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Pineapple Upside-Down Cake

Pineapple Upside-Down Cake: Retro Delight for Every Occasion

This nostalgic Pineapple Upside-Down Cake brings sweetness and tang, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 5 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 350 kcal

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • - Toothpick

Ingredients
  

For the Topping

  • 1/4 cup Butter, melted Unsalted for better control over saltiness.
  • 3/4 cup Brown Sugar, packed Can substitute with coconut sugar.
  • 1 can (20-oz) Pineapple rings, in juice Fresh pineapple can be used.
  • 1/2 cup Maraschino cherries Or tart frozen cherries.

For the Cake Batter

  • 1 1/2 cups All-purpose flour Can use gluten-free blend.
  • 2 teaspoons Baking powder Should be fresh.
  • 1/4 teaspoon Kosher salt Fine sea salt can be used.
  • 1/2 cup Butter, softened Vegan butter for dairy-free option.
  • 1 cup Granulated sugar
  • 1 large Egg Use flax egg for egg-free version.
  • 1 teaspoon Pure vanilla extract Substitute with almond extract if desired.
  • 1/2 cup Sour cream Greek yogurt can be used.
  • 1/4 cup Pineapple juice Use from canned pineapple rings.

Instructions
 

How to Make Pineapple Upside-Down Cake

  • Preheat your oven to 350°F and grease a 9-inch round cake pan.
  • In a bowl, mix melted butter and brown sugar until well combined. Spread this mixture evenly in the bottom of your prepared pan, then place the pineapple rings and cherries on top.
  • In another bowl, whisk together all-purpose flour, baking powder, and kosher salt.
  • In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the egg, vanilla extract, sour cream, and pineapple juice, mixing until just combined.
  • Gradually add the dry ingredients to the wet mixture, stirring gently to avoid overmixing.
  • Pour the batter over the pineapple topping in the pan, smoothing it out gently. Bake for about 45-50 minutes or until golden brown and a toothpick inserted comes out clean.
  • Allow the cake to cool in the pan for 5 minutes, then flip it onto a serving platter.

Notes

Serve warm with a scoop of vanilla ice cream for an extra treat. Properly grease the pan to ensure the cake releases easily.
Keyword classic dessert, easy cake recipe, family recipes, Pineapple Upside Down Cake, retro dessert, summer treats