Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Perfect Pineapple Upside Down Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 10 reviews

This Perfect Pineapple Upside Down Cake features a buttery brown sugar caramel topping with juicy pineapple slices and maraschino cherries. The moist cake batter is infused with pineapple juice for added flavor, creating a delightful dessert that’s beautifully presented when inverted.

  • Total Time: 1 hour
  • Yield: 8 servings

Ingredients

Topping

  • ½ cup brown sugar (packed)
  • ¼ cup salted butter (melted)
  • 1 (20-ounce can) sliced pineapple (drained, juice reserved)
  • 12 maraschino cherries

Cake Batter

  • 1⅓ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup unsalted butter (softened)
  • ½ cup granulated sugar
  • ¼ cup brown sugar (packed)
  • 1 large egg (room temperature)
  • ¼ cup sour cream
  • ¼ cup milk
  • ¼ cup pineapple juice (reserved from the canned pineapple)

Instructions

  1. Prep: Preheat your oven to 350°F (175°C) and spray a 9-inch cake pan with pan spray to ensure easy release of your cake after baking.
  2. Make the Topping: In a small bowl, combine ½ cup packed brown sugar with ¼ cup melted salted butter. Spread this mixture evenly over the bottom of the prepared cake pan.
  3. Arrange Pineapple and Cherries: Pat the canned pineapple slices dry using paper towels to remove any excess moisture. Arrange the pineapple slices evenly over the brown sugar topping, including along the sides of the pan. Place maraschino cherries in the centers of the pineapple slices and the spaces between them for a classic decorative touch.
  4. Mix Dry Ingredients: In a separate small bowl, whisk together 1⅓ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
  5. Cream Butter and Sugars: In a large bowl, beat ¼ cup softened unsalted butter with ½ cup granulated sugar and ¼ cup packed brown sugar for 2-3 minutes until the mixture is light and fluffy.
  6. Add Wet Ingredients: Beat in 1 large room-temperature egg, then mix in ¼ cup sour cream, ¼ cup milk, and ¼ cup reserved pineapple juice until just combined.
  7. Combine Dry and Wet: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined to keep the batter light and tender.
  8. Fill Pan and Bake: Pour and spread the cake batter evenly over the arranged pineapple and cherries. Place the pan in the oven and bake for 45-50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
  9. Cool and Invert: Allow the cake to cool in the pan for 10-15 minutes. Then, carefully invert the cake onto a serving plate or cake stand so the pineapple topping is on top.

Notes

  • Use paper towels to pat pineapple slices dry to prevent excess moisture from making the cake soggy.
  • Ensure the egg is at room temperature for better mixing and cake texture.
  • You can substitute sour cream with Greek yogurt for a slight tang and added moisture.
  • Allow the cake to cool slightly before inverting to prevent the topping from sticking to the pan.
  • This cake pairs wonderfully with vanilla ice cream or whipped cream when served.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 45-50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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