Description
This Pineapple Upside Down Cake is a retro classic featuring a sticky, caramelized pineapple and cherry topping atop an ultra-tender, moist vanilla cake. The recipe uses canned pineapple slices in juice for natural sweetness and incorporates some of the reserved pineapple juice into the cake batter itself for enhanced flavor. Studded with juicy pineapple bits inside, this delightful dessert is perfect for gatherings, serving 10 to 12 people.
Ingredients
Scale
Topping
- 565g (20 oz) canned pineapple slices in juice (not in syrup)
- 12-18+ maraschino cherries
- 60g (4 tbsp) unsalted butter, melted
- 1/2 cup brown sugar
Cake Batter
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/4 tsp baking soda (or substitute 1 tsp baking powder)
- 1/4 tsp salt
- 1/3 cup milk (full or low-fat)
- 1/4 cup reserved pineapple juice (from canned pineapple)
- 1/4 cup sour cream (full fat, or substitute with plain yogurt)
- 1 tsp vanilla extract or essence
- 115g (1 stick) unsalted butter, softened to 18°C (64°F)
- 3/4 cup white sugar
- 2 large eggs, at room temperature
- Any leftover pineapple, chopped
Instructions
- Preheat oven: Set your oven to 180°C (350°F) or 160°C (fan forced) to prepare for baking.
- Prepare the topping: In your cake pan, pour melted butter evenly and sprinkle brown sugar over it. Arrange pineapple slices neatly on top of the sugar, then place maraschino cherries in the center of each pineapple ring and in any gaps.
- Mix dry ingredients: In a mixing bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
- Combine wet ingredients: In another bowl, whisk milk, reserved pineapple juice, sour cream, and vanilla extract until smooth.
- Cream butter and sugar: Using a stand or hand mixer, beat softened butter with white sugar until pale and fluffy, about 3–5 minutes.
- Add eggs: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
- Combine wet and dry mixtures: Alternately add the dry ingredients and wet ingredients to the butter mixture, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
- Fold in leftover pineapple: Gently fold any chopped leftover pineapple into the batter for additional pineapple bursts in the cake.
- Assemble and bake: Carefully spoon the batter over the pineapple and cherry topping in the pan, spreading evenly without disturbing the fruit. Place the pan in the preheated oven and bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and invert: Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edges to loosen, then carefully invert the cake onto a serving plate so the pineapple topping is now on top.
Notes
- Use canned pineapple slices packed in juice rather than syrup to avoid added sugars and maintain natural sweetness.
- Maraschino cherries add vibrant color and a sweet contrast to the caramelized pineapple topping.
- Softened butter for the batter should be around 18°C (64°F) to ensure proper creaming with sugar.
- Eggs should be at room temperature for better emulsification and cake texture.
- Some pineapple juice is used in the cake batter to enhance flavor without wasting it.
- The recipe yields 10 to 12 servings, ideal for parties or family gatherings.
Nutrition
- Serving Size: 1 serving
- Calories: 319 kcal
- Sugar: 34 g
- Sodium: 162 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 61 mg
