The Best Pineapple Upside-Down Cake: A Timeless Dessert That Never Fails

 



Method to Make the Best Pineapple Upside-Down Cake

Step 1: Prepare the Topping

  1. Preheat your oven to 350°F (175°C).
  2. Pour the melted butter into a 9-inch round cake pan, tilting it to coat the bottom evenly.
  3. Sprinkle the brown sugar over the butter to create a caramel base.
  4. Arrange the pineapple rings in a single layer over the sugar. Place a maraschino cherry in the center of each pineapple ring.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.

Step 4: Incorporate the Wet Ingredients

Beat in the eggs, one at a time, followed by the vanilla extract. Add the sour cream and mix until smooth.

Step 5: Combine the Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the pineapple juice. Start and end with the dry ingredients. Mix until just combined—don’t overmix.

Step 6: Assemble and Bake

Pour the cake batter over the prepared pineapple topping, spreading it evenly. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Flip

Let the cake cool in the pan for 10 minutes. Then, run a knife around the edges and carefully invert the cake onto a serving platter. Allow the pan to sit for a moment before lifting it off to ensure the topping stays intact.

Tips for Perfect Pineapple Upside-Down Cake

  1. Dry the Pineapple: Excess moisture can make the topping soggy, so pat the pineapple rings dry with a paper towel before using them.
  2. Use Room-Temperature Ingredients: This helps the batter mix more evenly, resulting in a tender cake.
  3. Don’t Skip the Sour Cream: Sour cream adds moisture and richness to the cake, making it irresistibly soft.
  4. Invert Carefully: Be patient when flipping the cake—let it rest for a minute or two to ensure the topping doesn’t stick to the pan.