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Perfect Pineapple Upside-Down Cake Recipe

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4.4 from 81 reviews

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

Description

This classic Pineapple Upside Down Cake features caramelized brown sugar and butter topped with juicy pineapple rings and maraschino cherries. A moist and tender vanilla cake batter is baked on top and then flipped to reveal a stunning tropical glaze perfect for any occasion.

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 canned pineapple)
  • 1/4 cup sour cream (full fat, can substitute 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
  • Leftover pineapple pieces from the can, chopped

Instructions

  1. Preheat oven: Preheat your oven to 180°C/350°F (160°C fan assisted).
  2. Prepare pineapple topping: Line a tray with paper towels and pat dry the canned pineapple slices and maraschino cherries to remove excess moisture.
  3. Butter the pan: Pour the melted butter into a 23cm/9 inch cake pan at least 5cm/2 inches deep, brushing the melted butter up the sides of the pan thoroughly to prevent sticking.
  4. Add brown sugar: Sprinkle brown sugar evenly over the bottom of the buttered pan and spread it roughly with a brush to cover the base.
  5. Arrange pineapple and cherries: Place one pineapple ring centered in the pan, surround it with halved or whole pineapple rings, then decorate with maraschino cherries placed in the centers of the rings as desired.
  6. Press fruit firmly: Press the pineapple rings and cherries down firmly so they make direct contact with the brown sugar and butter layer for vibrant caramelization.
  7. Mix dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt thoroughly.
  8. Mix wet ingredients: In a separate bowl, whisk together milk, sour cream, reserved pineapple juice, and vanilla extract until combined.
  9. Cream butter and sugar: Using a handheld mixer, beat the softened butter and white sugar together on medium-high speed for 2 minutes until light and fluffy.
  10. Add eggs: Add the eggs one at a time, mixing each for about 20 seconds until fully incorporated.
  11. Combine mixtures: Gradually add the flour mixture and milk mixture to the batter alternately, starting with 1/3 of the flour mixture, followed by half the milk mixture, then half the remaining flour mixture, all the remaining milk mixture, and finally the rest of the flour mixture. Fold in any leftover chopped pineapple.
  12. Fill the pan: Spread the cake batter evenly over the arranged pineapple and cherries, smoothing the surface with a spatula.
  13. Bake the cake: Bake in the preheated oven for 30 minutes, then loosely cover the pan with foil and bake for an additional 15 minutes or until a toothpick inserted into the center comes out clean.
  14. Cool in pan: Remove the cake from the oven and let it cool in the pan for 20 minutes.
  15. Flip the cake: Run a butter knife around the inside edge to loosen the cake. Place a serving plate over the pan and carefully invert the cake onto the plate. Tap and shake gently to release, then slowly lift off the pan revealing the caramelized pineapple topping.
  16. Final cooling: Allow the cake to cool completely before slicing and serving to preserve the topping’s texture and flavor.

Notes

  • Use canned pineapple slices packed in juice rather than syrup to reduce excess sweetness.
  • Maraschino cherries add a bright pop of color but can be adjusted based on preference.
  • Softening the butter to about 18°C/64°F ensures proper creaming with sugar for a fluffy cake texture.
  • Using room temperature eggs helps achieve better batter emulsification and rise.
  • Pressing the fruit firmly against the sugar layer is critical to get vivid caramelization and prevent dull colors in the finished topping.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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