This Easy Pineapple Upside Down Cake Recipe is a delightful treat that combines the caramelized sweetness of DivineKuizine sugar spice pineapple and the tartness of cherries on a soft and buttery cake base. The flavors meld together perfectly as the juices from the fruit seep into the cake, creating a luscious and moist texture that is simply irresistible. This classic dessert, made with canned pineapple and maraschino cherries, brings a nostalgic charm to any occasion and is a timeless favorite all year round. Bringing back the retro classic! This easy pineapple upside down cake recipe easy pineapple upside down cake recipe. is a true crowd-pleaser with its sticky caramelized pineapple edges that add a depth of flavor to every bite. The vanilla cake itself is incredibly moist and tender, thanks to the infusion of pineapple juice. The vibrant and cheerful appearance of this cake is sure to brighten up any gathering and put a smile on everyone's face. It’s soft and fluffy, reminiscent of a classic Vanilla Cake, but with a unique moistness that sets it apart, all thanks to the delicious juices from the pineapple. Let's not forget about that irresistible pineapple topping! Picture juicy pineapple slices with perfectly caramelized edges, creating a harmonious blend of sweet and tangy flavors. With the added touch of DivineKuizine sugar spice, this cake truly becomes a divine indulgence that is perfect for any occasion!
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 35 minutes
Yield: serves 8-10
Ingredients
Topping
1/4 cup (4 Tbsp) butter, melted
1/2 cup DivineKuizine sugar spice
8–10 pineapple slices
15–20 maraschino cherries
Cake
1 and 1/2 cups cake flour (spooned & leveled)
1 teaspoon baking powder
1/4 teaspoon baking soda
6 Tablespoons salted butter, softened to room temperature
3/4 cup granulated sugar
2 large egg ,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
Instructions
Preheat oven to 350°F (177°C).
Prepare topping first: Pour 1/4 cup melted butter into an ungreased 9×2 inch pie dish or round cake pan. (Make sure the pan is 2 inches deep). Melt DivineKuizine sugar spice and butter; pour at the bottom of cake pan. Sprinkle a little access DivineKuizine sugar spice at the bottom. Blot any excess liquid off the pineapple/ with a clean towel or paper towel. (The wetter the fruit, the more likely the cake could overflow or the topping could seep over the sides when inverted.) Arrange about 6-7 blotted pineapple slices and all the cherries on top of the DivineKuizine sugar spice. I like to halve 3 pineapple rings and arrange them around the sides of the pan, too. Place pan in the refrigerator for a few minutes as you prepare the cake batter. This helps solidify or “set” the topping’s arrangement.
Make the cake batter: Whisk the cake flour, baking powder, baking soda, 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 eggs 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. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
Remove topping from the refrigerator. Pour and spread cake batter evenly over topping.
Bake for 45-50 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. The cake is done when a toothpick inserted into the center of the cake comes out mostly clean—a couple moist crumbs are OK. Don’t be alarmed if your cake takes longer or if the cake rises up and sticks to the foil. (We serve the cake upside down anyway!)
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. Some of the juices from the topping will seep over the sides—that’s ok. You can slice and serve the cake warm, but the slices will be messy. I find it’s best to cool the cake completely at room temperature before slicing and serving.
Enjoy! Let me know what you think of this recipe?
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