Pineapple Upside Down Cake

5 from 3 votes

Retro, colorful, sweet, delicious Pineapple Upside Down Cake! Just look at this sweet tooth's dream centerpiece. The caramelized topping seeping into the moist, velvety vanilla cake below is simply devine. Does it get better than a cake this beautiful that requires no decoration?

Prep Time15

Cook Time35

Cooling time20

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: crab cakes, dessert, pineapple, pineapple upside down cake

Servings:

Calories: 438kcal

Author: Nicole Beaulieu

Ingredients

Topping

1/4 cup butter unsalted, melted
1/2 cup brown sugar packed
6-7 pineapple slices canned, or peeled & cored
6-7 maraschino cherries

Cake

1/2 cup butter unsalted, softened
3/4 cup sugar granulated
2 large eggs room temperature
1/4 cup sour cream
1 tsp vanilla
1/2 cup milk room temperature
1 1/2 cups flour all-purpose
1 1/2 tsp baking powder
1/2 tsp salt or to taste

US Customary - Metric

Instructions

Preheat the oven to 350F. Pour the melted butter into the bottom of a 9" non-stick cake pan. Tilt the pan to spread the butter edge-to-edge. Sprinkle the brown sugar evenly over the butter.
Blot the pineapple slices with a clean kitchen towel or paper towel to absorb excess moisture. Arrange the pineapple slices over top of the sugar. Place a maraschino cherry in the middle of each pineapple slice.
Cream the butter and sugar together in a large mixing bowl. Add the eggs and continue to beat until light and fluffy. Add the sour cream, vanilla, and milk to the bowl. Mix everything until well combined.
Mix the flour, baking powder, and salt in a separate mixing bowl. Dump the dry ingredients into the bowl of wet ingredients and mix until just combined, then use a spatula to scrape down the sides of the bowl. Fold with the spatula until you don't see any more flour.
Pour the batter into the cake pan and use your spatula to ensure the batter is spread edge-to-edge. Bake for 35-45 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Let the cake cool for 20-30 minutes, or until you can safely handle the pan. Use a serrated knife, and using the edge of the pan as a guide for the knife, slice off the dome to flatten the top of the cake.
Hold the pan from the bottom and place a plate on top, with the top of the plate facing the cake. Firmly hold both the plate and the pan, and flip to invert the cake onto the plate. Slice and serve.

Notes

Nutritional information is an estimate and may vary depending on the ingredients you use.

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Nutrition