Go Back

Pineapple Upside Down Cake

A nostalgic dessert showcasing a caramelized pineapple and cherry topping on a moist vanilla cake, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Caramelized Pineapple Topping
  • 1/4 cup Butter Unsalted, melted for the topping
  • 1/2 cup Brown Sugar Light brown sugar for a rich flavor
  • 1 can Canned Pineapple Slices Packed in juice, reserve some juice for batter
  • 10 pieces Maraschino Cherries For decoration
For the Moist Vanilla Cake
  • 1 1/2 cups All-Purpose Flour Sifted
  • 1 cup Granulated Sugar For sweetness
  • 1 tbsp Baking Powder For leavening
  • 1/2 tsp Salt Enhances flavor
  • 1 cup Sour Cream For moisture
  • 1/2 cup Room Temperature Butter Softened for creaming
  • 2 large Eggs Room temperature for better integration
  • 1 tbsp Vanilla Extract For flavor
  • 1/2 cup Milk Room temperature for batter

Method
 

Preparing the Topping
  1. Preheat the oven to 350°F (175°C) and butter a 9-inch round cake pan.
  2. In a small saucepan, melt the butter and brown sugar together over low heat until smooth. Pour into the bottom of the prepared pan.
  3. Pat the pineapple slices and maraschino cherries dry with paper towels and arrange them in a single layer over the caramel mixture.
Mixing the Cake Batter
  1. In a bowl, whisk together the flour, baking powder, and salt.
  2. In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs to the butter mixture one at a time, mixing well after each addition, then stir in the vanilla.
  4. Alternate adding the dry ingredients with the sour cream and milk, starting and ending with the dry ingredients.
  5. Carefully pour the batter over the pineapple and cherries in the pan and spread evenly.
  6. Bake in the preheated oven for 40 to 45 minutes. A toothpick should come out with a few moist crumbs.
Flipping the Cake
  1. Cool the cake in the pan for 10 to 20 minutes before running a knife around the edge to loosen.
  2. Place a heatproof platter upside down over the pan. Confidently flip the cake over, letting it release onto the platter.
  3. If any fruit sticks, gently lift it back to its place on the cake.

Notes

Enjoy warm or at room temperature, with optional toppings like whipped cream or ice cream. Store in an airtight container for up to 2 days at room temperature or 5 days in the fridge.