Pineapple cake
This classic pineapple upside-down cake is rich, buttery, and beautifully caramelized. Juicy pineapple rings and sweet maraschino cherries rest atop a moist vanilla cake base. It’s a vintage favorite that’s surprisingly easy to make and always a crowd-pleaser!
Ingredients
Equipment
- Kitchen scale (optional)
- 9-inch round cake pan
- Stand mixer (or hand mixer)
- Mixing bowls
- Spatula
- Handful of fresh basil leaves, shredded, plus a few whole for garnish
For the Topping
- â…“ cup (75 g) unsalted butter, melted
- ½ cup (107 g) brown sugar
- 20 oz (567 g) sliced pineapple, drained (reserve the juice)
- 13 maraschino cherries, stems removed
For the Cake Batter
- 1½ cups (195 g) all-purpose flour
- 1½ tsp (6 g) baking powder
- ¼ tsp kosher salt
- ½ cup (113 g) unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- 2 large eggs (100 g), room temperature
- ¼ cup (57 g) sour cream, room temperature
- ¼ cup (57 g) reserved pineapple juice
- 1 tsp (4 g) pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Pour the melted butter into the bottom of a 9-inch round cake pan. Use a pastry brush or paper towel to spread it into an even layer.
- Sprinkle the brown sugar evenly over the melted butter.
- Lay the pineapple slices over the sugar-butter mixture in a single layer.
- Place a maraschino cherry in the center of each pineapple ring.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed until light and fluffy (about 2 minutes).
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream, reserved pineapple juice, and vanilla extract. Scrape the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Carefully pour the batter over the arranged pineapples in the pan, spreading it into an even layer.
- Bake for 30 minutes uncovered, then loosely cover with foil and bake for an additional 15 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15–20 minutes on a wire rack.
- Then carefully invert the cake onto a serving plate. Let cool slightly before slicing.
- Pro Tip from Foodicious Recipes
To prevent a soggy bottom, blot the pineapple slices and cherries with paper towels before arranging them in the pan. This helps keep the topping beautifully caramelized.
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