Description
A classic Pineapple Upside Down Cake featuring caramelized pineapple slices and sweet maraschino cherries atop a moist, tender cake made with cake flour and a hint of pineapple juice for extra flavor. This delightful dessert combines a buttery brown sugar topping with a light vanilla-infused batter, perfect for any occasion.
Ingredients
Scale
Topping
- 1/4 cup (56g) unsalted butter, melted
- 1/2 cup (100g) packed light or dark brown sugar
- 8–10 pineapple slices (canned or fresh, blotted dry)
- 15–20 maraschino cherries
Cake Batter
- 1 1/2 cups (177g) cake flour (spooned and leveled)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 6 tbsp (85g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large egg whites, room temperature
- 1/3 cup (80g) sour cream, room temperature
- 1 tsp pure vanilla extract
- 1/4 cup (60ml) pineapple juice (from the can or fresh)
- 2 tbsp (30ml) whole milk
Instructions
- Prepare the topping: Pour melted butter into a 9-inch round cake pan. Evenly sprinkle with brown sugar. Arrange blotted pineapple rings over the sugar, placing cherries in the center of each ring. Chill in the fridge while preparing the batter to allow the topping to set slightly.
- Preheat oven: Set your oven to 350°F (177°C) to warm up while you prepare the cake batter.
- Mix dry ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy to incorporate air and create a tender crumb.
- Add wet ingredients: Mix in the egg whites and vanilla extract until combined, followed by blending in the sour cream for moisture and richness.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Slowly pour in pineapple juice and milk, stirring until the batter is smooth but not overmixed.
- Assemble the cake: Pour the batter over the chilled topping in the cake pan, spreading it evenly with a spatula to cover all the pineapple and cherries.
- Bake the cake: Place the pan in the preheated oven and bake for 43–48 minutes or until a toothpick inserted into the center comes out with a few moist crumbs, indicating doneness without overbaking.
- Cool and invert: Let the cake cool in the pan for 20 minutes to set the topping and cake structure. Run a knife around the edges, then invert the cake onto a serving plate. Allow it to cool completely before slicing to preserve the glossy pineapple topping.
Notes
- Use fresh pineapple slices if available for best flavor; canned pineapple works well but ensure they are well-drained and blotted dry.
- Allow the melted butter and brown sugar topping to chill; this helps it caramelize better during baking.
- Room temperature ingredients help the batter combine more smoothly and yield a better texture.
- Do not overmix the batter once the dry ingredients are added to keep the cake light and tender.
- Use a toothpick test to check for doneness to avoid a dry cake.
- Cool the cake before slicing to allow the topping to adhere properly and prevent it from sliding off.
