Description
A retro classic with tender, moist cake topped with caramelized pineapple slices and sweet maraschino cherries.
Ingredients
Scale
- 4 canned pineapple slices in juice
- 10 maraschino cherries
- 3 tbsp butter, melted
- 1/2 cup brown sugar
- 1 1/2 cups all-purpose flour
- 1/2 cup sour cream
- 1 cup sugar
- 1/2 cup butter, softened
- 3 large eggs
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 cup milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- Pour melted butter into pan, sprinkle brown sugar evenly, then arrange pineapple slices and cherries on top.
- In a bowl, cream softened butter and sugar until fluffy. Add eggs one at a time, mixing well.
- Mix in sour cream and vanilla extract.
- Combine flour, baking soda, and baking powder; gradually add to wet mixture, alternating with milk until smooth.
- Pour batter over arranged fruit in pan.
- Bake 35–40 minutes until cake is golden and a toothpick comes out clean.
- Cool for 10 minutes, invert onto serving plate, and serve warm.
Notes
- Use pineapple in juice, not syrup, for balanced sweetness.
- Room temperature eggs & butter help achieve a smooth batter.
- Chill cake slightly before serving to set caramel layer.
- Optional: sprinkle extra cherries for decoration.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg
Keywords: Pineapple upside down cake, Upside down pineapple cake, Caramel pineapple cake, Pineapple cherry cake, Retro pineapple cake