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Pineapple Upside-Down Cake

Moist Pineapple Upside-Down Cake That's Simply Irresistible

This Pineapple Upside-Down Cake features a beautiful caramelized pineapple topping, providing an irresistible dessert that's moist and fluffy.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 1/4 cup unsalted butter Provides moisture and richness; substitute with margarine if needed.
  • 3/4 cup light brown sugar Adds sweetness and depth to the caramel topping; use dark brown for a deeper flavor.
  • 1 can pineapple slices Canned is convenient, but fresh is delightful; reserve juice for batter.
  • 1/2 cup maraschino cherries Decorative and adds a sweet burst of flavor; fresh cherries can be a healthier option.
For the Cake
  • 1 1/2 cups all-purpose flour Base structure of the cake; can be replaced with a 1:1 gluten-free flour for gluten-free options.
  • 1 teaspoon baking powder Helps the cake rise; ensure it’s fresh for leavening.
  • 1/2 teaspoon salt Enhances flavor; essential in sweet recipes.
  • 1/2 cup granulated sugar Sweetens the cake and contributes to texture; can substitute with a sugar alternative if desired.
  • 2 large eggs Binds ingredients and adds moisture; substitute with flax eggs for a vegan version.
  • 1 teaspoon pure vanilla extract Imparts essential flavor; use real vanilla for the best taste.
  • 1 cup sour cream Adds moisture and tanginess; can be replaced with Greek yogurt or buttermilk.
  • 1 cup whole milk Creates a moist texture; substitute with any preferred dairy or non-dairy milk.
  • 1/4 cup pineapple juice Enhances flavor and moisture; can be replaced with milk if juice is unavailable.

Equipment

  • 9-inch cake pan
  • mixing bowls
  • Electric mixer
  • spatula

Method
 

Step-by-Step Instructions for Pineapple Upside-Down Cake
  1. Preheat your oven to 350°F (177°C) and prepare a 9-inch cake pan with nonstick spray.
  2. In a mixing bowl, whisk melted unsalted butter and light brown sugar until combined. Pour into the prepared cake pan and layer with pineapple slices and cherries.
  3. In a separate bowl, stir together flour, baking powder, and salt. Set aside.
  4. Cream unsalted butter with granulated sugar and light brown sugar until light and fluffy. Beat in the eggs one at a time.
  5. Add vanilla extract and sour cream to the creamed mixture, mix well, then gradually add in the milk and reserved pineapple juice.
  6. Combine the dry ingredient mixture with the wet batter, alternating with the milk and pineapple juice until well combined.
  7. Pour the batter over the pineapple and cherries in the cake pan, ensuring an even layer.
  8. Bake the cake for 45-55 minutes or until golden brown and a toothpick comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack.
  10. Let the cake cool completely, then serve with vanilla ice cream or whipped cream as desired.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 50gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Measure flour accurately to prevent a dense cake. Cream butter and sugars thoroughly for a fluffy texture. Dry fresh pineapple well to avoid sogginess. Baking times may vary; monitor closely and ensure the cake cools completely before slicing.

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