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Pineapple Upside Down Cake
Pineapple Upside Down Cake - This classic cake, while absolutely stunning, couldn't be any easier. No need for cake decorating skills! Simply arrange your pineapple, whip up the batter, bake, and flip the cake over to reveal the gorgeous and colorful topping.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8
Calories: 394 kcal
Course:
Dessert , Cake
Cuisine:
American
Ingredients
Topping
- ¼ cup butter unsalted, melted
- ½ cup brown sugar packed
- 20 ounce pineapple rings 1 can
- 10 Maraschino cherries
Cake
- 1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 tablespoon butter unsalted, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- ¼ cup pineapple juice reserved from can, substitute with 1/4 cup of milk
Instructions
- Preheat the oven to 350℉ and grease a 9-inch cake pan or pie plate.
Cup of Yum
Topping
- In a small bowl combine the melted butter with the brown sugar using a fork. Spread this over the bottom of the prepared cake pan.
- Arrange 7 pineapple rings over the sugar mixture. If preferred cut remaining pineapple slice and arrange around the sides of the pan. Place the maraschino cherries inside the pineapple rings and around if preferred.
Cup of Yum
Cake
- In a medium size bowl combine the flour with the baking powder, baking soda, and salt.
- In a large bowl, using a hand mixer cream the butter with the granulated sugar. Beat in the egg, vanilla extract, sour cream and pineapple juice. Add the flour mixture and mix until just combined.
- Spoon the batter over the pineapple rings and gently spread to make an even layer.
- Transfer the cake pan to the oven and bake for 35 to 45 minutes. The cake is done when a toothpick inserted into the center of the cake comes out mostly clean.
- Remove the cake pan from the oven and let it cool for 5 minutes before flipping the cake upside down onto a cake platter or plate. To do so, place the cake plater over the cake pan, flip upside down, wait 30 seconds then carefully lift the cake pan.
- Let the cake cool completely before slicing and serving.
Notes
- Before employing any storing methods, make sure your cake has fully cooled down to room temperature. Store in the fridge up to 3 days.
- I like to store mine on a cake plate with a dome. This makes it much easier to slice up as we enjoy the cake, plus it looks great as a center piece on the dinner table when you're serving it up! You can also transfer your cake to an airtight container.
Nutrition Information
Serving
1slice
Calories
394kcal
(20%)
Carbohydrates
65g
(22%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Cholesterol
58mg
(19%)
Sodium
174mg
(7%)
Potassium
223mg
(6%)
Fiber
2g
(8%)
Sugar
46g
(92%)
Vitamin A
469IU
(9%)
Vitamin C
7mg
(8%)
Calcium
72mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 394
% Daily Value*
| Serving | 1slice | |
| Calories | 394kcal | 20% |
| Carbohydrates | 65g | 22% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 58mg | 19% |
| Sodium | 174mg | 7% |
| Potassium | 223mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 46g | 92% |
| Vitamin A | 469IU | 9% |
| Vitamin C | 7mg | 8% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.