Cake · 15 Ingredients
Pineapple Upside-Down Cake
Make pineapple upside-down cake with a brown-sugar fruit topping and soft vanilla cake. Follow the cooling and turning steps for a clean pineapple-ring finish.
By Spare Hours · · Adapted from Sally’s Baking Addiction
- Prep*
- 25 min
- Cook*
- 45 min
- Total*
- 1 hr 30 min
- Makes
- 8–10 servings
*Source recipe estimates. The source's 1-hour-30-minute estimate includes the initial cooling period. Allow additional time for the inverted cake to cool completely at room temperature before cutting neat slices.
Before You Begin
Pineapple rings and maraschino cherries sit in a butter and brown-sugar topping beneath a soft vanilla cake. After baking, you turn the cake onto a serving plate so the fruit becomes the top.
Blot the fruit well before arranging it, and leave time for cooling. The cake turns out after a 20-minute rest, but complete cooling at room temperature gives neater slices.
- Use a 9-inch pie dish or round cake pan that is 2 inches deep, and preheat the oven to 350°F (177°C).
- Bring the softened butter, egg whites, sour cream, pineapple juice and milk to room temperature before mixing the batter.
- Dry the pineapple and cherries with a clean towel or paper towel; excess juice can cause the topping to spill when the cake is turned out.
Printable Recipe Card
Pineapple Upside-Down Cake
8–10 servings · 15 ingredients. Adapted from Sally’s Baking Addiction. The source's 1-hour-30-minute estimate includes the initial cooling period. Allow additional time for the inverted cake to cool completely at room temperature before cutting neat slices.
Ingredients
Check off each ingredient as you prepare it.
Fruit Topping
Cake Batter
Cooking Steps
Heat the oven
Preheat the oven to 350°F (177°C).
Arrange the fruit topping
Pour ¼ cup melted butter into an ungreased 9×2-inch pie dish or round cake pan. Spread the brown sugar evenly over the butter. Blot the pineapple and cherries dry, then arrange about 6–7 pineapple slices and all the cherries on the sugar. You can halve 3 pineapple rings and place them around the sides as well. Refrigerate the pan for a few minutes while you prepare the batter to help the arrangement set.
Combine the dry ingredients
Whisk the cake flour, baking powder, baking soda and salt together in a bowl. Set aside.
Mix the cake batter
Using a handheld mixer or a stand mixer with a paddle or whisk attachment, beat the softened butter on high speed for about 1 minute, until creamy. Add the granulated sugar and beat on high for about 2 minutes. Scrape the bowl as needed. Beat in the egg whites on high until combined, followed by the sour cream and vanilla. Scrape the bowl again. Add the dry ingredients, switch to low speed and slowly pour in the pineapple juice and milk while mixing. Stop as soon as everything is combined; do not overmix. If needed, finish with a hand whisk to clear any lumps at the bottom. The batter will be slightly thick.
Cover the topping
Take the fruit-lined pan out of the refrigerator. Pour the cake batter over the topping and gently spread it into an even layer.
Bake the cake
Bake for 43–48 minutes. Halfway through, loosely cover the cake with foil to slow browning while the center cooks. A toothpick inserted into the center should come out mostly clean; a few moist crumbs are fine. Continue baking if needed. The cake may rise against the foil, but that surface will be underneath when served.
Cool and turn out
Set the baked cake on a wire rack for 20 minutes, then invert it onto a cake stand or serving plate while it is still slightly warm. Some topping juice may run down the sides. You can serve it warm, though the slices will be less tidy. For clean slices, let it cool completely at room temperature before serving. Do not refrigerate it to speed up cooling, as this can make the cake overly dense.
Store leftover slices
Cover leftover slices and refrigerate for up to 3 days, or freeze individual slices for up to 3 months. Thaw at room temperature. Avoid freezing the whole cake because the fruit arrangement does not thaw neatly.
Recipe Notes
Pineapple and cherries
One 20-ounce can of pineapple rings usually supplies about 10 slices and enough juice for the batter. Fresh pineapple slices and fresh cherries are alternatives; halve fresh cherries and blot all the fruit dry. Use rings or slices rather than chunks, tidbits or crushed pineapple, which can make the topping difficult to turn out neatly.
Make-ahead preparation
The arranged topping can be refrigerated for up to 1 day; cover tightly if chilling for more than 1 hour. You can also prepare the wet and dry batter ingredients separately up to 1 day ahead. Cover and refrigerate the wet mixture, keep the covered dry mixture at room temperature, and let the wet mixture return to room temperature before combining. The finished cake is less suited to advance preparation because the pineapple can settle into the cake.
Dairy choices
Use full-fat sour cream and whole milk for the intended texture. Full-fat plain yogurt can replace the sour cream, and lower-fat or nondairy milk can replace the milk, but these changes may produce a less tender cake.
Spare Hours · sparehours.puzzlegames.app/recipes/pineapple-upside-down-cake/ · Recipe source: https://sallysbakingaddiction.com/pineapple-upside-cake/
Recipe Source
Adapted from Sally’s Baking Addiction: Pineapple Upside Down Cake. Ingredient amounts, method details and source time estimates come from the supplied recipe record. The instructions have been rewritten for this page.
The food image is an illustration supplied in this collection, derived from the source recipe photograph. Image credits
