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Pineapple Upside-Down Cake

Moist Pineapple Upside-Down Cake That Will Wow Your Guests

This moist Pineapple Upside-Down Cake combines caramelized pineapple and buttery cake, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 1/4 cup Unsalted Butter, melted Can be replaced with coconut oil for a dairy-free option.
  • 1/2 cup Light Brown Sugar, packed Dark brown sugar provides a deeper flavor.
  • 1 can (20 ounces) Canned Pineapple Slices Reserve juice; fresh pineapple can be used.
  • 20 cherries Maraschino Cherries Fresh cherries are a great substitute.
For the Cake Batter
  • 1 1/2 cups All-Purpose Flour Use gluten-free flour for a gluten-free option.
  • 1 1/2 teaspoons Baking Powder Acts as a leavening agent.
  • 1/4 teaspoon Salt
  • 1/2 cup Granulated Sugar Coconut sugar offers a different flavor profile.
  • 2 large Eggs, at room temperature Flax eggs are an option for an eggless version.
  • 1 teaspoon Pure Vanilla Extract Almond extract can create a delightful twist.
  • 1/4 cup Sour Cream, at room temperature Greek yogurt is a great substitute.
  • 1/4 cup Whole Milk, at room temperature Milk alternatives like almond or oat milk work well.
  • 1/4 cup Pineapple Juice Replace with more milk if needed.

Equipment

  • 9-inch cake pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (177°C) and prepare a 9-inch cake pan with nonstick spray.
  2. Combine melted unsalted butter and packed light brown sugar in a medium bowl, then pour into the cake pan.
  3. Arrange canned pineapple slices on top of the butter-sugar mixture with a maraschino cherry in the center of each.
  4. In a separate bowl, whisk together flour, baking powder, and salt until combined.
  5. Cream together unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 4-5 minutes.
  6. Incorporate eggs one at a time, then mix in vanilla extract and sour cream until combined.
  7. Mix whole milk and reserved pineapple juice, then add this to the creamed mixture, alternating with dry ingredients.
  8. Pour the batter over the arranged pineapple and cherries, then bake for 45-55 minutes or until a toothpick comes out clean.
  9. Allow the cake to cool for about 10 minutes, then run a knife around the edges and invert onto a cooling rack.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 300IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Feel free to customize the topping with seasonal fruits or try fresh fruits for variations.

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