Pineapple Upside Down Cake
This pineapple upside down cake is simple and so delicious! With a sweet brown sugar glaze, plenty of fresh pineapple and cherries, and a soft, moist butter cake. So easy and made completely from scratch!
Pineapple upside down cake is a total classic! It’s been a favorite dessert here in the US for close to a century, and it’s no wonder why.
With a moist, buttery cake on the bottom, a layer of tropical pineapple and bright cherries, and a sweet brown sugar glaze that infuses every bite with its warm flavor, this is a dessert you’ll want to make again and again.
Pineapple upside down cake was a favorite for my dad, and I’m so sad he’s not still here to share a slice with me! I’m sure he would have loved this.
I remember making it for him once when he was still alive, but I don’t think I did such a hot job. I think I probably used a box mix, but now I’m older and wiser and I know that it’s not even any harder to bake from scratch.
(In my opinion, it’s a big conspiracy by the box-mix makers, to make us all think that baking from scratch is so much more difficult than it is. Shh!)
This pineapple upside down cake is made from all fresh ingredients, and it’s easy as can be! You’ll only need to dirty one small pot and one mixing bowl. Not bad at all, right?
You can even use fresh pineapple for the topping. It releases lots of sweet and flavorful juice into the cake as it bakes, making it so moist!
If you’re not sure how to maneuver a fresh pineapple, check out this video: How to Cut a Pineapple. Basically, you follow these steps, only instead of quartering it after taking off the skin, just cut it into slices about half an inch thick. I used an apple corer to cut out the core, and a cookie cutter to neaten up the edges.
But if you don’t want to go to the trouble, that’s totally ok too! You can buy pineapple rings in a can and that will work just as well.
The cake layer on the bottom is based on my latest and greatest vanilla cupcake recipe. It’s got a soft, delicate texture and a buttery, vanilla-y flavor that I just can’t get enough of. I love this recipe so much!
I hope you’ll give this pineapple upside down cake a try! It’s great at any time of year, but I especially love it during these warmer months!
More great cake recipes on my “Cake Recipes” Pinterest board!
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Place the butter and brown sugar in a small pot and heat over low heat, stirring, until the butter is melted and the mixture is smooth.
Mist a 9-inch diameter cake pan with non-stick spray, and arrange the pineapple slices and Maraschino cherries in a decorative pattern.
Pour the brown sugar mixture over the pineapple and cherries, in an even layer.
Preheat the oven to 350 degrees F.
Place the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk to combine.
Add the softened butter, beating on medium speed until the mixture resembles damp sand (about 2 minutes).
Stir in the egg until incorporated.
Scrape the bottom and sides of the bowl with a silicone spatula, then add the Greek yogurt, milk, and vanilla.
Mix the batter on medium speed for a minute to a minute and a half, to aerate the batter and build the cake's structure.
Transfer the batter to the prepared pan, and bake for 36 to 42 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean.
Cool for 20 minutes in the pan, then invert onto a serving plate to cool completely.
*Cake flour is a fine, light flour milled from hard wheat. It produces a lighter, more tender cake than all-purpose flour would alone. You can buy it on your regular grocery store shelf, in the baking aisle. If you can't find cake flour or don't want to use it, you can substitute all-purpose flour.
**Sour cream or buttermilk can be substituted. If you don't have buttermilk, you can make it by combining 1/4 cup of milk with 1 teaspoon of lemon juice or white vinegar. Allow the mixture to stand for 5 minutes, or until thickened and somewhat curdled.