This easy Pioneer Woman Pineapple Upside Down Cake is a sweet, caramelized treat that’s perfect for any occasion. With simple ingredients like pineapple, cherries, and brown sugar, it’s quick to make and packed with flavor. Serve it warm with a scoop of ice cream for a deliciously indulgent dessert!
Ingredients Needed
For the Cake Topping:
- Baking spray with flour
- 1 (15-ounce) can pineapple slices in juice
- 1 (8-ounce) can pineapple slices in juice
- 2 cups + 2 tablespoons granulated sugar, divided
- 1 tablespoon cornstarch
- 12 maraschino cherries
- 3/4 cup packed light brown sugar
- 1 1/2 teaspoons kosher salt, divided
- 1 1/2 teaspoons vanilla extract
- 1 3/4 cups unsalted butter, softened and divided
For the Cake Batter:
- 3 large eggs, room temperature
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup sour cream, room temperature
To Serve:
- Ice cream
- Whipped cream
How To Make Pineapple Upside Down Cake
- Preheat the Oven & Prepare the Pan: Preheat your oven to 350°F. Spray a 9×13-inch baking pan with baking spray that includes flour, then line the bottom with parchment paper (no need to spray again).
- Prepare the Pineapple Topping: Drain the pineapple slices, reserving the juice. Pat the slices dry with paper towels, then toss them in a large bowl with 2 tablespoons of sugar and the cornstarch. Arrange the pineapple slices in the prepared pan, placing a maraschino cherry in the center of each slice.
- Make the Caramel Sauce: In a medium skillet, melt 3/4 cup of butter over medium heat. Stir in the brown sugar and 1/2 teaspoon of kosher salt. Bring to a simmer and cook for about 3 minutes until the sugar has melted. Add 3 tablespoons of reserved pineapple juice and whisk until smooth. Pour the caramel sauce evenly over the pineapple slices in the pan.
- Prepare the Cake Batter: In a stand mixer, beat the remaining 1 cup of butter, 2 cups of granulated sugar, and vanilla extract on medium speed for about 2 to 3 minutes, until creamy. Add the eggs one at a time, beating well after each addition.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and remaining 1/2 teaspoon of salt. Gradually add this dry mixture to the butter mixture, alternating with the sour cream. Start and end with the flour mixture, beating just until combined after each addition.
- Assemble the Cake: Carefully dollop and spread the cake batter over the pineapple and caramel mixture in the pan, ensuring it covers the pineapple evenly.
- Bake the Cake: Bake for 50 minutes. To prevent excessive browning, cover the cake with foil for the first 50 minutes, then remove the foil and bake for another 15-20 minutes, or until a wooden pick comes out clean. Allow the cake to cool in the pan for 10 minutes.
- Invert the Cake: Run a knife around the edges to loosen the cake. Carefully invert the cake onto a serving plate, removing the parchment paper. Let the cake cool for at least 10 minutes before slicing.
- Serve: Serve the cake warm, at room temperature, or cold with a scoop of ice cream or a dollop of whipped cream.
Recipe Tips
- Drain Pineapple Well: Make sure to drain the pineapple slices thoroughly and pat them dry with paper towels. This helps prevent excess moisture, ensuring the cake bakes properly without becoming soggy.
- Use Room Temperature Ingredients: For the best texture, use room temperature butter, eggs, and sour cream. Cold ingredients can cause the batter to clump and affect the cake’s rise.
- Don’t Overmix the Batter: Mix the cake batter just until the ingredients are combined. Overmixing can result in a dense and tough cake.
- Cover with Foil While Baking: To prevent the cake from browning too quickly, cover it with foil for the first 50 minutes of baking. Remove the foil for the last 15-20 minutes to allow it to finish baking evenly.
- Let the Cake Cool Before Inverting: After baking, let the cake cool in the pan for 10 minutes before flipping it onto a plate. This helps the caramel set and makes it easier to remove the cake without it falling apart.
How To Store Leftovers
- Refrigerate: Cover leftovers pineapple upside down cake and store it in the fridge for up to 3 days.
