Pineapple upside down cake recipe: 7 best tips for success

Tired of soggy bottoms? This pineapple upside down cake recipe guarantees a perfect caramelized fruit topping and moist crumb. Get the secrets now. Try it!

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Prep Time 15

Cook Time 30

Total Time 43

Servings: 5 people

Course: Dessert

Cuisine: American

Calories: 390

Ingredients Equipment Method

Ingredients

1 ½ cups All-Purpose Flour: The structural base. For a lighter texture, you can sift it first. Learn more about how different flours affect your bake in our cake ingredients guide.1 teaspoon Baking Powder & ¼ teaspoon Baking Soda: The leavening agents that give the cake its lift.½ teaspoon Salt: Essential for balancing the sweetness of the caramel.½ cup (1 stick) Unsalted Butter, softened: Creaming this with sugar creates a tender crumb.¾ cup Granulated Sugar: Sweetens the cake base.2 Large Eggs, room temperature: Crucial for emulsification and structure.1 teaspoon Pure Vanilla Extract: Enhances the overall flavor profile.⅓ cup Sour Cream, room temperature: Adds incredible moisture and a slight tang.¼ cup Reserved Pineapple Juice: Infuses the cake itself with a subtle tropical flavor.

Equipment

9-inch Round Cake Pan (ensure it is at least 2 inches deep; avoid spring form pans as the caramel will leak) Stand Mixer (with paddle attachment) or Hand Mixer Medium Mixing Bowls Whisk Rubber Spatula Wire Cooling RackA large, flat serving platter (wider than your cake pan)

Method

Step 1: Prep the Oven and the Topping
Preheat your oven to 350°F (175°C). Melt the ¼ cup of butter for the topping and pour it evenly into the bottom of your ungreased 9-inch round cake pan. Sprinkle the brown sugar evenly over the melted butter.
Step 2: Arrange the Fruit
Blot the pineapple slices dry with a paper towel. Arrange them in a single layer over the brown sugar mixture (usually one in the center and 5-6 around the edges). Place a maraschino cherry in the center of each pineapple slice and in any empty spaces between the slices. Gently press them down.
Step 3: Whisk Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this aside.
Step 4: Cream Butter and Sugar
In a large bowl using a mixer, beat the softened ½ cup of butter and granulated sugar on medium speed until pale and fluffy, about 3-4 minutes. Scrape down the sides of the bowl.
Step 5: Add Wet Ingredients
Beat in the room-temperature eggs one at a time, mixing well after each addition. Mix in the vanilla extract and the sour cream until smooth.
Step 6: Alternate Dry and Liquid
With the mixer on low speed, add the dry ingredients in three parts, alternating with the reserved pineapple juice in two parts (starting and ending with the dry ingredients). Mix just until the batter comes together; do not overmix. For more on the science of mixing, see our cake baking formulas and ratios.
Step 7: Bake the Cake
Carefully spoon the batter over the arranged fruit in the pan, spreading it into an even layer with a spatula. Be gentle so you don't displace the fruit pattern. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake (avoiding the fruit layer) comes out clean.
Step 8: The Crucial Cooling Window
Remove the cake from the oven and place it on a wire rack. Set a timer for exactly 15 minutes. This allows the cake to pull away slightly from the sides and the caramel to set just enough to adhere to the cake, but not so much that it sticks to the pan.
Step 9: The Flip
After 15 minutes, run a thin knife around the very edge of the cake to loosen it. Place your serving platter upside down over the cake pan. Wearing oven mitts, hold the platter and pan tightly together and quickly invert them. Leave the pan in place for 1 minute so the caramel can drizzle down, then gently lift the pan away.