Description
A classic and delicious Pineapple Upside Down Cake featuring a caramelized brown sugar topping with juicy pineapple slices and maraschino cherries baked into a moist, tender cake.
Ingredients
Scale
Topping
- ½ cup brown sugar, packed
- ¼ cup salted butter, melted
Cake Ingredients
- 1 (20-ounce) can sliced pineapple, drained and juice reserved
- 12 maraschino cherries
- 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 non-stick cooking spray to ensure easy removal.
- Make the topping: In a small bowl, mix ½ cup packed brown sugar with ¼ cup melted salted butter. Spread this evenly over the bottom of the prepared cake pan.
- Prepare pineapple and cherries: Pat the drained pineapple slices dry between layers of paper towels to remove excess moisture. Arrange the pineapple slices over the butter and brown sugar topping, including along the sides of the pan. Place the 12 maraschino cherries in the centers and in gaps between pineapple slices.
- Mix dry ingredients: In a small bowl, whisk together 1 ⅓ cup all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt until well blended.
- 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 pale and fluffy.
- Add wet ingredients: Beat in 1 large room temperature egg, followed by ¼ cup sour cream, ¼ cup milk, and ¼ cup pineapple juice until just combined.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients and mix gently until just combined. Avoid overmixing to keep the cake tender.
- Pour batter over topping: Spread the cake batter evenly over the arranged pineapple and cherries in the pan.
- Bake the cake: Place the pan in the preheated 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. Run a knife around the edges, then invert the cake onto a serving plate or cake stand carefully to reveal the pineapple topping.
Notes
- Patting the pineapple slices dry helps prevent excess moisture from making the topping soggy.
- Using room temperature ingredients ensures better mixing and a tender crumb.
- Letting the cake rest before inverting helps the caramelized topping set properly.
- If you prefer less sweetness, you can reduce the brown sugar in the topping slightly.
- This cake is best served slightly warm with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
