Go Back
Introducing the Tropical Paradise Pineapple Upside Down Cake, a delightful dessert that brings a burst of tropical flavor to any gathering. With its moist, buttery cake base and a luscious topping of sweet and tangy pineapple, this cake is more than just a dessert; it’s an experience that evokes feelings of nostalgia and joy. Whether you're celebrating a special occasion or simply indulging in a sweet treat, this cake is sure to impress. The beauty of the Tropical Paradise Pineapple Upside Down Cake lies in its simplicity, making it an ideal choice for both novice bakers and seasoned culinary experts alike.

Sweet Pineapple Upside Down Cake

Discover the Tropical Paradise Pineapple Upside Down Cake, a delightful dessert that will transport you straight to a sun-soaked beach with every bite. This moist and buttery cake features a beautiful layer of caramelized pineapple and cherries, making it not just a treat, but a celebration of flavors. Perfect for both novice and experienced bakers, this easy recipe guarantees a stunning centerpiece for any occasion while evoking joyful memories. Enjoy a slice of paradise today!
Print Recipe Pin Recipe

Ingredients
  

1/2 cup unsalted butter (1 stick)

1 cup brown sugar, packed

1 can (20 oz) sliced pineapple in juice, drained (reserve juice)

Maraschino cherries (about 10)

1 3/4 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup granulated sugar

1/4 cup sour cream

2 large eggs

1 teaspoon vanilla extract

1/2 cup reserved pineapple juice

1/2 teaspoon ground cinnamon (optional)

Instructions
 

Prepare the Pan: Preheat your oven to 350°F (175°C). In a 9-inch round cake pan, melt the butter in the oven. Once melted, sprinkle the brown sugar evenly over the butter.

    Arrange Pineapple and Cherries: Place the pineapple slices on top of the brown sugar mixture, creating a nice pattern. Insert a maraschino cherry into the center of each pineapple slice, and if you like, nestle a few cherries in between the slices for added color.

      Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, salt, and ground cinnamon (if using). Set aside.

        Mix Wet Ingredients: In another mixing bowl, cream together the granulated sugar and the sour cream until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and the reserved pineapple juice.

          Combine Mixtures: Gradually add the dry mixture to the wet mixture, stirring until just combined and smooth. Be careful not to overmix.

            Pour Batter: Carefully pour the cake batter over the pineapple and cherry arrangement in the cake pan. Smooth out the top with a spatula to level it.

              Bake the Cake: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden brown, and the cake should bounce back when gently pressed.

                Cool and Flip: Let the cake cool in the pan for about 10 minutes. Then, carefully run a knife around the edge to loosen it. Place a serving plate on top of the cake pan and quickly invert it to flip the cake onto the plate. Remove the pan slowly to avoid breaking any pieces off.

                  Serve: Allow the cake to cool for a few more minutes, then slice and serve warm! Pair it with whipped cream or vanilla ice cream for a delightful treat.

                    Prep Time, Total Time, Servings: 20 min | 1 hour | 10 servings