Description
This classic Pineapple Upside-Down Cake features a caramelized topping of brown sugar, butter, pineapple rings, and maraschino cherries. Moist and tender, the cake batter includes sour cream and pineapple juice to keep it flavorful and soft. Perfectly baked to a golden finish, this dessert serves 8 and is a delightful treat for any occasion.
Ingredients
Topping
- 1/4 cup butter, melted
- 1/2 cup packed brown sugar
- 1 (20-oz.) can pineapple rings in juice
- Stemless maraschino cherries
Batter
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 cup sour cream
- 1/4 cup pineapple juice (from can used for topping)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F. Grease a 9-inch round cake pan thoroughly to prevent sticking and ensure easy release after baking.
- Make the topping: In a small bowl, mix the melted butter with the packed brown sugar until well combined. Pour this mixture evenly into the prepared cake pan, spreading it to cover the base. Arrange 7 pineapple rings over the sugar mixture, then place the stemless maraschino cherries inside the pineapple rings and in the spaces between them.
- Prepare the batter: In a small bowl, whisk together the all-purpose flour, baking powder, and kosher salt; set aside. In a large mixing bowl, using a hand mixer, cream together the softened butter with the granulated sugar and brown sugar until light and fluffy. Beat in the egg, vanilla extract, and sour cream until fully incorporated. Gradually add the flour mixture to the wet ingredients, alternating with the pineapple juice, and mix until just combined. Take care not to overmix.
- Assemble the cake: Spoon the batter gently over the arranged pineapple and cherries in the cake pan. Use a spatula to spread it evenly, ensuring the topping remains in place.
- Bake: Place the cake pan in the preheated oven and bake for about 35 minutes, or until the cake turns golden and a toothpick inserted into the center comes out clean.
- Unmold the cake: Remove the cake from the oven and let it rest for 5 minutes. Then, carefully invert the cake onto a serving platter. Wait 30 seconds before lifting the pan off to reveal the glossy pineapple topping. Allow the cake to cool completely before slicing and serving.
Notes
- Make sure the cake pan is well-greased to prevent sticking during the inversion.
- Allow the cake to cool fully before slicing to help it set and hold its shape.
- You can substitute fresh pineapple slices if canned pineapple is unavailable, but adjust sugar accordingly.
- For a richer flavor, try using dark brown sugar in the topping and batter.
- This cake is best served the same day but can be stored covered at room temperature for up to 2 days.
