
- 2 tablespoons sour cream or plain yogurt
Instructions
1. Prepare the Pan
Preheat your oven to 350°F (175°C).
Grease a 9-inch (23 cm) round cake pan generously with butter.
2. Make the Pineapple Topping
Melt the butter in a small saucepan over medium-low heat. Add the brown sugar and pineapple juice.
Stir for 1–2 minutes until the sugar is dissolved and the mixture becomes smooth.
Pour the mixture evenly into the bottom of the prepared cake pan.
Arrange the pineapple slices over the brown sugar mixture. Place a maraschino cherry in the center of each pineapple ring and in any spaces between the slices.
3. Prepare the Cake Batter
In a medium bowl, whisk together the flour, baking powder, and salt.
In another large bowl, beat the softened butter and granulated sugar for about 2–3 minutes, until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract.
Add the dry ingredients gradually, alternating with the pineapple juice and sour cream. Mix just until everything is combined. Do not overmix.
4. Assemble
Carefully spoon the cake batter over the pineapple slices.
Spread the batter gently into an even layer without disturbing the pineapple arrangement.
5. Bake
Bake for approximately 40–50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
If the top starts browning too quickly, loosely cover it with aluminum foil during the final 10–15 minutes.
6. Flip the Cake
Let the cake cool in the pan for 10–15 minutes.
Place a serving plate upside down over the cake pan. Carefully but confidently flip the pan and plate together.
Lift the pan away slowly.
The caramelized pineapple and cherries should now be beautifully displayed on top of the cake.
Tips for the Best Pineapple Upside-Down Cake
- Drain the pineapple well so the topping doesn’t become watery.
- Don’t let the cake cool completely in the pan, because the caramelized sugar can stick.
- Wait about 10–15 minutes before flipping—the cake needs to settle but should still be warm.
- For an extra-moist cake, replace the milk with pineapple juice.
- Pat the cherries and pineapple slices dry with paper towels before arranging them.
Storage
Store the cake covered at room temperature for up to 2 days, or refrigerate it for up to 4 days. Bring refrigerated slices to room temperature before serving for the best texture.
Prep Time: 20 minutes
Bake Time: 40–50 minutes
Total Time: About 1 hour 10 minutes
Servings: 8–10 slices
