Pineapple Upside Down Cake

I made this cake for my hubby’s birthday. It was a flavorful rich cake liked by all. The recipe credit goes to Recipetineats website. Caremalized sides with pineapple pieces and juice, the tasty cake truly makes you go for second servings.


For the glaze

1 tin pineapple slices(20 oz)in pineapple juice

1 tin Cherries/ fresh cherries/glazed cherries(Maraschino cherries preferred)

4 tablespoons unsalted butter melted

½ cup brown sugar

For the cake

1 ½ cups All purpose flour

¾ cup white sugar

1 Stick butter (8 tablespoons) softened

2 large eggs

1 tsp baking powder

1/4 tsp baking soda

¼ cup sour cream

¼ cup pineapple juice (from the tin)

1/3 cup milk

1 tsp vanilla

Remaining pineapple slices chopped into pieces


Take few sheets of kitchen paper towels or a clean towel, spread the pineapple rings on it to remove the juice from the pineapple slices

Take a 2 inches depth, 9-inch round pan, pour melted butter, spread the butter, add brown sugar. Use a brush to spread the butter and sugar to the entire bottom and side of the pan. This gives nice caramelized coating to the outside of the cake. Use 1 circular slice in the middle of the pan then arrange the half slices around it. (refer the picture). In the cavities arrange the cherries. Press down the cherries and pineapple so that the color wont get browned by the caramelized sugar.

Mix the milk, vanilla essence, sour cream and pineapple juice in a bowl, and set aside.

Take another bowl and mix the flour, baking powder and baking soda.

In a mixing bowl, beat the butter and sugar until the mixture is fluffy for about 2 minutes at a high speed. Add eggs. Beat for another minute. Add the flour and cream mixture in stages and mix with a spatula. Add the remaining pineapple pieces. Pour the batter over the pineapple pieces.

Bake it at 350 degree F. for 30 minutes. Cool it for 20 minutes. Run a knife around and flip it on a wide plate.

The cake stays good for a week if kept refrigerated.


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