Description
This Pineapple Upside Down Cake is a classic, nostalgic dessert featuring caramelized pineapple rings and maraschino cherries atop a tender, moist cake. The cake combines the tropical sweetness of pineapple juice and sour cream with warm spices, creating a delightful treat perfect for gatherings and celebrations.
Ingredients
Scale
Topping
- ¼ cup butter (melted)
- ½ cup light brown sugar
- 1 (20-oz) can pineapple slices packed in juice (reserve ½ cup juice)
- 19 maraschino cherries
Cake Batter
- 6 tablespoons butter (softened)
- ½ cup sugar
- ¼ cup light brown sugar (packed)
- 1 large egg
- 4 tablespoons sour cream (or Greek yogurt)
- ½ cup pineapple juice (reserved from can)
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Instructions
- Prep: Preheat your oven to 350°F (175°C). This ensures a proper baking temperature for even cooking of your cake and beautifully caramelized topping.
- Make topping: Pour melted butter into an unlined 9-inch cake pan, then gently brush butter up the sides. Sprinkle the light brown sugar over the butter and stir to create a smooth caramel-like paste. Spread this mixture evenly across the bottom of the pan. Layer pineapple slices on top, slicing some rings into thirds to line along the sides of the pan. Fill the holes in pineapple rings and any gaps with maraschino cherries to create an even, attractive topping.
- Cream wet cake ingredients: In a large mixing bowl, combine the softened butter, sugar, and packed light brown sugar. Using an electric mixer, beat these ingredients until the mixture is creamy and fluffy, which usually takes about 2-3 minutes. Add the large egg and continue to beat until fully incorporated.
- Add sour cream and pineapple juice: Mix in the sour cream (or Greek yogurt) and reserved pineapple juice until the batter is smooth. This adds moisture and a subtle tang that complements the pineapple topping.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, ground cinnamon, and salt. Gradually add this dry mixture into the wet ingredients, folding gently until just combined. Avoid over mixing to keep your cake tender.
- Assemble and bake: Carefully pour the batter over the pineapple and cherry topping in the cake pan, spreading evenly. Place the pan in the preheated oven and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and invert: Allow the cake to cool in the pan for about 10 minutes after baking. Then, place a serving plate over the pan and carefully invert it to release the cake with the caramelized pineapple and cherries on top. Serve warm or at room temperature.
Notes
- Ground cinnamon adds warmth to the cake; you can adjust the amount or omit if preferred.
- Using sour cream or Greek yogurt adds moisture and slight tang to balance the sweetness.
- Make sure to reserve pineapple juice when draining the can to use in the cake batter for enhanced flavor.
- Letting the cake cool briefly before inverting helps the topping set and prevents sticking.
- Use an electric mixer to properly cream the butter and sugars for a light, fluffy cake texture.