- Freeze: Freeze leftovers pineapple upside down cake for up to 3 months. After it cools, wrap it tightly in plastic wrap and foil. To thaw, place it in the fridge overnight and let it come to room temperature before serving.
Nutrition Facts
Serving Size: 1 slice (1/9 of an 8-inch square pan, approximately 115 grams)
- Calories: 366
- Total Fat: 13.9g
- Saturated Fat: 3.4g
- Cholesterol: 25mg
- Sodium: 367mg
- Total Carbohydrate: 58.1g
- Dietary Fiber: 0.9g
- Sugars: 41g
- Protein: 4g
More Pioneer Woman Recipes:
Pioneer Woman Pineapple Upside Down Cake
Description
This easy Pioneer Woman Pineapple Upside Down Cake is a sweet, caramelized treat that’s perfect for any occasion. With simple ingredients like pineapple, cherries, and brown sugar, it’s quick to make and packed with flavor. Serve it warm with a scoop of ice cream for a deliciously indulgent dessert!
Ingredients
For the Cake Topping:
For the Cake Batter:
To Serve:
Instructions
- Preheat the Oven & Prepare the Pan: Preheat your oven to 350°F. Spray a 9×13-inch baking pan with baking spray that includes flour, then line the bottom with parchment paper (no need to spray again).
- Prepare the Pineapple Topping: Drain the pineapple slices, reserving the juice. Pat the slices dry with paper towels, then toss them in a large bowl with 2 tablespoons of sugar and the cornstarch. Arrange the pineapple slices in the prepared pan, placing a maraschino cherry in the center of each slice.
- Make the Caramel Sauce: In a medium skillet, melt 3/4 cup of butter over medium heat. Stir in the brown sugar and 1/2 teaspoon of kosher salt. Bring to a simmer and cook for about 3 minutes until the sugar has melted. Add 3 tablespoons of reserved pineapple juice and whisk until smooth. Pour the caramel sauce evenly over the pineapple slices in the pan.
- Prepare the Cake Batter: In a stand mixer, beat the remaining 1 cup of butter, 2 cups of granulated sugar, and vanilla extract on medium speed for about 2 to 3 minutes, until creamy. Add the eggs one at a time, beating well after each addition.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and remaining 1/2 teaspoon of salt. Gradually add this dry mixture to the butter mixture, alternating with the sour cream. Start and end with the flour mixture, beating just until combined after each addition.
- Assemble the Cake: Carefully dollop and spread the cake batter over the pineapple and caramel mixture in the pan, ensuring it covers the pineapple evenly.
- Bake the Cake: Bake for 50 minutes. To prevent excessive browning, cover the cake with foil for the first 50 minutes, then remove the foil and bake for another 15-20 minutes, or until a wooden pick comes out clean. Allow the cake to cool in the pan for 10 minutes.
- Invert the Cake: Run a knife around the edges to loosen the cake. Carefully invert the cake onto a serving plate, removing the parchment paper. Let the cake cool for at least 10 minutes before slicing.
- Serve: Serve the cake warm, at room temperature, or cold with a scoop of ice cream or a dollop of whipped cream.
Notes
- Drain Pineapple Well: Make sure to drain the pineapple slices thoroughly and pat them dry with paper towels. This helps prevent excess moisture, ensuring the cake bakes properly without becoming soggy.
- Use Room Temperature Ingredients: For the best texture, use room temperature butter, eggs, and sour cream. Cold ingredients can cause the batter to clump and affect the cake’s rise.
- Don’t Overmix the Batter: Mix the cake batter just until the ingredients are combined. Overmixing can result in a dense and tough cake.
- Cover with Foil While Baking: To prevent the cake from browning too quickly, cover it with foil for the first 50 minutes of baking. Remove the foil for the last 15-20 minutes to allow it to finish baking evenly.
- Let the Cake Cool Before Inverting: After baking, let the cake cool in the pan for 10 minutes before flipping it onto a plate. This helps the caramel set and makes it easier to remove the cake without it falling apart.
Pioneer Woman Pineapple Upside Down Cake