All cakes are loved by me, to be fair. But there is something special about an upside-down pineapple cake. With a buttery cake, sweet caramel topping, and homemade whipped cream. Ooey, gooey, un-attractive, messy, and absolutely amazing! This pineapple upside down cake is a perennial favorite in our home.
The chocolate cake is for birthday cakes. The white cake is for group celebrations. The strawberry cake is for summer picnics. The gingerbread cake is for Christmas. But the pineapple-upside down cake?
For Friday nights.
And pizza night.
To have with Grandma & Grandpa. (Although the Old-fashioned Buttermilk Pie might actually beat this out, with them.)
Or a cup of coffee and a good friend.
This Pineapple Upside-down cake is the cake that makes me turn on my record player, light a candle, and feel cozy and warm in the middle of the freezing Minnesota winter. This cake is love and joy and conversation on a plate.
And you must make it, tonight.
The best part is that you can’t possibly make it perfect. Look at it! It’s a delicious mess of gooey, sweet, and moist. A cake that can’t possibly be perfect is a cake that you can’t screw up. No stress or fuss about your lack of skill. This cake is BEGGING you to try to screw up.
Note: We have been known many times to simply eat the caramelized pineapple with ice cream. So good!
Pineapple Upside Down Cake
- 4 eggs
- 1/2 cup butter plus 1 tablespoon
- 1 cup dark brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup white sugar
- 1 20 oz can sliced pineapple in juice
- 1 cup all purpose flour
- maraschino cherries
Preheat oven to 325 degrees.
In an 18 inch round pan melt 1/2 cup butter for about 5 minutes in the oven or until butter is melted.
Sprinkle brown sugar evenly over the pan and arrange pineapple slices over the bottom, then the cherries. Save the pineapple juice for a later step. Set aside.
Stir the flour, salt, and baking powder together in a small bowl. Set aside.
Beat eggs and sugar together until fluffy.
Fold in 1 tablespoon melted butter, vanilla, and sour cream.
Pour batter into baking pan and bake 55-60 minutes.
Pour about 1/4 cup of the leftover pineapple juice over the top.
Cool for about 5 minutes, then flip out of pan. Enjoy!
Be sure to come back here and let us know if you try this recipe. I sooo appreciate those of you that take the time to comment. Good or bad!