Classic Pineapple Upside-Down Cake

Why you’ll love it

• No frosting needed: the caramel topping bakes right in.
• Uses canned pineapple, available all year.
• Super moist thanks to pineapple juice in the batter.

Quick facts

Ingredients

For the topping

• 1/4 cup (55 g) unsalted butter, melted
• 2/3 cup (145 g) packed light brown sugar
• 1 can (20 oz / 567 g) pineapple rings in juice, drained (save the juice)
• 10 maraschino cherries

For the cake

• 1 1/2 cups (190 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (115 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, at room temperature
• 2 tsp vanilla extract
• 1/2 cup (120 ml) reserved pineapple juice
• 1/4 cup (60 g) sour cream or plain yogurt

Step-by-step method

1. Prepare the pan. Heat the oven to 350°F (175°C). Pour the melted butter into a 9-inch (23 cm) round cake pan (at least 2 inches deep) and sprinkle the brown sugar evenly over it.

2. Arrange the fruit. Pat the pineapple rings dry and arrange them over the sugar, one in the center and the rest around it. Place a cherry in the center of each ring.

3. Make the batter. Whisk the flour, baking powder and salt. In another bowl, beat the butter and sugar 3 minutes, until fluffy. Beat in the eggs one at a time, then the vanilla.

4. Combine. Add the flour in two parts, alternating with the pineapple juice and sour cream, mixing on low just until smooth.

5. Bake. Spread the batter gently over the fruit. Bake 40–45 minutes, until golden and a toothpick in the center comes out clean.

6. Flip. Cool 10 minutes only. Run a knife around the edge, place a serving plate on top and flip in one confident move. Lift off the pan; put back any fruit that sticks.

7. Serve. Serve warm or at room temperature, plain or with whipped cream.

Tips for the best result

• Flip after 10 minutes: if the caramel cools too much, the fruit sticks to the pan.
• Dry the pineapple well so the caramel doesn’t get watery.
• A cast-iron skillet works beautifully and gives an even deeper caramel.

Storage

Keep covered at room temperature 1 day or in the refrigerator up to 4 days.