Pineapple Upside Down Cake Recipe
User Reviews
5
Pineapple Upside Down Cake Recipe
Description
The Pineapple Upside Down Cake starts with a topping made by coating the pan with melted butter and brown sugar, then arranging pineapple slices and cherries on the bottom. The cake batter combines flour, baking powder, salt, butter, sugar, eggs, vanilla, sour cream, and milk, mixed thoroughly before pouring over the fruit. Baking at 350°F allows the topping to caramelize while the cake becomes golden and moist. Once inverted, the pineapple and cherries create a glossy, fruity surface.
The flavor balances sweetness from the brown sugar and cherries with the tangy pineapple, and the cake has a soft crumb enhanced by the sour cream and vanilla. It is suitable as a dessert or special occasion treat, served plain or with cream or ice cream. Using pineapple packed in juice, blotting the fruit dry, and using room temperature ingredients helps maintain ideal texture without excess moisture.
Ingredients
For the Topping:
- ¼ cup butter melted (56g, unsalted
- ½ cup light brown sugar (110g)
- 1 (20-ounce, 567g) can pineapple drained, slices in juice
- 20 maraschino cherries stems removed
For the Cake:
- 1½ cups all-purpose flour (180g)
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup (1 stick) butter room temperature (113g, unsalted
- ¾ cup granulated sugar (150g)
- 2 large egg room temperature
- 2 teaspoons vanilla extract
- ⅓ cup sour cream room temperature (75g)
- ⅓ cup milk room temperature (80mL, whole
Instructions
- Preheat the oven to 350F.
For the Topping:
- Pour melted butter into a 9-inch round cake pan or pie dish. Swirl to coat the bottom and up the sides of the dish. Sprinkle brown sugar evenly over the bottom of the dish.
- Pat pineapple slices with a towel to remove excess liquid. Place one slice in the center of the pan. Arrange 6 more around it. If you’d like, cut 3 more slices in half and arrange standing up around the sides of the pan. Place a cherry in the center of each slice and to fill in any other gaps between slices.
For the Cake:
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large liquid measuring cup, whisk together sour cream and milk.
- In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat butter until creamy. Add the sugar and beat on medium speed until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating until well combined before adding the next. Beat in the vanilla.
- Beating on low speed, add a third of the flour, mixing just until combined. Add half of the sour cream mixture, beating just until combined. Continue alternating with the remaining flour and sour cream mixture. Stop occasionally to scrape down the bowl.
- Pour the batter into the cake pan and carefully spread to the edges of the pan.
- Place the cake pan on a large baking sheet and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. You may want to cover with foil after 30 minutes if the cake is already golden brown.
- Cool the cake on a wire rack for 15 minutes. Place a cake plate or stand over the top of the cake and carefully invert. Cool for another 20 minutes or completely before serving.
Notes
- Blot pineapple slices and cherries dry to prevent a soggy cake topping.
- Measure flour by weighing for accuracy; if unavailable, fluff and spoon into the measuring cup then level it off.
- Use room temperature eggs, butter, milk, and sour cream for optimal batter texture.
- Substitute pineapple juice from the can for milk to enhance pineapple flavor, ensuring the pineapple is packed in juice, not syrup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1(9-inch) cake
Amount Per Serving
Calories 3774 kcal
% Daily Value*
| Calories | 3774kcal | 189% |
| Carbohydrates | 541g | 180% |
| Protein | 41g | 82% |
| Fat | 168g | 258% |
| Saturated Fat | 100g | 500% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 44g | 220% |
| Trans Fat | 6g | 300% |
| Cholesterol | 793mg | 264% |
| Sodium | 2061mg | 86% |
| Potassium | 1484mg | 32% |
| Fiber | 16g | 64% |
| Sugar | 385g | 770% |
| Vitamin A | 5732IU | 115% |
| Vitamin C | 54mg | 60% |
| Calcium | 894mg | 89% |
| Iron | 14mg | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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