Description
This easy pineapple upside-down cake features a moist yellow cake baked atop caramelized pineapple rings and maraschino cherries, resulting in a beautiful, glossy top once flipped. It combines buttery brown sugar caramel, juicy pineapple, and a tender vanilla-infused cake for a classic, crowd-pleasing dessert.
Ingredients
For the Topping
- 6 tablespoons (85g) salted butter
- 2/3 cup light brown sugar, lightly packed
- 6–8 canned pineapple slices, patted dry
- 6–8 maraschino cherries, plus extra for garnish (optional)
For the Cake
- ⅓ cup (78.5 ml) pineapple juice from the can
- ¼ cup (60g) full-fat sour cream
- 2 teaspoons (10 ml) pure vanilla extract
- 1 ½ cups (180g) all-purpose flour
- 2 teaspoons (3.75g) baking powder
- ½ teaspoon salt
- ½ cup (113g) salted butter, at room temperature
- ¾ cup light brown sugar, lightly packed
- 2 large eggs, at room temperature
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a 9-inch cake pan with cooking spray to prevent sticking.
- Make the Topping: Place the butter in the prepared cake pan and put it in the oven just long enough to melt the butter while the oven heats. Remove pan, then stir in the brown sugar until fully combined to create a caramel base. Arrange the pineapple slices in an attractive pattern over the sugar mixture, pressing them down slightly. Place a maraschino cherry in the center hole of each pineapple ring and set aside.
- Mix Wet Ingredients: In a small bowl, combine the pineapple juice, sour cream, and vanilla extract. Stir well and set aside.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they’re evenly distributed.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the room temperature butter and brown sugar on medium-high speed until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs: Add eggs one at a time to the creamed mixture, beating well after each addition. Scrape down the sides and bottom of the bowl to incorporate all ingredients evenly.
- Incorporate Dry and Wet Mixtures: With the mixer on medium-low, add one-third of the flour mixture and mix until just combined, then add half of the sour cream mixture and combine. Repeat by adding another third of the flour, the remaining sour cream mixture, and finally the last third of the flour mixture. Mix gently until just combined to avoid overworking the batter.
- Assemble and Bake: Pour the cake batter over the arranged pineapple and cherries in the pan. Spread evenly without disturbing the fruit. Bake in the oven at 350°F for 35-45 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
- Cool and Invert: Let the cake rest for 10-15 minutes to allow the caramel to settle and soak into the cake. Run a knife carefully around the edges to loosen, place a serving plate on top of the pan, and invert the cake onto the plate. If needed, gently tap the bottom to release the cake completely.
- Garnish and Serve: Optionally, decorate the top with extra maraschino cherries and serve warm or at room temperature.
Notes
- Pat the pineapple slices dry before using to prevent excess liquid that can make the cake soggy.
- Using room temperature eggs and butter ensures better batter aeration and texture.
- Do not overmix the batter once combining wet and dry ingredients to keep the cake tender.
- Letting the cake rest before inverting is crucial so the caramel sets and doesn’t drip.
- Use a sharp knife when loosening the edges to avoid tearing the cake.
- Serve the cake slightly warm for the best flavor and texture.
- Extra maraschino cherries add color and sweetness as garnish but are optional.
