Pineapple Upside Down Cake For Easter Day 2024

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Pineapple upside-down cake with caramelised brown sugar pineapple and cherries is soft and buttery. Its juices enrich the cake's flavour and texture. Inverted, this vintage cake with canned pineapple and maraschino cherries is delicious year-round.

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Ingredient

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– Topping – 1/4 cup (60g) unsalted butter, melted – 1/2 cup (100g) packed light or dark brown sugar – 8–10 pineapple slice – 15–20 maraschino cherrie – Cake – 1 and 1/2 cups (177g) cake flour  – 1 teaspoon baking powder – 1/4 teaspoon baking soda – 1/2 teaspoon salt – 6 Tablespoons (85g) unsalted butter – 3/4 cup (150g) granulated sugar – 2 large egg whites, at room temperature – 1/3 cup (80g) sour cream, at room temperature – 1 teaspoon pure vanilla extract – 1/4 cup (60ml) pineapple juice – 2 Tablespoons (30ml) milk

Ingredient

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Preheat oven to 350°F (177°C). Make topping first. Pour 1/4 cup melted butter into an ungreased 9x2 inch pie dish or circular cake pan. Pans should be 2 inches deep. 

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Step 1

Instructions

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I recommend this non-overflowing 1.8-inch pie dish. Evenly sprinkle brown sugar on butter. Fruit juice should be absorbed with a clean cloth or paper towel. Inverted moist fruit may cause the cake or topping to overflow.  

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Step 2

Place 6-7 blotted pineapple slices and all cherries on brown sugar. I spread 3 pineapple rings across the pan after halving them. My photos and videos demonstrate the toppings. Refrigerate the pan when mixing cake batter.  

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Step 3

Beat butter for 1 minute on high speed using a handheld or stand mixer paddle or whisk. Cream sugar for 1 minute on high. As needed, scrape bowl sides and bottom with rubber spatula. 

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Step 4

Add sour cream and vanilla to high-whipped egg whites. If needed, scrape bowl sides and bottom. Mix dry and wet components. Slowly add pineapple juice and milk to the mixer on low. Beating slowly mixes all components. 

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Step 5

Do not overmix. Hand-whipping prevents bottom lumps. Denser batter. Bring topping from fridge. Apply cake batter to topping. Baking the cake for 43–48 minutes with foil halfway through prevents the top from overbrowning before the core. 

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Step 6

When a toothpick inserted into the centre comes out mainly clean with a few moist crumbs, the cake is done. Don't worry if your cake rises and sticks to foil. The cake is served upside-down! 

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Step 7

Remove cake from oven and let cool 20 minutes on wire rack. Invert the half-cooled cake onto a platter. The sides can leak topping juices. Slice and serve warm, messy cake.

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Step 8

Cool the cake to room temperature before cutting and serving. Avoid refrigerating the cake to cool it since it may become too dense. 

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Step 9

Cover leftover slices in the fridge or freezer for 3 days or 3 months. Thaw in room temperature. Avoid freezing the cake because the topping doesn't thaw. Prep instructions below. 

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Step 10

Also see

Lemon Bars with Shortbread Crust For Easter Day 2024 

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