Pineapple Upside Down Cake
This recipe for a pineapple upside down cake is one of the best there is. A soft and buttery contraption that has just the right amount of caramelized brown sugar, pineapples, and tantalizing cherry toppings. If there ever was a perfect pineapple upside down cake recipe, this would be it! Made with delicious juices embedded in the cake, this easy pineapple upside down cake is all about rich flavours and luscious texture. Having a traditional timeless flavour, this recipe calls for canned pineapples and cherries for the topping. This quick pineapple upside down cake has proved to be a dinner time favourite, and the ultimate dessert for parties.
To get the perfect pineapple upside down cake, all you need is the right recipe. With complete guidance and details, you won’t have to worry about your cake being overly wet or soggy. The right balance between the ingredients can make all the difference – but that’s not all! To make a delicious homemade pineapple upside down cake, you need to make sure the cake doesn’t turn out drenched in syrup or excessively heavy. After all, the pineapple upside down cake is known for its fluffy consistency and simple yet flavorful taste.
The best part about this pineapple upside down cake recipe is that it is great for beginners! This pineapple upside down cake from scratch takes little to no effort to prepare and is soft, fluffy, and rich in flavors with a creamy vanilla cake base. The cake mix requires the most basic of ingredients and the lovely cherries on top are just that – cherries on top! Filled with a rich caramelized base of pineapples, this classic recipe will easily become an all time favorite.
What to Expect from Prep?
The prep is fairly simple and straightforward. However, the real tricky part comes when you have to flip the pineapple cake over. Firstly, you need to start by gathering all your ingredients in one place. Start by picking the main ones, primarily the pineapple rings. You can take your choice from fresh or canned, you decide! Next up for this easy pineapple upside down cake are some maraschino cherries. They give a great boost to the flavor and are entirely optional if you disagree.
All you need more is some butter, sugar, flour, milk, eggs and baking powder. While some people prefer using buttermilk and sour cream, we recommend you stick to the basic stuff. After all, the best pineapple upside down cake calls for simple ingredients to create a rich flavor. One fun mix and match you can do with the recipe is to use creamed butter. Creamed butter helps retain the shape of the cake mix over melted butter. Some tips and tricks in the original mix will help you make the perfect pineapple upside down cake with crushed pineapple in no time! We recommend using cake flour instead of all-purpose flour since it makes a fluffier cake by comparison.
You can also use white sugar instead of brown sugar. But we suggest using a mixture of brown and white sugar for this quick pineapple upside down cake. Next up, when you have the batter ready, skip mixing the pineapple juice in the mix. While it does enhance the flavor of the cake, there is often a chance for it to make the mixture too soggy for it to be flavorful. Just mix it all together till you get the right consistency. If you want a tinge of added flavor of pineapple in your cake, use fresh pineapples instead. You can create a fresh pineapple cake by just changing up one ingredient.
With just a slight change to the recipe, you will have a fluffy, and moist pineapple cake in no time. We also have a solution if you are running out of ingredients or are a first timer. Simply try the mini version of it! You can create a mini pineapple upside down cake by just cutting the ingredients required in half, and then decorating it with mini cherries on top! A simple yet elegant way to try out something new.
The Main Task – Flipping a Pineapple Upside Down Cake
Moving on towards the main challenge you are most likely to face while making a pineapple upside down cake – how to flip it? While getting the consistency is right is only part of the equation, the delicious cake isn’t complete till it is out of the container, rich in caramelized pineapples and has fresh cherries on top!
With the flipping being the main part of the process – the first thing we recommend is to relax. It is easier than what it might look. Flipping a pineapple upside down cake just requires two simple steps and some useful tips:
- Firstly, let the pineapple upside down cake cool down for roughly 15 minutes. The cake needs to set in its shape before it can be shifted to another container. During this wait, you can use a knife to separate the edges of your cake from the container to loosen it up.
- Secondly, once the container is cool enough to hold, it is time to get flipping! All you need is a plate significantly larger than your pineapple upside down cake. Place it on top facing the vanilla layer and toss it over.
As you flip the pineapple upside down cake be sure to give it plenty of time to firmly grip the plate before you remove it. We don’t want anything to splatter or lose its shape.
Time to Serve Pineapple Upside Down Cake!
Well, it looks like you have done it! Your fresh pineapple upside down cake is ready to eat. But before you dig in, don’t forget about the cherries. Place the cherries on top and take a picture of your beautiful masterpiece. Serve it before it gets cold and be sure to serve small portions. The pineapple upside down cake is meant to be a delicacy, not the main course, so a little goes a long way! Get ready and dig into your delicious dessert, which is perfect for any occasion.
Pineapple Upside Down Cake
If there ever was a perfect pineapple upside down cake recipe, this would be it! Made with delicious juices embedded in the cake, this easy pineapple upside down cake is all about rich flavours and luscious texture.
- 1/4 cup (60g) unsalted butter, melted
- 1/2 cup (100g) packed light or dark brown sugar
- 8–10 pineapple slices (see note)*
- 15–20 maraschino cherries (see note)*
- 1 and 1/2 cups (180g) cake flour (spoon & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 Tablespoons (85g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 2 large egg whites, at room temperature
- 1/3 cup (80g) sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup (80ml) whole milk, at room temperature
Preheat oven to 350°F (177°C).
Prepare topping first: Pour 1/4 cup melted butter into an ungreased 9×2 inch pie dish or round cake pan. (Make sure the pan is 2 inches deep. I recommend this pie dish, which is 1.8 inches deep but I never have an overflow issue.) Sprinkle brown sugar evenly over butter. Blot any excess liquid off the fruit with a clean towel or paper towel. (The wetter the fruit, the more likely the cake could overflow or the topping could seep over the sides when inverted.) Arrange about 6-7 blotted pineapple slices and all the cherries on top of the brown sugar. I like to halve 3 pineapple rings and arrange them around the sides of the pan, too. See my photo and video above for a visual of the arranged topping. Place pan in the refrigerator for a few minutes as you prepare the cake batter. This helps solidify or “set” the topping’s arrangement.
Make the cake batter: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed until creamed together, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On high speed, beat in the egg whites until combined, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed and as the mixer runs, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
Remove topping from the refrigerator. Pour and spread cake batter evenly over topping.
Bake for 43-48 minutes, tenting foil on top of the cake halfway through bake time to prevent the top from over-browning before the center has a chance to fully cook. The cake is done when a toothpick inserted into the center of the cake comes out mostly clean– a couple moist crumbs are OK. Don’t be alarmed if your cake takes longer or if the cake rises up and sticks to the foil. (We serve the cake upside down anyway!)
Remove cake from the oven and cool on a wire rack for just 20 minutes. Invert the slightly cooled cake onto a cake stand or serving plate. Some of the juices from the topping will seep over the sides– that’s ok. You can slice and serve the cake warm, but the slices will be messy. I find it’s best to cool the cake completely at room temperature before slicing and serving. Do not refrigerate the cake to speed up the cooling process because it could end up tasting overly dense.
Cover leftover slices and store for up to 3 days in the refrigerator or 3 months in the freezer. Thaw at room temperature. I don’t recommend freezing the cake as a whole because the topping arrangement doesn’t thaw very nicely. See make ahead instructions below.