Description
This Perfect Pineapple Upside Down Cake features a moist, tender cake topped with caramelized brown sugar, buttery pineapple slices, and bright maraschino cherries. A classic dessert with a delightful tropical twist, it's sure to impress at any gathering.
Ingredients
Scale
Topping
- ½ cup brown sugar, packed
- ¼ cup salted butter, melted
Cake Ingredients
- 1 (20-ounce can) sliced pineapple, drained and juice reserved
- 12 maraschino cherries
- 1 ⅓ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg, room temperature
- ¼ cup sour cream
- ¼ cup milk
- ¼ cup pineapple juice, from reserved pineapple juice
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit and spray a 9-inch cake pan with pan spray to prevent sticking.
- Make Topping: Mix ½ cup brown sugar with ¼ cup melted salted butter until combined and spread this evenly in the bottom of the prepared cake pan.
- Arrange Pineapple and Cherries: Press the pineapple slices between paper towels to remove excess moisture, then arrange them over the brown sugar mixture in the pan, including along the sides. Place the 12 maraschino cherries in the center of the pineapple slices and in between them to create an attractive pattern.
- Mix Dry Ingredients: In a small bowl, whisk together 1 ⅓ cup all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
- Cream Butter and Sugars: In a large bowl, beat ¼ cup softened unsalted butter with ½ cup granulated sugar and ¼ cup brown sugar for 2-3 minutes until well combined and creamy.
- Add Wet Ingredients: Beat in 1 large egg, then add ¼ cup sour cream, ¼ cup milk, and ¼ cup pineapple juice, mixing until just combined without overmixing.
- Combine Batter: Add the dry ingredient mixture to the wet ingredients and mix until just combined to create the cake batter.
- Assemble and Bake: Spread the batter evenly over the pineapple and cherry topping in the cake pan. Bake in the preheated oven for 50 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Invert: Allow the cake to cool in the pan for 15 minutes. Carefully invert the cake onto a serving plate or cake stand so that the pineapple topping is on top.
Notes
- Pressing the pineapple slices between paper towels is crucial to prevent excess moisture which can make the cake soggy.
- Use room temperature eggs and butter to ensure the batter mixes evenly.
- A 9-inch round cake pan is the ideal size for this recipe for even baking and proper topping distribution.
- If maraschino cherries are not available, dried cranberries or halved glazed cherries can be substituted.
- The cake can be served warm or at room temperature and pairs well with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
