It may be retro, but this classic cake is a staple summer dessert for a reason. If you're looking for a guaranteed crowd-pleaser, you can't go wrong with this pineapple upside-down cake—it never goes out of style. A sweet pineapple and cherry topping is paired with a light and airy cake for the perfect balanced bite. Ready to perfect every step, from the signature topping to the dreaded flip? Keep reading on for all of my top tips.
Advertisem*nt - Continue Reading Below
- Yields:
- 8 - 10 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 1 hr 30 mins
Ingredients
For the Topping:
- 1/4 c.
butter, melted
- 1/2 c.
packed brown sugar
- 1
(20-oz.) can pineapple rings in juice
stemless maraschino cherries
For the Cake Batter:
- 1 1/3 c.
all-purpose flour
- 1 tsp.
baking powder
- 1/2 tsp.
kosher salt
- 1/4 c.
butter, softened
- 1/2 c.
granulated sugar
- 1/4 c.
packed brown sugar
- 1
large egg
- 1 tsp.
pure vanilla extract
- 1/4 c.
sour cream
- 1/4 c.
pineapple juice (from can used for topping)
Directions
- Step1Preheat oven to 350° and grease a round 9” cake pan.
- Step2Make topping:Mix butter with brown sugar and add to prepared cake pan.Let mixture spread to the edges, then add 7 pineapple rings. Place cherries inside and in between pineapple slices.
- Step3Make batter:In a small bowl, whisk together flour, baking powder, and salt. Set aside.In a large bowl using a hand mixer, cream butter with sugars. Beat in egg, vanilla, and sour cream, then slowly beat in flour mixture and pineapple juice until just combined.
- Step4Spoon the batter over the pineapple, gently spreading out in an even layer.
- Step5Bake until cake is golden and a toothpick comes out clean, about 35 minutes.
- Step6Remove from oven, wait 5 minutes and flip cake upside-down onto serving platter. Wait 30 seconds more, then carefully lift pan off. Let cool completely before slicing and serving.
How To Make Pineapple Upside-Down Cake
Ingredients
The Topping
• Arguably, the best part of a pineapple upside-down cake is the topping. Sweet pineapple gets an irresistible rich boost from melted butter, brown sugar, and eye-catching maraschino cherries—one slice, and you'll feel transported to the tropical vacay of your dreams. The chewy, caramel-y topping is the perfect complement to the cake, making every bite a match made in heaven. I create the signature topping by mixing brown sugar and butter, then adding it to the pan with 7 pineapple rings with cherries inside and in-between the slices.
The Cake
• There are a couple of ingredients in the cake that guarantee a tender, moist crumb. Softened butter creamed together with the sugar creates an extra tender crumb compared to melted butter. Sour cream also contributes to a buttery, moist texture that is a must-have for this cake. To get the pineapple flavor, use pineapple juice from the can that you got the pineapple rings from. Repurpose for the win!
Step-By-Step Instructions
The first step in creating this cake is to make the star of the show: the topping. After greasing a cake pan and preheating your oven, grab a glass bowl. Using a hand mixer, mix melted butter with brown sugar until combined.
Then, add your mixture to the cake pan, making sure to spread it all the way to the edges. Now, get out your can of pineapple. After removing your rings (save the juice in the can!), add 7 rings on top of the brown sugar mixture. Now, my favorite part: Add stemless maraschino cherries not only inside, but in-between the pineapple slices.
Now we can move onto creating the cake. This cake is fairly simple to create—simply whisk together the flour, baking powder, and salt, in a bowl, and set aside. Then, grab another large bowl. Cream together (softened!) butter, granulated sugar, and brown sugar, in the bowl, then beat in the egg, vanilla, and sour cream. Once everything is combined, slowly (and I mean slowly) add in your flour mixture and pineapple juice, beating until fully combined.
Add your cake batter to your cake pan on top of the pineapple base, spreading it out in an even layer. Be careful here—if you're not gentle, the batter could disrupt your beautiful pineapple and cherry base.
Bake until the cake is golden, and the toothpick test results in one coming out completely clean. Now, it's time for the signature step: Flipping your upside-down cake. Flipping the cake may seem difficult, but as long as you do it while it's warm, you'll be golden. Once you remove the cake from the oven, wait 5 minutes, then flip onto a serving platter. Wait 30 seconds, then carefully lift the pan away. Let it cool completely before slicing for the cleanest possible slices.
Tip: Make sure you grease your pan well. This will ensure that your delicious pineapple topping won’t stick to your pan.
Storage
If you have any leftovers, store them in an airtight container at room temperature for up to 2 days, or in the fridge for 3-4 days. To freeze, wrap tightly, then store for up to 3 months in the freezer.
Pineapple Upside-Down Cake Variations
If you love the flavors of this classic cake but are looking to get creative, I've got a few options for you. Pineapple upside-down fudge makes this cake extra rich and shareable, pineapple upside-down cheesecake combines two classic desserts for a decadent treat, and pineapple upside-down bundt cake gives an alternate presentation to this staple cake.
More Upside-Down Cakes
Made This?
Let us know how it went in the comments below!
