Classic Pineapple Upside Down Cake: A Nostalgic Dessert with a Tropical Twist

Rediscover the timeless charm of our Classic Pineapple Upside Down Cake, featuring caramelized pineapple slices and vibrant maraschino cherries atop a moist and fluffy cake. This dessert turns traditional cake on its head with its bright, sunny topping that cooks beneath a layer of soft, buttery cake.

Why You’ll Love This:

This cake offers a delightful combination of sweet pineapple, rich caramel, and a hint of cherry, creating a perfect balance of flavors and textures. The visually appealing arrangement of fruit makes this cake as attractive as it is delicious.

Perfect Occasion:

Ideal for gatherings, family dinners, or as a special weekend treat. It’s a great choice for celebrations, especially during the spring and summer months when a bright, fruity dessert can be the centerpiece of your dessert table.

Decoration Tips:

Once inverted, enhance the presentation by placing additional cherries in the center of each pineapple ring and brushing the top with a little warmed honey or extra pineapple syrup for a shiny finish.

Topping:

• 1/4 cup butter
• 1/2 cup brown sugar
• 1 can pineapple slices, drained
• Maraschino cherries

Cake:

• 1/2 cup butter, at room temperature
• 1 cup granulated sugar
• 2 eggs, yolks and whites separated
• 1/3 cup sour cream
• 1/4 cup pineapple juice
• 2 tablespoons milk
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar (optional, for beating egg whites)

Directions:

1. Prepare Topping:
   • Preheat oven to 350°F (177°C).
   • Melt butter with brown sugar in a saucepan until smooth and combined.
   • Pour the mixture into a 9-inch cake pan.
   • Arrange pineapple slices and maraschino cherries attractively on top of the sugar mixture. Set aside.
2. Make Cake Batter:
   • In a large bowl, cream together the room temperature butter and sugar until light and fluffy.
   • Add sour cream, pineapple juice, milk, and egg yolks, mixing well after each addition.
   • Sift in flour, baking powder, and baking soda, and mix until just combined.
   • In a separate bowl, beat the egg whites (with cream of tartar if using) until stiff peaks form.
   • Gently fold the beaten egg whites into the batter.
3. Bake:
   • Pour the cake batter carefully over the pineapple and cherry layer in the cake pan.
   • Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
4. Serve:
   • Let the cake cool in the pan for a few minutes, then carefully invert onto a serving plate to reveal the pineapple and cherry topping.
   • Allow to cool slightly before slicing.

Enjoy this Classic Pineapple Upside Down Cake, a nostalgic dessert that brings a cheerful, tropical flair to any occasion!