Easy Pineapple Upside-Down Cake
Print RecipeThis easy pineapple upside-down cake is a classic dessert with caramelized pineapple, maraschino cherries, and a moist vanilla cake. Made from scratch in just 1 hour, it’s perfect for beginners and nostalgic bakers alike!
Servings: 8
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Ingredients
For the Topping:
- ¼ c. (57 g) salted butter melted
- ½ c. (100 g) light brown sugar packed
- 7-8 canned pineapple slices from a 20-oz. can - juice reserved
- 12-15 maraschino cherries stems removed
For the Cake:
- 1 ½ c. (180 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- ½ c. (113 g) salted butter softened
- ¾ c. (150 g) granulated sugar
- 2 large eggs room temperature
- 1 tsp. vanilla extract
- ¼ c. (60 g) sour cream or plain yogurt - room temperature
- ½ c. (120 g) pineapple juice or milk - reserved from pineapple can
Instructions
- Preheat Oven and Prep Pan: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan (not springform). Pour melted 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 in each ring’s center and in gaps. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat salted butter and granulated sugar with a hand mixer or stand mixer on medium speed until light and fluffy, about 2 minutes.
- Add Wet Ingredients: Beat in the eggs one at a time, then add vanilla extract. Mix in the sour cream and reserved pineapple juice (or milk) 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.
Serving: 1slice | Calories: 545kcal | Carbohydrates: 84g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 334mg | Potassium: 181mg | Fiber: 2g | Sugar: 48g | Vitamin A: 690IU | Vitamin C: 6mg | Calcium: 88mg | Iron: 3mg
