Pineapple Upside Down Cake

This melt-in-your-mouth pineapple upside down cake features a fluffy vanilla cake topped with pineapple slices and cherries drenched in a brown sugar glaze. An always impressive, yet easy dessert!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 322kcal

Author Arman Liew

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup oil
1/3 cup milk room temperature
1/4 cup pineapple juice
1/3 cup sour cream or Greek yogurt
1 teaspoon vanilla extract
3/4 cup sugar
2 large eggs room temperature

Topping

1/4 cup butter melted
1/2 cup light brown sugar
20 ounces canned pineapple in its own juices
1/4 cup maraschino cherries

Instructions

Preheat the oven to 180/350F.
Start by preparing the topping. In a 9-inch cake pan, pour melted butter and sprinkle brown sugar evenly on top. Arrange pineapple slices on top of the sugar, placing a cherry in the center of each pineapple slice. If you have any leftover pineapple, chop it into small pieces and scatter it around the pan.
In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large mixing bowl, whisk together the oil, milk, pineapple juice, sour cream, vanilla extract, and granulated sugar. Add in the eggs and whisk until well combined.
Gradually stir the flour mixture into the wet ingredients, stirring until just combined.
Pour the batter over the pineapple and smooth out the top. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool for 10 minutes before running a knife around the edges and inverting it onto a serving plate.

Notes

TO STORE: The leftover cake or individual slices can be stored in an airtight container at room temperature for up to 3 days. You can also store it in the fridge for up to 1 week.

TO FREEZE: Freeze the individual cake slices in airtight containers for up to 6 months.

Nutrition