Description
This classic Pineapple Upside Down Cake features caramelized pineapple rings and maraschino cherries atop a moist, tender cake. Perfect for a crowd, it serves 10 to 12 people and combines the tropical sweetness of pineapple with a buttery, brown sugar topping and a light vanilla-flavored cake base.
Ingredients
Scale
Topping
- 565g/20 oz canned pineapple slices in juice (not in syrup)
- 12 – 18+ maraschino cherries
- 60g/4 tbsp unsalted butter, melted
- 1/2 cup brown sugar
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda (or substitute with 1 tsp baking powder)
- 1/4 tsp salt
- 1/3 cup milk (full or low-fat)
- 1/4 cup pineapple juice (reserved from canned pineapple)
- 1/4 cup sour cream (full fat, can substitute plain yogurt)
- 1 tsp vanilla extract or essence
- 115g/1 stick unsalted butter, softened to 18°C/64°F
- 3/4 cup white sugar
- 2 large eggs, at room temperature
- Any leftover pineapple, chopped (optional)
Instructions
- Preheat the Oven: Set your oven to 180°C/350°F (160°C fan) to warm up while you prepare the cake. This ensures the oven is ready to bake the cake evenly.
- Prepare the Topping: In a 9 or 10-inch round cake pan, pour the melted butter and sprinkle brown sugar evenly over the bottom. Arrange the canned pineapple slices on top of the sugar layer, placing a maraschino cherry in the center of each pineapple ring. Any leftover pineapple pieces can be scattered in the gaps.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda (if using), and salt. This helps to aerate the flour and evenly distribute the leavening agents.
- Combine Wet Ingredients: In a separate large bowl, beat the softened butter and white sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Then mix in the milk, reserved pineapple juice, sour cream, and vanilla extract until fully combined.
- Make the Batter: Gradually add the dry ingredients into the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the cake tender.
- Assemble and Bake: Pour the batter carefully over the pineapple and sugar in the cake pan. Spread evenly. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Invert: Let the cake cool in the pan for about 10 minutes. Then carefully run a knife around the edges to loosen it, place a serving plate over the pan, and invert the cake onto the plate so the pineapple topping is on top.
Notes
- Use pineapple slices packed in juice, not syrup, to avoid excess sweetness.
- Maraschino cherries add a classic decorative touch but can be adjusted based on preference.
- Ensure butter for the batter is softened to room temperature (about 18°C/64°F) for best creaming results.
- Let eggs come to room temperature before mixing to improve the cake’s texture.
