Description
This pineapple upside down cake recipe is a timeless classic that blends a soft, buttery cake with a sweet, caramelized pineapple topping. Perfect for gatherings, holidays, or any day you’re craving a nostalgic dessert, this cake is beautifully topped with golden pineapple rings and vibrant maraschino cherries. The magic happens when it’s flipped—revealing a stunning fruit layer that’s already frosted with brown sugar caramel. With a tender, moist crumb and a sweet tangy flavor, this easy pineapple cake is beginner-friendly and impossible to resist. Whether you’re serving it warm with ice cream or chilled with a cup of coffee, it’s guaranteed to be a hit!
Ingredients
For the Topping
- 1/4 cup (56g) unsalted butter, melted
- 1/2 cup (100g) packed light or dark brown sugar
- 8–10 pineapple slices (canned or fresh, blotted dry)
- 15–20 maraschino cherries
For the Cake Batter
- 1 1/2 cups (177g) cake flour (spooned and leveled)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 6 tbsp (85g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large egg whites, room temperature
- 1/3 cup (80g) sour cream, room temperature
- 1 tsp pure vanilla extract
- 1/4 cup (60ml) pineapple juice (from the can or fresh)
- 2 tbsp (30ml) whole milk
Instructions
- Prepare the topping: Pour melted butter into a 9-inch round cake pan. Evenly sprinkle with brown sugar. Arrange blotted pineapple rings over the sugar, placing cherries in the center of each ring. Chill in the fridge while preparing the batter.
- Preheat oven to 350°F (177°C).
- Mix dry ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, beat softened butter and granulated sugar until light and fluffy.
- Add wet ingredients: Mix in egg whites and vanilla, then blend in the sour cream.
- Combine wet and dry: Gradually mix in dry ingredients. Slowly pour in pineapple juice and milk, mixing until just combined.
- Assemble the cake: Pour batter over the chilled topping and spread evenly.
- Bake for 43–48 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool & invert: Let the cake cool for 20 minutes. Invert onto a serving plate. Cool fully before slicing.
Notes
- Tip: Always blot your pineapple and cherries to avoid a soggy cake—moisture control is key!
- Substitution: You can use plain Greek yogurt instead of sour cream for a slightly tangier flavor and a protein boost.
- For a tropical twist, sprinkle a little shredded coconut into the batter or topping!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 29g
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pineapple upside down cake recipe, easy pineapple cake, caramelized pineapple cake, upside down dessert, moist pineapple cake, fruit cake, retro cake