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:
- 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.
- 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.
- 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.
- 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!