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Pineapple Upside Down Cake

A classic dessert featuring caramelized pineapple and cherries atop a sweet, moist vanilla cake. Perfect for any celebration!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 48 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 280 kcal

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.

Notes

For the best slices, allow the cake to cool completely. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
Keyword Baking, Cake Recipe, Pineapple Upside Down Cake, Sweet Dessert