There’s something undeniably charming about a Pineapple upside-down cake. With its glossy caramelized pineapple rings and vibrant maraschino cherries, this retro dessert has been turning heads and tantalizing taste buds since the 1920s. Whether you’re looking to recreate a cherished family recipe or introduce this classic to a new generation, this moist fruit cake is sure to impress.
Why You’ll Love This Pineapple Upside Down Cake
This cake isn’t just a feast for the eyes; it’s a delightful blend of flavors and textures. The buttery cake base soaks up the sweet pineapple juice, resulting in a moist and tender crumb. The caramelized pineapple topping adds a rich, fruity sweetness, while the cherries provide a pop of color and a hint of tartness. It’s a caramelized pineapple cake that’s as delicious as it is beautiful.
Ingredients
For the Topping:
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¼ cup (56 g) unsalted butter, melted
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½ cup (100 g) packed light or dark brown sugar
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8–10 pineapple slices
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15–20 maraschino cherries
For the Cake:
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1½ cups (177 g) cake flour
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1 tsp baking powder
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¼ tsp baking soda
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½ tsp salt
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6 tbsp (85 g) unsalted butter, softened
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¾ cup (150 g) granulated sugar
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2 large egg whites
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⅓ cup (80 g) sour cream
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1 tsp vanilla extract
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¼ cup (60 ml) pineapple juice
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2 tbsp (30 ml) milkSavory Nothings+10I Wash You Dry+10Allrecipes+10Sugar Spun Run+5Willow Bird Baking+5How To Feed A Loon+5
Instructions
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Prepare the Pan: Preheat your oven to 350°F (177°C). Pour the melted butter into a 9×2-inch (23 cm) round cake pan. Sprinkle the brown sugar evenly over the butter. Blot the pineapple slices and cherries dry, then arrange 6–7 pineapple slices over the brown sugar layer, placing cherries in the centers and between the slices. Optionally, place halved rings around the edges. Refrigerate the pan while preparing the batter.
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Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
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Cream Butter and Sugar: In a large bowl, beat the softened butter until smooth. Add the granulated sugar and beat until creamy and fluffy.
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Add Wet Ingredients: Mix in the egg whites until combined, then add the sour cream and vanilla extract, mixing until smooth.
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Combine Dry and Wet Ingredients: With the mixer on low speed, alternately add the dry ingredients, pineapple juice, and milk to the wet mixture, mixing until just combined. Avoid overmixing.
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Assemble the Cake: Remove the chilled pan from the refrigerator and gently spread the batter over the arranged fruit, smoothing the top.
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Bake: Bake for 43–48 minutes, tenting foil over the top halfway through to prevent over-browning. The cake is ready when a toothpick inserted into the center comes out mostly clean.
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Cool and Invert: Allow the cake to cool in the pan for 20 minutes. Run a knife around the edges to loosen, then invert onto a serving plate. Let cool fully before slicing to maintain its shape.
Tips for Success
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Blot the Fruit: Ensure the pineapple slices and cherries are well-blotted to prevent excess moisture, which can lead to a soggy cake.
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Use Cake Flour: Cake flour provides a tender crumb. If unavailable, you can make a substitute by replacing 2 tablespoons of all-purpose flour with cornstarch for each cup needed.
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Don’t Overmix: Mix the batter just until the ingredients are combined to avoid a dense cake.
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Tent with Foil: If the cake is browning too quickly, tent it with foil halfway through baking to ensure even coloring.
A Slice of Nostalgia
Growing up, Pineapple Upside Down Cake was a staple at family gatherings. The aroma of caramelizing sugar and pineapple would fill the house, signaling that something special was in the oven. This cake brings back those cherished memories and continues to be a favorite in my household.
Serving Suggestions
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Whipped Cream: A dollop of freshly whipped cream complements the sweetness of the cake.
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Ice Cream: Serve warm slices with a scoop of vanilla ice cream for a delightful contrast of temperatures.
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Coffee or Tea: Pair with a cup of coffee or tea for a comforting afternoon treat.
Storage Tips
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Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often deepen over time.
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Freezing: Wrap individual slices in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
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Reheating: Warm slices in the microwave for 15–20 seconds or in a 300°F (150°C) oven for 10 minutes to refresh the texture.
FAQs
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used. Slice it into rings and remove the core. Keep in mind that fresh pineapple may be less sweet and more acidic than canned.
What can I substitute for sour cream?
Plain Greek yogurt is a suitable substitute for sour cream, providing a similar tang and moisture content.
Can I make this cake in advance?
Absolutely. Bake the cake a day ahead and store it covered at room temperature. Invert it onto a serving plate just before serving to maintain its presentation.
Pineapple Upside Down Cake is more than just a dessert; it’s a delightful journey back in time. Its combination of moist cake and caramelized fruit topping makes it a timeless treat that’s perfect for any occasion. Whether you’re hosting a dinner party or simply indulging in a sweet craving, this retro dessert is sure to please. Sally’s Baking Addiction
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Pineapple Upside Down Cake: A Retro Dessert That Never Goes Out of Style
- Total Time: 1 hour 5 minutes
- Yield: 1 cake (8–10 servings) 1x
- Diet: Vegetarian
Description
Description
A golden, buttery cake topped with caramelized pineapple rings and bright maraschino cherries. This nostalgic dessert is both beautiful and delicious, with a moist crumb and rich, fruity topping.
Ingredients
For the Topping:
-
¼ cup (56 g) unsalted butter, melted
-
½ cup (100 g) packed light or dark brown sugar
-
8–10 pineapple slices
-
15–20 maraschino cherries
For the Cake:
-
1½ cups (177 g) cake flour
-
1 teaspoon baking powder
-
¼ teaspoon baking soda
-
½ teaspoon salt
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6 tablespoons (85 g) unsalted butter, softened
-
¾ cup (150 g) granulated sugar
-
2 large egg whites
-
⅓ cup (80 g) sour cream
-
1 teaspoon vanilla extract
-
¼ cup (60 ml) pineapple juice
-
2 tablespoons (30 ml) milk
Instructions
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Prepare the pan: Preheat oven to 350°F (177°C). Pour melted butter into a 9×2 inch round cake pan and sprinkle brown sugar evenly. Arrange pineapple slices and cherries on top. Chill the pan while making the batter.
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Mix dry ingredients: Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl.
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Cream butter and sugar: In a large bowl, beat butter until smooth. Add sugar and beat until fluffy.
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Add wet ingredients: Mix in egg whites, then sour cream and vanilla extract until smooth.
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Combine: With mixer on low, alternate adding dry ingredients, pineapple juice, and milk until just combined.
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Assemble: Remove pan from fridge and gently spread batter over fruit. Smooth the top.
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Bake: Bake for 43–48 minutes, tenting with foil halfway through if needed. Cake is done when a toothpick comes out mostly clean.
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Cool and invert: Cool in the pan for 20 minutes. Run a knife around the edges, then invert onto a plate. Cool completely before slicing.
Notes
Blot fruit dry to avoid excess moisture.
Substitute sour cream with plain Greek yogurt if needed.
Use cake flour for best texture or make a substitute with all-purpose flour and cornstarch.
Tent with foil to avoid over-browning.
Can be made a day ahead and stored covered at room temperature.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American