Description
This classic Pineapple Upside-Down Cake is a retro favorite that never goes out of style! Featuring a sweet caramelized topping of pineapple slices and cherries with a soft, moist vanilla cake, it’s the perfect dessert for any occasion. Keyword: pineapple upside-down cake
Ingredients
For the Topping:
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1/4 cup (1/2 stick) unsalted butter
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1/2 cup packed light brown sugar
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7-8 canned pineapple slices (in juice)
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Maraschino cherries (optional)
For the Cake Batter:
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1 1/2 cups all-purpose flour
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2 tsp baking powder
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1/4 tsp salt
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1/2 cup (1 stick) unsalted butter, softened
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3/4 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1/2 cup pineapple juice (from the can)
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1/4 cup sour cream or Greek yogurt
Instructions
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Prepare the Oven & Pan:
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or cast-iron skillet. -
Make the Topping:
Melt 1/4 cup butter and spread it over the pan base.
Sprinkle brown sugar evenly over the melted butter.
Arrange pineapple slices over the sugar. Add cherries in the centers if desired. -
Make the Cake Batter:
Whisk together flour, baking powder, and salt in a bowl.
In a separate bowl, cream butter and sugar until fluffy.
Beat in eggs one at a time, then mix in vanilla and sour cream.
Alternate adding flour mixture and pineapple juice until just combined. -
Assemble & Bake:
Pour batter over pineapple topping and smooth the surface.
Bake for 40–45 minutes, or until a toothpick inserted comes out clean.
Let sit in the pan for 10–15 minutes, then invert onto a serving plate. -
Serve:
Let cool slightly before slicing. Serve warm or at room temperature.
Optional: top with whipped cream or vanilla ice cream.
Notes
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Use pineapple juice from the can for added flavor.
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Sour cream or yogurt keeps the cake extra moist.
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Best served the same day for optimal texture.
