Description
This Perfect Pineapple Upside Down Cake features a caramelized brown sugar and butter topping crowned with juicy pineapple slices and maraschino cherries. The moist, tender cake combines classic flavors of pineapple juice and sour cream for a delightful dessert perfect for any occasion.
Ingredients
Scale
Topping
- ½ cup brown sugar, packed
- ¼ cup salted butter, melted
Cake Ingredients
- 1 (20-ounce) can sliced pineapple, drained with 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, reserved from the canned pineapple
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit and lightly spray a 9-inch cake pan with pan spray to prevent sticking.
- Make Topping: In a small bowl, mix together ½ cup packed brown sugar and ¼ cup melted salted butter, then spread this mixture evenly over the bottom of the prepared cake pan.
- Arrange Pineapple and Cherries: Pat the pineapple slices dry with paper towels to remove excess moisture, then arrange them neatly on top of the sugar-butter mixture in the cake pan, placing slices along the bottom and sides. Position the 12 maraschino cherries in the center of the pineapples and in between the slices.
- Mix Dry Ingredients: In a separate bowl, whisk together 1 ⅓ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt until combined.
- 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 the mixture is smooth and fluffy.
- Add Wet Ingredients: Beat in 1 large egg, then add ¼ cup sour cream, ¼ cup milk, and ¼ cup reserved pineapple juice, mixing until just combined.
- Combine Batter: Gradually add the dry ingredients to the wet mixture and mix gently until just combined, being careful not to overmix.
- Bake the Cake: Spread the batter evenly over the arranged pineapple and cherries in the cake pan. Bake for 50 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Invert: Allow the cake to cool in the pan for 10-15 minutes. Then, run a knife around the edges, invert the cake onto a serving plate or cake stand, and lift the pan off carefully.
Notes
- Patting the pineapple slices dry is crucial to prevent excess moisture from making the cake soggy.
- Using room temperature ingredients helps create a smooth batter and ensures even baking.
- Sour cream adds moisture and tenderness to the cake; you can substitute with Greek yogurt if needed.
- If you do not have salted butter for the topping, use unsalted butter and add a pinch of salt.
- Cool the cake slightly before inverting to avoid breaking the topping pattern.
- The maraschino cherries add visual appeal; feel free to omit if desired or replace with halved fresh cherries.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
