Pineapple Upside Down Cake

      Reviving a timeless favorite! This Pineapple Upside Down Cake features perfectly caramelized pineapple slices with irresistibly sticky edges. The soft, moist vanilla cake is infused with pineapple juice and dotted with juicy pineapple chunks. It’s a dessert that’s as delightful to look at as it is to eat, sure to bring a smile to your face!

Pineapple Upside Down Cake

      “Everything is brown!” I exclaimed while glancing at my recent dessert recipes. “Chocolate, caramel, fruit cake, just shades of brown everywhere. I need some COLOR!”

And that’s precisely why I decided to share this cake today. Every now and then, a pop of brightness is a must, even for someone as devoted to chocolate as I am.

Plus, I never need an excuse to embrace a little retro fun! Disco balls, bell-bottoms, perms… and Apricot Chicken? Hmm, maybe I’ll skip that last one!

Pineapple Upside Down Cake – What it tastes like

       Pineapple Upside Down Cake recipe was a staple from the ’60s through the ’80s, though for many Aussies, they never really went out of style. It wouldn’t be summer without one making an appearance at a backyard barbecue! (Or a “Barbie,” as we like to call it.)

The term “Upside-Down” comes from how the cake is made. Similar to a French tarte Tatin, it starts with fruit at the bottom of the pan, followed by cake batter on top. Once baked, it’s flipped over to reveal a glossy, caramelized fruit layer resting beautifully on the cake, hence, the name!

The cake itself is a vanilla sponge, and different versions exist, some are denser and syrupy, while others lean towards a drier sponge. This one strikes a perfect balance. It’s soft and fluffy, much like a classic vanilla cake, but with added moisture from the pineapple juices (which we absolutely love!).

And that pineapple topping? Juicy pineapple slices with beautifully caramelized edges, accented by sweet, candied cherries, it’s the perfect finishing touch to this nostalgic treat!

What you Need for Upside Down Pineapple Cake

Pineapple Cherry Topping

For the classic pineapple and cherry topping, you’ll need:

• Canned pineapple slices in juice : Opt for pineapple packed in juice rather than syrup, as syrup makes the cake overly sweet. Some of the juice is used in the batter, and the rest? Perfect for a cocktail! The recipe calls for 600g (20oz) of canned pineapple. In Australia, you’ll need one large (425g) and one small (225g) can, totaling 650g. That’s a little extra, just chop up the leftovers and mix them into the batter!
• Maraschino cherries : These sweet, preserved cherries are often used in cocktails like a Tequila Sunrise and desserts such as Black Forest Cake. Traditional maraschino cherries are soaked in cherry liqueur, but more common and affordable substitutes work just fine. In fact, their bright color makes them ideal for this cake! You can find them at liquor stores and some grocery stores like Harris Farms in Sydney. If needed, swap them for glacé cherries.
• Butter and brown sugar : These two ingredients create the rich, caramelized topping that gives this cake its signature glossy finish.

Cake Batter

For the cake itself, you’ll need:

• Flour : Regular all-purpose (plain) flour works best.
• Sour cream : This helps thicken the batter without extra flour, ensuring the cake stays soft and moist. A thicker batter also prevents it from seeping under the pineapple slices, keeping the topping intact.
• Sugar : White sugar is used to maintain a light-colored crumb.
• Unsalted butter : Softened to room temperature (around 18°C/64°F). It should be pliable but not greasy to the touch. If it’s too soft (above 20°C/68°F), the cake may turn out greasy or not rise properly. If needed, chill it briefly before using.
• Large eggs, at room temperature : Standard large eggs weigh 55-60g (2oz) each. Using room-temperature eggs ensures they mix smoothly into the batter. Cold eggs can cause butter to harden, creating issues with the cake’s texture. To bring eggs to room temperature, simply take them out of the fridge 30 minutes before baking.
• Baking soda & baking powder : Both are needed for the right lift. Baking soda reacts with the sour cream to create an extra boost, which is important for this slightly heavier batter.
• Milk : Any fat percentage will work, as it’s not a primary ingredient.
• Vanilla extract : Provides better flavor than vanilla essence, but essence works as a substitute.

This combination results in a beautifully moist, tender cake with a caramelized pineapple topping, just the right mix of retro charm and deliciousness!

How to Make Pineapple Upside Down Cake

Part 1: Prepare the Pineapple Topping

1. Set aside pineapple juice : Measure out ¼ cup of the pineapple juice for the batter. Save the rest for a smoothie or cocktail!
2. Pat the fruit dry : Dab the pineapple slices and cherries with a paper towel to remove excess moisture.
3. Butter the pan : Pour melted butter into the cake pan, brushing it evenly across the bottom and sides.
4. Sprinkle brown sugar : Spread the brown sugar over the base. No need to be precise, it will melt and spread as the cake bakes.
5. Arrange the pineapple and cherries : Place pineapple slices to cover the base. You can use a whole ring in the center with halves around it for full coverage or just use whole rings. Add cherries inside the rings and in any gaps. Press the fruit down firmly to reduce caramel pooling, keeping the colors vibrant.
6. Chop any leftover pineapple : If you have extra, chop it up and set it aside to mix into the batter later.

Part 2: Making the Batter

1. Mix dry ingredients : Whisk flour, baking soda, and baking powder in a bowl.
2. Combine wet ingredients : In another bowl, whisk together the milk, sour cream, and pineapple juice.
3. Cream butter and sugar : Beat softened butter and sugar in a third bowl for about 2 minutes until light and fluffy.
4. Add flour in three parts : Fold the flour mixture into the butter mixture in three additions, using a spatula to avoid over-mixing.
5. Alternate with wet ingredients : Add the milk mixture in two parts between the flour additions. The order is: ⅓ flour, mix, ½ milk, mix, ⅓ flour, mix, ½ milk, mix, ⅓ flour, mix. This ensures a soft, tender cake!
6. Fold in chopped pineapple : Gently stir in the reserved pineapple pieces at the end.

Part 3: Baking

1. Pour batter over the pineapple : Spread evenly in the cake pan.
2. Bake uncovered : Bake at 180°C/350°F (160°C fan) for 30 minutes.
3. Cover with foil : Bake for another 15 minutes.
4. Check for doneness : Insert a toothpick into the center. If it comes out with just a few crumbs (not wet batter), the cake is ready.

Part 4: Unmolding the Cake

1. Cover with a serving plate : Place a plate or platter over the cake pan.
2. Flip with confidence! : Invert the pan in one swift motion.
3. Lift the pan slowly : If the cake sticks, tap the base gently to release it. Thanks to the buttery caramel, sticking is unlikely!

This cake isn’t very tall, about 4cm (1.6 inches) using a 23cm (9-inch) pan. A smaller pan would make it taller, but it may take too long to bake, risking over-caramelization. At this height, the balance between cake and caramelized pineapple is just right!