Go Back
Pineapple cake topped with glossy caramelized pineapple, the topping this pineapple cake recipe bakes in the pan
Chef Emma

Pineapple Upside-Down Cake

A from-scratch pineapple upside-down cake: pineapple rings and cherries in butter and brown sugar under a tender vanilla cake made with pineapple juice and sour cream.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Cooling and flipping 40 minutes
Total Time 1 hour 45 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Topping
  • 4 tbsp unsalted butter 57 g, melted
  • 2/3 cup light brown sugar 135 g, packed
  • 1 can pineapple slices in juice 20 oz / 567 g; drained, juice reserved (7 rings)
  • 7 to 10 maraschino cherries optional
Cake
  • 1 1/2 cups all-purpose flour 190 g
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter 1 stick / 113 g, softened
  • 3/4 cup granulated sugar 150 g
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup reserved pineapple juice 120 ml
  • 1/4 cup sour cream 60 g, or plain whole-milk yogurt

Equipment

  • 9-inch round cake pan, 2 inches deep (or 10-inch cast-iron skillet)
  • Stand or hand mixer
  • Serving plate for flipping

Method
 

  1. Heat the oven to 350°F (175°C). Grease the sides of a 9-inch round pan (2 inches deep) and set a baking sheet on the rack below.
  2. Pour the melted butter into the pan, sprinkle evenly with brown sugar, and arrange the dried pineapple rings and cherries on top.
  3. Whisk the flour, baking powder, baking soda and salt.
  4. Beat the butter and sugar 3 minutes until fluffy. Beat in the eggs one at a time, then the vanilla.
  5. Stir the sour cream into the pineapple juice. On low speed, add the flour in 3 parts alternating with the juice mixture in 2 parts, just until combined.
  6. Spread the batter gently over the fruit. Bake 40 to 45 minutes (cast iron 35 to 40), until golden and a toothpick comes out clean (about 200 to 205°F / 93 to 96°C inside).
  7. Cool 10 minutes, run a knife around the edge, and carefully invert onto a serving plate. Replace any fruit that sticks. Cool 30 minutes before slicing.

Notes

Bundt pan: double everything, bake 55 to 65 minutes in a 12-cup Bundt. 9x13: double everything, bake 35 to 45 minutes. Do not eat the raw batter. Calories are an estimate per slice from USDA FoodData Central values. Store covered at room temperature 1 day, then refrigerate up to 4 days.