Pineapple Upside Down Cake
A nostalgic and delicious pineapple upside-down cake with a gooey caramelized topping, perfect for any occasion.
Servings: 10 servings
Calories: 300kcal
Ingredients
Topping
- 0.25 cup unsalted butter, melted
- 0.5 cup packed brown sugar
- 8-10 pieces pineapple rings (canned or fresh)
- 1 pieces Maraschino cherry (one for each pineapple ring)
Cake Batter
- 1.33 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.5 cup unsalted butter, softened
- 0.5 cup sour cream or plain yogurt
- 0.5 cup pineapple juice (from canned pineapple)
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Pour the melted butter into the bottom of the cake pan, coating the surface evenly.
- Sprinkle the brown sugar evenly over the melted butter.
- Arrange the pineapple rings artfully on top and place a maraschino cherry in the center of each ring.
Make Cake Batter
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter and granulated sugar together until fluffy.
- Beat in the eggs one at a time until fully incorporated.
- Add in the sour cream, pineapple juice, and vanilla extract, stirring until combined.
- Gradually mix in the dry ingredients until the batter is smooth.
Assemble
- Pour the cake batter evenly over the pineapple layer.
- Smooth the top gently.
Bake
- Place the pan in the preheated oven and bake for 40–45 minutes or until a toothpick inserted comes out clean.
Invert & Serve
- Let the cake cool in the pan for 5 minutes.
- Carefully invert it onto a serving plate to reveal the caramelized pineapple topping.
- Serve warm, optionally with whipped cream or vanilla ice cream.
Notes
For healthier alternatives, consider using low-sugar sweeteners, dairy-free options, or whole wheat flour. Store leftovers in the refrigerator for up to 5 days or freeze individual portions.