5 from 12 votes
Pineapple Upside Down Cake Recipe from Scratch
This Pineapple Upside Down Cake features caramelized pineapple rings and maraschino cherries atop a moist cake made with butter, sugars, and sour cream. The cake's tropical sweetness is complemented by a buttery, brown sugar topping beneath a tender, lightly dense crumb. The method involves layering fruit and sugary butter at the pan's bottom before pouring batter over and baking until set.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
8
servings
Calories:
460 kcal
Course:
Cake
Cuisine:
American
Ingredients
Topping
- 1/2 cup brown sugar
- 1/4 cup butter melted, salted
- 20 ounces pineapple drained, reserving juice, sliced rings
- 20 maraschino cherries without stems
Cake
- 1/2 cup butter softened, salted
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 egg large
- 1/4 cup sour cream room temperature
- 1/4 cup milk
- 1/4 cup pineapple juice
- 1 teaspoon vanilla extract pure
- 1 1/2 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F. Spray a 9-inch cake pan with baking spray. Drain the pineapple (reserving 1/4 cup of the juice) and pat the pineapple rings and maraschino cherries dry on paper towels.
- Combine the brown sugar and melted butter in a small bowl, then spread into the bottom of the prepared pan. Arrange seven of the pineapple slices in the bottom of the pan, then cut the others in half and place them along the sides of the pan, filling in holes with the maraschino cherries.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy and light. Add the egg, sour cream, milk, pineapple juice, and vanilla and mix again, scraping down the sides of the bowl. The batter may start looking curdled, but that's okay.
- Add the flour, baking powder, and salt, then mix until combined. The batter will be fairly thick. Spoon the batter over the fruit and spread it into an even layer.
- Bake for 40-45 minutes, just until a toothpick inserted into the center of the cake comes out clean and the cake is golden brown on top. Let cool for 5-10 minutes before turning out onto a serving plate. Loosen the sides of the cake from the pan first by running a thin, sharp knife around the edges. Then place your serving plate upside down on top of the cake pan before flipping both over. The cake will drop right out of the pan, although you may have a piece of fruit or two that likes to stick. If so, just lift it out and place it back on top of the cake.
- Serve warm or at room temperature.
Cup of Yum
Notes
- Store uneaten cake covered at room temperature or in the refrigerator for up to 3 days.
- Reheat slices in the microwave briefly or warm covered in the oven at 350°F for 5-10 minutes.
- The cake freezes well for up to 2 months when wrapped tightly; thaw before reheating.
- Using canned pineapple is recommended to avoid excess moisture that can make the cake soggy.
- If pineapple rings are unavailable, canned pineapple chunks or tidbits can be used, ensuring about 1 1/2 cups of fruit.
Nutrition Information
Calories
460kcal
(23%)
Carbohydrates
68g
(23%)
Protein
5g
(10%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
74mg
(25%)
Sodium
402mg
(17%)
Potassium
186mg
(4%)
Fiber
2g
(8%)
Sugar
49g
(98%)
Vitamin A
665IU
(13%)
Vitamin C
7mg
(8%)
Calcium
109mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 460
% Daily Value*
| Calories | 460kcal | 23% |
| Carbohydrates | 68g | 23% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 402mg | 17% |
| Potassium | 186mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 49g | 98% |
| Vitamin A | 665IU | 13% |
| Vitamin C | 7mg | 8% |
| Calcium | 109mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.