Description
A classic and delightful Pineapple Upside Down Cake featuring caramelized brown sugar topping, juicy pineapple slices, and maraschino cherries baked into a moist, tender cake. Perfect for a tropical twist to your dessert table.
Ingredients
Scale
Topping
- ½ cup brown sugar, packed
- ¼ cup salted butter, melted
Fruit Layer
- 1 (20-ounce can) sliced pineapple, drained and juice reserved
- 12 maraschino cherries
Cake Ingredients
- 1 ⅓ 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, from reserved pineapple juice
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit and spray a 9-inch cake pan with pan spray to ensure easy release of the cake after baking.
- Make the Topping: In a small bowl, mix ½ cup packed brown sugar with ¼ cup melted salted butter until well combined, then spread this mixture evenly across the bottom of the prepared cake pan.
- Arrange Pineapple and Cherries: Pat the pineapple slices dry between layers of paper towels to remove excess moisture. Arrange the pineapple slices over the brown sugar mixture in the pan, pressing them gently into the topping and along the sides. Place the maraschino cherries in the centers of the pineapple slices and in gaps between them for a classic look.
- Mix Dry Ingredients: In a separate small bowl, whisk together 1 ⅓ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt until well combined.
- Cream Butter and Sugars: In a large mixing bowl, beat ¼ cup softened unsalted butter with ½ cup granulated sugar and ¼ cup packed brown sugar for 2 to 3 minutes until the mixture is smooth and fluffy.
- 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 without overmixing.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients and gently mix until just combined, being careful not to overmix to keep the cake tender.
- Assemble and Bake: Spread the cake batter evenly over the pineapple and cherry layer in the pan. Place the pan in the oven and bake for 50 minutes until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Invert: Allow the cake to cool in the pan for 15 minutes to set the topping. Carefully invert the cake onto a serving plate or cake stand to reveal the beautiful caramelized pineapple topping.
Notes
- Patting the pineapple slices dry helps prevent the cake from becoming soggy.
- Using room temperature eggs and butter ensures better mixing and fluffier cake texture.
- If you prefer a less sweet topping, reduce the brown sugar to ⅓ cup.
- Letting the cake cool slightly before inverting avoids the caramel topping sticking to the pan.
- This cake can be served warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 35 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
