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Pineapple Upside Down Cake

Pineapple Upside Down Cake

This classic Pineapple Upside Down Cake is a delightful dessert that combines sweet pineapple and cherries atop a moist cake.
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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 300 kcal

Equipment

  • 9-inch Pie Dish or Cake Pan
  • mixing bowl
  • whisk
  • electric mixer
  • Cooling Rack

Ingredients
  

Topping

  • 0.25 cup unsalted butter melted
  • 0.5 cup brown sugar packed, light or dark
  • 8-10 slices pineapple slices see note
  • 15-20 maraschino cherries see note

Cake

  • 1.5 cups cake flour [spooned & leveled]
  • 1 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.5 teaspoon salt
  • 6 Tablespoons unsalted butter [softened to room temperature]
  • 0.75 cup granulated sugar
  • 2 large egg whites at room temperature
  • 0.33 cup sour cream at room temperature
  • 1 teaspoon pure vanilla extract
  • 0.25 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 or round cake pan. Sprinkle brown sugar evenly over butter. Blot any excess liquid off the fruit. Arrange about 6-7 blotted pineapple slices and all the cherries on top of the brown sugar. Place pan in the refrigerator as you prepare the cake batter.
  • Make the cake batter: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  • Beat the butter on high speed until smooth and creamy. Add the sugar and beat until creamed together. On high speed, beat in the egg whites until combined, then the sour cream and vanilla extract. Pour the dry ingredients into the wet ingredients, and mix on low speed while slowly pouring in the pineapple juice and milk until combined.
  • Remove topping from the refrigerator. Pour and spread cake batter evenly over topping.
  • Bake for 43-48 minutes, tenting foil halfway through bake time to prevent browning. The cake is done when a toothpick inserted comes out mostly clean.
  • Cool cake on a wire rack for 20 minutes. Invert onto a cake stand or serving plate. Best to cool completely before slicing and serving.
  • Cover leftover slices and store for up to 3 days in the refrigerator or 3 months in the freezer.

Notes

Refrigerate the topping before preparing the batter for better arrangement. This cake is best served cool to avoid a messy presentation.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg
Keyword baking, cake, cherries, Dessert, pineapple, Pineapple Upside Down Cake
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