I’ve always wanted to make a pineapple upside down cake, but I was so intimidated the first time I tried. I’ve heard horror stories about the cake sticking to the pan and coming out a total mess! I was so impressed that mine turned out great on the first try, and I’m confident that yours will too– it’s all in the timing!
What’s in This Pineapple Upside Down Cake Recipe?
Butter: Unsalted butter prevents the cake from sticking to the tin and helps make the cake tender and moist. Sugar: Brown sugar sweetens the topping, while granulated sugar sweetens the cake. Pineapple: Canned pineapple rings make a beautiful topping, and the reserved juices from the can add moisture and flavor to the cake. Cherries: Maraschino cherries add a pop of color and sweetness to the topping. Flour: All-purpose flour gives the cake structure. Baking Powder: Helps the cake rise in the oven. Eggs: Add richness and additional moisture to the cake. Sour Cream: Our favorite secret ingredient that makes this cake so moist and tender. Vanilla: Pure vanilla extract enhances the sweetness of the cake.
Tips for Success
Measure the flour using the spoon-and-level method to avoid a dense, dry cake. Take care not to overmix the batter, which overdevelops gluten and leads to a dense, gummy cake. If the batter becomes too runny due to warm ingredients, refrigerate it for a short time to firm it up before pouring over the pineapple layer. Check the cake for doneness by inserting a toothpick into the center. It should come out with a few moist crumbs, but not wet. Overbaking can result in a dry cake. Do not try to invert the cake before it has cooled for 15-20 minutes. This cooking time helps the cake release from the pan
How to Store and Reheat
Store leftover pineapple upside down cake wrapped well in plastic wrap at room temperature for up to 2 days or in the refrigerator for up to 4 days. Enjoy at room temperature or gently warmed in the microwave. Freeze pineapple upside down cake whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
How to Make Pineapple Upside Down Cake Step by Step
Prep the Pan: Preheat the oven to 350°F. Pour ⅓ cup of melted unsalted butter into a 9-inch round cake pan. Use a pastry brush or folded paper towel to spread it around into one even layer. Sprinkle ½ cup of brown sugar evenly over the melted butter. Make the Topping: Arrange the pineapple slices over the butter/sugar mixture. Place a maraschino cherry in the middle of each pineapple ring. Whisk the Dry: In a large bowl, whisk 1½ cups of all-purpose flour, 1½ teaspoons of baking powder, and ¼ teaspoon of kosher salt together. Cream the Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup of unsalted butter and ¾ cup of granulated sugar together until light and fluffy, about 2 minutes. Add the Wet: Add in 2 large eggs one at a time, beating each egg until combined. Scrape down the sides as needed. Mix in ¼ cup of sour cream, ¼ cup of reserved pineapple juice, and 1 teaspoon of pure vanilla extract, scraping down the bowl as needed. Mix the Dry and Wet: Add in the dry ingredients and mix until just combined. Spread the Batter: Gently pour the batter into the pan and spread it into an even layer. Bake and Cool: Bake for 30 minutes, then cover loosely with aluminum foil and bake for another 15 minutes. Cool the cake on a wire rack for 15-20 minutes before inverting it onto your serving plate.
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