Description
This Perfect Pineapple Upside Down Cake features a caramelized brown sugar and butter topping with juicy pineapple slices and maraschino cherries baked into a moist, tender cake. The combination of tart pineapple juice and sweet cherries creates a classic dessert that is visually stunning and deliciously rich.
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
- 1⅓ 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, reserved from pineapple can
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit and spray a 9-inch cake pan with pan spray to prevent sticking.
- Make the Topping: In a small bowl, mix ½ cup packed brown sugar with ¼ cup melted salted butter until combined. Spread this mixture evenly on the bottom of the prepared cake pan.
- Arrange Pineapple and Cherries: Pat dry the pineapple slices using paper towels to remove excess moisture. Place the pineapple slices evenly on top of the butter-brown sugar layer, arranging some along the sides of the pan. Place the 12 maraschino cherries in the center of the pineapple slices and in spaces between them.
- Mix Dry Ingredients: In a small bowl, whisk together 1⅓ cup all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
- 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 light and fluffy.
- Add Wet Ingredients: Beat in 1 large room temperature egg, then add ¼ cup sour cream, ¼ cup milk, and ¼ cup reserved pineapple juice. Mix until just combined.
- Combine Batter: Gradually add the dry ingredients to the wet mixture and fold gently, mixing until just combined to avoid overmixing.
- Pour Batter and Bake: Spread the prepared batter evenly over the pineapple and cherry layer in the cake pan. Bake in the preheated oven for 50 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Invert: Remove the cake from the oven and let it cool in the pan for 15 minutes. Then carefully invert the cake onto a serving plate or cake stand so the pineapple topping is on top.
Notes
- Be sure to thoroughly drain and pat dry the pineapple slices to prevent the topping from becoming soggy.
- You can substitute unsalted butter with salted butter for the cake if desired, but reduce added salt accordingly.
- Room temperature egg and dairy ingredients ensure better mixing and cake texture.
- If you don’t have sour cream, full-fat Greek yogurt can be used as a substitute.
- Use a non-stick or well-sprayed pan to make inversion easier and prevent the topping from sticking.
- For an extra touch, garnish the finished cake with additional maraschino cherries or toasted coconut flakes.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
