Pineapple upside down cake is a classic dessert that combines caramelized pineapple slices with a moist, tender cake. Adding sour cream to the batter enhances the richness and helps keep the cake beautifully moist, making it a crowd-pleaser for any occasion. This 9×13 version is perfect for family gatherings or potlucks, offering a stunning presentation and irresistible flavor in every bite.
Ingredients
- 1/2 cup (115 g) unsalted butter, melted
- 1 cup (200 g) packed brown sugar
- 1 can (20 oz) sliced pineapple rings in juice, drained
- 12 maraschino cherries (optional, for decoration)
- 2 1/2 cups (310 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240 ml) sour cream
- 1/2 cup (120 ml) vegetable oil or melted unsalted butter
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with butter or non-stick spray.
- In a small saucepan, melt the butter over medium heat. Add the brown sugar and cook, stirring constantly, until the sugar dissolves and the mixture is smooth. Pour this caramel sauce evenly into the prepared baking dish.
- Arrange the pineapple slices in a single layer over the caramel in the dish. Place cherries in the centers of some slices if desired for decorative color.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, combine the sour cream, oil, eggs, and vanilla extract. Whisk until smooth and well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula or spoon until just combined. Do not overmix.
- Pour the batter evenly over the pineapple slices in the baking dish, spreading gently to cover the fruit completely.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow the cake to cool in the dish for about 15 minutes. Then, carefully invert the cake onto a serving platter; the pineapple and caramel should be on top.
- Let the cake sit for an additional 10 minutes to set before slicing and serving.
Tips
- Use fresh pineapple slices or well-drained canned pineapple to avoid excess moisture, which can make the cake soggy.
- If cherries aren’t available, you can omit them or substitute with maraschino or fresh fruit for decoration.
- For a richer flavor, add a splash of rum or pineapple juice to the caramel sauce.
- Ensure the cake is fully cooled before flipping to prevent breaking or sticking. Using a parchment paper lining can make this easier.
Serving Suggestions
This pineapple upside down cake is best served slightly warm or at room temperature. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. For a light dessert, sprinkle with toasted coconut or chopped nuts for added texture.
Variations
- Banana Pineapple Upside Down Cake: Add sliced bananas on top of the pineapple before pouring the batter for a tropical twist.
- Coconut Version: Mix shredded coconut into the batter or sprinkle on top before baking for a coconut flavor boost.
- Vegan Adaptation: Substitute eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use dairy-free sour cream or yogurt.
- Gluten-Free: Use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free version.
Storage and Reheating
Store leftover pineapple upside down cake in an airtight container at room temperature for up to 2 days. For longer storage, cover and refrigerate for up to 4 days. To reheat, microwave individual slices for about 20-30 seconds or warm the whole cake in a 350°F (175°C) oven for 10-15 minutes. If refrigerated, allow the cake to come to room temperature before serving for the best texture and flavor.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance. Store it covered at room temperature or refrigerated if made with perishable ingredients. Reheat gently before serving for the best experience.
Why is my cake sinking in the middle?
This can happen if the oven temperature is too low or if the cake was overmixed, causing too much gluten development. Ensure your oven is properly calibrated and mix ingredients just until combined.
Can I use fresh pineapple instead of canned?
Absolutely. Fresh pineapple should be peeled, cored, and sliced thinly. Pat the slices dry to remove excess moisture, which helps prevent sogginess.
What if I don’t have a 9×13-inch dish?
You can use any comparable baking dish, such as an 8×12-inch or a slightly larger rectangular dish. Adjust baking time if necessary—start checking for doneness around 35 minutes.
How do I prevent the caramel from burning?
Cook the caramel mixture over medium heat, stirring constantly, and remove from heat as soon as the sugar dissolves. Keep an eye on it during the initial melting process and do not leave it unattended.
Is there a way to make this cake dairy-free?
Yes, substitute the butter with coconut oil or a dairy-free margarine, and replace sour cream with coconut yogurt or a dairy-free sour cream alternative. Ensure all other ingredients are dairy-free as well.
This pineapple upside down cake with sour cream offers a delightful combination of caramelized fruit and moist cake, perfect for any celebration or a cozy family dessert. Its ease of preparation and stunning presentation make it a go-to recipe for both beginner and experienced bakers alike.
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