If you’ve got a sweet tooth, then this cake is for you! It is packed with sweet pineapple flavor, intensified by the caramelization of butter and brown sugar on the pineapple rings. The bright yellow and red layer also always brings a smile to my face as it’s so colorful and cheerful, making it a delightful treat!
Since it’s baked upside down, the pineapples and maraschino cherries stay in place, and when flipped, the juices from the fruit soak into the cake and help keep it moist. Love the look of this cake but want to change things up? Try this Orange Upside Down Cake!
WHAT YOU NEED TO MAKE THIS RECIPE
Butter — be sure to pick up unsalted butter as you don’t want the cake tasting overly salty. The butter plays two roles in this pineapple cake. You’ll need room temperature butter for the cake batter. Butter takes time to get to room temperature, so be sure to plan ahead. It is at room temperature when your finger leaves an indent if you press onto it. You’ll also need melted butter for the pineapple. The melted butter and brown sugar will make the shiny caramel coating on the top of the cake and help keep the cake from sticking to the pan.
Pineapples — I recommend purchasing canned pineapple slices to save you the time and effort of cutting your own. Canned pineapple slices are also more uniformed in size and shape, making them more aesthetically pleasing and easier to arrange. Be sure you use pineapple in juice and not syrup, as the syrup will make the cake too sweet.
Sour Cream — the sour cream adds a nice tangy flavor to the cake. It also makes the cake crumb more tender. You can swap for plain yogurt if you don’t have sour cream, but it will taste tangier. I recommend using full-fat sour cream.
HOW TO MAKE PINEAPPLE UPSIDE DOWN CAKE
1. Pour melted butter into a pie dish and swirl to coat the bottom and up the sides of the pie dish before sprinkling brown sugar evenly over the bottom of the dish.
2. Place the pineapple slices into the pie dish, add a cherry in each slice’s center, and fill in any other gaps between the slices.
3. In a large mixing bowl, beat butter until creamy, and then add the sugar and beat until light and fluffy. Next, add the eggs, one at a time, before adding the vanilla.
4. While beating the mixture at low speed, add a third of the combined flour mixture.
5. Then add half of the sour cream and milk mixture, beating just until combined. Continue alternating with the remaining flour and sour cream mixture.
6. Pour the batter into the pie dish and carefully spread it to the edges of the pan before baking for 40 to 45 minutes. Let the cake cool before flipping over and serving.
PRO TIPS FOR MAKING THIS RECIPE
- You can make mini versions of this cake in small 4-inch springform pans for a cute single-serving version of this that bakes up in a flash!
- While you can enjoy the cake chilled or warmed, I prefer it warm. You can reheat the cake by covering it with some tin foil and placing it in a hot oven until the cake has warmed throughout. If you’re only reheating a single slice, feel free to use the microwave.
- When measuring your flour, if you are not using a scale (I recommend always using a scale), make sure to fluff the flour first and then spoon it into your measuring cup. Then, level it off with the back of a knife to ensure you don’t overpack the flour.
- The eggs should be at room temperature to ensure they incorporate into your batter evenly. If you’ve left the eggs in the fridge, you can quickly bring them to room temperature by placing the eggs in a large bowl and covering them with warm tap water for 5 minutes.
- If you’ve forgotten to take out your butter, you can quickly bring it to room temperature by first cutting the butter into smaller pieces. Then, fill a large bowl with warm water, place the cut butter into a smaller bowl, and put it in the warm water for 5 to 10 minutes.
- This cake doesn’t require any decorating! However, if you’d like to add something on top of each slice, you can add a dollop of whipped cream or ice cream when serving.
FREQUENTLY ASKED QUESTIONS
How long should I wait before flipping the cake?
It’s best to wait for the cake to cool down a bit, so it firms up and is less likely to crack. I suggest letting the cake cool in the pan for about 15 minutes before flipping. Use a timer so you don’t forget because if you wait too long to invert, the caramel can thicken up and make a clean release less likely.
How do I store this cake?
