Pineapple Upside-Down Cake

Classic, retro cake of our childhood, upgraded to something healthier than the Betty Crocker version. The traditional version used a vanilla cake mix, here is a recipe to make the vanilla cake from scratch. It only takes a few extra minutes but makes a real baked cake.

Pineapple Upside-Down Cake

Fluffy, soft vanilla cake topped with gooey caramel sauce, pineapple and maraschino cherries takes you right back to your childhood. DEElicious!

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Equipment

• stand mixer with paddle attachment

Ingredients

  

Caramel Topping

• 1 cup light brown sugar - packed
• 6 tablespoon unsalted butter
• 1 tablespoon vanilla extract
• ½ teaspoon kosher salt
• 1 15 oz. can pineapple slices - drained, patted dry
• 8 maraschino cherries stems pulled, patted dry - For a healthier alternative – See Note

Cake and Assembly

• 2½ cups cake flour
• 1 tablespoon baking powder
• 1¾ teaspoon kosher salt
• ¼ teaspoon ground mace or freshly grated nutmeg
• 3 lg eggs - room temperature
• 1 tablespoon vanilla extract
• 12 tbsp (1½ sticks) unsalted butter - room temperature
• 1½ cups granulated sugar
• 1½ cups sour cream

Instructions

 

Caramel Topping

• Place a rack in middle of oven and preheat to 350°.
• Place a 13×9" metal baking pan by the stove. Cook brown sugar, butter, vanilla extract, and salt in a small saucepan over medium heat, stirring occasionally, until butter is melted and mixture is bubbling, about 5 minutes. Pour caramel into baking pan and spread to evenly coat bottom with a heatproof rubber spatula, nudging into corners.
• Arrange pineapple slices on top of caramel without overlapping. Place a cherry in the center of each pineapple ring. Set aside.

Cake and Assembly

• Whisk flour, baking powder, salt, and mace in a medium bowl.
• Whisk eggs and vanilla extract in a small bowl.
• Beat butter and granulated sugar in the bowl of a stand mixer fitted with paddle attachment on medium-high speed until light and fluffy, about 4 minutes. Add egg mixture in 4 batches, beating on medium speed 30 seconds after each addition and scraping down bowl as needed. Reduce mixer speed to low and beat in dry ingredients in 3 additions, alternating with sour cream in 2 additions, mixing 30 seconds after each addition. Fold batter a few times with a clean spatula, scraping down sides to make sure everything is well mixed. Scrape batter into reserved baking pan; smooth surface.
• Bake cake until golden and a tester inserted into the center comes out clean, 40–50 minutes. Transfer pan to a wire rack; let cake cool in pan 15 minutes. Run an offset spatula along edges of cake to loosen. Set a large platter over pan and flip over to release cake; carefully remove pan. If any fruit or cake sticks to pan, scrape it off and press back onto top of cake. Serve warm or room temperature.

Notes

In place of the traditional maraschino cherries –

• You can use fresh cherries
• Tilen Farms makes a healthy version

• Or for those more adventurous and purer, here is a link to a healthier version of maraschino cherries you can make yourself.

https://dessertswithbenefits.com/healthy-homemade-maraschino-cherries/

 

Do ahead: Cake can be baked 3 days ahead. Store airtight at room temperature.

Keyword cake, caramel, dessert, maraschino cherries, pineapple