Pineapple Upside-Down Cake

Ingredients

Pineapple Topping

Build this directly in the cake pan.

• 60g (4 tbsp) unsalted butter — Melted
• 130g (⅔ cup packed) dark brown sugar — Light brown sugar also works
• 280g (7 rings) pineapple rings — Drained well; canned in juice is recommended
• 35g (7 cherries) maraschino cherries — Optional; omit without replacement
• 15g (1 tbsp) pineapple juice — Reserved from the canned pineapple

Cake Batter

Room-temperature ingredients mix more evenly.

• 190g (1½ cups) all-purpose flour
• 6g (1½ tsp) baking powder
• 1.2g (¼ tsp) baking soda
• 3g (½ tsp) fine salt
• 115g (½ cup) unsalted butter — Softened to about 68-70°F / 20-21°C
• 150g (¾ cup) granulated sugar
• 100g (2 large eggs) large eggs — Without shells, room temperature
• 5g (1 tsp) vanilla extract
• 2.5g (½ tsp) banana extract — Optional; adds a subtle tropical note
• 120g (½ cup) sour cream — Room temperature
• 80g (⅓ cup) pineapple juice — Reserved from the canned pineapple

Pro tip: Drain and blot the pineapple well. Extra surface moisture can keep the brown sugar layer from caramelizing properly.

Equipment

• 9-Inch Round Cake Pan
• Two Medium Mixing Bowls
• Whisk
• Electric Hand Mixer or Stand Mixer
• Rubber Spatula
• Offset Spatula or Spoon
• Wire Cooling Rack
• Serving Plate Larger Than the Cake Pan

Method

Prepare the Pan and Pineapple Topping (Build the top first)

Heat the oven to 350°F (177°C). Lightly butter the sides of a 9-inch round cake pan.

1. Make the brown sugar base. Pour the melted butter into the pan and spread it across the bottom. Sprinkle the brown sugar evenly over the butter, then drizzle the pineapple juice over the sugar.
2. Arrange the fruit. Blot the pineapple rings dry. Arrange them over the brown sugar layer. Place a cherry in the center of each ring if using.

Tip: Keep the pineapple in a single layer. Overlapping fruit can make the cake harder to release cleanly.

Mix the Dry Ingredients

1. Whisk the dry mixture. Whisk the flour, baking powder, baking soda, and salt together until evenly combined.

Cream the Butter and Sugar

The creaming method builds the air that keeps this cake soft instead of heavy.

1. Cream until lighter. Beat the softened butter and granulated sugar on medium speed for about 3 minutes, scraping the bowl once or twice. The mixture should look lighter and slightly fluffy.
2. Add eggs and extracts. Beat in the eggs one at a time. Mix in the vanilla and banana extract, if using, only until combined.

Tip: Softened butter should bend under a finger without looking greasy or partly melted.

Finish the Batter

1. Add the sour cream. Mix in the sour cream on low speed until smooth.
2. Alternate dry ingredients and juice. Add the dry mixture in two additions, alternating with the pineapple juice. Mix on low only until the flour disappears. Finish with a rubber spatula so you don't overmix.
3. Fill the pan. Spoon the batter gently over the arranged pineapple. Spread it level without disturbing the fruit underneath.

Tip: Once the flour goes in, mix only as much as needed. Overmixing can make the crumb tight.

Bake, Rest, and Invert

1. Bake. Bake at 350°F (177°C) for 40 to 45 minutes. The center should spring back lightly, and a tester inserted into the cake portion should come out with a few moist crumbs.
2. Check doneness. For a more precise check, the center of the cake should read about 205-210°F (96-99°C).
3. Rest briefly. Set the pan on a wire rack for 10 minutes. Don't let the cake cool completely in the pan or the caramel can set and stick.
4. Invert. Run a thin knife around the outer edge. Place a serving plate over the pan, hold the plate and pan firmly together, and flip in one confident motion. Leave the pan upside down for about 30 seconds, then lift it away.

Wait: PT10M

Bake the Pineapple Upside-Down Cake

Bake until the center is set, then invert while the caramel is still warm.

Oven: 177°C / 350°F. Internal temperature when done: 96-99°C / 205-210°F.

Bake time: PT45M

9-Inch Round Cake Pan (recommended)

The standard method for this recipe.

Equipment: 9-inch round cake pan

1. Preheat. Heat the oven to 350°F (177°C).
2. Bake. Bake on the center rack for 40 to 45 minutes.
3. Rest. Cool in the pan for 10 minutes.
4. Invert. Invert onto a serving plate while the caramel is still warm.

Note: Don't leave the cake in the pan until fully cool. The caramel topping releases best while it's still warm.

Storage

• Room temperature: Up to 2 days, tightly covered in a cool room.
• Refrigerated: Up to 5 days, tightly covered. Bring slices to room temperature before serving for the softest texture.
• Frozen: Up to 2 months. Wrap individual slices well and freeze in an airtight container.

For the best texture, let refrigerated cake sit at room temperature for 20 to 30 minutes before serving.

Frequently Asked Questions

Can I use fresh pineapple instead of canned rings?

Yes. Slice fresh pineapple about ¼ inch thick and use about 280g. Blot the slices very well before arranging them in the pan. Use pineapple juice from another source for the batter.

Why did some of the pineapple stick to the pan?

The most common cause is waiting too long to invert. Rest the cake about 10 minutes, loosen the edge, then flip while the caramel is still warm.

Can I leave out the maraschino cherries?

Yes. They're decorative and optional. Leave them out without replacing them.

Can I replace the sour cream?

Yes. Use 120g, or ½ cup, full-fat plain Greek yogurt. Avoid thin pourable yogurt because it can loosen the batter too much.

Can I skip the banana extract?

Absolutely. The banana extract is optional. It adds a subtle tropical note, but the cake is still fully flavored with vanilla and pineapple without it.

Nutrition

Per serving (1 slice, about 1/10 of cake): 365 calories, 51g carbohydrates, 4g protein, 18g fat, 1g fiber, 240mg sodium. Makes 10 servings.