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–+ servings
Pineapple Upside Down Cake

Pineapple Upside Down Cake

Enjoy this delicious Pineapple Upside Down Cake recipe, perfect for all occasions.
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Prep Time 25 minutes
Cook Time 45 minutes
Cooling Time 20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 9 slices
Calories 320 kcal

Equipment

  • 9×2 inch pie dish or round cake pan
  • Mixing Bowls
  • handheld or stand mixer
  • Whisk
  • Cooling Rack

Ingredients
  

Topping

  • ¼ cup unsalted butter melted
  • ½ cup brown sugar packed light or dark
  • 8-10 pineapple slices see note
  • 15–20 maraschino cherries see note

Cake

  • 1 and ½ cups cake flour spooned & leveled
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 6 Tablespoons unsalted butter softened to room temperature
  • ¾ cup granulated sugar
  • 2 large egg whites at room temperature
  • ⅓ cup sour cream at room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ cup pineapple juice at room temperature (use leftover from can)
  • 2 Tablespoons milk at room temperature

Instructions
 

Preparation

  • Preheat oven to 350°F (177°C).
  • Prepare topping first: Pour ¼ cup melted butter into an ungreased 9×2 inch pie dish. Sprinkle brown sugar evenly over butter, arrange pineapple slices and cherries. Refrigerate.
  • Make the cake batter: Whisk cake flour, baking powder, baking soda, and salt together. Set aside.
  • Beat the butter on high speed until smooth, add sugar and beat until creamed. Beat in egg whites, sour cream, and vanilla extract. Gradually add dry ingredients, pineapple juice, and milk, mixing until combined.
  • Remove topping from refrigerator and pour cake batter over it.
  • Bake for 43-48 minutes, tenting foil halfway through. The cake is done when a toothpick comes out mostly clean.
  • Cool on a wire rack for 20 minutes. Invert cake onto a serving plate. Let it cool completely before slicing.
  • Cover leftovers and store for up to 3 days in the refrigerator or 3 months in the freezer.

Notes

You can make ahead by refrigerating the topping. It's best to prepare the wet and dry ingredients separately up to 1 day ahead.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 48gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 220mgPotassium: 100mgFiber: 1gSugar: 30gVitamin A: 400IUVitamin C: 5mgCalcium: 30mgIron: 1mg
Keyword baking, Cake, cherries, Dessert, pineapple, Pineapple Upside Down Cake
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