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This Pineapple Upside-Down Cake is a classic dessert with a light, tender crumb and a caramelized pineapple topping.
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Made with cake flour for softness, a mix of baking powder and soda for lift, and sour cream for extra moisture, this cake balances sweetness with a buttery richness. The use of egg whites ensures a delicate texture, while pineapple juice enhances the flavor.
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8
Why You’ll Love Making It
- Visually Stunning & Impressive – The caramelized pineapple topping makes this cake look bakery-worthy.
- Soft, Moist & Buttery – A light, tender cake with rich, buttery flavor.
- Beginner-Friendly – Simple ingredients and easy steps make this a great cake for new bakers.
- Customizable & Versatile – Use different fruits, adjust the sweetness, or swap ingredients to your preference.
Ingredients
For the Topping:
- ¼ cup (60g) unsalted butter, melted – Creates a rich caramel base for the fruit.
- ½ cup (100g) packed brown sugar – Adds deep caramel flavor and moisture.
- 8–10 canned pineapple rings – Sweet and juicy, perfect for a classic upside-down look.
- Maraschino cherries (optional) – Traditional garnish that adds a pop of color.
For the Cake:
- 1 and ½ cups (180g) cake flour – Produces a soft and tender crumb.
- 1 teaspoon baking powder & ¼ teaspoon baking soda – Helps the cake rise and stay light.
- ¼ teaspoon salt – Enhances flavor and balances sweetness.
- 6 tablespoons (85g) unsalted butter, softened – Creamed with sugar for a fluffy texture.
- ¾ cup (150g) granulated sugar – Sweetens and keeps the cake moist.
- 2 large egg whites – Lightens the cake, preventing it from being too dense.
- 1 teaspoon vanilla extract – Adds warmth and depth of flavor.
- ½ cup (120g) sour cream – Keeps the cake ultra-moist and soft.
- ¼ cup (60ml) pineapple juice – Enhances the tropical flavor.
- ¼ cup (60ml) whole milk – Helps create a smooth, well-balanced batter.
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Instructions
Step 1: Prepare the Topping
Preheat the oven to 350°F (177°C). Grease a 9-inch round cake pan. Pour the melted butter into the bottom of the pan, tilting to coat evenly. Sprinkle the brown sugar over the butter. Arrange the pineapple rings on top, adding cherries in the center of each ring if using.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents.
Step 3: Cream Butter & Sugar
In a large mixing bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy (about 2 minutes). Scrape down the sides as needed.
Step 4: Add Wet Ingredients
Beat in the egg whites one at a time, followed by the vanilla extract. Mix until fully incorporated. Stir in the sour cream, blending until smooth.
Step 5: Alternate Dry Ingredients & Liquids
With the mixer on low speed, add half of the dry ingredients, followed by the pineapple juice and milk. Add the remaining dry ingredients and mix until just combined. Avoid overmixing to keep the cake soft.
Step 6: Assemble & Bake
Carefully pour the batter over the arranged pineapple slices in the pan, spreading evenly. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely tent with foil for the last 10 minutes.
Step 7: Cool & Flip the Cake
Let the cake cool in the pan for 10 minutes. Run a knife around the edges, then place a serving plate over the pan. Quickly but carefully flip the cake over, allowing the topping to reveal itself. Let cool slightly before serving.
FAQs
Can I use fresh pineapple instead of canned?
Yes! Fresh pineapple works well, but it may be slightly more tart. Make sure to cut it into rings and use an extra ¼ cup of pineapple juice to balance the flavors.
How should I store pineapple upside-down cake?
Store covered at room temperature for up to 1 day, or refrigerate for up to 3 days. To reheat, warm slices in the microwave for a few seconds to soften the caramel topping.
