Description
This classic Pineapple Upside Down Cake features a caramelized pineapple and cherry topping with a moist, tender vanilla cake base. It's baked in the oven and then inverted for a beautifully decorative presentation with vibrant fruit colors, making it a delightful dessert for any occasion.
Ingredients
Topping
- 565g (20 oz) canned pineapple slices in juice (not in syrup)
- 12-18 maraschino cherries
- 60g (4 tbsp) unsalted butter, melted
- 1/2 cup brown sugar
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda (or substitute with 1 tsp baking powder)
- 1/4 tsp salt
- 1/3 cup full or low-fat milk
- 1/4 cup pineapple juice (reserved from the canned pineapple)
- 1/4 cup full-fat sour cream (can substitute plain yogurt)
- 1 tsp vanilla extract or essence
- 115g (1 stick) unsalted butter, softened to 18°C/64°F
- 3/4 cup white sugar
- 2 large eggs, at room temperature
- Any leftover pineapple, chopped
Instructions
- Preheat the oven: Set your oven to 180°C/350°F (160°C fan) to prepare for baking your Pineapple Upside Down Cake.
- Prepare the pineapple topping: Line a tray with paper towels or a clean tea towel. Place the canned pineapple slices and maraschino cherries on them and pat dry carefully to remove excess juice for a better caramelization.
- Prepare the pan: Pour the melted butter into a 23cm (9") cake pan with at least 5cm (2") sides (avoid springform pans). Use a brush to spread the butter up the sides of the pan evenly.
- Add the brown sugar layer: Sprinkle the brown sugar evenly over the melted butter at the base of the pan. Use a brush to spread it roughly but evenly.
- Arrange the fruit: Place one pineapple ring in the center of the pan. Surround it with halved or whole pineapple rings to cover the base. Add maraschino cherries in the middle of the pineapple rings or as desired for decoration.
- Firm the fruit down: Press the pineapple and cherries firmly into the butter and sugar layer so they directly contact the base, ensuring vibrant colors after baking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- Mix wet ingredients: In a separate bowl, whisk the milk, sour cream, pineapple juice, and vanilla extract until smooth.
- Cream butter and sugar: Using a handheld mixer on speed 7, beat the softened butter and white sugar in a third bowl for about 2 minutes until fluffy and light in texture.
- Add eggs: Add the eggs one at a time to the creamed butter and sugar, mixing for 20 seconds between each addition to incorporate well.
- Combine ingredients: Alternately fold the dry flour mixture and wet milk mixture into the creamed butter mixture: start with 1/3 of the flour mixture, then half the milk mixture, then half the remaining flour, all the milk mixture, and finally the remaining flour. Stir in any leftover chopped pineapple gently.
- Fill the pan: Pour and spread the cake batter evenly over the arranged pineapple and cherries in the pan, smoothing the surface with a spatula.
- Bake the cake: Bake in the preheated oven for 30 minutes. Then remove and loosely cover with foil. Continue baking for another 15 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake: Remove from oven and let the cake cool in the pan for 20 minutes to set properly.
- Invert the cake: Run a butter knife around the inner edge of the pan to loosen it. Place a serving plate or platter over the pan, then flip the pan carefully to release the cake. Tap and gently shake the pan as needed to help it release.
- Let cool completely: Allow the inverted cake to cool fully before slicing and serving to let the flavors and textures set perfectly.
Notes
- Use pineapple slices canned in juice, not syrup, for better flavor and caramelization.
- Maraschino cherries are used for a classic look and flavor; you can adjust quantity to preference.
- Butter should be softened but not melted, ideally at about 18°C (64°F) for best creaming results.
- Eggs at room temperature help maintain batter consistency and better rise.
- Pressing fruit firmly into the butter and sugar base ensures vibrant caramelized colors after baking.
