Description
This classic pineapple upside down cake features a soft, buttery vanilla cake baked on top of a caramelized pineapple and cherry topping. It’s rich, moist, and full of tropical flavor. Perfect for holidays, potlucks, or whenever you want to impress with a retro dessert that never goes out of style.
Ingredients
Topping:
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1/4 cup (4 tbsp) unsalted butter, melted
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1/2 cup packed light or dark brown sugar
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7-8 canned pineapple slices (drained, juice reserved)
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Maraschino cherries
Cake:
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1 and 3/4 cups (220g) all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon 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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1/3 cup sour cream or plain yogurt
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1/4 cup milk
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1/4 cup reserved pineapple juice
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2 teaspoons pure vanilla extract
Instructions
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Preheat oven to 350°F (177°C). Grease a 9-inch round cake pan.
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Make the topping: Pour melted butter into the cake pan and sprinkle the brown sugar evenly over it. Arrange pineapple slices over the sugar, and place cherries in the center of each slice and in gaps.
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Make the cake batter: In a medium bowl, whisk flour, baking powder, baking soda, and salt.
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In a large bowl, beat the butter and sugar until creamy. Add eggs one at a time, then mix in sour cream, milk, pineapple juice, and vanilla until smooth.
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Add dry ingredients to the wet and mix until just combined—do not overmix.
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Pour the batter over the pineapple slices and spread evenly.
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Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 20 minutes, then carefully invert onto a plate.
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Let cool completely or serve slightly warm.
Notes
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For extra flavor, use dark brown sugar for the topping.
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Best served the day it’s made, but leftovers keep in the fridge for up to 3 days.
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Add a scoop of vanilla ice cream or whipped cream for a delicious finish.