If you love pineapples, you really need to try this Pineapple Upside Down Cake. It tastes buttery, sweet, fruity with a touch of coconut. The absolute highlight of this cake is the caramelized brown sugar pineapple cherry topping. Simply incredibly delicious!
And the soft texture of the cake is fantastic. Everything just works well here and the best part is that the cake is easy to make. As I use canned pineapple rings for this recipe, you can make it anytime you want and are not dependent on finding fresh ripe pineapples in the grocery store or at the farmers market.
Doesn’t that just sound heavenly? I absolutely love this cake!
Tools & Equipment
- 24cm/9,5-inch pie pan
- 2 small bowls
- Serving plate
- Silicone spatula
- Stand mixer fitted with the paddle attachment
- Whisk
- Wire rack
Recipe Tips
Cake Flour: In case you do not have cake flour at home or cannot find it in the grocery store, you can make it at home easily. Combine all-purpose flour (550) and cornstarch in a ratio of 87% flour and 13% cornstarch. Sift into a bowl and repeat the process twice.
Room Temperature: In order for the batter to mix evenly, all refrigerated ingredients should be at room temperature. Take these ingredients out of the fridge about 1 hour before you start preparing the batter.
Pineapples: I used canned pineapples. 1 can of 20 oz/566g pineapple rings, usually contains 10 rings and is enough for this recipe. If you prefer, you can use fresh pineapple rings. However, fresh pineapples do not provide such a beautiful result as canned pineapples, because they are not shaped this evenly. That’s why I suggest to use canned pineapples for making an upside down cake.
Ingredients for Pineapple Upside Down Cake
Step by Step Guide – How to Make Pineapple Upside Down Cake
Make the Topping
Preheat the oven to 180°C/350°F. Melt butter and pour the melted butter into an ungreased 24cm/9,5-inch pie pan. Sprinkle brown sugar evenly over butter. Use a paper towel to blot any excess liquid from the fruit. Arrange about 7 blotted pineapple rings on top of the brown sugar.
Cut 3 pineapple rings in half and arrange around the edges of the pan. Spread the cherries between the pineapples. Place the pan in the fridge while you make the cake batter. This will help the topping to set.
Prepare the Batter
Whisk together flour, baking powder, baking soda and salt. In the bowl of a stand mixer beat the butter on high until smooth and creamy, for about 1 minute. Add the sugar and beat on high until creamy, for about 1 minute. Scrape down the sides and bottom of the bowl.
Beat in the egg whites on high until combined, for about 1 minute. Stir in the sour cream and vanilla extract. Scrape down the sides and bottom of the bowl as needed. Pour the dry ingredients and shredded coconut into the wet ingredients.
With the mixer running on low, slowly pour in the milk. Beat on low until combined, but do not over mix. The batter will be a little thick. Remove the topping from the fridge. Pour and distribute the cake batter evenly over the topping.
Bake for 60-70 minutes, cover the cake with foil halfway through baking to prevent the top from browning too fast. The cake is done when a toothpick inserted into the center comes out mostly clean. Remove the cake from the oven and cool on a wire rack for about 20 minutes. Invert the slightly cooled cake onto a serving plate. Let the cake cool completely at room temperature. Do not place the cake in the fridge to speed up the cooling process or it may taste too dense.
Storing and Freezing Instructions
Storage: Cover leftover cake and store in fridge for up to 3 days.
Freezing Instructions: You can freeze the cake for up to 3 months. To do this, slice the cake and freeze the slices in an airtight container or zipper bag. Thaw at room temperature. Do not freeze the cake as a whole because the topping will not thaw nicely and will look a bit messy.
My Summary for Pineapple Upside Down Cake
Difficulty: Simple.
Taste & Texture: This Pineapple Upside Down Cake tastes wonderfully fruity and sweet thanks to the caramelized brown sugar pineapple cherry topping. Besides, this cake has an amazing buttery flavor and a soft texture.
Time: It will take about 10 minutes to make the topping and you should plan about 30 minutes for the preparation of the batter. Baking time can vary significantly depending on your oven and ranges from 60-70 minutes. Let the cake cool in the pan for about 20 minutes after baking, then invert onto a plate and let cool completely (about 1 hour).
More FRUIT Recipes
- Berry Galette
- Berry Meringue Cake
- Pear Sour Cream Cake
- Raspberry Sugar Cookies
- Strawberry Mousse Cake
