Description
A classic Pineapple Upside Down Cake featuring caramelized pineapple rings and maraschino cherries layered beneath a moist, buttery vanilla cake. This easy-to-make dessert combines tropical flavors with a golden brown caramelized topping, perfect for any special occasion or family gathering.
Ingredients
Scale
Topping
- 565g / 20 oz canned pineapple slices in juice (not in syrup)
- 12 – 18+ maraschino cherries
- 60g / 4 tbsp unsalted butter, melted
- 1/2 cup brown sugar
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda (or substitute with 1 tsp baking powder)
- 1/4 tsp salt
- 1/3 cup milk, full or low-fat
- 1/4 cup pineapple juice (reserved from canned pineapple)
- 1/4 cup sour cream, full fat (or plain yogurt as substitute)
- 1 tsp vanilla extract or essence
- 115g / 1 stick unsalted butter, softened to 18°C / 64°F
- 3/4 cup white sugar
- 2 large eggs, at room temperature
- Any leftover pineapple pieces, chopped
Instructions
- Preheat Oven: Set your oven to 180°C / 350°F (160°C fan) to prepare for baking the cake.
- Dry Fruits: Place pineapple slices and maraschino cherries on paper towels or a tea towel to absorb excess moisture, patting them dry carefully.
- Prepare Cake Pan: Pour melted butter into a 23cm / 9″ cake pan at least 5cm / 2″ deep (avoid springform pans to prevent leaks). Use a brush to coat the sides of the pan with butter.
- Add Brown Sugar: Sprinkle brown sugar evenly over the buttered base, spreading it slightly with a brush to cover the bottom.
- Arrange Pineapple Rings: Place one pineapple ring in the center of the pan, then surround it with halved or whole pineapple rings to form a decorative pattern.
- Decorate with Cherries: Place maraschino cherries inside the centers of the pineapple rings or as desired for a colorful presentation.
- Press Fruits: Firmly press the pineapple and cherries into the brown sugar base to ensure good contact for vibrant caramelization.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk milk, sour cream, pineapple juice, and vanilla extract together until smooth.
- Cream Butter and Sugar: Using a handheld mixer on speed 7, beat the softened butter and white sugar for 2 minutes until the mixture is fluffy and light.
- Add Eggs: Add eggs one at a time to the creamed butter mixture, beating each for about 20 seconds until fully incorporated.
- Combine Mixtures: Alternate adding the dry flour mixture and the wet milk mixture to the batter. Start with one-third of the flour mixture, mixing gently with a rubber spatula; then half the milk mixture, followed by half the remaining flour, the rest of the milk mixture, and finally the last of the flour mixture. Stir in any leftover chopped pineapple pieces.
- Fill Pan: Pour and spread the batter evenly over the pineapple and cherry layer in the cake pan, smoothing the surface to level.
- Bake: Place the pan in the preheated oven and bake for 30 minutes. Remove the cake and loosely cover with foil, then continue baking for an additional 15 minutes or until a toothpick inserted in the center comes out clean.
- Cool in Pan: Remove the cake from the oven and let it cool inside the pan for 20 minutes to set the topping.
- Invert Cake: Run a butter knife around the edge of the pan to loosen the cake. Place a serving plate over the cake and carefully flip the pan and plate together. Gently tap and shake the pan to release the cake, then lift the pan off.
- Final Cooling: Allow the cake to cool completely on the serving plate before slicing and serving to let the caramel topping set properly.
Notes
- Use canned pineapple in juice, not syrup, to avoid excess sweetness.
- Maraschino cherries add color and sweetness; adjust quantity as desired.
- Softening butter to about 18°C / 64°F helps achieve a fluffy cake texture.
- Eggs should be at room temperature for better mixing and rise.
- Press fruits firmly into the base to ensure they caramelize well without tarnishing the colors.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pineapple Upside Down Cake, Caramelized Pineapple Cake, Classic Pineapple Cake, Tropical Dessert, Fruit Upside Down Cake
