Of course! A delicious pineapple cake can mean many things, from a classic upside-down cake to a tropical layered cake. Here, I’ll provide a recipe for a supremely moist and flavorful Pineapple Upside-Down Cake. It’s a timeless classic for a reason鈥攊t’s stunningly beautiful, incredibly easy to make, and absolutely delicious.
The magic lies in the caramelized pineapple and cherry topping that becomes the bottom of the pan and is flipped into a gorgeous, glistening finish.
馃崓 Classic Pineapple Upside-Down Cake
This recipe yields a perfectly moist cake with a sweet, buttery, caramelized fruit topping.
Yields: 9×13-inch cake or a 10-inch round cake Prep time: 20 minutes Cook time: 40-50 minutes
Ingredients:
For the Topping:
路 陆 cup (1 stick / 113g) unsalted butter
路 1 cup (220g) packed light brown sugar
路 1 can (20 oz / 567g) pineapple rings, drained (reserve 录 cup juice for the batter)
路 Maraschino cherries, for decoration
For the Cake Batter:
路 1 陆 cups (190g) all-purpose flour
路 1 teaspoon baking powder
路 录 teaspoon baking soda
路 陆 teaspoon salt
路 陆 cup (1 stick / 113g) unsalted butter, softened
路 戮 cup (150g) granulated sugar
路 2 large eggs, at room temperature
路 1 teaspoon vanilla extract
路 陆 cup (120ml) sour cream or plain whole-milk yogurt (for ultimate moisture)
路 录 cup (60ml) reserved pineapple juice
Instructions:
- Preheat and Prepare: Preheat your oven to 350掳F (175掳C). It’s best not to use a springform pan as the caramel might leak. A 9×13-inch baking pan or a 10-inch round cake pan with high sides (at least 2 inches) is perfect.
- Make the Topping:
路 Place the 陆 cup of butter in your baking pan and put it in the preheating oven for a few minutes until the butter melts. Watch closely so it doesn’t burn.
路 Carefully remove the hot pan from the oven. Sprinkle the brown sugar evenly over the melted butter.
路 Arrange the pineapple rings in a single layer on top of the brown sugar. Place a maraschino cherry in the center of each ring and in any gaps. - Make the Cake Batter:
路 In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
路 In a large bowl, using an electric mixer, beat the softened 陆 cup butter and granulated sugar together on medium-high speed for 2-3 minutes, until light and fluffy.
路 Beat in the eggs, one at a time, followed by the vanilla extract.
路 Mix in the sour cream (or yogurt) and the reserved 录 cup pineapple juice. The batter may look slightly curdled鈥攖his is okay.
路 Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix. - Assemble and Bake:
路 Carefully spoon the batter over the pineapple layer in the pan and gently spread it into an even layer, being careful not to disturb the arranged fruit.
路 Bake for 40-50 minutes, or until a wooden skewer inserted into the center of the cake (not the fruit) comes out clean. - The Grand Flip (The Most Important Step!):
路 Let the cake cool in the pan on a wire rack for only 10-15 minutes. Any longer and the caramel will harden and stick to the pan. Any less and it might be too liquid.
路 Place a large serving platter or baking sheet over the top of the pan. Wearing oven mitts, confidently and quickly invert the cake pan onto the platter.
路 Slowly lift the pan away. If any pineapple sticks, gently place it back on the cake. - Serve: Serve warm or at room temperature. It’s fantastic on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
馃挕 Pro Tips for a Perfect Cake Every Time
路 Don’t Overmix: Overmixing the batter develops gluten, leading to a tough cake. Mix just until the flour disappears.
路 Room Temperature Ingredients: Eggs and sour cream/yogurt blend into the batter much more easily at room temperature, creating a smoother, more emulsified batter.
路 The Right Pan: Using a light-colored metal pan is best. Dark non-stick pans can cause the topping to over-brown or burn. If it’s browning too quickly, tent the top with foil for the last 15 minutes of baking.
路 Pineapple Prep: Press the drained pineapple rings between layers of paper towels. Removing excess liquid prevents a soggy cake bottom.
路 The Flip Faith: Don’t be nervous about inverting the cake! The brief cooling period is key. If a piece sticks, just patch it back on鈥攖he caramel hides everything.
馃尨 Variations
路 Tropical Twist: Add 陆 cup of sweetened shredded coconut to the batter.
路 Spiced Rum: Add a tablespoon of dark rum to the brown sugar and butter topping for a deeper flavor.
路 Fresh Pineapple: You can use fresh pineapple! Peel, core, and slice it into rings. Gently cook the rings in a skillet with a little sugar to soften them before arranging them in the pan.
This cake is a true showstopper. Enjoy