Description
This Perfect Pineapple Upside Down Cake features a caramelized brown sugar and butter topping layered with juicy pineapple slices and maraschino cherries, all baked into a moist, tender cake infused with pineapple juice and sour cream. It is a classic dessert that's both visually stunning and deliciously sweet, making it ideal for any occasion.
Ingredients
Scale
Topping
- ½ cup brown sugar, packed
- ¼ cup salted butter, melted
Cake Ingredients
- 1 (20-ounce can) sliced pineapple, drained, juice reserved
- 12 maraschino cherries
- 1 ⅓ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg, room temperature
- ¼ cup sour cream
- ¼ cup milk
- ¼ cup pineapple juice, from reserved pineapple juice
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit and spray a 9-inch cake pan with cooking spray to prevent sticking.
- Prepare the Topping: Mix the ½ cup brown sugar with the ¼ cup melted salted butter until combined, then evenly spread this mixture on the bottom of the prepared cake pan.
- Arrange Pineapple and Cherries: Pat the drained pineapple slices dry between layers of paper towels to remove excess moisture. Arrange the pineapple slices over the brown sugar mixture in the pan, placing some along the sides. Insert the 12 maraschino cherries in the centers of the pineapple rings and in the spaces between them.
- Mix Dry Ingredients: In a small bowl, whisk together the 1 ⅓ cup all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt until evenly combined.
- Cream Butter and Sugars: In a large mixing bowl, beat the ¼ cup softened unsalted butter with ½ cup granulated sugar and ¼ cup brown sugar for 2 to 3 minutes until the mixture is light and fluffy.
- Add Wet Ingredients: Beat in the 1 large egg, ¼ cup sour cream, ¼ cup milk, and ¼ cup reserved pineapple juice until just combined with the creamed butter and sugar.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overmixing.
- Pour Batter and Bake: Spread the cake batter evenly over the arranged pineapple and cherries in the pan. Bake the cake in the preheated oven for 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Invert: Allow the cake to cool in the pan for 15 minutes, then invert it carefully onto a serving plate or cake stand to reveal the beautiful pineapple and cherry topping.
Notes
- Make sure to thoroughly drain and pat dry the pineapple slices to prevent the cake from becoming soggy.
- If you prefer a less sweet topping, reduce the brown sugar in the topping mixture slightly.
- Allow the cake to cool for at least 15 minutes before inverting to avoid cracking or losing the topping design.
- This cake is best served slightly warm and pairs well with a dollop of whipped cream or vanilla ice cream.
- Use room temperature eggs and butter for easier mixing and better texture.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 55 mg
