Pineapple Upside Down Cake

Pineapple Upside Down Cake is a buttery, tender 13x9 dessert baked over brown sugar, pineapple rings, and cherries, then flipped so the fruit becomes a glossy caramel topping.

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 45

Rest Time: 10

Total Time: 1 15

Servings: servings

Calories: 456kcal

Author: Lora

Cost: 10

Equipment

13x9-inch baking pan
mixing bowls
electric mixer
whisk
Rubber spatula
thin knife
large serving tray or board

Ingredients

1/2 cup unsalted butter, melted
1 cup light brown sugar, packed
1 20 oz can canned pineapple rings, drained and blotted
15-20 maraschino cherries, drained
1 pinch salt
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon fine salt
3/4 cup unsalted butter, softened
1 1/4 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1/2 cup whole milk
1/2 cup sour cream
2 tablespoons reserved pineapple juice

Instructions

Preheat the oven to 350°F. Grease the sides of a 13x9-inch baking pan.
Pour the melted butter into the bottom of the pan. Sprinkle the brown sugar evenly over the butter, then add a small pinch of salt.
Arrange the pineapple rings over the brown sugar layer. Place cherries in the centers of the rings and between the pineapple pieces.
In a bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing after each addition. Stir in the vanilla.
Add the dry ingredients in three additions, alternating with the milk, sour cream, and pineapple juice. Mix just until the batter is smooth.
Spoon the batter gently over the pineapple layer. Spread it evenly without moving the fruit.
Bake for 38-45 minutes, or until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs.
Let the cake rest in the pan for 10 minutes.
Run a thin knife around the edges. Place a large serving tray or board over the pan, hold firmly, and flip in one steady motion.
Let the pan sit upside down for about 1 minute, then lift it off carefully. Cool slightly before slicing.

Notes

Blot the pineapple rings well before arranging them in the pan. Don’t let the cake cool completely before flipping; a 10-minute rest helps the topping release cleanly. Serve plain, slightly warm, or with whipped cream or vanilla ice cream. Store covered at room temperature for a few hours, or refrigerate for up to 3 days.

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