This upside down pineapple cake can be left out overnight if covered, but it’s best to refrigerate the cake for any time longer than that. Allow the cake to come to room temperature or rewarm before serving. The cake should keep for five days in the fridge.
Can I freeze this?
This is a freezer-friendly cake! To freeze the cake, let it cool to room temperature first. Then wrap up individual slices or the entire cake in plastic wrap then tin foil before freezing it for up to three months. When ready to eat, thaw overnight in the fridge and then bring to room temperature.
How do you keep the upside down cake from getting soggy?
There’s a fine line between moist cake and soggy cake. To prevent the pineapple cake from getting soggy, drain the juice from the canned pineapple before lining the pan. You can also pat the maraschino cherries with a paper towel before using as well. You also should not add any extra liquid to the cake batter than the listed amounts in the recipe card. The batter should not be runny.
If you love this recipe try these out!
If you’ve tried this Pineapple Upside Down Cake recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Pineapple Upside Down Cake
Equipment
- 9-inch pie pan
- Mixer
Ingredients
For the Topping:
- ¼ cup unsalted butter melted
- ½ cup light brown sugar (110g)
- 1 20-ounce can pineapple slices drained
- Maraschino cherries stems removed
For the Cake:
- 1 ½ cups all-purpose flour (180g)
- 1 ½ tsp baking powder
- ½ tsp kosher salt
- ½ cup unsalted butter (1 stick) room temperature
- ¾ cup granulated sugar (150g)
- 2 large eggs room temperature
- 2 tsp vanilla extract
- ⅓ cup sour cream room temperature
- ⅓ cup whole milk room temperature (80mL)
Instructions
- Preheat the oven to 350F.
For the Topping:
- Pour melted butter into a 9-inch round 2-inch-deep pie dish. Swirl to coat the bottom and up the sides of the dish. Sprinkle brown sugar evenly over the bottom of the dish.
- Pat pineapple slices with a towel to remove excess liquid. Place one slice in the center of the dish. Arrange 6 more around it. If you’d like, cut 3 more slices in half and arrange them around the sides of the dish. Place a cherry in each slice’s center and fill in any other gaps between slices.
For the Cake:
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large liquid measure cup, whisk together sour cream and milk.
- In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat butter until creamy. Add the sugar and beat on medium speed until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating until well combined before adding the next. Beat in the vanilla.
- Beating on low speed, add a third of the flour, mixing just until combined. Add half of the sour cream mixture, beating just until combined. Continue alternating with the remaining flour and sour cream mixture.
- Pour the batter into the pie dish and carefully spread to the edges of the pan.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. You may want to cover with foil after 30 minutes if the cake is already golden brown.
- Cool the cake on a wire rack for 15 minutes. Place a cake plate or stand over the top of the cake and carefully invert. Cool for another 20 minutes or completely before serving.
Video
Notes
- You can make mini versions of this cake in small 4-inch springform pans for a cute single-serving version of this that bakes up in a flash!
- While you can enjoy the cake chilled or warmed, I prefer it warm. You can reheat the cake by covering it with some tin foil and placing it in a hot oven until the cake has warmed throughout. If you’re only reheating a single slice, feel free to use the microwave.
- When measuring your flour, if you are not using a scale (I recommend you do), make sure to fluff the flour first and then spoon it into your measuring cup. Then, level it off with the back of a knife to ensure you don’t overpack the flour.
- The eggs should be at room temperature to ensure they incorporate into your batter evenly. If you’ve left the eggs in the fridge, you can quickly bring them to room temperature by placing the eggs in a large bowl and covering them with warm tap water for 5 minutes.
- If you’ve forgotten to take out your butter, you can quickly bring it to room temperature by first cutting the butter into smaller pieces. Then, fill a large bowl with warm water, place the cut butter into a smaller bowl, and put it in the warm water for 5 to 10 minutes.
- This cake doesn’t require any decorating! However, if you’d like to add something on top of each slice, you can add a dollop of whipped cream or ice cream when serving.
