Pineapple Upside-Down Cake

Description:

Pineapple Upside-Down Cake is a nostalgic, golden-hued dessert featuring caramelized pineapple slices and cherries baked beneath a soft vanilla cake. When inverted, the cake reveals a stunning fruit topping, sticky with buttery brown sugar syrup — perfect for any occasion from Sunday brunch to holiday dessert tables.

Origin:

This cake rose to popularity in the U.S. in the early 20th century with the rise of canned fruit. It has roots in traditional skillet cakes and was widely promoted by Dole in the 1920s, becoming a beloved retro dessert.

Ingredients Quantity:

Topping:

Unsalted butter – ¼ cup (60g)
Brown sugar – ½ cup (100g)
Canned pineapple slices – 6–8 rings (drained, juice reserved)
Maraschino cherries – 6–8 (optional, for center of each pineapple ring)

Cake Batter:

All-purpose flour – 1½ cups (180g)
Baking powder – 2 tsp
Salt – ¼ tsp
Unsalted butter (softened) – ½ cup (115g)
Granulated sugar – 1 cup (200g)
Eggs – 2 large
Vanilla extract – 1½ tsp
Sour cream or plain yogurt – ½ cup (120g)
Pineapple juice (reserved from can) – ¼ cup (60ml)

Optional Ingredients:

Ground cinnamon – ½ tsp (in batter or topping)
Rum or coconut extract – 1 tsp (for tropical twist)
Chopped pecans – ¼ cup (sprinkled under fruit)

Instructions:

1. Prepare Pan and Topping:

Preheat oven to 350°F (175°C).
In a 9-inch round cake pan or cast iron skillet, melt ¼ cup butter and sprinkle the brown sugar evenly over the base.
Arrange pineapple rings over the sugar and place cherries in the centers.

2. Make the Cake Batter:

In a medium bowl, whisk together flour, baking powder, and salt.
In a separate bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, beating well. Mix in vanilla and sour cream.
Gradually add dry ingredients, alternating with pineapple juice, just until combined.