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Moist Pineapple Upside-Down Cake

moist pineapple upside-down cake - featured image
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A nostalgic, tender, and fluffy pineapple upside-down cake with a caramelized brown sugar topping, perfect for any occasion and easy to make.

Ingredients

Scale
  • 1/4 cup (60g) unsalted butter, melted
  • 2/3 cup (135g) packed brown sugar
  • 1 can (20 oz/567g) pineapple slices in juice, drained (reserve juice for batter)
  • Maraschino cherries (optional)
  • 1 1/2 cups (190g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/4 cup (60ml) pineapple juice (reserved from the can)
  • 1/2 cup (120g) sour cream

Instructions

  1. Preheat your oven to 350°F (175°C). Generously grease your 9-inch cake pan or cast iron skillet with butter.
  2. In a small bowl, combine the melted butter and brown sugar until smooth. Pour this mixture evenly into the prepared pan. Arrange pineapple slices over the sugar mixture, pressing them slightly down. Place maraschino cherries in the center of each pineapple ring if desired.
  3. In a medium bowl, sift together the all-purpose flour, baking powder, and salt.
  4. In a large bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  5. Beat in the eggs one at a time, scraping down the bowl after each addition. Stir in the vanilla extract.
  6. In a separate small bowl, mix the reserved pineapple juice with sour cream.
  7. Add the dry flour mixture to the butter mixture in three parts, alternating with the pineapple juice and sour cream mixture, beginning and ending with the flour. Mix each addition just until combined.
  8. Spoon the batter evenly over the pineapple slices in the pan, smoothing the top gently with a spatula.
  9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown and caramelized.
  10. Let the cake cool in the pan for 10 minutes. Run a knife around the edges to loosen, place a serving plate upside down over the pan, and carefully flip it to reveal the caramelized pineapple topping.
  11. Serve warm or at room temperature.

Notes

Grease the pan thoroughly to prevent sticking. Avoid overmixing the batter to keep the cake fluffy. Let the cake cool before flipping to ensure the topping sets. For dairy-free, substitute butter with coconut oil and sour cream with coconut yogurt. For gluten-free, use a 1:1 gluten-free baking flour blend.

Nutrition

Keywords: pineapple upside-down cake, moist cake, caramelized pineapple, easy dessert, fluffy cake, nostalgic dessert

Find it online: https://bitefuljoy.com/moist-pineapple-upside-down-cake-recipe-5-easy-steps-for-fluffy-texture/