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Overhead view of a pineapple upside down cake on a cake stand with a slice being lifted up.
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Pineapple Upside Down Cake

It is SO easy to make this delicious, moist and fluffy pineapple upside down cake. One bite of this cake will have you hooked!
Course cake, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Rest Time 35 minutes
Total Time 1 hour 35 minutes
Servings 10 servings
Calories 371kcal

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
  • cup sour cream room temperature
  • 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.

Nutrition

Serving: 1piece | Calories: 371kcal | Carbohydrates: 52g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 210mg | Potassium: 147mg | Fiber: 1g | Sugar: 37g | Vitamin A: 571IU | Vitamin C: 5mg | Calcium: 87mg | Iron: 1mg