Pineapple Upside-Down Cake


Happy Mothers Day to all the beautiful mommas out there! This was a special request from my gorgeous mamacita, and how could I deny her on her day? Pineapple Upside-Down Cake, how could you go wrong? A delicious butter cake base topped with fresh, deliciously sweet pineapple with hints of cherries which are swimming in a layer of caramel; I mean, in my head all I can say is ‘Yummmm,’ but then again, that’s just me. This recipe is from the absolutely wonderful cookbook by Rose Levy Beranbaum called Cake Bible, which really is my kitchen bible. I would highly suggest this book to beginners and baking veterans alike, it gives very informative directions that make all the recipes fool proof. I hope you give this summeresque cake a try, it is modestly sweet and will surely be a crowd pleaser!


Pineapple Upside-Down Cake

Yields: 8-10 servings


  • 7 pineapple slices, fresh or canned-packed in unsweetened pineapple juice
  • 7 pitted sweet cherries, halved
  • 4 tablespoons unsalted butter
  • 1/2 cup light brown sugar, firmly packed
  • 1/4 cup pecan halves (optional)
  • 3 large egg yolks
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1+1/2 cup cake flour, sifted
  • 3/4 cup granulated sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 9 tablespoons unsalted butter, softened

Special Supplies Needed:


  1. Preheat oven to 350°F. Place oven rack in lower third of oven, place cookie on rack. The springform pan will be placed on the cookie rack to help the brown-sugar topping caramelize while baking.
  2. Drain pineapple slices and cherries nad place on paper towel to absorb excess moisture. Halve the cherries.
  3. In a skillet, melt the butter over medium heat. Stir in the brown sugar until moistened and remove from the heat. Evenly spread brown sugar blend in the bottom of the springform pan.
  4. Place a pineapple ring in the center of the pan and surround with 6 more slices. Place half a cherry in each ring of the pineapple and fill remaining space with more cherry halves or pecan pieces.
  5. In a medium bowl, lightly combine yolks, about 1/4 of the sour cream (1/8 cup), and the vanilla.
  6. In a large mixing bowl, combine the dry ingredients and mix on low-speed for 30 seconds to blend. Add butter and the remaining sour cream. Mix on low-speed until dry ingredients are moistened. Increase to medium (high if using a hand mixer) and beat for 1+1/2 minutes to aerate and develop cake’s structure. Scrape down the sides.
  7. Gradually add egg mixture to batter in 3 batches, beating for 20 seconds after each addition to incorporate ingredients and strengthen structure. Scrape down the sides. Scrape batter into fruit-lined skillet, smoothing evenly with a spatula. Bake for 40-50 minutes or until golden brown and the cake tester inserted into the center comes out clean. Run a small metal spatula around sides and invert at once onto a serving plate. Leave the pan in place one or two minutes before lifting. If any fruit has stuck to pan, simply use a small spatula to place it back on the cake.

Serve warm or at room temperature.



Store airtight: 1 day room temperature, 3 days refrigerated, 2 months frozen.

Pointers for successful butter cakes:

  • Have all ingredients near room temperature
  • Use CAKE flour that does NOT already contain leavening. DO NOT use self-rising cake flour
  • Use unsalted butter
  • Make sure baking powder is fresh
  • If using a hand-held mixture, beat at high-speed

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