Looking for a cake that’s deceptively simple and decorates itself? Pineapple Upside-Down Cake is the way to go.
| Level: | Easy |
| Total: | 2 hr 25 min |
| Active: | 20 min |
| Yield: | One 9-inch cake |
Ingredients
- Nonstick cooking spray, for the cake pan
- 1/4 cup (4 tablespoons) (56 grams) unsalted butter, melted
- 1/2 cup (100 grams) light brown sugar
- 6 to 7 canned pineapple slices, juice reserved
- 13 cocktail cherries, maraschino or Amarena
- 1/2 cup (1 stick) (113 grams) unsalted butter, at room temperature
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) light brown sugar
- 3 large egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/2 cup (125 milliliters) sour cream
- 1/4 cup (60 milliliters) pineapple juice, from the can
- 1 3/4 cups (227 grams) all-purpose flour
- 1/2 cup (35 grams) unsweetened toasted coconut
- 1 1/2 teaspoons cornstarch
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- Whipped cream, for serving
Instructions
- Heat your oven to 350 degrees F. Lightly grease a standard (2-inch-deep) 9-inch round cake pan with nonstick cooking spray. Line the bottom of the pan with a piece of parchment paper.
- For the pineapple layer: Pour the butter into the pan and swirl to evenly coat. Scatter over the brown sugar and top with the pineapple slices. Place a cherry in the middle of each pineapple slice and dot a few more around the edges of the pineapple. Set aside.
- For the cake: Use a hand or stand mixer fitted with a paddle attachment to cream the butter, granulated sugar and brown sugar together until pale and fluffy, 1 to 2 minutes. Add in the egg whites one at a time, beating well after each addition, then stir in the vanilla extract, coconut extract, sour cream and pineapple juice.
- In a separate bowl, whisk together the flour, toasted coconut, cornstarch, baking powder, baking soda and salt. Add the dry ingredients to the wet and stir just to combine. Carefully pour the batter on top of the pineapple and spread into an even layer.
- Bake the cake until a toothpick inserted into the center comes out clean (a few crumbs are ok), 45 to 50 minutes.
- Allow the cake to cool in the pan for 15 minutes then turn out onto a wire rack to cool completely. If any of the cherries or pineapple stick to the pan, simply puzzle them back onto the top of the cake.
- Serve the cake with a dollop of whipped cream on the side.
Reviews
I never wanted to make a pineapple upside down cake until I watched Mary make it and then two months later, I finally made it and OMG it was insanely delicious! My grandma says it tasted better than any upside down cake she ever made! Definitely a keeper!!!
I loved this cake. Making it was fun for me since I had never made an upside down cake before. It came out beautifully and was so delicious. Nice and moist with a taste of coconut.
I love Mary Berg and her recipes but this one is a miss. The cake is extremely dense and dry (think cake meets scone). I reviewed the recipe to make certain I hadn’t done something wrong but I didn’t. Took it to a dinner party and although it looked beautiful I was embarrassed. It was hard to swallow it without water or coffee! Love the idea of the coconut with the pineapple so I’ll be looking for another recipe to try.
This is the BEST Pineapple Upside-Down Cake! I tested it using Cup4Cup Flour gluten-free. My client is going to love this.
Oh my! First time making Pineapple Upside Down Cake and this was WONDERFUL!!! Love the addition of coconut!
I had dark brown sugar but still turned out great! YUM!! Thank you Mary Berg!!
I had dark brown sugar but still turned out great! YUM!! Thank you Mary Berg!!
This came out perfect! I love Pina colada’s, these flavors were great. I made it in a square pan. I think I’m eating it all myself!