Description
Nostalgic golden “pineapple upside down cake” brings sweet memories of grandma’s classic Southern kitchen. Caramelized fruit nestled in buttery cake creates perfectly balanced dessert that delights with rich, warm comfort you’ll savor to the last crumb.
Ingredients
Scale
Fruits and Toppings:
- 7–8 canned pineapple slices (drained)
- Maraschino cherries
Cake Base:
- 1 ¾ cups (220 grams) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs
- ⅓ cup sour cream or plain yogurt
- ¼ cup milk
- ¼ cup reserved pineapple juice
- 2 teaspoons pure vanilla extract
Butter and Sugar:
- ¼ cup (4 tablespoons) unsalted butter, melted
- ½ cup packed light or dark brown sugar
- ½ cup (1 stick) unsalted butter, softened
Instructions
- Prepare the oven environment by heating to 350F (177C) and thoroughly coating a 9-inch round cake pan with grease.
- Create a delectable caramel foundation by generously dispersing melted butter across the pan’s bottom, then evenly scatter brown sugar over the surface.
- Meticulously arrange pineapple slices atop the sugar layer, strategically positioning maraschino cherries at the center of each slice and within the remaining spaces.
- Combine dry ingredients in a medium mixing vessel, whisking flour, baking powder, baking soda, and salt until perfectly integrated.
- In a separate large mixing bowl, cream butter and sugar until achieving a light, fluffy consistency.
- Incorporate eggs individually, ensuring complete blending after each addition.
- Introduce sour cream, milk, pineapple juice, and vanilla extract, stirring until the mixture develops a smooth, uniform texture.
- Gently fold dry ingredients into the wet mixture, stirring minimally to prevent overworking the batter.
- Carefully pour the batter over the prepared pineapple arrangement, using a spatula to distribute evenly and eliminate air pockets.
- Transfer the pan to the preheated oven and bake for 45-50 minutes, checking doneness by inserting a toothpick into the center which should emerge clean.
- Allow the cake to rest in the pan for 20 minutes, promoting structural stability.
- Execute a careful inversion onto a serving plate, allowing the caramelized topping to beautifully cascade over the cake.
Notes
- Prevent sticking by generously greasing the cake pan with butter or baking spray to ensure easy cake removal.
- Choose ripe, fresh pineapple slices for the most vibrant flavor and golden caramelization during baking.
- Drain pineapple slices thoroughly to avoid excess moisture that could make the cake soggy and affect its texture.
- Gently fold dry ingredients into wet ingredients to maintain a light, tender cake crumb and prevent tough, dense results.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 180
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg