- 1/4 cup unsalted butter, melted
- 1/2 cup packed light or dark brown sugar
- 8–10 pineapple slices
- 15–20 maraschino cherries
- 1 and 1/2 cups cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 Tablespoons unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 2 large egg whites, at room temperature
- 1/3 cup sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup pineapple juice, at room temperature
- 2 Tablespoons milk, at room temperature
Cakes generally have a universal appeal – so if you ask anyone if they would like a soft, yummy cake made from caramelized brown sugar and pineapple with cherry toppings, you know the answer is going to be a big YES. This luscious cake boasts of fruity goodness that makes it a classic – the combo of brown sugar and butter to make a rich glaze that is used to generously coat the pineapple rings, golden-brown cake, and maraschino cherries.
Each bite of this mouth-watering cake fills your taste buds with sweet juice and leaves them wanting more. This recipe has been constantly improved over the years and we can tell you it’s the best out there. And as its name implies, this stunning cake is served upsidedown and can be enjoyed at any time of the day.
- Preheat oven to 350°F (177°C). Pour 1/4 cup melted butter into an ungreased 9×2 inch pie dish or round cake pan.
- Sprinkle brown sugar evenly over butter. Blot any excess liquid off the fruit with a clean towel or paper towel.
- Arrange about 6-7 blotted pineapple slices and all the cherries on top of the brown sugar. Place pan in the refrigerator for a few minutes as you prepare the cake batter.
- Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute.
- Add the sugar and beat on high speed until creamed together, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
- On high speed, beat in the egg whites until combined, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed.
- Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed and as the mixer runs, slowly pour in the pineapple juice and milk. Beat on low speed just until all of the ingredients are combined.
- Remove topping from the refrigerator. Pour and spread cake batter evenly over topping. Bake for 43-48 minutes, tenting foil on top of the cake halfway through bake time to prevent the top from over-browning before the center has a chance to fully cook.
- Remove cake from the oven and cool on a wire rack for just 20 minutes. Invert the slightly cooled cake onto a cake stand or serving plate.