Moist cake topped with pineapples and a thick caramel sauce. It’s made upside-down, then flipped over after baking.
A few months ago, while I was wandering around on Pinterest (like I do about every 2 hours), I stumbled upon a photo of my banana upside down cake on the front page. I kept scrolling down and saw it again. And again. And again.
When you hit publish on any new post, you have no clue if people are going to like it or not, no matter how much work you put into it. All I know is that some posts just work. It might be the photos, the recipe, or even just luck.
With some spare time around the holidays lately, and a decision to slow things down for a while just to relax and have fun with the blog, I started digging into my Google analytics (as you can tell, when I decide to take a break from work, I basically start working on other stuff).
Apparently, that banana cake is still one of my frontrunners, which means you like either caramel, upside down cakes, or bananas. I’m assuming it’s not just the bananas, which is why I thought it would be a good idea to share with you my pineapple version of this cake, which is another family favorite. I know – there’s about a billion ‘favorites’, which says a lot about my family.
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This cake is made with an irresistible caramel topping, delicious fruit, and delectably moist cake batter. It is the definition of heaven, and only takes 3 simple steps:
- Make the caramel by cooking butter and sugar until the mixture is thick and smooth. Then place in the pan.
- Arrange pineapples in the pan over the caramel. I use drained canned pineapple slices to make life easier, but you can also use fresh pineapple that’s peeled, cored, and cut into ¼-inch thick slices.
- Make the cake batter and pour it over the pineapples.
While the cake can be kept for more than a day, it will look appealing only on the first day it’s made. By the following day, the pineapples won’t look as attractive. Still, this fact didn’t stop me from nibbling it even several days later. Looking good is overrated, as Mama says.
Optional Additions and Substitutions:
- Add a pinch of cardamom to the dry ingredient mixture.
- For a tropical version, add ¾ cup sweetened shredded coconut to the cake batter. You can also replace the sour cream with ½ cup coconut milk.
- Add a tablespoon of grated orange zest to the butter and sugar when making the cake, and replace part of the sour cream (about half) with orange juice.
- Some of the sour cream can be replaced with unsweetened pineapple juice.
Pineapple Upside Down Cake
Ingredients
Pineapple Topping:
- 5 tablespoons (70g/2.5 oz.) unsalted butter
- ¾ cup (150 g/5.3 oz.) light or dark brown sugar
- 6-8 pineapple slices , canned and well-drained, or fresh
Cake:
- 1 ½ cups (200g/7 oz.) all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick/115g) butter, softened
- 1 cup (200g/7 oz.) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup plus 2 tablespoons (145g/5 oz.) sour cream
Instructions
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Preheat oven to 350F/180C and butter a 9-inch cake pan. For an easy release of the cake later on, line the bottom of the pan with parchment paper.
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Make the pineapple topping: In a small, deep, heavy saucepan place butter and sugar. Cook over medium heat until butter is melted, sugar is dissolved, and mixture is bubbling. Pour into prepared pan and swirl pan until bottom is completely covered in caramel.
-
Make the cake: In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
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In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed for 2-3 minutes until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. Add the eggs, one at a time, beating well after each addition. Beat in vanilla extract. On low speed, beat in the flour mixture in 3 additions, alternating it with the sour cream in 2 additions, starting and ending with the flour. Do not over mix.
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Place pineapple slices in the pan in one even layer, pressing them into the caramel. Pour batter carefully over pineapples and smooth the top. Bake for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean.
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Let cool for exactly 10 minutes on a wire rack, then run a knife along the edges of the pan and invert onto a plate. Let the cake cool completely.
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Serve warm or at room temperature.
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While the cake can be kept in the refrigerator for up to 3 days, it will look appealing only on the first day it’s made. By the following day, the pineapples won’t look as attractive.
Stephanie says
My mother always made this when we were young and I haven’t had it in ages.. I can smell it right now…Yumm…. and with cream.
I will need to try your banana upside down one.. Delish.
cheers
Stephanie
Cecilia says
This recipe just sounds so awesome, I decided to try it this weekend, hope it will come out well. Thanks for sharing and inspiring!
Shiran says
It’s such an amazing cake! I hope you’ll enjoy it! 🙂
Sana says
Is it ok if we skip the sour cream?
Shiran says
It’s necessary for the recipe, the cake would be dry without it.
וויני says
איזה יופי של עוגה
ראיתי לא פעם עוגות אננס הפוכות אבל אף פעם לא הכנתי
נשמעת לי עוגה מאדדדדדדדדדדדד טעימה, במיוחד עם הקרמל למעלה
מקווה לנסות בקרוב 🙂
Shiran says
You really should, Winnie! It’s really that good! 🙂
Allie BakingAMoment says
I can just tell by your gorgeous photos, how sweet and buttery this cake is! It looks amazing and I love the substitution ideas you’ve given too!
Shiran says
Thank you so much Allie! 🙂
lorry says
sounds like heaven! can’t wait to try it, with some of your suggested subs! thanks
Maryanne Reall says
can I use yogurt instead of sour cream?
Maryanne Reall says
and an 8 X 8 square pan/
Shiran says
You can use this helpful guide if you want to use a different pan.
Shiran says
Hi Maryanne, personally I think the cake is the most delicious with sour cream, but it’s possible to replace it with plain yogurt.