This homemade Pineapple Upside-Down Cake features a caramelized pineapple topping and an incredibly buttery, moist cake.
Happy Monday, friends! It’s been one of my goals this year to share some classic recipes that you can have on hand for when you need them. Today’s recipe is one I’ve always loved and I think you’ll love too – Homemade Pineapple Upside Down Cake.
This cake is made completely from scratch, but I promise it’s easy to make. You can make the topping using the microwave along with some canned pineapple slices and maraschino cherries. The cake is simple to make and uses everyday basic ingredients. It’s so incredibly buttery and moist, it beats anything you can make using a box mix.
I think this cake could even convert someone who thinks they don’t like Pineapple Upside-Down Cake into loving it.
To make the topping for this cake you can melt the butter in the microwave, then stir in some brown sugar, and spread it around in your cake pan. I prefer to keep this recipe simple and use canned pineapple slices and a small jar of maraschino cherries. Also, be sure to reserve some of the pineapple juice from the can because you’ll be using it in the cake as well.
You can arrange the pineapple slices and maraschino cherries however you like in the pan. A 20-ounce can of sliced pineapple will usually have 10 slices, so I like to arrange seven on the bottom of the pan and slice the other 3 in half and place them along the sides. Then, place the cherries where ever they will fit.
The cake is similar to my Caramel Apple Upside-Down Cake recipe with a few modifications. First, I used a little brown sugar in this cake for flavor and extra moisture. I also incorporated 1/4 cup sour cream into this cake which helps to keep it moist, even after a couple of days.
The last change I made was to use some pineapple juice in place of some of the milk. I tried this cake with 1/2 cup milk and it tastes fine, so feel free to use just milk if you prefer. But, I found incorporating a little bit of pineapple juice will infuse the cake with a little bit of pineapple flavor. It’s not overpowering, but adds something extra that I loved in comparison to the version with only milk.
Once you’ve baked the cake, let it cool for about 10 minutes and then flip it over to finish cooling. It’s also best to let the cake cool completely before you try to cut into it.
Hope you enjoy this cake as much as we did!
Pineapple Upside-Down Cake
For the topping:
- ¼ cup (60 grams) unsalted butter, melted
- ½ cup (100 grams) light brown sugar
- 1 20-ounce can pineapple slices reserve juice for the cake
- 20 maraschino cherries
For the cake:
- 1 and ½ cups 190 grams all-purpose flour, spooned & leveled
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (115 grams) unsalted butter, softened to room temperature
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) brown sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup (60 grams) sour cream
- 1/4 cup (60 ml) whole milk
- 1/4 cup (60 ml) pineapple juice
Preheat oven to 350°F. Spray a 9-inch cake pan with nonstick cooking spray and set aside.
To make the topping:
In a small mixing bowl, whisk together the melted butter and brown sugar until fully combined. Pour into the prepared cake pan and spread around into one even layer. Arrange the pineapple slices on top, cut any extra slices in half and place along the sides of the pan, then place the maraschino cherries in and around the pineapple slices. Set aside.
To make the cake:
In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (about 4-5 minutes). Add the eggs one at a time, mixing until just combined. Mix in the vanilla extract and sour cream until well combined, making sure to stop and scrape down the sides of the bowl as needed.
With the mixer on low speed, mix in the dry ingredients in three additions, alternating with the milk and pineapple juice.
Pour the batter into the cake pan on top of the pineapple slices and cherries and spread it around into one even layer.
Bake at 350°F for 45-55 minutes or until a wooden toothpick inserted into the center of the cake comes out clean. If needed, tent with aluminum foil for the last 10-15 minutes of baking to prevent excess browning.
Remove the cake from the oven and allow to cool for about 10 minutes in the pan, then invert onto a wire rack to finish cooling.
Store in an airtight container in the refrigerator for up to 3 days.
Love Pineapple Upside-Down Cake? Try my mini version next!