Pineapple Upside Down Cake
This classic Pineapple Upside Down Cake Recipe delivers moist, caramelized sweetness in one-pan ease. Perfect blend of tangy pineapple, golden brown sugar, and a tender vanilla crumb.
Ingredients
- 1/2 cup unsalted butter browned for toasty note
- 3/4 cup packed light brown sugar
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder freshly measured
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup sour cream (or whole-milk Greek yogurt for extra tang)
- 1/4 cup pineapple juice (from the can)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F and thoroughly grease a 9-inch round cake pan.
- Melt butter until browned in a saucepan. Stir in brown sugar until glossy, then pour into the cake pan.
- Neatly arrange pineapple rings in the caramel and place maraschino cherries between them.
- Whisk flour, baking powder, and salt in a bowl until combined.
- Beat eggs and sugar until pale, then add sour cream, pineapple juice, and vanilla.
- Fold dry mix into wet in batches until no streaks remain. Do not overmix.
- Spread batter over the fruit, tap pan to remove air bubbles, and bake until golden and toothpick comes out clean.
- Let the cake cool, invert onto a plate, and serve warm or at room temperature with ice cream or whipped cream.
Notes
Browning the butter adds depth. Use canned pineapple in its own juice for better sweetness balance. Store leftovers in an airtight container.
Nutrition
Calories: 250kcal
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