Pineapple Upside Down Cake

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Updated in 2020, this is my favorite recipe for traditional pineapple upside down cake. For best success, read the recipe and recipe notes before beginning.

You can refrigerate the topping in step 2 for up to 1 day. If refrigerating for longer than 1 hour, cover it tightly. Other than that, this isn’t the best cake to make ahead of time or freeze because the pineapples will settle down into the cake—while still tasty, the presentation won’t be as pleasing. You can, however, prepare the wet ingredients (cover and refrigerate) and dry ingredients (cover at room temperature) separately up to 1 day ahead of time, then continue with the recipe the next day. Let the wet ingredients come to room temperature before mixing.

Prep Time

25 min

Cook Time

45 min

Total Time

1 1/2 hours

Serves

8

Servings

10

9-inch Pie Dish or 9-inch Round Cake Pan
Glass Mixing Bowl
Whisk
Electric Mixer (Handheld or Stand)
Cooling Rack
Dessert
Baking
Comfort Food

Topping

Ingredients

  • 4 tablespoons unsalted butter melted
  • 1/2 cups brown sugar packed light or dark
  • 8 pineapple slices see note
  • 15 maraschino cherries see note

Preparation

  1. Pour 1/4 cup melted butter into an ungreased 9×2 inch pie dish or round cake pan.
  2. Sprinkle brown sugar evenly over butter.
  3. Blot any excess liquid off the fruit with a clean towel or paper towel.
  4. Arrange about 6-7 blotted pineapple slices and all the cherries on top of the brown sugar.
  5. Place pan in the refrigerator for a few minutes as you prepare the cake batter.

Cake

Ingredients

  • 1 1/2 cups cake flour spooned & leveled
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter softened to room temperature
  • 3/4 cups granulated sugar
  • 2 egg whites at room temperature
  • 1/3 cups sour cream at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 cups pineapple juice at room temperature (use leftover from can)
  • 2 tablespoons milk at room temperature

Preparation

  1. Preheat oven to 350°F (177°C).
  2. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute.
  4. Add the sugar and beat on high speed until creamed together, about 1 minute.
  5. On high speed, beat in the egg whites until combined, then beat in the sour cream and vanilla extract.
  6. Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed and as the mixer runs, slowly pour in the pineapple juice and milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix.
  7. Remove topping from the refrigerator. Pour and spread cake batter evenly over topping.
  8. Bake for 43-48 minutes, tenting foil on top of the cake halfway through bake time to prevent the top from over-browning before the center has a chance to fully cook.
  9. Remove cake from the oven and cool on a wire rack for just 20 minutes.
  10. Invert the slightly cooled cake onto a cake stand or serving plate.