π π π π π π π
Tasty Apprentice
Hello everyone! I wanted to share my old-fashioned pineapple upside-down cake recipe. I love how simple this cake is to make. It was such a fun party trick the first time I made it, to invert the cake in front of everyone for a show-stopping surprise. I truly recommend this recipe, as it's perfect and everyone will enjoy it once they taste it!


For the Topping:
- β cup unsalted butter, melted (β stick)
- Β½ cup brown sugar
- 20 ounces sliced pineapple, drained (1 large can)
- 13 maraschino cherries, stems removed
- 1Β½ cups all-purpose flour
- 1Β½ teaspoons baking powder
- ΒΌ teaspoon kosher salt
- Β½ cup unsalted butter, room temperature (1 stick)
- ΒΎ cup granulated sugar
- 2 large eggs, room temperature
- ΒΌ cup sour cream
- ΒΌ cup reserved pineapple juice, from the can above
- 1 teaspoon pure vanilla extract
- Preheat oven to 350Β°F.
- For the topping, pour melted butter into a 9-inch round cake pan and spread evenly. Sprinkle brown sugar over the melted butter. Arrange pineapple slices over the butter/sugar mixture and place a maraschino cherry in the middle of each pineapple ring.
- In a large bowl, whisk together flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar until light and fluffy, about 2 minutes.
- Add eggs one at a time, beating each egg until combined. Mix in sour cream, pineapple juice, and vanilla extract.
- Add dry ingredients and mix until just combined.
- Gently pour batter into the pan and spread into an even layer.
- Bake for 30 minutes, then cover loosely with aluminum foil and bake for another 15 minutes.
- Cool the cake on a wire rack for 15-20 minutes before inverting onto a serving plate.
Enjoy your delicious homemade pineapple upside down cake!
