Description
This classic Pineapple Upside Down Cake combines a buttery brown sugar glaze with tender pineapple slices and sweet maraschino cherries, all topped with a moist and fluffy vanilla cake batter. Perfectly baked to golden perfection, this dessert is as visually stunning as it is delicious, making it an ideal treat for special occasions or an indulgent family dessert.
Ingredients
Scale
Topping
- â…“ cup unsalted butter (75 grams, melted, â…” stick)
- ½ cup brown sugar (107 grams)
- 20 ounces sliced pineapple (567 grams, drained with juice reserved, 1 large can)
- 13 maraschino cherries (stems removed)
Cake Batter
- 1½ cups all-purpose flour (195 grams)
- 1½ teaspoons baking powder (6 grams)
- ¼ teaspoon kosher salt
- ½ cup unsalted butter (113 grams, room temperature, 1 stick)
- ¾ cup granulated sugar (150 grams)
- 2 large eggs (100 grams, room temperature)
- ¼ cup sour cream (57 grams, room temperature)
- ¼ cup reserved pineapple juice (57 grams)
- 1 teaspoon pure vanilla extract (4 grams)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature before baking.
- Prepare the Topping: Pour the melted butter into a 9-inch round cake pan, then use a pastry brush or a folded paper towel to spread it evenly across the bottom. Sprinkle the brown sugar uniformly over the melted butter to create the caramelized topping.
- Arrange Pineapple and Cherries: Layer the drained pineapple slices neatly over the butter and brown sugar mixture. Place a maraschino cherry in the center of each pineapple ring to add visual appeal and sweetness.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and kosher salt until well combined, ensuring the leavening agent is evenly distributed.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the room-temperature butter and granulated sugar until the mixture becomes light and fluffy. This should take about 2 minutes and helps to incorporate air into the batter.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar, beating each egg until fully incorporated before adding the next. Scrape down the sides of the bowl as necessary to ensure even mixing.
- Incorporate Wet Ingredients: Mix in the sour cream, reserved pineapple juice, and vanilla extract, making sure to scrape down the sides of the bowl to integrate all ingredients evenly.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients and mix just until combined. Avoid overmixing to keep the cake tender.
- Pour Batter: Gently pour the cake batter over the arranged pineapple and cherries in the pan and spread it out into an even layer.
- Bake the Cake: Bake the cake for 30 minutes at 350°F, then loosely cover it with aluminum foil to prevent over-browning and bake for an additional 15 minutes until a toothpick inserted comes out clean.
- Cool and Invert: Allow the cake to cool in the pan on a wire rack for 15-20 minutes. Run a knife around the edges if needed, then invert the cake onto a serving plate so the pineapple topping is on top.
Notes
- Make sure all refrigerated ingredients like eggs, butter, and sour cream are at room temperature for better mixing and texture.
- Reserve the pineapple juice from the can to add moisture and flavor to the cake batter.
- If fresh pineapple is used instead of canned, reduce the added juice proportionally and drain slices to avoid excess moisture.
- To prevent sticking, you can lightly grease the cake pan before pouring in the melted butter.
- Letting the cake cool partially before inverting ensures the topping sets and doesn’t stick to the pan.