Pineapple Upside-Down Cake is sticky, sweet, and so delicious! This version serves a crowd and is easy enough to whip up on a weeknight! Delicious with a scoop of vanilla ice cream on top!
Pineapple Upside-Down Cake for a Crowd
Christmas in July rolls on, and today we’re talking PINEAPPLE UPSIDE-DOWN CAKE!
Honestly I can’t think of a more festive yet refreshing recipe! The cake itself is moist and fluffy, with a subtle pineapple flavor thanks to the addition of pineapple juice. And the topping is insanely decadent thanks to pineapple rings, melted butter, and brown sugar. It’s definitely a sweeter cake, so definitely keep that in mind before baking!
How to Make Pineapple Upside Down Cake
- Preheat your oven to 350 degrees at least 20 minutes before you plan on baking!
- To ensure your topping doesn’t stick to the pan, line a 9×13-inch aluminum cake pan with parchment paper.
- In a large bowl combine the granulated sugar, baking soda, cinnamon, cake flour, baking powder, and salt. If you don’t have cake flour, all purpose flour will work, but the cake will be heavier.
- In a separate large bowl combine the oil, eggs, sour cream, milk, and pineapple juice.
- Add the wet ingredients into the dry and mix until just combined.
- Pour the brown sugar butter mixture on top of the parchment paper. Arrange pineapple slices on top of the sugar, then place a cherry in the middle of each pineapple ring.
- Pour the batter on top and use a rubber spatula to smooth the top of the cake batter.
- Bake for 40 t0 42 minutes, or until a toothpick inserted in the middle comes out clean.
- Cool for 4 minutes before flipping the pan over and inverting the cake onto a large cutting board of serving platter.
- You can serve warm or cool completely and serve at room temperature. But let the cake cool for at least 30 minutes before slicing.
More Pineapple Upside-Down Cake Recipes:
Pineapple Upside-Down Cake
For the Brown Sugar Topping:
- 1/2 cup (113 grams) unsalted butter
- 1 cup (213 grams) light brown sugar packed
- 2 Tablespoons heavy cream
- 1/2 teaspoon flaky sea salt crushed in your fingers before adding
- 12 slices pineapple drained and patted dry
- 12 maraschino cherries without stems
For the Cake:
- 2 and 3/4 cups (330 grams) cake flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 and 1/2 cups (198 grams) granulated sugar
- 1/4 teaspoon ground cinnamon
- 3 large eggs at room temperature
- 1/2 cup (113 grams) milk at room temperature
- 1/2 cup (113 grams) sour cream at room temperature
- 1/2 cup (113) pineapple juice
- 1/2 cup (99 grams) oil vegetable, canola, or melted coconut all work here
- 1 Tablespoon vanilla extract
For the Brown Sugar Topping:
- Line a 9x13-inch aluminum cake pan with parchement paper.
- Melt the butter in a small saucepan over medium-heat. Add in the brown sugar and whisk well to combine. Cook for 2 minutes, stirring occasionally.
- Remove from heat and whisk in the heavy cream and sea salt.
- Pour on top of the parchement paper and, using a spatula, spread evenly on the bottom of the pan.
- Arrange pineapple slices on top of the brown sugar mixture. Place a cherry in the center of each pineapple slice. Set aside until needed.
For the Cake:
- In a large bowl combine the cake flour, baking powder, baking soda, salt, sugar, and cinnamon. Whisk well to combine and set aside.
- In a separate large bowl combine the eggs, sour cream, milk, pineapple juice, oil, and vanilla. Whisk well to combine.
- Fold the wet ingredients into the dry ingredients, mixing just until smooth and evenly combined.
- Pour the batter on top of the pineapple slices, and gently smooth the top. Bake in preheated oven for 40 to 42 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.
- Cool the cake in pan for exactly 4 minutes. Then carefully invert the cake onto a large cutting board or serving platter.
- Cool for 30 minutes before serving warm, or cool completely and serve at room temperature.
This SO good!! I haven’t made one in years, but am not going to. But why in an aluminum cake pan? I don’t use aluminum.
Amber Cook Shock says
The carmely topping is all I tried and I used a box cake mix but it turned out beautifully and the topping was incredible! When I have more time I’ll make the cake from scratch with this recipe.
BTW the oven temperature is still missing. I’m glad I had another recipe to work from. 350 degrees worked for my cake mix version.