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Homemade Pineapple Upside-Down Cake garnished with cherries and pineapples

Pineapple Upside Down Cake

A nostalgic and glossy dessert featuring a buttery caramel topping of pineapple and cherries, perfect for gatherings and easy to bake.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Topping
  • 1/4 cup unsalted butter, melted Use room temperature butter for better texture.
  • 1/2 cup packed light or dark brown sugar
  • 8-10 slices pineapple slices Use canned pineapple for consistency, blot fresh pineapple to remove excess liquid.
  • 15-20 pieces maraschino cherries Use good-quality cherries for better flavor.
Cake Ingredients
  • 1 and 1/2 cups cake flour Spoon and level for accurate measurement.
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 Tablespoons unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 2 large egg whites, at room temperature
  • 1/3 cup sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 cup pineapple juice, at room temperature Use leftover from can.
  • 2 Tablespoons milk, at room temperature

Method
 

Preparation
  1. Preheat oven to 350°F (177°C) and pour 1/4 cup melted butter into an ungreased 9×2 inch pie dish or round cake pan.
  2. Sprinkle brown sugar evenly over butter, then arrange blotted pineapple slices and maraschino cherries on top.
  3. Refrigerate the pan for a few minutes to help set the topping.
Baking the Cake
  1. Combine cake flour, baking powder, baking soda, and salt in a bowl and set aside.
  2. In a mixer, beat softened butter on high speed until creamy, then add granulated sugar and beat until creamed together.
  3. Add egg whites, sour cream, and vanilla, and mix until well combined.
  4. Gradually add dry ingredients into the wet mixture and mix until combined, adding pineapple juice and milk.
  5. Spread the cake batter evenly over the topping in the pan.
  6. Bake for 43-48 minutes until a toothpick comes out mostly clean.
Cooling and Serving
  1. Cool cake on a wire rack for 20 minutes, then invert onto a serving plate.
  2. Allow to cool completely before slicing.

Notes

Chill briefly for cleaner slices. Use room temperature ingredients for better mixing and texture.