Pineapple Upside Down Cake is a classic dessert that brings a smile to anyone who sees it. With its caramelized pineapple slices and bright red maraschino cherries sitting on top, this cake is as beautiful as it is delicious. When you flip it over, you reveal a sweet and moist cake that’s perfect for any occasion. Whether you are celebrating a birthday or just want something sweet for a family gathering, this recipe will surely impress.
Why Make This Recipe
There are many reasons to make Pineapple Upside Down Cake. First, it’s a fun and unique dessert that stands out on any table. Not only does it look great, but it also has a wonderful combination of flavors. The sweetness of the pineapple pairs perfectly with the moist vanilla cake, creating a delightful treat for your taste buds. Plus, this recipe is simple enough for bakers of all skill levels. You can easily whip it up with ingredients you might already have at home.
How to Make Pineapple Upside Down Cake
Ingredients:
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
- 1/2 cup (100g) packed light or dark brown sugar
- 8-10 pineapple slices (see note)*
- 15–20 maraschino cherries (see note)*
- 1 and 1/2 cups (177g) cake flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 Tablespoons (85g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 2 large egg whites, at room temperature
- 1/3 cup (80g) sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup (60ml) pineapple juice, at room temperature (use leftover from can)
- 2 Tablespoons (30ml) milk, at room temperature
Directions:
- Preheat your oven to 350°F (177°C).
- Pour 1/4 cup of melted butter into an ungreased 9-inch pie dish or round cake pan. Be sure the pan is at least 2 inches deep.
- Sprinkle the brown sugar evenly over the butter.
- Blot any excess liquid off the pineapple slices with a clean towel. This helps prevent overflow during baking.
- Arrange about 6-7 blotted pineapple slices and the cherries on top of the brown sugar. You can cut some pineapple rings in half and place them around the sides for a nice look. Refrigerate the pan for a few minutes.
- In a bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- Using a mixer, beat the softened butter on high speed until smooth. Add the granulated sugar and continue to beat until creamy.
- Next, beat in the egg whites, then the sour cream and vanilla extract.
- Slowly mix in the dry ingredients while pouring in the pineapple juice and milk. Mix just until combined; be careful not to over-mix.
- Remove the pan from the refrigerator and pour the batter over the pineapple and cherries.
- Bake for 43-48 minutes, tenting the cake with foil halfway through to prevent over-browning. It’s done when a toothpick inserted into the center comes out mostly clean.
- Cool the cake on a wire rack for 20 minutes, then invert it onto a cake stand or serving plate. Some juices may spill over the sides, which is okay.
- For the best slices, let the cake cool completely before cutting.
- Store leftover slices in the refrigerator for up to 3 days or freeze for up to 3 months.
How to Serve Pineapple Upside Down Cake
Pineapple Upside Down Cake is best served at room temperature or slightly warm. You can enjoy it plain, or with a scoop of vanilla ice cream on the side for an extra treat.
How to Store Pineapple Upside Down Cake
To keep your cake fresh, cover leftover slices and store them in the refrigerator. You can also freeze individual slices for later. Just make sure to wrap them well to prevent freezer burn.
Tips to Make Pineapple Upside Down Cake
- Make sure to blot your fruit well to avoid a soggy cake.
- Use room temperature ingredients for better mixing.
- Don’t forget to check on your cake while it bakes to avoid over-browning.
Variation
For a twist on the classic recipe, consider adding a splash of coconut extract to the batter for a tropical flavor. You can also use crushed pineapple for a different texture and taste.
FAQs
Q: Can I use fresh pineapple instead of canned?
A: Yes, you can use fresh pineapple, but make sure to slice it evenly and blot any excess moisture.
Q: How do I fix a dense cake?
A: If your cake turns out dense, it might be overmixed. Next time, mix the ingredients just until combined.
Q: Can I make this cake gluten-free?
A: Yes! You can substitute cake flour with a gluten-free flour blend. Just be sure it’s suitable for baking.
With this Pineapple Upside Down Cake recipe, you can create a delightful treat that will become a family favorite. Enjoy baking and indulging in this sweet masterpiece!
Pineapple Upside Down Cake
Ingredients
For the topping
- 1/4 cup unsalted butter, melted
- 1/2 cup packed light or dark brown sugar
- 8-10 slices pineapple Blot excess liquid off to prevent overflow during baking.
- 15-20 pieces maraschino cherries
For the cake batter
- 1 and 1/2 cups cake flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 Tablespoons unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 2 large egg whites, at room temperature
- 1/3 cup sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup pineapple juice, at room temperature Use leftover from can.
- 2 Tablespoons milk, at room temperature
Instructions
Preparation
- Preheat your oven to 350°F (177°C).
- Pour 1/4 cup of melted butter into an ungreased 9-inch pie dish or round cake pan.
- Sprinkle the brown sugar evenly over the butter.
- Blot any excess liquid off the pineapple slices with a clean towel.
- Arrange about 6-7 blotted pineapple slices and the cherries on top of the brown sugar.
- Refrigerate the pan for a few minutes.
Mixing the Batter
- In a bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- Using a mixer, beat the softened butter on high speed until smooth.
- Add the granulated sugar and continue to beat until creamy.
- Beat in the egg whites, then the sour cream and vanilla extract.
- Slowly mix in the dry ingredients while pouring in the pineapple juice and milk until just combined.
Baking
- Remove the pan from the refrigerator and pour the batter over the pineapple and cherries.
- Bake for 43-48 minutes, tenting with foil halfway through to prevent over-browning.
- Cool the cake on a wire rack for 20 minutes, then invert it onto a cake stand or serving plate.
- Let the cake cool completely before cutting.
