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Pineapple Upside Down Cake on a white platter
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5 from 1 vote

Pineapple Upside-down Cake

Pineapple Upside Down Cake is as tasty as it is pretty! Made with moist yellow cake and caramelized pineapple and cherries, this classic dessert is a crowd-pleaser.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Baked Goods, Dessert
Cuisine: American
Servings: 8 servings
Calories: 589kcal

Equipment

  • 9 x 4 inches round baking pan

Ingredients

For the Topping

  • 5 tablespoons butter
  • ¾ cup light brown sugar, packed
  • 2 teaspoons lemon juice
  • 7 pineapple rings
  • 7 maraschino cherries

For the Cake

  • ½ cup butter, room temperature
  • 2 tablespoons vegetable oil
  • 1 cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 2 large eggs
  • 2 cups flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ cup milk
  • ¼ cup sour cream
  • ¼ cup pineapple juice (from the canned pineapples)
  • 2 teaspoons vanilla extract

Instructions

  • In a skillet over medium heat, add the butter and brown sugar. Cook, stirring regularly, until melted and bubbling. The mixture will be grainy.
  • Stir in the lemon juice and cook, stirring regularly, until the mixture is bubbly and fluid.
  • Remove pan from the heat and transfer the caramel to a 9 x 4-inch round baking dish, swirling to cover the bottom of the pan.
  • Arrange the pineapple rings in the syrup close together but not overlapping. Place a maraschino cherry in each pineapple hole. Set aside.
  • In a large bowl, add the room-temperature butter, vegetable oil, granulated sugar, and brown sugar. Using a hand mixer at medium speed, beat until creamy.
  • Add the eggs one at a time, beat well after each addition.
  • In a separate bowl, sift together the flour, baking powder, and salt. 
  • In another bowl, combine milk, sour cream, pineapple juice, and vanilla extract. Whisk until blended.
  • Beginning and ending with the flour mixture, add flour mixture and milk mixture alternately to the egg mixture. Beat at low speed with every addition. The batter will be thick.
  • Spoon the batter over the pineapples, carefully as not to shift or move the fruits. Using a spatula, spread and smoothen it evenly.
  • Bake in a preheated 350 F oven for about 45 to 50 minutes or until golden brown and a toothpick inserted in the center comes out clean.
  • Remove from the oven and run a small spatula around the cake to loosen.
  • Place a serving platter over the baking pan and using hand mittens, carefully invert and turn out the cake onto the platter. Brown sugar topping will be very hot.

Video

Notes

  • Pat the pineapples and cherries with paper towels to remove excess moisture that might otherwise make for an overly wet crumb.
  • As the juices might bubble up during baking, place a pan or sheet on the lower rack to catch spills. Or use a deeper pan, 9 x 4 inches.
  • Removing the cake from the pan while still hot is best, as the caramelized topping might harden and stick if completely cooled. Run a small spatula or knife around the sides to loosen and invert on a serving platter.

Nutrition

Calories: 589kcal | Carbohydrates: 88g | Protein: 6g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 95mg | Sodium: 345mg | Potassium: 328mg | Fiber: 2g | Sugar: 62g | Vitamin A: 715IU | Vitamin C: 5mg | Calcium: 131mg | Iron: 2mg