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Pineapple Upside Down Cake

Pineapple Upside Down Cake

Enjoy this retro classic Pineapple Upside Down Cake with a caramelized topping and moist vanilla flavor.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 20 minutes
Total Time 1 hour 25 minutes
Course Cake
Cuisine Western
Servings 12 slices
Calories 319 kcal

Equipment

  • Cake pan

Ingredients
  

Topping

  • 565 g canned pineapple slices in juice not in syrup
  • 12 - 18 maraschino cherries
  • 60 g unsalted butter, melted
  • ½ cup brown sugar

Cake

  • 1 ½ cups flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda sub 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup milk full or low-fat
  • ¼ cup pineapple juice reserved from can
  • ¼ cup sour cream full fat, sub plain yogurt
  • 1 teaspoon vanilla extract or essence
  • 115 g unsalted butter, softened to 18C/64F
  • ¾ cup white sugar
  • 2 large eggs at room temperature
  • leftover pineapple, chopped

Instructions
 

Preparation

  • Preheat oven to 180°C/350°F (160°C fan).
  • Line a tray with paper towels or a tea towel, then place pineapple and cherries on. Pat dry with paper towels.
  • Pour melted butter into a 23cm/9" cake pan at least 5cm/2" deep. Brush butter up the sides.
  • Sprinkle brown sugar over the base, roughly spreading it out.
  • Place one pineapple ring in the centre, then surround with halved or whole pineapple rings.
  • Decorate with cherries as desired. Press cherries and pineapples down firmly.

Batter

  • Whisk flour, baking powder, baking soda, and salt in a bowl.
  • Whisk milk, sour cream, pineapple juice, and vanilla in a second bowl.
  • Beat the softened butter and sugar for 2 minutes until fluffy.
  • Add eggs one at a time, beating for 20 seconds in between.
  • Add flour and milk mixtures, alternating while mixing in.
  • Spread batter over the pineapple layer and smooth the surface.
  • Bake for 30 minutes. Remove, loosely cover with foil, then bake for a further 15 minutes until a toothpick comes out clean.

Turning Out Cake

  • Remove the cake from oven and leave inside the pan to cool for 20 minutes.
  • Run a butter knife around the inner edge of the cake pan. Put a plate over the cake, then flip.
  • Tap base / shake pan gently then lift slowly. Cool completely before serving.

Notes

Pineapple should be in juice, not syrup. Maraschino cherries are preferred. Ensure butter is softened to 18C/64F.

Nutrition

Serving: 1sliceCalories: 319kcalCarbohydrates: 47gProtein: 3gFat: 14gSaturated Fat: 8gTrans Fat: 1gCholesterol: 61mgSodium: 162mgPotassium: 160mgFiber: 1gSugar: 34gVitamin A: 468IUVitamin C: 5mgCalcium: 60mgIron: 1mg
Keyword Pineapple cake, Pineapple Upside Down Cake
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