Pineapple Upside Down Cake
Moist, tangy, and tender, this absolute best Pineapple Upside Down Cake features a sweet pineapple topping with caramelized brown sugar and a soft and buttery crumb. This classic retro cake is perfect for any occasion and is sure to be loved by all!
Servings:8 servings
Ingredients
For the Pineapple Topping
- 20 oz pineapple rings in juice
- 6 maraschino cherries, optional
- 3 tbsp butter
- ¼ cup brown sugar
For the Cake
- 1 stick butter, softened
- ¾ cups sugar
- 2 eggs
- ¼ cup sour cream
- 1 tsp vanilla
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 ½ cups flour
- ¼ cup pineapple juice
Instructions
- Preheat the oven to 350F. Drain the pineapple rings, setting aside 1/4 cup of juice. Dry the rings and the cherries thoroughly on a piece of kitchen paper. Butter a 9 inch cake pan or prep it with cooking spray before lining both the bottom and the sides with baking parchment.
- In a small saucepan melt together the butter and the brown sugar together. Pour the mixture into the bottom of the prepared pan making sure the sugar distribution is even and the mixture reaches right to the edges. Arrange pineapple rings across the bottom of the pan, taking them right to the edges, placing a cherry in the middle of each ring.
- To make the cake batter, using a hand held beater or in a stand mixture beat together the butter and sugar until pale. Follow with the eggs, one by one, the sour cream and the vanilla.
- Beat in the baking powder and baking soda, followed by the flour, 1/2 cup at a time. Finally, beat in the reserved 1/4 cup of pineapple juice from the can. If there is any leftover pineapple, roughly chop the rings and fold the pieces into the batter using a rubber spatula.
- Cover the prepared pineapple rings with the cake batter, making sure to push it into the edges and to smooth the top.
- Bake for 45-50 minutes until the top is golden, slightly cracked, and the tip of a sharp knife or a toothpick inserted into the middle comes out clean.
- Leave the cake to cool in the tin for 10 minutes before removing the paper around the edge of the tin and placing a large serving plate on top. Invert, and the cake should come away from then tin leaving a caramelized pineapple top once the baking parchment circle is removed. Allow to cool completely before slicing.
Notes
This cake will keep for up to 3 days covered on the countertop.
Nutrition
Calories: 342 kcal, Carbohydrates: 77 g, Protein: 4 g, Fat: 3 g, Saturated Fat: 1 g, Polyunsaturated Fat: 0.3 g, Monounsaturated Fat: 1 g, Trans Fat: 0.02 g, Cholesterol: 6 mg, Sodium: 133 mg, Potassium: 200 mg, Fiber: 2 g, Sugar: 51 g, Vitamin A: 122 IU, Vitamin C: 10 mg, Calcium: 89 mg, Iron: 2 mg