Description
This Perfect Pineapple Upside Down Cake features a caramelized brown sugar and butter topping with juicy pineapple slices and maraschino cherries, layered under a moist, tender cake batter. Baked until golden and fragrant, this classic dessert is perfect for any occasion, offering a beautiful inverted presentation that showcases the caramelized fruit on top.
Ingredients
Scale
Topping
- ½ cup brown sugar, packed
- ¼ cup salted butter, melted
Fruit Layer
- 1 (20-ounce) can sliced pineapple, drained with juice reserved
- 12 maraschino cherries
Cake Batter
- 1 ⅓ 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, from reserved juice
Instructions
- Preheat oven and prepare pan: Preheat the oven to 350 degrees Fahrenheit and spray a 9-inch cake pan with pan spray, ensuring the pan is well coated.
- Make the topping: In a small bowl, mix ½ cup brown sugar with ¼ cup melted salted butter until combined. Spread this mixture evenly over the bottom of the prepared cake pan.
- Prepare and arrange pineapple and cherries: Press the drained pineapple slices between paper towels to remove excess moisture. Arrange the pineapple slices evenly over the brown sugar topping, including along the sides of the pan. Place the maraschino cherries in the center of the pineapple slices and in gaps between them for an attractive look.
- Mix dry ingredients for cake: In a small bowl, whisk together 1 ⅓ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt until evenly combined.
- Cream butter and sugars: In a large bowl, beat ¼ cup softened unsalted butter with ½ cup granulated sugar and ¼ cup brown sugar for 2 to 3 minutes until the mixture is light and fluffy.
- Add wet ingredients: Beat in 1 large egg, then add ¼ cup sour cream, ¼ cup milk, and ¼ cup pineapple juice. Mix until just combined to keep the batter light.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture and stir gently until just combined, being careful not to overmix.
- Assemble and bake: Spread the cake batter evenly over the pineapple and cherries 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: Allow the cake to 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
- Remove excess moisture from pineapple slices to prevent a soggy cake.
- Use room temperature eggs and softened butter for better batter consistency.
- If you don’t have sour cream, plain yogurt is a suitable substitute.
- Let the cake cool slightly before inverting to avoid breaking.
- For a glossier topping, warm the butter and brown sugar mixture slightly before spreading.
- The reserved pineapple juice adds extra flavor and moisture to the cake batter.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
