Pineapple Upside-Down Cake is a classic dessert that never goes out of style. With its caramelized pineapple rings and cherries on top, this cake is as beautiful as it is delicious. It’s the perfect treat for any occasion, bringing a touch of tropical sweetness to your table.
This Pineapple Upside-Down Cake has become a beloved tradition in our home. Every time I bake it, the kitchen fills with the irresistible aroma of caramelized pineapple and warm vanilla. My husband loves to sneak a cherry or two before the cake is even cooled, and the kids eagerly wait for their first slice. It’s a cake that brings us together, whether we’re celebrating a special occasion or simply enjoying a sweet treat on a Sunday afternoon.
Why This Pineapple Upside-Down Cake
- Classic Charm: The retro appeal of this cake, with its beautiful presentation, never fails to impress.
- Perfectly Balanced: The combination of sweet, caramelized pineapple and a moist, fluffy cake is simply irresistible.
- Easy to Make: Despite its stunning appearance, this cake is straightforward to prepare, making it perfect for both novice and experienced bakers.
Ingredients
For the Topping:
- 1/4 cup (60 g) butter, melted
- 1/2 cup (100 g) packed brown sugar
- 1 (20-oz./567 g) can pineapple rings in juice
- Stemless maraschino cherries
For the Cake Batter:
- 1 1/3 cups (170 g) all-purpose flour
- 1 tsp. (4 g) baking powder
- 1/2 tsp. (3 g) kosher salt
- 1/4 cup (60 g) butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) packed brown sugar
- 1 large egg
- 1 tsp. (5 ml) pure vanilla extract
- 1/4 cup (60 g) sour cream
- 1/4 cup (60 ml) pineapple juice (reserved from can)
Directions
- Prepare the Oven and Pan:
- Preheat your oven to 350°F (175°C). Grease a round 9-inch (23 cm) cake pan.
- Create the Topping:
- In a small bowl, mix the melted butter with the brown sugar. Pour this mixture into the prepared cake pan, spreading it evenly to the edges. Arrange 7 pineapple rings on top of the sugar mixture. Place maraschino cherries inside and between the pineapple slices.
- Prepare the Cake Batter:
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, use a hand mixer to cream the softened butter with the granulated and brown sugars. Beat in the egg, vanilla extract, and sour cream. Gradually add the flour mixture and pineapple juice, mixing until just combined.
- Assemble and Bake:
- Spoon the batter over the arranged pineapples, spreading it out gently to create an even layer. Bake in the preheated oven until the cake is golden brown and a toothpick inserted into the center comes out clean, about 35 minutes.
- Cool and Serve:
- Remove the cake from the oven and let it rest for 5 minutes. Carefully invert the cake onto a serving platter, letting it sit for 30 seconds before lifting off the pan. Allow the cake to cool completely before slicing and serving.
Notes
- Substitutions: You can replace the sour cream with Greek yogurt for a slightly tangier flavor.
- Additions: For an extra tropical twist, add a handful of shredded coconut to the batter.
- Serving Tip: This cake is delicious on its own, but a dollop of whipped cream or a scoop of vanilla ice cream makes it even more indulgent.
