Few desserts evoke nostalgia and pure delight quite like a Pineapple Upside-Down Cake. With its caramelized pineapple topping and moist buttery cake, this classic recipe has been a staple at family gatherings and celebrations for generations. The beauty of this dessert lies not only in its irresistible flavor but also in its stunning presentation—golden pineapple rings and bright maraschino cherries glistening atop a rich, tender cake.
The Best Pineapple Upside-Down Cake is more than just a dessert—it’s a centerpiece for any occasion. Its retro charm and timeless flavor make it a favorite across generations. Plus, it’s surprisingly simple to prepare, making it perfect for both novice bakers and seasoned pros.
This article will guide you through making the best pineapple upside-down cake, step by step, ensuring it becomes one of your go-to desserts.
Ingredients for the Best Pineapple Upside-Down Cake
For the Topping:
- 1/4 cup unsalted butter (melted)
- 1/2 cup brown sugar (packed)
- 6–8 pineapple rings (canned or fresh, patted dry)
- 6–8 maraschino cherries
For the Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup pineapple juice (reserved from the can or freshly squeezed)
Method to Make the Best Pineapple Upside-Down Cake
Step 1: Prepare the Topping
- Preheat your oven to 350°F (175°C).
- Pour the melted butter into a 9-inch round cake pan, tilting it to coat the bottom evenly.
- Sprinkle the brown sugar over the butter to create a caramel base.
- Arrange the pineapple rings in a single layer over the sugar. Place a maraschino cherry in the center of each pineapple ring.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
Step 4: Incorporate the Wet Ingredients
Beat in the eggs, one at a time, followed by the vanilla extract. Add the sour cream and mix until smooth.
Step 5: Combine the Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the pineapple juice. Start and end with the dry ingredients. Mix until just combined—don’t overmix.
Step 6: Assemble and Bake
Pour the cake batter over the prepared pineapple topping, spreading it evenly. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Flip
Let the cake cool in the pan for 10 minutes. Then, run a knife around the edges and carefully invert the cake onto a serving platter. Allow the pan to sit for a moment before lifting it off to ensure the topping stays intact.
Tips for Perfect Pineapple Upside-Down Cake
- Dry the Pineapple: Excess moisture can make the topping soggy, so pat the pineapple rings dry with a paper towel before using them.
- Use Room-Temperature Ingredients: This helps the batter mix more evenly, resulting in a tender cake.
- Don’t Skip the Sour Cream: Sour cream adds moisture and richness to the cake, making it irresistibly soft.
- Invert Carefully: Be patient when flipping the cake—let it rest for a minute or two to ensure the topping doesn’t stick to the pan.
