Pineapple upside down cake with fresh pineapple is a fun take on a classic cake. Visually, it’s absolutely beautiful and makes for a wonderful centerpiece. It absolutely comes alive with fresh pineapple, although you could make do with canned pineapple as well. Try it and see how you like it!
How to Make Pineapple Upside Down Cake
The first thing that you’ll need to do when making this pineapple upside down cake is prepare the pineapple layer:
- Combine the brown sugar and butter. Add the butter and brown sugar to a small saucepan.
- Cook. Cook over medium low heat until the sugar has dissolved and the mixture is bubbling (about 5 minutes).
- Add to the cake pan. Spread the mixture over the base of a 9 inch cake pan.
- Add the pineapple and cheries. Arrange the pineapple slices and maraschino cherries on top of the brown sugar mixture.
- Halve pineapple slices. Halve 4 pineapple slices and arrange them around the outside of the pan.
- Refrigerate. Refrigerate the pan while you make the rest of the cake.
With that out of the way, here’s what you’ll need to do to make the cake:
- Preheat the oven. Preheat your oven to 350℉.
- Separate the eggs. Separate the egg whites from the yolks.
- Prepare the flour mixture. Add the all-purpose flour, baking powder and baking soda to a bowl and mix to combine.
- Cream the butter. Use the bowl of a stand mixer fitted with the paddle attachment to cream the butter.
- Add the sugar. Add the granulated sugar and beat until smooth.
- Add the egg yolks, sour cream and vanilla. Add the egg yolks, sour cream and pure vanilla extract and beat to combine.
- Add the milk. Add the whole milk and beat until combined.
- Add the flour mixture. Add the flour mixture and mix to combine.
- Whisk the egg whites. Use a separate bowl to whisk the egg whites until stiff peaks form.
- Fold. Carefully fold in the egg whites, working in batches. Be careful to not overmix.
- Pour. Pour the mixture into the prepared pan from earlier.
- Bake. Bake the cake for 45 to 50 minutes (or until a toothpick inserted into the center comes out clean).
- Cool. Allow the cake to cool in the pan for 10 minutes.
- Finishing it off. Cover the pan tightly with a serving dish and invert so that the pineapple side is up.
Tips for Baking with Pineapple and Other Fresh Fruit
Here are some useful tips to keep in mind when you’re baking with fresh pineapple (and other varieties of fresh fruit):
- Stick with seasonal fruit. By sticking with fruit that’s in season, you’ll be able to ensure that you’re always baking with fruit that is as fresh as possible.
- Cut into smaller pieces. This tip mainly applies if you’re going to be baking with larger types of fruit like pineapple and watermelon, but can also be applied to smaller items like strawberries as well.
- Use a sharp blade. It’s essential when dicing fresh fruit to use as sharp of a blade as possible; this will prevent you from accidentally juicing the fruit as well when you slice through them.
- Save some for afterwards. When making baked goods like cakes, pies and muffins, it never hurts to save a few pieces of fruit for the very end of the recipe to add as a topping.
Can I Use Canned Pineapple?
You can use canned pineapple as an alternative to fresh pineapple when making this recipe, but it’s strongly recommended to stick with fresh fruit whenever possible. If you have no choice but to go for canned pineapple, then aim for a variety that’s canned with light syrup.
How to Store Pineapple Upside Down Cake
You’ll first need to allow the cake to cool off completely before then loosely wrapping it with plastic wrap; you can use toothpicks if desired to prevent it from sticking. Then transfer the cake into an airtight container and store in the fridge for up to 3 to 4 days.
Another great idea is to make a few smaller upside down cakes when making this recipe; not only does it make for convenient storage with smaller airtight containers, but it can be a ton of fun for families with kids to bake their own small upside down cakes.
(Also try: Peach Dump Cake)Print
Really Easy Pineapple Upside Down Cake with Fresh Pineapple
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 1x
For the pineapple layer:
- 1 large pineapple, peeled, sliced and cored
- ¾ cup brown sugar
- 1/3 cup butter
- maraschino cherries
For the cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1/3 unsalted butter, softened
- 1/3 cup sour cream
- ½ cup granulated sugar
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- 1/3 cup whole milk, at room temperature
- To make the pineapple layer, add the butter and brown sugar in a small saucepan.
- Cook over medium low heat until the sugar is dissolved and mixture is bubbling, about 5 minutes.
- Spread the mixture over the base of a 9 inch cake pan.
- Arrange the pineapple slices and cherries on top of brown sugar mixture.
- Halve 4 pineapple slices and arrange them around the sides of the pan.
- Refrigerate the pan while you make the cake.
- To make the cake, preheat oven to 350ºF.
- Separate the egg whites from the yolks.
- In a bowl combine the flour, baking powder and baking soda.
- In the bowl of a stand mixer fitted with the paddle attachment cream the butter.
- Add the sugar and beat until smooth.
- Add the egg yolks, sour cream and vanilla extract and beat to combine.
- Add the milk and beat until combined.
- Add the flour mixture and mix to combine.
- In a bowl, whisk the egg whites until stiff peaks form.
- Carefully fold in the egg whites, working in batches. Do not overmix.
- Pour the mixture into the prepared pan.
- Bake for 45-50 minutes or until a toothpick, inserted in the middle comes out clean.
- Let the cake cool in pan for 10 minutes.
- Cover pan tightly with a serving dish and invert so that the pineapple side is up.