Easy Pineapple Upside-Down Cake
Ingredients
For the Topping:
- ¼ cup salted butter, melted (57 g)
- ½ cup packed light brown sugar (100 g)
- 7-8 canned pineapple slices, from one 20-ounce can, drained juice reserved
- 12-15 maraschino cherries, stems removed (60–75 g)
For the Cake:
- 1 ½ cups all-purpose flour, spooned and leveled (180 g)
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup salted butter, softened (113 g)
- ¾ cup granulated sugar (150 g)
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- ½ cup reserved pineapple juice or milk (120 g)
- ¼ cup sour cream or plain yogurt, room temperature (60 g)
Instructions
- Preheat Oven and Prep Pan: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan (not springform). Pour ¼ cup melted salted butter into the pan, swirling to coat. Sprinkle ½ cup packed light brown sugar evenly over the butter.
- Arrange Topping: Place one pineapple slice in the center. Arrange 6–7 more slices around it. Place a maraschino cherry (from 12–15 cherries) in each ring’s center and in gaps. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk 1 ½ cups all-purpose flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat ½ cup softened salted butter and ¾ cup granulated sugar with a hand mixer or stand mixer on medium speed until light and fluffy, about 2 minutes.
- Add Wet Ingredients: Beat in 2 large eggs one at a time, then add 1 tsp pure vanilla extract. Mix in ¼ cup sour cream and ½ cup reserved pineapple juice until just combined.
- Combine Wet and Dry: Gradually add dry ingredients to wet, mixing on low until just combined. Don’t overmix; batter will be slightly thick.
- Assemble and Bake: Pour batter over pineapple and cherries, spreading evenly. Bake for 35–40 minutes, until a toothpick comes out clean and cake is golden.
- Cool and Invert: Cool in pan for 10 minutes. Place a plate over the pan and flip to invert. Tap gently to release. Cool 10–15 minutes before slicing.
Video
Notes
- Pan Size: Use a 9-inch (23 cm) round pan, at least 2 inches deep. For an 8-inch pan, increase baking time by 5–10 minutes and watch for overflow.
- Pineapple: Canned slices are easiest, but fresh pineapple (200–250 g, 1/4-inch slices) works as well.
- Storage: Store in an airtight container in the fridge for up to 3 days. Reheat slices in the microwave for 10–15 seconds.
- Freezing: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the fridge.
- Variations: Add 1 tbsp rum to batter or 1/4 cup shredded coconut to topping for a tropical twist.
Nutrition
Serving: 1slice
Servings: 8
Calories:
