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Homemade Pineapple Upside Down Cake: Ultra-Moist With Perfect Caramelized Topping

pineapple upside down cake
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This homemade pineapple upside down cake recipe is ultra-moist with a perfect caramelized topping, featuring a buttery-soft crumb and a balance of flavors that avoids soggy centers or dry edges.

Ingredients

Scale
  • 1/4 cup (56g) butter
  • 1/2 cup (100g) brown sugar
  • 8-10 pineapple rings
  • 15-20 maraschino cherries
  • 1 cup (177g) cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 Tablespoons (85g) unsalted butter
  • 3/4 cup (150g) granulated white sugar
  • 2 egg whites
  • 1/3 cup (80g) sour cream
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 2 Tablespoons pineapple juice

Instructions

  1. Heat your oven to 350°F (175°C) and prepare your cake pan.
  2. Create the caramel base by melting butter and adding brown sugar.
  3. Arrange pineapple rings and cherries over the caramel base.
  4. In a bowl, whisk cake flour, baking powder, baking soda, and salt.
  5. Cream butter and sugar until pale and fluffy.
  6. Add egg whites, then mix in sour cream and vanilla.
  7. Combine dry ingredients with wet mixture, alternating with milk and pineapple juice.
  8. Spoon batter over the fruit arrangement and spread evenly.
  9. Bake for 43-47 minutes until done.
  10. Let cool for 10 minutes on a wire rack.
  11. Flip the cake onto a plate after loosening the edges.
  12. Let cool for 30 minutes before slicing and serving.

Notes

  • Pat the pineapple dry to avoid sogginess.
  • Use room temperature ingredients for better mixing.
  • Avoid over-creaming butter and sugar to prevent cake collapse.
  • Follow the 10-minute cooling rule for easier flipping.
  • Bake at 25°F higher if you live over 3,500 feet elevation.

Nutrition

Keywords: pineapple upside down cake, homemade cake, caramelized topping, moist cake, dessert recipe

Find it online: https://myrecipetime.com/pineapple-upside-down-cake/