Pineapple Upside Down Cake Recipe

A pineapple upside down cake on a plate.

5 from 1 vote

Pineapple Upside Down Cake Recipe

Bake this pineapple-infused cake upside down to reveal a beautiful pineapple and cherry "topping" when it comes out of the pan.

Step-by-step photos can be seen below the recipe card.

Prep Time25

Cook Time45

Total Time1 10

Course: cake, Dessert

Cuisine: American

Servings: slices

Author: Laurel Perry

Equipment

Kitchen Scale (optional)
9-inch Round Cake Pan
Stand Mixer

Ingredients

For the Topping

⅓ cup unsalted butter 75 grams, melted (⅔ stick)
½ cup brown sugar 107 grams
20 ounces sliced pineapple 567 grams, drained and juice reserved (1 large can)
13 maraschino cherries stems removed

For the Cake

1½ cups all-purpose flour 195 grams
1½ teaspoons baking powder 6 grams
¼ teaspoon kosher salt
½ cup unsalted butter 113 grams, room temperature (1 stick)
¾ cup granulated sugar 150 grams
2 large eggs 100 grams, room temperature
¼ cup sour cream 57 grams, room temperature
¼ cup reserved pineapple juice 57 grams, from the can above
1 teaspoon pure vanilla extract 4 grams

Instructions

Preheat oven to 350°F.
For the topping, pour the melted butter into a 9-inch round cake pan. Use a pastry brush or folded paper towel to spread it around into one even layer. Sprinkle the brown sugar evenly over the melted butter.
⅓ cup unsalted butter, ½ cup brown sugar
Arrange the pineapple slices over the butter/sugar mixture. Place a maraschino cherry in the middle of each pineapple ring.
20 ounces sliced pineapple, 13 maraschino cherries
In a large bowl, whisk the flour, baking powder, and salt together.
1½ cups all-purpose flour, 1½ teaspoons baking powder, ¼ teaspoon kosher salt
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar together until light and fluffy, about 2 minutes.
½ cup unsalted butter, ¾ cup granulated sugar
Add in the eggs one at a time, beating each egg until combined. Scrape down the sides as needed.
2 large eggs
Mix in the sour cream, pineapple juice, and vanilla extract, scraping down the bowl as needed.
¼ cup sour cream, ¼ cup reserved pineapple juice, 1 teaspoon pure vanilla extract
Add in the dry ingredients and mix until just combined.
Gently pour the batter into the pan and spread it into an even layer.
Bake for 30 minutes, then cover loosely with aluminum foil and bake for another 15 minutes.
Cool the cake on a wire rack for 15-20 minutes before inverting onto your serving plate.

Video

Notes

You can use whole milk in place of the sour cream and/or pineapple juice.
This cake is best enjoyed warm. The topping will be gooey, and the flavors will be at their peak.

Storage: Store pineapple upside down cake tightly covered in plastic wrap at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Nutrition