Dessertsbonappetit4.4
Pineapple Upside-Down Cake
There’s a time and place for canned fruit—and it’s in this pineapple upside-down cake, baked with a glossy caramel topping and upgraded with Luxardo cherries.
👥 12 Servings👤 Cheryl Day📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●oven
- ●stove
- ●spatula
- ●bowl
- ●whisk
📝 Preparation Steps
1
Caramel Topping
2
Place a rack in middle of oven; preheat to 350°. Place a 13x9" metal baking pan by the stove. Cook 1 cup (packed; 200 g) light brown sugar, 6 Tbsp. unsalted butter, 1 Tbsp. vanilla extract, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small saucepan over medium heat, stirring occasionally, until butter is melted and mixture is bubbling, about ⏱️ 5 minutes.
(packed; 200 g) light brown sugar1 cup. unsalted butter6 Tbsp. (1½ sticks) unsalted butter, room temperature12 Tbsp. vanilla extract1 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp
3
Pour caramel into baking pan and, using a heatproof rubber spatula, spread to evenly coat bottom, nudging it into the corners. Arrange slices from one 15-oz. can pineapple slices, drained, patted dry, on top of caramel without overlapping. Place 1 of 8 maraschino cherries (such as Luxardo), stems removed, patted dry, in the center of each pineapple ring. Set pan aside.
(packed; 200 g) light brown sugar1 cuppineapple slices, drained, patted dry1 (15-oz.) canmaraschino cherries (such as Luxardo), stems removed, patted dry8
4
Cake and Assembly
5
Whisk 2½ cups (288 g) cake flour, 1 Tbsp. baking powder, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and ¼ tsp. ground mace or freshly grated nutmeg in a medium bowl. Whisk 3 large eggs, room temperature, and 1 Tbsp. vanilla extract in a small bowl.
(packed; 200 g) light brown sugar1 cup½ cups (288 g) cake flour2½ cups (300 g) granulated sugar1½ cups sour cream1. baking powder1 Tbsp. (1½ sticks) unsalted butter, room temperature12 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt1 Tbsplarge eggs, room temperature3. vanilla extract1 Tbsp
6
Beat 12 Tbsp. (1½ sticks) unsalted butter, room temperature, and 1½ cups (300 g) granulated sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about ⏱️ 4 minutes. Reduce speed to medium and add egg mixture in 4 additions, beating ⏱️ 30 seconds after each addition before adding more and scraping down bowl with a rubber spatula as needed.
(packed; 200 g) light brown sugar1 cup½ cups (288 g) cake flour2½ cups (300 g) granulated sugar1½ cups sour cream1
7
Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with 1½ cups sour cream in 2 additions, mixing ⏱️ 30 seconds after each addition. Fold batter a few times with a clean spatula, scraping down sides to make sure everything is well mixed. Scrape batter into reserved pan and smooth surface.
(packed; 200 g) light brown sugar1 cup½ cups (288 g) cake flour2½ cups (300 g) granulated sugar1½ cups sour cream1
8
Bake cake until golden and a tester inserted into the center comes out clean, 40–⏱️ 50 minutes. Transfer pan to a wire rack; let cake cool in pan ⏱️ 15 minutes. Run an offset spatula along edges of cake to loosen. Set a large platter over pan and flip over to release cake; carefully remove pan. If any fruit or cake sticks to pan, scrape it off and press back onto top of cake. Serve warm or room temperature. Do ahead: Cake can be baked 3 days ahead. Store airtight at room temperature. Editor’s note: This pineapple upside-down cake recipe was first printed online in October 2021; it has been edited for clarity and style. Head this way for more of our favorite pineapple recipes →
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