Besides being easy, this Pineapple Upside Down Cake recipe is a delight for every occasion. Pineapples and Maraschino cherries are the stars here, topping a moist, rich cake with just the right amount of sweetness; the combination is hard to resist!😋
Note: The full instructions are provided in the recipe card below.
Adjust the oven rack to the middle position and heat the oven to 350 degrees F-Pour 4 tablespoons of melted butter into a (1) 9 by 13 nonstick rectangle cake pan, tilting to coat the bottom and sides.
Whisk 1 cup light or brown sugar, 1 teaspoon cornstarch or tapioca starch, and 1 teaspoon pure vanilla extract in a small bowl, then sprinkle evenly over the melted butter.
Pat the pineapple and cherries dry with paper towels, then arrange pineapple slices on brown sugar. Place cherry in the center of each pineapple slice, and arrange remaining cherries; press gently into brown sugar.
Set aside the flour and baking powder in a large bowl.
Place the ¼ cup avocado oil, 1 stick unsalted butter, ¼ teaspoon kosher salt, 1 cup granulated sugar, 1 tablespoon vanilla extract, and ½ cup light brown sugar in the bowl of a stand mixer fitted with the paddle attachment.
Beat on medium speed for about 3 minutes.
Beat in the eggs and egg yolk one at a time, ensuring they emulsify completely with the butter mixture. Reduce the mixer speed to low, scrape the bowl and beater, add ½ of the dry ingredients, add the pineapple juice, and beat until it is just combined.
Next, add the remaining flour mixture and the sour cream and beat on low speed until combined. Do not overmix the batter! Using a rubber spatula, fold it all by hand to ensure no lumps at the bottom of the bowl.
Pour batter over the cherries in the pan and smooth the top with a rubber spatula. Bake the Pineapple Upside-Down Cake until deeply golden brown and a toothpick inserted in the center comes out clean, 40 to 50 minutes.
Let the cake cool in the pan on a wire rack for 5 minutes. Run a knife around the pan's edge to loosen the pineapple upside-down cake's sides, then invert the cake onto a serving platter.
Discard parchment paper. Let the cake cool for at least 1 hour. Serve warm or cool, or store covered in the refrigerator for up to 3 days.
Besides being easy, this Pineapple Upside Down Cake recipe is a true delight for every occasion. Pineapples and Maraschino cherries are the stars here, topping a moist, rich cake with just the right amount of sweetness; the combination is hard to resist!😋Serve the Pineapple upside-down cake with vanilla ice cream or whipped cream for a sophisticated dessert.
1(20 oz) cannedpineapple slices in 100% juice, drained, juice reserved.
1jar(6 oz) maraschino cherries without stems, drained
Instructions
Adjust the oven rack to the middle position and heat the oven to 350 degrees F-Pour 4 tablespoons of melted butter into a (1) 9 by 13 nonstick rectangle cake pan, tilting to coat the bottom and sides.
Whisk 1 cup light or brown sugar, 1 teaspoon cornstarch or tapioca starch, and 1 teaspoon pure vanilla extract together in a small bowl, then sprinkle evenly over the melted butter.
Pat the pineapple and cherries dry with paper towels, then arrange pineapple slices on brown sugar. Place cherry in the center of each pineapple slice, and arrange remaining cherries; press gently into brown sugar.
Sift together the flour and baking powder in a large bowl; set aside. Place the ¼ cup avocado oil, 1 stick unsalted butter, ¼ teaspoon kosher salt, 1 cup granulated sugar, 1 tablespoon vanilla extract, and ½ cup light brown sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for about 3 minutes.
Beat in the eggs and egg yolk one at a time, ensuring they emulsify completely with the butter mixture. Reduce the mixer speed to low, scrape bowl and beater and add ½ of the dry ingredients, and add the pineapple juice and beat until just combined.
Next, add the remaining flour mixture and the sour cream and beat on low speed until just combined. Do not overmix the batter!
Using a rubber spatula, fold it all by hand to ensure no lumps at the bottom of the bowl. Pour batter over the cherries in the pan and smooth the top with a rubber spatula.
Bake the Pineapple Upside-Down Cake until deeply golden brown and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Let the cake cool in the pan on a wire rack for 5 minutes.
Run a knife around the pan's edge to loosen the cake's sides, then invert the cake onto a serving platter. Discard parchment paper. Let the cake cool for a least 1 hour. Serve warm or cool-store covered in the refrigerator for up to 3 days.
Notes
How to Store This Pineapple Upside Down Cake can be refrigerated airtight for up to 3 days; remove it from the fridge about 15 to 30 minutes before serving. Make-AheadThe Pineapple Upside Down Cake can be made a day ahead of time and refrigerated for up to 3 days with a cling film cover over the top of the pan.How to FreezeFreeze the Pineapple Upside Down Cake for up to 3 months. Wrap the cake in clingfilm twice and foil once. To defrost, unwrap and defrost for about 5 to 8 hours at room temperature on a wire rack—before serving.
Nutrition
Nutrition Facts
Easy Pineapple Upside Down Cake
Amount per Serving
Calories
338
% Daily Value*
Fat
15
g
23
%
Saturated Fat
7
g
44
%
Trans Fat
0.4
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
73
mg
24
%
Sodium
146
mg
6
%
Potassium
78
mg
2
%
Carbohydrates
48
g
16
%
Fiber
0.5
g
2
%
Sugar
34
g
38
%
Protein
3
g
6
%
Vitamin A
378
IU
8
%
Vitamin C
1
mg
1
%
Calcium
82
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
