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- Pineapple slices and juice: You need one can of pineapple slices. Make sure to drain them but keep the juice. The juice adds flavor to the cake and keeps it moist.

Best Pineapple Upside Down Cake

Indulge in the sweetness of my Best Pineapple Upside Down Cake with this easy, mouthwatering recipe! Perfect for both beginners and expert bakers, this delightful cake features caramelized pineapple atop a moist, fluffy base, sure to impress at any gathering. Discover simple steps, essential tips, and variations to tailor this treat to your taste. Click to explore the full recipe and start baking your new favorite dessert today!
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Ingredients
  

1 can (20 oz) pineapple slices, drained (reserve the juice)

1/2 cup unsalted butter, melted

3/4 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup sour cream

1/4 cup reserved pineapple juice

Maraschino cherries (optional for garnish)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with baking spray or butter and set aside.

    In a small bowl, combine the melted butter and brown sugar until well mixed. Pour the mixture into the bottom of the prepared cake pan, spreading it evenly.

      Arrange the drained pineapple slices in a circular pattern over the brown sugar mixture in the pan. Place a maraschino cherry in the center of each pineapple slice if desired.

        In a large mixing bowl, whisk together the granulated sugar and eggs until light and fluffy. Add the vanilla extract and mix well.

          In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the egg mixture, alternating with the sour cream and reserved pineapple juice. Mix until just combined; be careful not to overmix.

            Pour the batter over the arranged pineapple slices in the cake pan, smoothing out the top with a spatula.

              Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.

                Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully invert the cake onto a serving plate, allowing the pineapples to be on top.

                  Let the cake cool for an additional 10 minutes before slicing and serving. Enjoy it warm or at room temperature!

                    Prep Time: 15 mins | Total Time: 50 mins | Servings: 8

                      - Presentation Tips: Dust the top with powdered sugar for an elegant look and serve with a dollop of whipped cream on the side.